Crispy Peanut Butter Protein Chocolate Candy Bars

These Crispy Peanut Butter Protein Chocolate Candy Bars are a healthier homemade alternative to store-bought chocolate candy bars. Crispy rice cereal is blended with peanut butter powder, coconut sugar, vanilla, salt, and coconut oil, then coated in a rich and decadent dairy-free chocolate shell.

If you’re looking for a chocolate candy bar to satisfy your sweet tooth, these Crispy Peanut Butter Protein Chocolate Candy Bars are a sneaky way to indulge while also getting some plant-based protein! They taste like a mix between a Crunch Bar, a Kit Kat Bar with maybe a touch of a Butterfinger bar 😋.

Halloween is right around the corner… which we all know means lots and lots of candy. Maybe ditch stealing pieces of candy from your kids’ candy bucket this year (you know you do it! haha) and make these homemade plant-based candy bars instead!

Ingredients

Crispy rice cereal. I used this brand of crispy brown rice cereal, but most crispy rice cereals will work.

Peanut butter protein powder. You may use whatever plant-based peanut butter protein powder you’d like. Peanut butter protein powder is a pretty popular flavor, so use your favorite, keeping in mind the sugar content. I used PB2 Performance Peanut Protein Powder with Dutch Cocoa because it’s what I had on hand, but you may use just regular peanut butter plant-based protein powder.

Coconut sugar. By using coconut sugar as a natural sweetener in these candy bars we can cut down on, or eliminate altogether, refined sugars.

Salt. Salt helps to bring out the sweetness and also pairs so well with chocolate.

Vanilla. Make sure to use pure vanilla extract and not imitation vanilla.

Coconut oil. You will be using coconut oil in the candy bar filling as well as 1 teaspoon in the chocolate coating. I like to use unrefined organic coconut oil.

Chocolate chips. You may use whatever brand of dairy-free, preferably naturally sweetened dark chocolate chips you’d like. I like these dark chocolate gems.

Instructions

To a food processor (or blender) add the crispy rice cereal, peanut butter protein powder, coconut sugar, salt, and vanilla. Blend or pulse until the crispy rice cereal starts to break up into fine crumbs. Melt the coconut oil and then while the food processor/blender is running, pour it in (if your food processor allows for that. If not, just stop it, pour it in and then blend it again).

Blend until you have a dough-like texture. You don’t want to over blend it, however, to retain some of that crispiness! Press 1 tablespoon of the mixture into each rectangle silicone candy mold cavity. Place the mold into the refrigerator for 1 hour. Prepare a parchment lined baking sheet and remove the bars from the candy mold.

In a medium bowl, melt the chocolate chips and 1 teaspoon of coconut oil until smooth, about 1 minute. Using a fork, place 1 candy bar at a time in the melted chocolate and completely coat each bar.

Gently tap the fork on the side of the bowl to remove any excess dripping chocolate and then transfer the bar to the parchment-lined baking sheet. Repeat until all of the bars are coated in the melted chocolate. Place the baking tray in the fridge for 30 minutes.

Optionally, you can coat each bar in a second layer of chocolate (what I did) and drizzle melted chocolate over top. Be sure to let the chocolate harden in between each step. These bars can be stored in an airtight container on your counter, but for extra crispiness, store them in an airtight container in the refrigerator.

Why You’ll Love These Candy Bars

They contain protein. In this chocolate candy bar I’m using a peanut butter protein powder (I used PB2). Not only does the peanut butter powder offer a great texture, but also adds protein to this sweet chocolate treat.

No added refined sugar. This depends on which peanut protein powder and chocolate chips you use, but to sweeten these chocolate bars I’m only adding natural coconut sugar and not white refined sugar.

Easy to make. This candy is seriously easy to make. Simply combine all of the ingredients in a blender or food processor, press into a rectangle silicone candy mold, chill, and then coat in chocolate!

Crunchy. There’s just something delicious about a crispy, crunchy sweet chocolate candy bar, right?! Yum!

Why I Suggest Using A Candy Mold

I actually made these Crispy Peanut Butter Protein Chocolate Candy Bars first in a loaf pan with intentions to slice them into candy bars. The problem was they didn’t slice into bars but rather broke into pieces. Now if you don’t have a candy mold and you don’t really care what shape they are, then cutting them with a knife could work. I don’t want the candy mold to keep you from making these delicious chocolate candy bars!

I do prefer them neatly shaped into candy bars, and this rectangle silicone candy mold works perfectly to achieve that.

Ingredient Swaps

Crispy rice cereal vs. crispy puffed quinoa (affiliate link). I have actually made the filling of these candy bars with both crispy quinoa and crispy rice. They taste very similar so you could use either. I know crispy rice cereal is a bit easier to find in stores, but there are a lot of other recipes where I use crispy puffed quinoa, so if you buy it on Amazon, it won’t go to waste. Check out these crispy puffed quinoa (affiliate link) recipes:

The peanut butter protein powder.

I purchased PB2 Performance Peanut Protein Powder with Dutch Cocoa for my husband and I to try in our morning shakes, so this is what I used in these Crispy Peanut Butter Protein Chocolate Candy Bars. It does contain cacao powder but feel free to use just peanut butter powder or powdered peanut butter. Some other plant-based peanut butter protein powders that I like are this one or this one.

Let me know what you think about this easy candy bar recipe down below in the comments section as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a healthier, made-from-scratch, protein powered dessert. Be sure to tag me on Instagram, Facebook, or Pinterest if you make them!

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