These chewy high-protein peanut butter bars are made with no protein powder and are better than store-bought. Delicious, low carb, dairy-free and done in 10 minutes.

These chewy peanut butter cereal bars taste a lot like Scotcheroos since they're sweet, chewy, and peanut buttery with a layer of sugar-free chocolate on top. However, these bars are much healthier since they're high in protein, low in carbs, and refined sugar free.

To make, all you need is Catalina Crunch protein cereal, sugar-free marshmallows, PBfit powder, peanut butter, a splash of almond milk, and sugar-free chocolate chips. The whole thing takes about 10 minutes to make, then you just pop the pan in the fridge for a bit so the bars can set before slicing.

They’re great for grabbing on the go, too. You can keep them in the fridge, but they’re fine sitting at room temperature for a while (as long as top chocolate doesn’t melt). Each bar is 31% protein (18 grams), 227 calories and keto-friendly.

Ingredients

Honey Graham Catalina Crunch protein cereal: This cereal works best for both flavor and structure. We tested several flavors and Honey Graham was the best. Cinnamon was still tasty (and can work in a pinch), but the Chocolate Peanut Butter flavor was our least favorite.

ChocZero sugar-free marshmallows: For the best results, use ChocZero sugar-free marshmallows, which melt smoothly and have the best flavor. They also bind the bars together while keeping them chewy.

Creamy, no-sugar added peanut butter: Peanut butter adds more flavor and structure.

PBfit simply peanut butter powder: For the best results, use PBfit, which blends easily into the mixture and adds extra peanut flavor and protein.

Unsweetened almond milk: A small splash of almond milk helps loosen the peanut butter and marshmallow mixture so the cereal and PBfit can mix in more easily.

Sugar-free chocolate chips: We like Lily’s sugar-free semi-sweet chocolate chips, but any sugar-free brand will work. You can also use sugar-free dark chocolate chips.

How to Prepare

STEP 1: Line a 9×5 loaf pan with parchment paper so the bars are easy to remove later.

STEP 2: Add the Catalina Crunch cereal to a food processor and pulse until it’s mostly fine crumbs. Transfer to a large bowl and stir in the PBfit powder and a few pinches of salt.

STEP 3: In a medium saucepan over low heat, melt the oil, sugar-free marshmallows, and peanut butter, stirring frequently until somewhat smooth. Stir in 1 tablespoon of almond milk to loosen the mixture.

STEP 4: Pour the warm mixture over the crushed cereal and PBfit. Use a spatula or clean hands (be aware mixture may be warm) to combine until the dry ingredients are absorbed and the mixture becomes dough-like. If it’s still too crumbly, add another tablespoon of almond milk (note: it will be a little crumbly). Press the mixture firmly into the lined loaf pan in an even layer.

STEP 5: Melt the sugar-free chocolate chips in the microwave in 30-second intervals, stirring until smooth. Spread evenly over the top of the bars. Sprinkle with a pinch or two of salt if desired.

STEP 6: Refrigerate for 20 to 30 minutes to set. Lift the bars out using the parchment paper and slice into 8 bars.

Expert Tips

• Use Catalina Crunch: This cereal gives the bars the best flavor, crunch, and bulk.
• Blend the cereal: Pulse the Catalina Crunch cereal in a food processor until it’s somewhat fine, like coarse crumbs.
• Use ChocZero sugar-free marshmallows: They melt smoothly and taste the best.
• Melt the marshmallows slowly: Heat the oil, marshmallows, and peanut butter over low heat so they melt evenly and don’t become stiff.
• Mix while warm: Stir in the cereal and PBfit while the mixture is still warm so everything can mix well.
• Add almond milk as needed: Stir in a tablespoon or two of unsweetened almond milk to loosen the mixture, and add a bit more if necessary.
• Press into the pan: Pack the mixture down well so the bars hold together once set.
• Line pan with parchment paper: This makes it easy to lift the bars out and slice them cleanly.
• Chill: Refrigerate the bars for 20 to 30 minutes so they firm up and cut neatly.
• Store: They can sit at room temperature for a while, but refrigeration keeps the chocolate firm.

How to Store

Store the bars in an airtight container in the refrigerator to keep the texture firm and the chocolate topping from melting. They will stay fresh in the fridge for about 1 week. The bars can also sit at room temperature for several hours, making them great for taking on the go, but refrigeration keeps them at their best

More High Protein Snacks

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