These Protein Crisp Bars are simple 4-ingredient high-protein snacks loaded with as much as 14g of protein without protein powder and ready in 20 minutes.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Protein Crisp Bars

These Protein Crisp Bars are simple 4-ingredient high-protein snacks loaded with as much as 14g of protein without protein powder and ready in 20 minutes.

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Prep Time: 10

Freeze: 15

Total Time: 25

Course: Snack

Cuisine: American

Servings: 8 Bars

Calories: 229.4 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 1 cup Dark Chocolate Chips - (note 1)
▢ 2 teaspoons Coconut Oil - (note 2), use refined coconut oil to avoid coconut taste
▢ 2 cups Soy Protein Puffs - (note 3)
▢ ¼ cup Peanut Butter - (note 4)

Instructions

Line an 8-inch x 8-inch square pan with baking paper. Slightly oil the paper with oil spray and set it aside.
Pick your favorite chocolate chips, I used 53% cocoa vegan chocolate chips, but any chocolate chips works. Use dark chocolate like 85%, for less added sugar.
In a saucepan, add the chocolate chips and coconut oil. Bring over low-medium heat, stir with a rubber spatula until the chocolate is melted and shiny.
Remove from heat, stir in peanut butter until creamy and smooth.
Fold in soy puffs, and stir to coat evenly with the melted chocolate.
Pour into the lined tin and press firmly into an even layer.
Pop in the freezer for 12-15 minutes to harden.
Remove from the freezer, set it aside for 10 minutes at room temperature to soften and make it easier to cut into bars. If you are cutting the bars when too cold, the bars are brittle break into small pieces.
Release on a chopping board, and using a long sharp knife, cut it into 8 bars.
Store in the fridge to firm up again.

Notes

Note 1: Any chocolate chips can be used, from 53% to 85% to decrease the added sugar in the bars.

Note 2: Any oil can be used, like light olive oil.

Note 3: Soy protein puffs are made from soybeans, and they’re a complete protein – they contain all the amino acids you need – in a crispy form. It tastes like puffed rice but has 20 times more protein per serving than rice. If you want a swap, try puffed quinoa, puffed buckwheat, or puffed rice – this last option won’t add protein.

Note 4: Any nut butter can be used, like almond butter or cashew butter.

Storage: The bars soften at room temperature and must be stored in the fridge. Store them for up to 1 week in an airtight container.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 4 simple ingredients to make these bars.

Dark Chocolate Chips – These provide the chocolate flavor and structure to the bars. You can use any percentage, but using 85% or sugar-free chips will reduce the added sugar.
Coconut Oil – This helps the chocolate melt smoothly. Any oil, like light olive oil, also works.
Soy Protein Puffs – These are the key to the high protein content and provide a crispy texture. They are a complete protein. As a swap, you can use puffed quinoa or puffed buckwheat, which are also high in protein. Puffed rice will also work for the texture but won’t add protein.
Peanut Butter – This adds flavor and helps bind the bars. You can also use other nut butters like almond or cashew butter, or sunflower seed butter for a nut-free option.

How to Make Protein Crisp Bars

This is a really easy recipe to whip up. Here’s how in pictures.

Melting chocolate with coconut oil in a bowl.

Pour the chocolate chips and coconut oil in a bowl and melt the mixture (bain-Marie or microwave).

Adding soy crisps to the melted chocolate.

Incorporate the peanut butter and stir in the soy crisps.

Keep mixing the batter until the crisps are well covered in chocolate.

Spreading the Protein Crisp Bar batter in a square pan.

Spread the mixture into an 8-inch square pan lined with parchment paper.

Adding melted chocolate on top of the Protein Crisp Bars.

Spread some melted chocolate on top of the bars and freeze them for 12 minutes.

Let them warm up before slicing them with a knife warmed up under hot water.

Carine’s Tips

Let me share a few more tips to help you make really delicious bars.

Choose Chocolate Wisely – Select chocolate based on your dietary goals. For lower sugar, opt for 85% dark chocolate or sugar-free chocolate chips. For sweeter bars, use 53% or semi-sweet chocolate chips.
Optional Oil – You can skip the coconut oil. It mostly helps the chocolate melt smoothly.
Add Fun Toppings – Sprinkle toppings like unsweetened shredded coconut, sprinkles, sliced almonds, or sesame seeds on top of the bars before they set.
Incorporate Healthy Fats – Swap some of the soy puffs for seeds or finely chopped nuts to add healthy fats to the bars.
Nut-Free Option – While peanut butter tastes great, feel free to use sunflower seed butter for a nut-free alternative, or almond butter for even more protein.
Soy Puff Alternatives – If you can’t find soy puffs, puffed quinoa or puffed buckwheat are good high-protein substitutes. Puffed rice will also work for texture, but it does not contain much protein.