SNICKER PROTEIN BAR RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with baking parchment.
• Spread oats onto a baking sheet and toast in preheated oven until lightly browned, about 10 minutes.
• Stir milk, peanut butter, almond butter, and honey together in a saucepan over medium-low heat; cook, stirring regularly, until the nut butters are melted and the mixture is smooth, 2 to 3 minutes. Mash bananas into the milk mixture and cook until smooth, 2 to 3 minutes more.
• Remove saucepan from heat and stir toasted oats, protein powder, flaxseed, and sesame seeds into wet ingredients until the mixture is somewhat even; spread into the prepared baking dish.
• Bake in preheated oven until lightly browned, about 10 minutes.
• Cool bars completely before cutting, wrapping in plastic, and storing in the refrigerator.

Steps:

• Make nougat: In a large heatproof bowl, place cashews and pour enough boiling water over them to cover by at least 1 inch. Let sit 10 minutes. Drain well. Transfer drained cashews to a blender. Add almond flour, coconut oil, dried coconut, sweetener, vanilla, and a pinch of salt. Process until smooth. Brush a 9x9-inch baking pan with coconut oil. Line with parchment, leaving an overhang of at least 2 inches on two sides. Brush parchment with coconut oil. Scrape cashew mixture into prepared pan and spread into an even layer with a spatula. Transfer to freezer while making caramel layer. Make caramel: In a large bowl, whisk heavy cream and sweetener until sweetener is dissolved and cream forms firm peaks. Add peanut butter, coconut oil, maple syrup, vanilla, and a pinch of salt and stir until well combined. Scrape caramel mixture on top of nougat layer and spread evenly. Sprinkle evenly with peanuts and press lightly to partially submerge peanuts. Return to freezer and freeze until cold and firm, at least 1 hour. Carefully lift frozen nougat and caramel layers from baking pan to a cutting board. Cut square into 4 long rectangles, then cut each rectangle crosswise into 10 bars. Make chocolate coating: In a medium microwave-safe bowl, combine chocolate chips and coconut oil. Microwave, stirring every 20 seconds, until smooth. Dip each bar in melted chocolate, then place on parchment-lined baking sheet. Place in refrigerator to set, 10 minutes.