Peanut Caramel Protein Bars by Roberta Harrington

These Peanut Caramel Protein bars were shared by Roberta Harrington on her instagram page. She has tons of quick and easy recipes on her page and she kindly let us share this one here. Check out her instagram for more inspiration here: @bobbybyrobertaharr

For the base:

  • 2 scoops vanilla protein powder
  • 1 cup GF oats (or quick oats)
  • 1/2 cup + 2 tbsp ground almonds
  • 1/2 cup milk of choice 
  • 1 tbsp coconut oil
  • 1 tbsp honey 
  • 2 tbsp smooth PB 
  • 1 tsp vanilla essence
For the caramel filling:
  • 1 + 1/2 tbsp coconut oil
  • 2 tbsp honey
  • 1 tsp vanilla essence
  • 3 tbsp smooth PB
  • 1/2 cup roasted peanuts
  • 1/2 cup soy protein crispies (or crisped rice cereal)
For the chocolate top:
  • 150g dark chocolate + 1 heaped tsp coconut oil 
  • Pinch of Achill Island Sea Salt


  1. Mix the dry base ingredients in a large mixing bowl. Melt the coconut oil in a small saucepan and then turn off the heat.
  2. Add the rest of the wet base ingredients and whisk until smooth. Pour wet into dry and press into a lined 8x8 inch baking tray.
  3. For the caramel, melt the coconut oil in a small saucepan. Turn off the heat. Add the rest of the wet ingredients and whisk until smooth. Fold through the roasted peanuts. Pour on top of the base. Add the protein crispies on top. Freeze until set.
  4. Melt the choc with the coconut oil.
  5. Remove the slab from the freezer and cut into 14 bars. Cover each one in chocolate and finish with some sea salt. These will keep in an airtight container for up to one week. 



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