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Peanut Caramel Protein Bar with Milk Chocolate and Soy Crisp

Peanut Caramel Protein Bar with Milk Chocolate and Soy Crisp

Nutrition Facts

Per 55g serving

% Daily Value based on a 2000 kcal diet

Calories 200 kcal
10% DV
Total Fat 8.0g
12% DV
Monounsaturated Fat2.7g
Polyunsaturated Fat1.2g
Saturated Fat4.0g
Trans Fat0.1g
Total Carbohydrate 17.0g
6% DV
Fiber3.0g
Starch12.0g
Sugars2.0g
Protein 20.0g
40% DV
Animal Protein20.0g

About

Chocolate-coated peanut caramel protein bar with high protein, moderate carbohydrate, and moderate fat content.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)2.0mcg7%
Choline18.0mg3%
Folate (B9)12.0mcg3%
Niacin (B3)1.2mg8%
Pantothenic Acid (B5)0.5mg10%
Riboflavin (B2)0.2mg14%
Thiamin (B1)0.1mg7%
Vitamin A40.0mcg4%
Vitamin B120.3mcg13%
Vitamin B60.1mg5%
Vitamin D0.3mcg2%
Vitamin E0.6mg4%
Vitamin K2.0mcg2%

Minerals

NutrientAmountDV%Half-life
Calcium180.0mg18%
Copper120.0mcg13%
Iron1.2mg7%
Magnesium35.0mg8%
Phosphorus160.0mg23%
Potassium170.0mg4%
Selenium6.0mcg11%
Sodium180.0mg8%
Zinc1.1mg10%

Peanut Caramel Protein Bar with Milk Chocolate and Soy Crisp

Headnote


This bar is built on contrast: a supple caramel core, roasted peanut depth, and a clean milk chocolate shell. The structure is compact and precise, with enough chew to feel substantial while remaining balanced and restrained. It is a modern confection, but disciplined in flavor and form.

Recipe essentials


  • Dish category: Protein confectionery bar

  • Cuisine or origin: Contemporary Nordic-inspired

  • Course type: Snack

  • Yield: 1 bar

  • Serving size: 55 g

  • Prep time: 20 minutes

  • Cook time: 0 minutes

  • Total time: 45 minutes

  • Difficulty: Moderate


    • Equipment


  • Small mixing bowl

  • Silicone spatula

  • Small saucepan

  • 55 g bar mold or a compact lined rectangular mold

  • Parchment paper

  • Digital scale

  • Offset spatula


    • Ingredients



    Protein base


  • 22 g milk protein

  • 8 g collagen hydrolysate

  • 6 g glycerol

  • 4 g polydextrose

  • 3 g palm fat, melted


    • Caramel-peanut layer


  • 5 g caramel

  • 4 g peanut, finely chopped


    • Crisp inclusion


  • 3 g soy crisp


    • Coating


  • 20 g milk chocolate coating


    • Method


  • 1. Line the mold neatly with parchment if needed. Place the milk protein, collagen hydrolysate, glycerol, polydextrose, and melted palm fat in a small bowl. Mix with a spatula for 2 to 3 minutes until the mass becomes cohesive, smooth, and slightly pliable. It should hold together when pressed without appearing greasy.


  • 2. Fold in the caramel and chopped peanut. Work just until evenly distributed; the caramel should remain distinct in small streaks, and the peanuts should be suspended throughout the mass rather than crushed.


  • 3. Add the soy crisp and mix briefly, using only enough motion to distribute it without breaking the structure. The mixture should feel firm, textured, and compressible.


  • 4. Press the mixture firmly into the mold, compacting it in layers to eliminate air pockets. Level the surface with the spatula so the bar is even from end to end. Chill for 20 minutes, or until the bar is fully set and firm to the touch.


  • 5. Melt the milk chocolate coating gently, stirring until smooth and fluid but not hot. Unmold the chilled bar and coat it evenly, allowing excess chocolate to drain away. Set the bar on parchment and let the coating crystallize for 15 to 20 minutes at cool room temperature, until the surface is dry, glossy, and cleanly set.


    • Plating and serving


    Serve the bar whole, centered on a narrow plate or wrapped with precision. The finish should be glossy and intact, with a clean snap at the coating and a dense, chewy interior.

    Professional notes


  • The bar depends on compression; insufficient pressing will leave the texture loose and fragile.

  • Keep the chocolate coating fluid but not warm enough to soften the interior.

  • The caramel must remain restrained, providing depth rather than sweetness dominance.
    • Gluten-freeBalanced
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