Line your pan: Use an 8x4-inch loaf pan or small square dish. Line with parchment, leaving overhang for easy lifting.

Mix the base: In a medium bowl, stir 1 cup peanut butter with 3–4 tablespoons maple syrup until smooth.

Add protein: Stir in 1/2 to 3/4 cup protein powder. It will look thick and doughy—this is normal.

Adjust with milk: Add 1–3 tablespoons milk, a little at a time, until the mixture is thick but spreadable. You want a soft fudge batter that holds its shape.

Press and smooth: Scrape into the lined pan. Press flat with a spatula. For a cleaner top, lay a piece of parchment on the surface and smooth with your hand.

Chill to set: Refrigerate for 1–2 hours, or freeze for 25–35 minutes, until firm.

Slice and serve: Lift out using the parchment and cut into 12–16 squares. Keep chilled for best texture.