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Salted Peanut Caramel Protein Bars

Sinfully delicious bars that taste like a candy bar. The salty mixed with the sweet is heavenly, with lots of peanuts and the right amount of caramel. Each bar is the perfect combination of salty-sweet goodness. Protein-rich, fudgy and surprisingly easy to make! Just one bite, and you will see why these bars will become your all-time favorite!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating candy, clean eating dessert or snack, copycat pay day bars, healthy peanut caramel protein bars, peanut caramel protein bar recipe, salted peanut caramel protein bars
Servings 8

Ingredients

  • 2 cups peanuts, dry roasted, salted or unsalted if preferred
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/2 cup peanut (or any other nut or seed) butter
  • 1/2 cup oat flour (rolled oats blended to a flour)
  • 1/4 cup protein or collagen peptides powder
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract

Instructions

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line an 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 silicone candy mold or dish.
    Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    In a pan on the stove over medium heat, add the hardened coconut cream, honey and vanilla extract.
    When the mixture starts bubbling, turn the heat down to low and let simmer for 20 minutes making sure to stir the mixture often.
    Once done, set the caramel aside to cool for a few minutes. Add the peanut butter, oat flour and protein powder to the caramel mixture and whisk until well incorporated.
    To the lined loaf pan add 1 cup of peanuts to the bottom, spreading them out evenly.
    Pour the caramel mixture over top of the peanuts, spreading it out evenly with a spatula or back of a spoon.
    Top the caramel layer with the remaining 1 cup of peanuts, pressing them gently into the top.
    Place the pan in the freezer for 2-4 hours, or overnight, before cutting 8 bars or more smaller squares and store in the fridge.
     Will keep in the fridge for up to 1 week or freezer for up to 3 months.
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