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Healthy Copycat Musketeers Protein Bars

All the fluffy,melt-in-your-mouth chocolate goodness of a classic Musketeers bar - made healthier. These no-bake protein bars feature a light, whipped chocolate nougat center coated in rich dark chocolate, naturally sweetened and packed with protein. Perfect for a satisfying snack, post-workout fuel, or healthier dessert, they are easy to make, freezer-friendly, and taste just like the candy bar you love - without the sugar crash. 🍫✨
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthier musketeers protein bars, healthy copycat musketeers protein bars, musketeers protein bar recipe, musketeers protein bars no bake recipe, no bake musketeers protein bars
Servings 8

Ingredients

Chocolate Nougat Filling

  • 1 cup chocolate or vanilla protein powder
  • 1/4 cup cocoa powder
  • 1/2 cup creamy almond butter or peanut butter
  • 1/2 cup milk of choice (dairy or almond milk)
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or use a silicon bar mold.
    Add protein powder, cocoa powder, nut butter, honey, milk, and vanilla to a mixing bowl.
    Using a hand mixer or stand mixer, beat the mixture for 2–3 minutes until it becomes light, smooth, and airy. The texture should resemble a thick chocolate mousse.
    Spread the nougat evenly into the lined pan, smoothing the top.
    Place in the freezer for 45–60 minutes, or until firm enough to slice.
    Lift the slice out using the parchment paper and slice into 8-10 bar-sized pieces.

Chocolate Coating

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Remove the bars and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 8-10 bars or pop out of molds if using.
    Working quickly, using two forks, dip one bar at a time into the bowl of melted chocolate until it is fully coated. Lift the bar from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining bars.
    Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 
    Sprinkle with flaky salt if desired, then chill until chocolate has set.
    Store in the fridge for up to 1 week or freezer for up to 3 months.
    Let sit at room temperature for a few minutes before eating for the best texture
    Customization Ideas
     Extra protein: Use a high-protein chocolate whey or plant blend
    Sweeter bar: Add an extra tablespoon of honey or maple syrup
    Mint chocolate: Add ¼ teaspoon peppermint extract
    Crunchy topping: Sprinkle chopped nuts or cacao nibs over the chocolate coating.
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