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Collagen Snickers Bars Recipe

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3.9 from 13 reviews

Delicious and wholesome Collagen Snickers Bars combining a protein-packed crust, a rich peanut caramel layer, and a smooth chocolate coating. These bars are perfect for a healthy snack or dessert, blending collagen peptides with natural sweeteners and crunchy peanuts for a nutritious twist on a classic favorite.

Ingredients

Crust

  • 1/2 cup collagen peptides powder
  • 1/2 cup coconut flour
  • 2 Tbsp monkfruit sweetener (or granulated sugar of choice)
  • 2 Tbsp unsweetened almond milk (or milk of choice)

Peanut Caramel Layer

  • 3 Tbsp sugar free pancake syrup (or regular maple syrup*)
  • 3 Tbsp smooth peanut butter
  • 1/2 cup collagen peptides powder
  • 1/3 cup roasted peanuts

Chocolate Coating

  • 1/2 cup chocolate chips of choice (regular or sugar free**)
  • Optional: 1 tsp coconut oil (for thinner chocolate coating)
  • Optional: coarse salt for sprinkling

Instructions

  1. Prepare the Cookie Layer: In a medium mixing bowl, combine the collagen peptides powder, coconut flour, and monkfruit sweetener. Add almond milk gradually and use your hands to knead until the dough comes together. The dough should be very sticky and can be firmed up with additional coconut flour in 1/2 Tbsp increments if too soft. Press the dough evenly into a parchment-lined pan to form the crust.
  2. Make the Peanut Caramel Layer: In a small bowl, mix the sugar free pancake syrup with smooth peanut butter until well combined. Gradually add collagen peptides powder one scoop at a time, stirring continuously for at least one minute or until the mixture thickens and becomes translucent, resembling caramel. Stir in the roasted peanuts until they are fully coated with the collagen caramel mixture.
  3. Assemble and Chill: Pour the peanut caramel mixture evenly over the prepared crust. Place the pan in the freezer and chill for 60 to 90 minutes, or until the layer is completely solid. Once firm, slice into approximately 5 bars and keep them frozen until ready for the chocolate coating.
  4. Prepare the Chocolate Coating: Melt the chocolate chips in a microwave-safe glass bowl in 20-second intervals, stirring between each, until fully melted and smooth. Optionally, stir in 1 teaspoon of coconut oil for a thinner coating.
  5. Coat the Bars: Dip or brush each bar with the melted chocolate to coat thoroughly. Sprinkle with coarse salt if desired to enhance flavor.
  6. Set and Store: Allow the chocolate to set completely before serving. Store the bars in the refrigerator and consume within 7 days. For longer storage, keep the bars frozen in airtight containers or tightly wrapped for up to 3 months.

Notes

  • If using regular maple syrup instead of sugar free pancake syrup, be aware that the caramel layer may be slightly less thick.
  • Adjust coconut flour in the crust dough as needed to achieve the right consistency; too much flour may make the crust dry, too little may make it too sticky.
  • You can substitute almond milk with any milk of choice.
  • For a thinner chocolate coating, adding coconut oil is recommended.
  • Bars are best kept frozen to maintain texture and freshness.

Find it online: https://bitezly.com/collagen-snickers-bars-recipe/