Caramel Cookie Dough Protein Bars

I made these Caramel Cookie Dough Protein Bars, a no‑bake treat layering chewy grain‑free chocolate chip cookie dough, gooey SunButter caramel, and dairy‑free chocolate ganache. They deliver around 10 g of plant‑based protein per bar and feel like a healthier candy bar alternative.

Why I’ll Love This Recipe

I love that these bars give candy‑bar vibes with clean ingredients and easy prep. The almond‑flour cookie dough is moist and chocolatey yet protein‑packed, the caramel is simply whisked together with SunButter and maple syrup, and the final ganache creates a silky coating for neat slicing. Best of all, there’s no baking involved—just mixing, layering, chilling, and enjoying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Protein Cookie Dough Layer

• Almond flour

• Unflavored or vanilla protein powder

• Maple syrup

• SunButter (or a creamy seed/nut butter)

• Dairy‑free chocolate chips

• Vanilla extract

• Salt

• Almond milk (to adjust consistency)

SunButter Caramel Layer

• SunButter

• Maple syrup

• Coconut oil

• Vanilla extract

• Salt

Chocolate Ganache Topping

• Dairy‑free chocolate chips

• Coconut milk (or almond milk)

directions

1. I whisk together almond flour, protein powder, maple syrup, SunButter, vanilla, salt, and almond milk (3–4 tbsp) until it forms a stiff cookie‑dough texture. I fold in chocolate chips. I press the mixture firmly into a parchment‑lined loaf pan.

2. I whisk caramel ingredients until smooth, then pour it over the dough layer, smoothing gently. I chill 1 hour or until firm.

3. For the topping, I microwave the coconut milk, pour it over chocolate chips, let rest, then whisk into a smooth ganache. I spread it evenly over the caramel layer.

4. I refrigerate for at least 4 hours (or up to 5½ hours total) before slicing into about 10 bars.

Servings and timing

This recipe yields 10 bars. The prep takes about 30 minutes, plus 4–5 hours chilling, for a total of 5 to 5½ hours (most of which is hands‑off time).

Variations

• I’ve swapped almond flour for oat flour—with less success; the texture was drier and crumblier. Almond flour gives the best moist chew.

• If I don’t have SunButter, I substitute almond or peanut butter—works great.

• I’ve used vanilla protein powder, which makes the dough sweeter and more aromatic. If using unsweetened protein, I leave more space for maple syrup to balance flavor.

storage/reheating

I keep these bars in an airtight container in the refrigerator where they stay firm for up to 1–2 weeks—SunButter caramel firmed ensures stability. I don’t freeze them (the texture changes), but they stay scoopable chilled.

FAQs

What if I don’t have protein powder?

I can simply increase almond flour to replace the protein powder—bars still hold together and taste great, though protein content will be lower.

Can I substitute almond butter for SunButter?

Yes—I’ve used almond or peanut butter successfully; texture and flavor are comparable. Just pick a creamy unsweetened variety.

How long will these last?

Stored in the refrigerator in an airtight container, these bars remain good for around 1–2 weeks.

Do they freeze well?

I’ve found freezing alters the texture of the caramel and ganache layers—so I usually keep them chilled instead of frozen.

Can I replace maple syrup with another sweetener?

Yes—honey or agave works fine. If using a sweetened protein powder, I reduce maple syrup and add more almond milk or SunButter to keep the consistency.

Conclusion

I truly love making these Caramel Cookie Dough Protein Bars because they deliver indulgent flavor with clean, plant-based ingredients and minimal hands-on time. They taste like a candy bar, yet feel nourishing—perfect for a snack, dessert, or on-the-go fuel. The layers of chewy dough, creamy caramel, and rich chocolate are always a hit. Let me know if you’d like ideas for nut-free, no-protein-powder versions, or mini‑bar adjustments!

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