Homemade Mars Bar Protein Bars – A Chewy, Chocolatey Snack You Can Feel Good About

Prep Time 15

Total Time 15

Servings 12 servings

For the nougat base: 1 1/2 cups oat flour (blend rolled oats until fine)
2 scoops chocolate or vanilla protein powder (about 50–60 g)
1/3 cup natural peanut butter or almond butter
3–4 tablespoons honey or maple syrup
1/4 cup unsweetened almond milk (more as needed)
1 teaspoon vanilla extract
Pinch of salt
For the caramel layer: 1 cup soft Medjool dates, pitted (about 12–14)
2 tablespoons warm water or almond milk
1 tablespoon peanut butter or tahini
1/2 teaspoon vanilla extract
Pinch of salt
For the chocolate coating: 1 1/2 cups dark chocolate chips or chopped chocolate (60–70% cacao)
1 tablespoon coconut oil
Optional add-ins: 1/4 cup crispy rice cereal for crunch, 2 tablespoons chopped peanuts, flaky sea salt for topping

Prep the pan: Line an 8x8-inch pan with parchment, leaving overhang for easy lifting.
Make the nougat base: In a bowl, mix oat flour, protein powder, and salt. Stir in peanut butter, honey, vanilla, and almond milk. Fold until a soft dough forms. Add a splash more milk if crumbly. Press evenly into the pan. If using crispy rice or peanuts, press them into the top.
Blend the caramel: In a food processor, blend dates, water, peanut butter, vanilla, and salt until smooth and sticky. Spread evenly over the base.
Chill: Freeze for 20–30 minutes until firm enough to slice.
Slice into bars: Lift from the pan and cut into 10–12 bars. Return to the freezer while you prep the chocolate.
Melt the chocolate: Microwave chocolate and coconut oil in 20–30 second bursts, stirring until smooth. Or use a double boiler.
Coat the bars: Dip each bar in chocolate, let excess drip off, and place on a parchment-lined tray. Sprinkle flaky salt if you like.
Set and store: Chill 15–20 minutes until the chocolate hardens. Store in the fridge or freezer.