Chuck’s Protein Bars

The best recipe!

Both my husband and I thought this tasted terrible. All we could taste was the chemically protein powder. The only substitution I made was almond butter for the peanut butter and that can’t account for the bad taste. I also baked the cut bars for an additional 15 minutes to crisp them up and the outsides became dry and the insides were still mushy.

Pretty good. I subbed monk sugar for brown sugar, butter for coconut oil, honey for maple syrup, chocolate flavored protein powder for vanilla, Lily’s chocolate chips for baking chocolate and added reduced sugar craisins. I baked half of them for 15 min and did the other half an additional 15 min. I think the ones cooked for just 1 round of 15 minutes are better. I wrapped individually in cellophane and keep them in the fridge. Next time I’m going to try with maple syrup and add more craisins. Wish they had more protein and less carbs but still better than most store bought protein bars.

I love the flavours in this bar. I was so glad to find a recipe that didn’t contain bananas. I took off one star because I couldn’t incorporate the full cup of protein powder, the batter was too dry and crumbly, so I stirred in about an extra ¼ cup of yogurt, and that did the trick. Other than that, I made it as directed, except I only had unflavoured protein powder, so I doubled the vanilla and cinnamon. I greased the baking dish really well and pressed the batter down firmly. I baked mine 20 minutes as it wasn’t very brown at 15 minutes. I cut into squares while still warm and couldn’t wait for it to cool off, and I had no problem getting the first square out of the pan in one piece and it didn’t fall apart. So delicious. I will be making these again for sure. Thanks for the recipe!

These taste so much better than store-bought protein bars (no fake taste) and are super easy. I skipped the brown sugar and chocolate and used butter instead of coconut oil. I hand-calculated and that puts 16 bars at 210 calories each, less fat than the original, and 15 gr protein (using the vanilla soy protein powder from Trader Joe’s.) They also are MUCH cheaper (under 50 cents each) from regular protein bars.

This is a great recipe, one that allows you to add extra nuts, etc., if you wish. I didn’t have any protein powder so I substituted some milled flax and about a 1/4 cup flour. I also added an egg as someone suggested. I also cut them and baked them again as the editor’s note suggests. I will definitely make them again.

We did not really like this. But I’m still giving it a 3star simply because I think this recipe has merit, and I can understand why others loved it. The downside of this recipe for me was the protein powder… I could taste it at every bite and I absolutely hate the taste of protein powder. This is a good recipe for those who are used to this type of low sugar snack. But we like the good ol’fashioned homemade granola bars…. a little bit healthy but also a little bit not.

My hubby loved these! I used regular chocolate chips and my vanilla protien + daily veggie powerd ~ Which turn the bars greenish.

Fantastic! Now, this is the part where I say I love the recipe but radically changed it…I added an egg (instead of protein powder), dark chocolate chips (instead of chocolate bar), honey (instead of brown sugar), butterscotch chips, raisins, a cup of shredded carrot and flax seed meal. Baked for about 20 minutes. They are a little crumbly — but delicious. I’ve eaten 7 little bars already. You know, to test them.

I thought they were more “Good” than “Great” they were a pain to mix by hand. Break out a stand mixer. Not made for a hand held. I baked mine 5minutes more, to get a crisper top. They are quite dense.

These “protein bars” are delicious! I’ve made them twice — one with chocolate chunks, and one with dried currants, and they were both pretty tasty. I didn’t put the protein powder in the mix, but I did use high-protein plain Greek yogurt (Fage brand). I also baked the bars for 30 to 40 minutes, mainly because they didn’t seem “cooked” after 15 minutes. They crumbled to the touch when trying to eat them warm, so it helped to let them cool completely before cutting and storing them. They hold up well for a week if stored in an airtight container — but they didn’t last that long around my place. Yummy and very filling! I’ll definitely keep making them.

I LOVE these! I substituted Coconut Sugar for Brown sugar, Seed butter for Peanut butter, and Flax seeds for sunflower seeds. I have made plenty of granola bars for the kids; these are by far their favourite!

Yum.. made these per recipe. Great tasting. I did crisp them up a bit after the initial baking.. they would have been very soft without it.

They’re actually in the oven crisping now. We added chia and flax seeds, broken up banana chips, craisins, honey rather than maple syrup, subbed one cup granola to the oatmeal, and added a dash of nutmeg. I didn’t use the chocolate or protein powder. They were pretty thick, I cut one and it pretty much fell apart but the kids loved the taste. They definitely want more of these!