Craving a Snickers bar but don’t want the sugar crash? These homemade Snickers Protein Bars with Collagen Peptides are the guilt-free, high-protein version of the classic candy we grew up loving. With a chewy coconut flour base, gooey caramel made from collagen peptides and peanut butter, crunchy roasted peanuts, and a smooth chocolate coating, they taste just like the real thing, without the sugar overload.
These bars pack 23 grams of protein each, making them a smart snack for post-workout fuel, a mid-afternoon pick-me-up, or a healthier dessert when those candy cravings hit.
Ingredients for Collagen Snickers Bars
Crust Layer
- ½ cup collagen peptides powder (about 40 g)
- ½ cup coconut flour
- 2 Tbsp monk fruit sweetener (or sugar of choice)
- 2 Tbsp unsweetened almond milk (or milk of choice)
Peanut Caramel Layer
- 3 Tbsp sugar-free syrup (or maple syrup + 2 tsp water)
- 3 Tbsp creamy peanut butter
- ½ cup collagen peptides powder
- ⅓ cup roasted peanuts
Chocolate Coating
- ½ cup chocolate chips (sugar-free or regular)
- Optional: 1 tsp coconut oil for smoother coating
Step-by-Step Instructions
1. Make the Crust
- In a bowl, mix collagen powder, coconut flour, and sweetener.
- Stir in almond milk and knead until a sticky dough forms.
- Press firmly into a parchment-lined loaf pan.
2. Prepare the Peanut Caramel
- In a small bowl, mix syrup and peanut butter.
- Stir in collagen powder gradually until the mixture thickens and turns slightly translucent (like caramel).
- Fold in peanuts until coated.
- Spread over the crust and freeze for 60–90 minutes until firm.
3. Coat with Chocolate
- Melt chocolate chips (and coconut oil if using) in the microwave in 20-second bursts. Stir until smooth.
- Slice the frozen bars, dip in melted chocolate, and place on parchment.
- Tap lightly to remove excess chocolate. Sprinkle with coarse salt if desired.
- Let chocolate set before serving.
Tips & Tricks for Perfect Bars
- If your dough feels too soft, add ½ Tbsp more coconut flour at a time until workable.
- To get that “stringy caramel” look, stir the collagen mixture for at least 1 minute.
- Keep a fork handy when dipping in chocolate—tapping gently helps get an even coating.
Substitutions & Variations
- Nut-Free: Swap peanut butter for sunflower seed butter and peanuts for pumpkin seeds.
- Vegan-Friendly: Use a plant-based collagen alternative (texture may vary).
- Flavored Collagen: Try chocolate, vanilla, or matcha collagen powders for fun twists.
- Other Nuts: Almonds, walnuts, or pecans can replace peanuts for different crunch.
FAQs About Collagen Protein Bars
Can I use whey or other protein powders instead of collagen?
No, whey, casein, pea, or rice protein don’t thicken like collagen. They’ll change the texture completely.
How long do these bars last?
Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
Do collagen peptides really have health benefits?
Collagen supports skin, hair, nails, and joints. It’s not a complete protein like whey, but it’s the most abundant protein in the body and a great functional add-in.
Nutrition Breakdown (per bar)
- Calories: 302
- Protein: 23 g
- Fat: 18 g
- Carbs: 19 g
- Fiber: 8 g
- Net Carbs: 11 g
- Sugar: 5 g
- Sodium: 224 mg
For comparison, a regular Snickers bar has ~250 calories, 12 g fat, 33 g carbs, and only 3 g protein.
These Collagen Snickers Protein Bars give you all the chewy, crunchy, chocolatey satisfaction of the classic candy bar, but with seven times the protein and far less sugar. They’re perfect for meal prep, kid-friendly (they won’t know the difference), and a fun way to sneak more collagen into your diet.
So go ahead, make a batch, store some in the freezer, and enjoy guilt-free Snickers whenever cravings strike.
Guilt-Free Snickers Keto Protein Bars with Collagen Peptides
Ingredients
Crust Layer
- ½ cup collagen peptides powder (about 40 g)
- ½ cup coconut flour
- 2 tbsp monk fruit sweetener (or sugar of choice)
- 2 tbsp unsweetened almond milk (or milk of choice)
Peanut Caramel Layer
- 3 tbsp sugar-free syrup (or maple syrup + 2 tsp water)
- 3 tbsp creamy peanut butter
- ½ cup collagen peptides powder
- ⅓ cup roasted peanuts
Chocolate Coating
- ½ cup chocolate chips (sugar-free or regular)
- Optional: 1 tsp coconut oil for smoother coating
Instructions
- Make the Crust:– In a bowl, mix collagen powder, coconut flour, and sweetener.– Stir in almond milk and knead until a sticky dough forms.– Press firmly into a parchment-lined loaf pan.
- Prepare the Peanut Caramel:– In a small bowl, mix syrup and peanut butter.– Stir in collagen powder gradually until the mixture thickens and turns slightly translucent (like caramel).– Fold in peanuts until coated.– Spread over the crust and freeze for 60–90 minutes until firm.
- Coat with Chocolate:– Melt chocolate chips (and coconut oil if using) in the microwave in 20-second bursts. Stir until smooth.– Slice the frozen bars, dip in melted chocolate, and place on parchment.– Tap lightly to remove excess chocolate. Sprinkle with coarse salt if desired.– Let chocolate set before serving.
Notes
- Collagen Powder: Use collagen peptides, not whey or other protein powders. They behave differently and won’t create the same caramel-like texture.
- Syrup Swap: If using regular maple syrup or honey instead of sugar-free syrup, add 2 tsp of water to keep the caramel chewy and stretchy.
- Nut Butter Options: Peanut butter gives the most authentic Snickers flavor, but cashew or sunflower butter also work. Avoid grainy almond butter for best texture.
- Chocolate Coating: For a thinner shell, stir 1 tsp of coconut oil into your melted chocolate before dipping.
- Storage: Keep in the fridge up to 7 days or freeze up to 3 months. Bars will soften slightly at room temperature.
- Serving Size: Recipe makes 5 full bars, but you can slice them into 10 smaller bite-sized squares for portion control.