Upgraded Homemade Snickers Protein Bar 🥜

A custom recipe for 5-7 protein-rich, low-carb bars with a stable toffee-caramel texture. The combination of a light nougat base, gelatin-stabilized peanut caramel, and a rich dark chocolate coating creates a homemade version of the classic bar — without the sugar and with a generous protein hit in every bite.

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Nutrition Facts Per Bar (out of 5 servings)

Calories	Protein	Fat	Net Carbs
~170 kcal	~14.5g	~8.5g	~7.9g

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Ingredients & Measurements (in grams)

1. Nougat Layer (Base)

• 30g neutral whey protein powder
• 15g fine oat flour (ground from 20g whole rolled oats)
• 12g allulose
• 2g vanilla extract (about ½ tsp)
• A small pinch of salt
• 10-20g unsweetened almond milk (added gradually)

2. Stabilized Peanut Caramel Layer

• 50g allulose
• 1g plain gelatin powder
• 30g unsweetened almond milk (split into 10g and 20g)
• 16g smooth natural peanut butter (one heaping tbsp)
• 6g neutral whey protein powder (about 2 tsp)
• 20g roasted, halved, unsalted peanuts
• A pinch of coarse salt

3. Chocolate Coating

• 50g dark chocolate (about half a classic bar)
• 5-6g coconut oil (about 1 level tsp)

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Step-by-Step Instructions 🥣

1. Nougat base: In a small bowl, thoroughly mix the protein powder (30g), fine oat flour (15g), and salt. Add the vanilla extract and start adding the almond milk gradually (a teaspoon at a time). Work it with your hands until you get a uniform, stable dough with a play-dough-like texture. Press the dough evenly into the bottom of 5 rectangular cavities in a silicone mold (or a box lined with parchment paper) and place in the freezer to firm up.

2. Bloom the gelatin: In a very small bowl, weigh out 1g of gelatin and add 10g of the almond milk (room temperature or cold). Stir gently and set aside for 5-10 minutes until it forms a spongy mass.

3. Prepare the peanut-protein paste: In a separate bowl, thoroughly mix the peanut butter (16g), protein powder (6g), and the remaining 20g of almond milk, until you get a completely smooth paste with no lumps.

4. Make the caramel and combine: In a small pan over low heat, spread out the allulose (50g). Let it melt on its own, patiently, until it turns into a smooth liquid with a delicate amber-gold color. Remove the pan from the heat, immediately add the bloomed gelatin mass, and whisk quickly with a hand whisk (the heat will melt it within seconds). Right after that, add the peanut-protein paste and whisk vigorously into a smooth caramel. Fold in the halved peanuts (20g) and a pinch of coarse salt.

5. Assemble and freeze: Remove the base from the freezer, spread the caramel evenly over it, and return to the freezer for about 30 minutes.

6. Chocolate coating: Pop the frozen bars out of the mold. In a small bowl, melt the dark chocolate (50g) and coconut oil (5-6g) in the microwave in 20-second pulses, stirring into a glossy liquid. Dip each bar in the chocolate, place on parchment paper, sprinkle with a little coarse salt, and refrigerate for 10 minutes to set.

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Storage Tip 💡

Thanks to the gelatin, the caramel is completely stable! You can keep the bars in a sealed container in the fridge at all times (not just the freezer). The caramel stays in a rich, stretchy toffee texture with every bite.