Snickers Protein Bites: My Go-To Homemade Snack Recipe
So Here’s the Deal With Snickers Protein Bites…
I’ll be honest: the first time I tried making these, I managed to get peanut butter on nearly every surface of my kitchen, including (somehow) the dog. We still have no idea how that happened. But ever since that day, these Snickers Protein Bites became a sneaky favourite at our house, especially for my partner who pretends to dislike protein snacks but is always the first to grab them from the fridge. If you’ve ever craved a Snickers bar and then remembered you should probably try to be a grownup, these are your golden ticket. There was this one afternoon I made them right before running errands, only to realise half the tray had “mysteriously vanished” by the time I got home (looking at you, Greg).
Why You’ll Love This
I make these when I’m craving something sweet, but also don’t want to feel too guilty about munching between Zoom calls. My family goes a bit wild for these, especially after dinner—though there was a phase where I had to ration them so they’d last more than a day! (You know that frustration when you’re trying to pack after-school snacks and there’s only one bite left? Story of my life.) Also, I actually find that having a stash of these in the freezer saves me from raiding the ice cream.
What You’ll Need (With Some Substitutions That Actually Work)
- 1 cup old-fashioned oats (sometimes I’ll use quick oats if that’s all I have; Bob’s Red Mill is my favourite but anything works, really)
- 2/3 cup natural peanut butter (my grandmother swore by Jif, but honestly, any smooth PB is just fine – I’ve even mixed in almond butter once in a pinch, pretty good!)
- 1/2 cup protein powder, chocolate or vanilla (haven’t noticed a huge difference either way but if you use unflavored, you might want to add a bit of cocoa powder. Just saying…)
- 1/4 cup honey (maple syrup if you’re feeling Canadian or out of honey; also agave works, but I think it tastes milder)
- 1/3 cup roasted peanuts, chopped (salted or unsalted, I genuinely can’t tell the difference in the final bite)
- 1/4 cup mini chocolate chips (sometimes I use chopped dark chocolate because I like bigger melty bits)
- Pinch of salt – I sometimes forget this and, honestly, it’s fine without too
- Optional: 2 tbsp caramel sauce or date caramel for extra Snickers-y oomph (learned about homemade date caramel here)
How To Throw These Together—My Real Step-By-Step
- Grab a mixing bowl (and yes, I’ve been known to just use a saucepan when every bowl’s in the dishwasher—no shame, do what suits you).
- Dump in oats, protein powder, and a little pinch of salt. Give it a quick stir. This is the “less exciting” part.
- Add peanut butter, honey, and if you’re going for the extra caramel, this is the time. Mix it up—I use a wooden spoon, but honestly, clean hands work fastest (and I always end up licking my fingers, whoops).
- Toss in peanuts and chocolate chips, mixing until things kind of stick together. Don’t worry if it seems crumbly at first—let it sit for 5 minutes, it thickens up. If it really won’t hold a ball, add a little extra PB.
- Scoop out tablespoon-sized blobs and roll into balls. Sometimes I make them bigger, sometimes smaller, depending how generous I’m feeling. This is where I usually taste-test a bite—you know, for scientific purposes.
- Place on a tray lined with parchment or, uh, just a plate if you’re not fancy. Pop them in the fridge for at least 30 minutes. (I once tried skipping this step and the bites were a sticky mess—don’t be like me.)
What I Learned (a.k.a. Notes)
- Don’t use natural peanut butter that’s super drippy, or you’ll be chasing your dough around the bowl. If it’s runny, chill it a bit, works like a charm.
- If you want to go nuts (ha), sprinkle a dash of flaky salt on top before chilling. I only started doing this last year and it really adds something extra.
- I think these taste better the next day, once all the flavors, you know, kinda marry? But good luck keeping them around that long.
If You’re Feeling Experimental… (Variations)
- Tried making these with almond butter and cashews once, and they reminded me vaguely of a Snickers, but more like a “cousin twice removed.” Still, pretty tasty.
- Added a scoop of ground flaxseed once. Didn’t taste much different, but hey, extra fiber?
- On second thought, don’t use crunchy peanut butter as the main base. It sounds clever but mine just crumbled everywhere. Maybe yours will work better, but *shrug*.
- If you’re vegan, swap the honey for maple or agave and use a plant-based protein powder. Not all protein powders taste equal, just so you know—it’s trial by fire (or spoon) sometimes. Here’s a useful rundown I checked when I started experimenting.
Do You Need Fancy Equipment?
I use just a bowl and a spoon, but if you have a food processor, it’ll blend everything super quick (except then you’ve got to clean it, and who has time for that every day?). If you’re bowl-less (which, congrats, that’s a new low!), you can even use a sturdy pot.
How To Store (But Let’s Be Real…)
Keep these in an airtight container in the fridge for up to a week. If you want to batch prep (ambitious!), they freeze surprisingly well. Though, if your household is like mine, “storage” means they’re gone within a day—sometimes even before I get to sit down. The best part? They don’t really dry out.
How I Serve Them (and Maybe You Should, Too?)
Honestly, most often I eat one straight from the fridge, standing in the kitchen late at night (don’t judge me). But for a cute touch, I’ve served these with chopped bananas or apple slices for a speedy breakfast, or tucked them into a lunchbox next to some grapes. The kids like them with a glass of oat milk, but I’m more a coffee-and-bite kinda gal. It’s all fair game.
Lessons From My Snack Fails—Pro Tips
- I once tried to double the honey for “stickiness”—very bad idea. They ended up more like goop than bites. Less is more here.
- Don’t rush the chilling step; I know you want to, but they fall apart otherwise. I’ve learned that the hard way, trust me!
- Actually, using too much protein powder can make them taste like gym socks. I try not to get heavy handed anymore—stick to the half cup.
Your Questions (I’ve Seriously Been Asked These)
- Can I use almond butter? Sure, go for it, but it’ll taste less like Snickers and more “nutty health snack”—which, honestly, isn’t bad at all.
- Can you make these gluten free? You bet—just pick up certified GF oats (loads of options, including Bob’s Red Mill again—no, they don’t pay me, I just love their stuff).
- My mixture isn’t binding well. Now what? Happens all the time. Add a smidge more peanut butter (not honey or it’ll get runny), and wait a sec for the oats to soak up the moisture. Usually does the trick.
- Do I have to use protein powder? Nope! Skip it and either add more oats or swap in some ground seeds. Won’t pack the same protein but snack still slaps.
Quick sidebar—if you try these with a weird new ingredient and it’s a magical revelation, please let me know. I’m always looking for a new excuse to make another batch (uh, science).
Ingredients
- 1 cup rolled oats
- 1/2 cup natural peanut butter
- 1/3 cup chocolate protein powder
- 1/4 cup mini chocolate chips
- 1/4 cup chopped peanuts
- 1/4 cup chopped dates or soft caramel bits
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
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1In a large bowl, combine rolled oats, chocolate protein powder, and sea salt. Mix well.
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2Add peanut butter, honey (or maple syrup), and vanilla extract to the dry ingredients. Stir until thick and fully combined.
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3Fold in mini chocolate chips, chopped peanuts, and chopped dates (or caramel bits), ensuring even distribution.
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4Using your hands, scoop and roll the mixture into 12 small balls. If the mixture is too sticky, chill in the refrigerator for 10 minutes before rolling.
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5Place the protein bites on a lined tray and refrigerate for at least 20 minutes to set. Store leftovers in an airtight container in the fridge.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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