High-Protein Cottage Cheese Snickers Bars
These no-bake Cottage Cheese Snickers Bars have a soft peanut butter protein filling, a crunchy roasted peanut layer, and a firm chocolate topping. Each large bar has approximately 15 grams of protein.
Servings: 8 servings
Calories: 336kcal
Ingredients
For the Peanut Butter Layer
- 1 cup cottage cheese preferably full-fat
- 1 cup almond flour
- 3 tbsp coconut flour
- ½ cup vanilla protein powder about 2 scoops or 60g
- ⅓ cup peanut butter creamy
- 3 tablespoons sugar-free maple syrup or regular maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup peanuts roasted, roughly chopped
For the Chocolate Topping
- ¾ cup sugar-free chocolate chips
- 1 tablespoon coconut oil
- Flaky salt optional
Instructions
- Line an 8×4-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
- Add the cottage cheese to a food processor or high-speed blender and blend until completely smooth and creamy.
- Add the almond flour, coconut flour, protein powder, peanut butter, maple syrup, vanilla extract, and salt. Make sure the peanut butter is creamy and at room temperature so it combines easily. Mix until a thick, soft mixture forms. If the mixture is too wet, add more almond flour, 1 tablespoon at a time.
- Transfer the mixture to the prepared loaf pan and press it into an even layer. Refrigerate for a few minutes while preparing the topping.
- Finely chop the roasted peanuts, then sprinkle them evenly over the chilled peanut butter layer. Press them down gently.
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second intervals, stirring after each one, until melted and smooth.
- Pour the melted chocolate over the peanut layer and spread it evenly. Sprinkle with flaky salt, if desired.
- Return the pan to the freezer for 15 to 20 minutes, or until the chocolate is set.
- Lift the bars from the pan using the parchment paper. Let them sit at room temperature for about 5 minutes, then cut into 8 bars with a sharp knife.
Notes
- Drain any visible liquid from the cottage cheese before measuring, then blend it until completely smooth.
- Weigh the protein powder because scoop sizes vary between brands and can affect the texture.
- Let the filling rest for 5 minutes before adding more almond flour. The coconut flour and protein powder will continue absorbing moisture.
- If the filling is too sticky, add 1 tablespoon of almond flour. If it is too dry, mix in 1 teaspoon of peanut butter or syrup.
- Let the bars sit at room temperature for 5 minutes before slicing to prevent the chocolate from cracking.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
- For a no-added-sugar version, use sugar-free maple-flavored syrup and sugar-free chocolate chips.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 20g | Protein: 15g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 226mg | Potassium: 162mg | Fiber: 5g | Sugar: 3g | Vitamin A: 37IU | Calcium: 98mg | Iron: 2mg | Net Carbs: 15g