Millionaire Protein Bars

A healthy twist on classic millionaire shortbread with a buttery no-bake shortbread protein base,a rich caramel-style, nut butter layer, and a smooth dark chocolate topping.Naturally sweetened, high in protein, and perfect for snacks, dessert, or meal prep. 🤎💲

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, healthier millionaire protein bars, millionaire protein bars, millionaire shortbread protein bars, no bake millionaire protein bars

Servings 8

Ingredients

Shortbread Protein Base

3/4 cup almond flour
1/2 cup vanilla protein powder
2 tablespoons coconut oil, melted
3 tablespoons maple syrup or honey
2-4 tablespoons almond milk (as needed)

Caramel Layer

3/4 cup natural peanut butter or almond butter
1/4 cup maple syrup or honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
Pinch sea salt

Chocolate Topping

1 cup dark chocolate chips
1 tablespoon coconut oil

Instructions

Shortbread Protein Base

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.
In a bowl, combine almond flour and protein powder. Stir in melted coconut oil, maple syrup, and almond milk until a soft, pressable dough forms. Press evenly into the base of the pan.
Place in the fridge or freezer to firm up while preparing the next layer.

Caramel Layer

In a small bowl , mix nut butter, maple syrup, melted coconut oil, vanilla, and sea salt until smooth and glossy. Spread evenly over the chilled shortbread base. Return to the fridge or freezer for 20–30 minutes, until the caramel layer is firm.

Chocolate Topping

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.
Once melted, pour over the caramel layer and spread to the edges.
Chill in the fridge for 1–2 hours, or until fully set.
Remove from pan using the parchment paper handles and cut into 8-10 bars or more smaller squares.
Store in the fridge for up to 1 week or freezer for up to 3 months.
Tips & Variations
For a firmer caramel layer, chill longer or add 1 tablespoon coconut flour
Swap almond flour for oat flour if preferred
Use dairy-free chocolate for a vegan-friendly option
Sprinkle flaky sea salt on top for a salted caramel twist.

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