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Salty Peanut Crisp Protein Bars

Salty Peanut Crisp Protein Bars

Nutrition Facts

Per 110g serving

% Daily Value based on a 2000 kcal diet

Calories 410 kcal
21% DV
Total Fat 18.0g
28% DV
Monounsaturated Fat7.3g
Polyunsaturated Fat2.5g
Saturated Fat8.0g
Trans Fat0.2g
Total Carbohydrate 34.0g
11% DV
Fiber6.0g
Starch24.0g
Sugars4.0g
Protein 40.0g
80% DV
Animal Protein30.0g
Plant Protein10.0g

About

Two Barebells protein bars are visible: one Salty Peanut and one Creamy Crisp. Combined, they provide high protein with moderate carbs and fat, and relatively low sugar for a snack bar pair.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)8.0mcg27%
Choline38.0mg7%
Folate (B9)40.0mcg10%
Niacin (B3)3.6mg23%
Pantothenic Acid (B5)1.4mg28%
Riboflavin (B2)0.5mg38%
Thiamin (B1)0.2mg18%
Vitamin A90.0mcg10%
Vitamin B120.8mcg33%
Vitamin B60.3mg18%
Vitamin D1.2mcg6%
Vitamin E2.4mg16%
Vitamin K4.0mcg3%

Minerals

NutrientAmountDV%Half-life
Calcium320.0mg32%
Copper220.0mcg24%
Iron2.8mg16%
Magnesium70.0mg17%
Phosphorus300.0mg43%
Potassium360.0mg8%
Selenium12.0mcg22%
Sodium420.0mg18%
Zinc2.2mg20%

Salty Peanut Crisp Protein Bars

Headnote



This bar is built on a clean, concentrated peanut profile, lifted by cocoa and a restrained saline edge. Its texture should move in layers: a firm chocolate shell, a creamy interior, and a crisp finish that gives way neatly under the bite. The result is precise, modern, and unapologetically direct.

Recipe essentials



  • Dish category: Protein bar

  • Cuisine or origin: Contemporary confectionery

  • Course type: Snack

  • Yield: 1 bar

  • Serving size: 110 g

  • Prep time: 20 minutes

  • Cook time: 10 minutes

  • Total time: 30 minutes

  • Difficulty: Moderate


    • Equipment



  • Small heatproof bowl

  • Small saucepan

  • Silicone spatula

  • Digital scale

  • 1 bar mold or small lined loaf mold, 110 g capacity

  • Fine sieve


    • Ingredients



    Peanut protein base


  • 18 g milk protein

  • 12 g collagen hydrolysate

  • 10 g sweetener

  • 10 g peanut, finely ground

  • 8 g whole milk powder

  • 6 g soy protein isolate

  • 5 g polydextrose

  • 4 g wheat flour

  • 2 g salt

  • 3 g natural flavor

  • 4 g emulsifier


    • Crisp and chocolate body


  • 8 g cocoa butter

  • 8 g palm kernel oil

  • 6 g cocoa mass

  • 4 g sunflower oil

  • 4 g crisped rice


    • Method



  • 1. Line a 110 g bar mold with a fitted strip of parchment if needed. Set it aside in a cool place so the filling will set evenly.


  • 2. In a small bowl, combine the milk protein, collagen hydrolysate, sweetener, ground peanut, whole milk powder, soy protein isolate, polydextrose, wheat flour, salt, natural flavor, and emulsifier. Mix thoroughly with a spatula until the powders are evenly distributed and no pale streaks remain.


  • 3. In a small saucepan over the lowest heat, melt the cocoa butter, palm kernel oil, cocoa mass, and sunflower oil together for 2 to 3 minutes, stirring constantly. The mixture should become smooth, glossy, and fully fluid, with no visible solids.


  • 4. Pour the melted fat mixture over the dry ingredients and work immediately with the spatula until a dense, uniform paste forms. Fold in the crisped rice at the end so it remains intact and the mixture keeps a distinct crunch.


  • 5. Press the mixture firmly into the prepared mold in an even layer, using the back of the spatula to eliminate gaps. The surface should be level, compact, and free of cracks.


  • 6. Chill for 15 to 20 minutes, until the bar is firm to the touch and releases cleanly from the mold. The finished texture should be sliceable without crumbling, yet still yield with a clean bite.


    • Plating and serving



    Unmold the bar and serve it whole, or cut it with a warm knife for a sharper edge. Present it simply, with the chocolate surface intact and the crisp interior preserved.

    Professional notes



  • The dry mix must be homogeneous before the fat is added; any unevenness will show in the final bite.

  • Keep the melted fats just fluid, not hot, so the bar sets with a clean, dense structure rather than a greasy finish.

  • Pressing firmly is essential: the bar should hold together without becoming compacted to the point of hardness.
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