This recipe was born from a desire to combine two things I love most: sourdough and protein. If you’re tired of chalky protein bars, you’ve in the right place! These Chewy PB Chocolate-Dipped Sourdough Protein Bars are everything a protein bar should be, soft, chewy and packed with creamy peanut butter, oats, and protein powder to form the base.

And the best part? Each bar gets dipped in rich, creamy chocolate for that extra bit of indulgence. Whether you prep these for the week or grab one on the go, these are the kind of protein bars you’ll actually look forward to.

Gather Your Ingredients:

• Rolled oats – Creates the base of the bar and gives it that “chew”. Do not use stone cut oats.
• Protein powder – This helps pack in the protein in these bars. You can use any unflavored or vanilla protein powder. I love this protein powder by FlavCity linked here that is grassfed whey protein powder free of added sugars.
• Ground flaxseed – Adds structure, fiber, and added healthy fats to the bars.
• Sea salt – Enhances flavor and balances sweetness in the bars.
• Cinnamon (optional) – Adds a touch of spice to the bars. You can leave this out if you’d like but I really enjoy it.
• Peanut butter – Adds protein and works as a binder for the bars. I recommend using smooth peanut butter, it will combine the bars best. You can substitute any nut or seed butter you’d like.
• Honey – Sweetens the bars and makes them soft and chewy.
• Sourdough discard – Works to bind the bars together. If you choose to ferment the bars overnight, this also works to break down the phytic acid in the oats making the bars easier to digest.
• Vanilla extract – Adds a touch of sweetness and flavor.
• Mini chocolate chips (optional) – Adds sweetness and texture to the bars. You can leave these out, but when is extra chocolate a bad idea?
• Chocolate chips– Makes the base of the chocolate bottom. You can use semi-sweet or milk chocolate based on your preferences.
• Coconut oil – Necessary to thin chocolate chips to make chocolate base thin and “dippable”.

Chewy PB Chocolate-Dipped Sourdough Protein Bars

Dry Ingredients:

• 2 ¾ cups (275g) rolled oats
• 1 cup (100g) vanilla or unflavored protein powder
• ¼ cup (25g) ground flaxseed
• ¾ tsp fine sea salt
• ¼ tsp cinnamon (optional)

Wet Ingredients:

• ¾ cup (180g) smooth peanut butter
• ⅔ cup (160g) honey
• ½ cup (120g) sourdough discard (100% hydration, unfed)
• 1 tsp vanilla extract

Add-In’s:

• ½ cup (100g) mini chocolate chips (optional)

Chocolate Bottom:

• 1 ½ cups (255g) semi-sweet or dark chocolate chips
• 1 tbsp (14g) coconut oil

Instructions

Step 1: Combine the Base

Preheat oven to 300°F (150°C). Line an 8×8” or 9×9″ square baking pan with parchment paper. Lightly spray with cooking oil.

In a large bowl, add oats, protein powder, flaxseed, sea salt, and cinnamon. Stir with a spoon until combined.

Add in peanut butter, honey, sourdough discard, and vanilla. Use a spoon to bring the base together. It will be very thick, so if needed use your hands to combine the dough.

Add in the mini chocolate chips if using and mix into the dough until evenly distributed.

Transfer your dough to the prepared baking pan, and evenly distribute dough all over the pan. You’ll want to really press the dough down into the pan to get a nicely shaped protein bar. You can do this with your hands, or use a piece of parchment or wax paper over the top of the dough and use a rolling pin to firmly pack the bars into the pan. See below for reference.

Overnight Fermentation: If you want to ferment your base overnight, simply cover your pan with plastic and allow it to rest on the counter at room temperature overnight. Proceed with baking in the morning.

Step 2: Bake The Bars

Transfer the pan to the preheated oven, and cook for 17-18 minutes. If you overcook these bars, they won’t be quite as chewy. If you want a more crisp bar, extend the baking time to 22-25 minutes.

Remove from the oven and allow bars to cool for about 30 minutes before transferring the the refrigerator for another 30 minutes to an hour. Chilling the bars helps them hold their shape when you cut them, and avoids the chocolate chips melting everywhere.

Step 3: Prepare Chocolate Base

While bars are chilling, prepare your chocolate dipping base.

In a microwave-safe bowl or double boiler, melt chocolate chips and coconut oil. I recommend if using the microwave to do 30 seconds, whisk, and heat for another 30 seconds. Avoid over heating the chocolate or you’ll burn it.

When chocolate is smooth and silky, its ready to be used. If chocolate is still very thick add coconut oil one teaspoon at a time to achieve desired consistency. Go slowly when doing this, if you thin your chocolate too much it will be runny and melt fast.

Step 4: Cut and Dip Bars

Remove bars for refrigerator, and transfer to a cutting board. Cut square in half, then cut each half into 6 even bars. Prepare a baking sheet lined with parchment for the bars to set after dipping in chocolate.

Dip each bar into the chocolate, submerging the bottom fully. Remove from the chocolate, and use a spatula to smooth the bottom. Transfer FACE DOWN with the chocolate side up to the prepared baking sheet. Avoid anything touching the freshly dipped chocolate. Repeat this step with all of the bars.

After all of the bars are dipped, transfer the baking sheet with the bars to the refrigerator for another 30 minutes to set the chocolate. After this 30 minutes, you can rotate the bars face up and drizzle additional chocolate over the tops if desired. Chill again to set the chocolate.

And that’s it! You’ve just made the easiest Chewy PB Chocolate-Dipped Sourdough Protein Bars!

Yields 12 protein bars

How To Store:

• These bars don’t do well at room temperature, the chocolate tends to melt. I recommend refrigerating for best results. If you do store them at room temperature, don’t be concerned about them spoiling. All ingredients are shelf stable!
• Store in an airtight container or wrap individually in plastic and keep in the refrigerator for up to 1 week.
• Freeze individually wrapped bars for up to 2 months.

