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.
Equipment
- 8x8 or 9x9 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 8x8” or 9x9" 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.