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High Protein Salted Caramel Protein Bars - Easy, Chewy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Protein powder: Whey or plant-based, vanilla or unflavored
  • Nut or seed butter: Almond, peanut, cashew, or sunflower seed butter
  • Rolled oats (or blanched almond flour for a grain-free option)
  • Medjool dates (pitted) or sugar-free caramel sauce for a shortcut
  • Unsweetened applesauce or Greek yogurt for moisture
  • Maple syrup or honey (optional, to taste)
  • Vanilla extract
  • Fine sea salt and flaky sea salt for finishing
  • Dark chocolate chips or sugar-free chocolate
  • Coconut oil (helps chocolate melt smoothly)
  • Milk or unsweetened almond milk (a splash, if needed)

Method
 

  1. Prep your pan. Line an 8x8-inch pan with parchment paper, leaving overhang for easy lifting. Lightly mist with oil if your parchment tends to stick.
  2. Make the base. In a bowl, mix 1 1/2 cups protein powder with 1 cup rolled oats (or 1 cup almond flour). Stir in 1/2 cup nut butter, 1/4 cup applesauce (or 1/3 cup Greek yogurt), 1 teaspoon vanilla, and a pinch of fine sea salt. If the mixture seems dry, add milk 1 tablespoon at a time until it forms a thick, doughy mass.
  3. Sweeten to taste. Add 1–2 tablespoons maple syrup or honey if you prefer a sweeter base. Mix until fully combined. The dough should hold together when pressed without crumbling.
  4. Press and chill the base. Firmly press the mixture into the lined pan in an even layer. Use the back of a spoon or a flat-bottomed cup to smooth the surface. Chill in the fridge while you make the caramel.
  5. Make the salted caramel. Soak 8–10 pitted Medjool dates in hot water for 5–10 minutes. Drain, then blend with 2–3 tablespoons warm water, 1 tablespoon nut butter, 1/2 teaspoon vanilla, and 1/4–1/2 teaspoon fine sea salt. Blend until smooth, thick, and glossy. Adjust salt to taste—the salt should be noticeable but not harsh.
  6. Spread the caramel layer. Remove the base from the fridge. Spread the date caramel evenly over the top. Return to the fridge for 10–15 minutes to set.
  7. Melt the chocolate. In a heat-safe bowl, microwave 1 heaping cup chocolate chips with 1 tablespoon coconut oil in 20–30 second bursts, stirring between rounds, until smooth and glossy. Don’t overheat.
  8. Add the chocolate topping. Pour the melted chocolate over the caramel layer and tilt the pan to coat evenly. Tap gently to release air bubbles. Sprinkle with flaky sea salt while the chocolate is still wet.
  9. Chill and slice. Refrigerate for at least 45–60 minutes, or until the chocolate is firm. Lift the slab out using the parchment and slice into 12–16 bars with a sharp, warm knife (run it under hot water and wipe dry between cuts for clean edges).
  10. Serve or store. Enjoy right away, or store as directed below to keep them fresh and chewy.