Step 1

In a large bowl, combine the peanut butter and honey. If you store these at room temperature they should mix no problem, but if they are refrigerated you will need to microwave for a few seconds to soften them up a bit.

Step 2

Add the protein powder and milk and then mix everything until there is no powder left.

Step 3

Add the whey protein crunchies to the bowl and fold them into the mixture.

Step 4

Empty the bowl onto a sheet of parchment paper and use your hands to form everything into a ball. Flatten the mixture out into a rectangle (the exact size is up to you) and refrigerate for about one hour to allow the bars to firm up.

Step 5

After one hour, remove from the fridge and use a sharp knife to cut the mixture into 12 mini bars or 6 larger bars. I prefer making mini protein bars for a quick low-calorie snack.

Step 6

In a microwave-safe bowl, melt down your chocolate. I use Ghirardelli dark chocolate melting wafers and meltdown more than needed for easy dipping.

Step 7

Dip each bar into the melted chocolate and return to the parchment paper. You can fully coat the bars, dip one side, or drizzle the melted chocolate over the top. I experimented with each method, but dipping half the bar so only the bottoms were coated was my preferred method (for both the ease and final calories) so that is what this recipe is based on.

Step 8

Add the bars back to the fridge for a few minutes to allow the chocolate to harden, and then you are ready to enjoy! These bars should be served chilled to remain firm, but they can also safely be taken on the go and remain at room temperature as needed.