FAQs

Chewy PB Chocolate-Dipped Sourdough Protein Bars

If you're tired of chalky protein bars, you've in the right place! These Chewy PB Chocolate-Dipped Sourdough Protein Bars are everything a protein bar should be, soft, chewy and packed with creamy peanut butter, oats, and protein powder to form the base.

And the best part? Each bar gets dipped in rich, creamy chocolate for that extra bit of indulgence. Whether you prep these for the week or grab one on the go, these are the kind of protein bars you'll actually look forward to.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Equipment

• 8×8 or 9×9 in baking pan to bake bars
• Parchment paper to line pan for easy removal
• Mixing bowls to mix dough and melt chocolate
• Rubber spoon or spatula for mixing
• Measuring cups and spoons for measuring ingredients
• digital kitchen scale optional- more accurate for measuring
• Sharp knife for cutting bars
• Baking Sheet for chilling bars after dipping in chocolate

Ingredients

  

Chewy PB Chocolate-Dipped Sourdough Protein Bars

Dry Ingredients:

• 2 ¾ cups (275g) rolled oats
• 1 cup (100g) vanilla or unflavored protein powder
• ¼ cup (25g) ground flaxseed
• ¾ tsp fine sea salt
• ¼ tsp cinnamon optional

Wet Ingredients:

• ¾ cup (180g) smooth peanut butter
• ⅔ cup (160g) honey
• ½ cup (120g) sourdough discard (100% hydration, unfed)
• 1 tsp vanilla extract

Add-In’s:

• ½ cup (100g) mini chocolate chips (optional)

Chocolate Bottom:

• 1 ½ cups (255g) semi-sweet or dark chocolate chips
• 1 tbsp (14g) coconut oil

Instructions

 

Step 1: Combine the Base

• Preheat oven to 300°F (150°C). Line an 8×8” or 9×9″ square baking pan with parchment paper. Lightly spray with cooking oil.
• In a large bowl, add oats, protein powder, flaxseed, sea salt, and cinnamon. Stir with a spoon until combined.
  2 ¾ cups (275g) rolled oats, 1 cup (100g) vanilla or unflavored protein powder, ¼ cup (25g) ground flaxseed, ¾ tsp fine sea salt, ¼ tsp cinnamon
• Add in peanut butter, honey, sourdough discard, and vanilla. Use a spoon to bring the base together. It will be very thick, so if needed use your hands to combine the dough.
  ¾ cup (180g) smooth peanut butter, ⅔ cup (160g) honey, ½ cup (120g) sourdough discard (100% hydration, unfed), 1 tsp vanilla extract
• Add in the mini chocolate chips if using and mix into the dough until evenly distributed.
  ½ cup (100g) mini chocolate chips (optional)
• Transfer your dough to the prepared baking pan, and evenly distribute dough all over the pan. You’ll want to really press the dough down into the pan to get a nicely shaped protein bar. You can do this with your hands, or use a piece of parchment or wax paper over the top of the dough and use a rolling pin to firmly pack the bars into the pan. See below for reference.
• Overnight Fermentation: If you want to ferment your base overnight, simply cover your pan with plastic and allow it to rest on the counter at room temperature overnight. Proceed with baking in the morning.

Step 2: Bake The Bars

• Transfer the pan to the preheated oven, and cook for 17-18 minutes. If you overcook these bars, they won’t be quite as chewy. If you want a more crisp bar, extend the baking time to 22-25 minutes.
• Remove from the oven and allow bars to cool for about 30 minutes before transferring the the refrigerator for another 30 minutes to an hour. Chilling the bars helps them hold their shape when you cut them, and avoids the chocolate chips melting everywhere.

Step 3: Prepare Chocolate Base

• While bars are chilling, prepare your chocolate dipping base.
• In a microwave-safe bowl or double boiler, melt chocolate chips and coconut oil. I recommend if using the microwave to do 30 seconds, whisk, and heat for another 30 seconds. Avoid over heating the chocolate or you’ll burn it.
  1 ½ cups (255g) semi-sweet or dark chocolate chips, 1 tbsp (14g) coconut oil
• When chocolate is smooth and silky, its ready to be used. If chocolate is still very thick add coconut oil one teaspoon at a time to achieve desired consistency. Go slowly when doing this, if you thin your chocolate too much it will be runny and melt fast.

Step 4: Cut and Dip Bars

• Remove bars for refrigerator, and transfer to a cutting board. Cut square in half, then cut each half into 6 even bars. Prepare a baking sheet lined with parchment for the bars to set after dipping in chocolate.
• Dip each bar into the chocolate, submerging the bottom fully. Remove from the chocolate, and use a spatula to smooth the bottom. Transfer FACE DOWN with the chocolate side up to the prepared baking sheet. Avoid anything touching the freshly dipped chocolate. Repeat this step with all of the bars.
• After all of the bars are dipped, transfer the baking sheet with the bars to the refrigerator for another 30 minutes to set the chocolate. After this 30 minutes, you can rotate the bars face up and drizzle additional chocolate over the tops if desired. Chill again to set the chocolate.
• And that’s it! You’ve just made the easiest Chewy PB Chocolate-Dipped Sourdough Protein Bars!
• Yields 12 bars

Notes

How To Store:

• These bars don’t do well at room temperature, the chocolate tends to melt. I recommend refrigerating for best results. If you do store them at room temperature, don’t be concerned about them spoiling. All ingredients are shelf stable!
   
• Store in an airtight container or wrap individually in plastic and keep in the refrigerator for up to 1 week.
   
• Freeze individually wrapped bars for up to 2 months.

Course Bars and Brownies

Cuisine Cookies and Bars