Fudgy Millionaire's Protein Bars

Can you guess what’s underneath that amazing, thick veil of chocolate?

Fudgy Millionaire's Protein Bars

Fudgy bars made with rich-tasting and expensive-looking Salted Marcona Almond Butter plus a gooey layer of Homemade Caramel.

Is your stomach growling yet??  Mine sure is.

Fudgy Millionaire's Protein Bars

These sweet and decadent protein bars don’t taste healthy at all, they taste like candy bars full of sugar.  They actually taste like sin.  Pure sin.  This is THE perfect treat to have on hand for snacks, a breakfast on the go, or even dessert — it’s nutritionally balanced (with fiber, protein and zero refined sugar) so you will stay fuller for longer, unlike typical storebought candy bars.  What’s not to love??

Fudgy Millionaire’s Protein Bars

Yield: 10 protein bars

Ingredients

Instructions

    For the Protein Bar Base:
  1. Line an 8" brownie pan with parchment paper both ways and set aside.
  2. In a stand mixer with beater attachment, add the nut butter, almond milk and truvia/stevia. Mix on low.
  3. In a small bowl, whisk together the oat flour and protein powder. Slowly add to the stand mixer, mix until incorporated.
  4. Fold the dough until you form a ball. Scoop the dough ball out of the bowl and press into the prepared brownie pan. Refrigerate uncovered 3-4 hours.
  5. For the Caramel Option #1:
  6. Slice the bars into 12.
  7. Top each bar with a caramel and flatten. Refrigerate for 1 hour.
  8. For the Caramel Option #2:
  9. Add the caramels to a small bowl and squish them with a spoon.
  10. Stir in the almond milk.
  11. Stir in the protein powder (it should have the texture of chewed bubble gum... sorry for the gross image I just put into your head)
  12. Spread on the protein bars. Refrigerate for 2 hours, then slice.
  13. For the Chocolate Coating:
  14. In a double boiler, add the chocolate and microwave at 30-second intervals, stirring between each one, until melted.
  15. Dip the bars into the chocolate, drip off excess and let rest on a cookie sheet lined with parchment paper.
  16. Refrigerate for 2 hours, or until firm.

Notes

*I have made these bars plenty of times using different nut butters, but marcona almond butter just makes it seem more "millionaire-ish" and "expensive-tasting" ;) If using an UNsalted nut butter, add 1/4 tsp of salt to the recipe.

This recipe is: no bake, low sugar, high protein, gluten free, vegan!

http://dessertswithbenefits.com/fudgy-millionaires-protein-bars/

Fudgy Millionaire's Protein Bars

You can pour the chocolate on top or dunk the bars into a bowl of melted chocolate. The second choice is easier but you just need a lot more chocolate to do that.

Fudgy Millionaire's Protein Bars

Caramel Filling Option #2

Fudgy Millionaire's Protein Bars

Caramel Filling Option #2

Labels: Almond-Butter, Bars-Blondies-and-Brownies, Brown-Rice-Protein, Caramel, Chocolate, Gluten-Free, High-Fiber, High-Protein, Low-Sugar, No-Bake, Oat-Flour, Vegan

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Comments (12)

  1. Mmmmm you should seriously just market and sell this stuff. So good.

  2. I love your pictures and recipes. I’d like to inform you of a great new website http://www.foodieportal.com. I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food. We’re pretty new so give us a chance. :)

  3. What a great idea to make marcona almond butter! I can only imagine how divine it tastes – I’ll have to remedy that right away, and these millionaire’s bars seem like the perfect way to do it!

  4. Rebecca Elliott: May 6, 2013

    These look delicious! And the pictures are gorgeous. Can’t wait to trey them!

  5. Elise: May 18, 2013

    These look just like the Medifast Caramel Nut, bars except for the fact that yours look 10x better and are probably healthier. Im so glad your millionaire bars don’t hve a million chemical ingredients or sugars ending in “ose.” The only “ose ” word in your vocabulary is delici”ose”.

  6. dessertswithbenefits: May 18, 2013

    Aww thanks Elise! :D

  7. Yusra: August 5, 2013

    Hi! I see that a lot of your recipes call for protein powder.I would really like to make them, but I don’t buy protein powder.So what would be a good substitute that I could use?

  8. dessertswithbenefits: August 5, 2013

    Yusra-
    In my baking/dessert-making experience, I have never come across an ingredient that can replace protein powder. Coconut flour and peanut flour absorb a similar amount of liquid as brown rice protein powder, however they do not taste similar at all and the texture will either be too crumbly or too gooey. I don’t think protein powder is something to be against, it is just a supplement. It is not meant to replace healthy foods or protein sources, it is just there for those days where you lack protein or need a boost. I would certainly keep a tub of it around. Plus, it tastes good ;)
    -Jess

  9. Yusra: August 6, 2013

    Thank you Jessica! I cant wait to get started!(I’ll probably OD on them too! ;) )

  10. Alysha: August 20, 2013

    Oat flour is full of gluten..?

  11. dessertswithbenefits: August 26, 2013

    Alysha-
    No, certified gluten free oat flour contains no gluten. See the link in the recipe to see the GF oat flour I use.
    Regular oats and oat flour might because oats are commonly grown adjacent to wheat fields, but not all.

  12. Vegan: September 9, 2013

    Wonderful recipe! Keep it up.

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