Copycat perfect bar recipe! Need I say more?! Since you guys are OBSESSED with our pumpkin perfect bars and birthday cake protein bars, we are sharing the classic chocolate peanut butter combo.
Have you guys had Perfect Bars before? I was introduced to them a long time ago and they are pretty great! They are refrigerated protein bars made of real food ingredients like nut butter, honey, protein, and superfoods. They make a lot of different flavors, but the dark chocolate chip peanut butter is probably my favorite!
As much as I enjoy them, I figured it wouldn’t be too hard to make them at home. Plus, the main reason is to save some money! Buying store-bought protein bars can quickly add up, especially high-quality ones. Making homemade protein bars is so much cheaper. I shared a price comparison below if you are interested!
While I’m not huge on eating protein bars all the time, I love to have some on hand when I’m in an emergency and need food fast. Michael eats them a handful of times a week as they make a great way to add some easy, healthy calories to his diet.
Why you’ll love this perfect bar recipe
- classic chocolate peanut butter combo!
- made with just 4 simple ingredients – you probably already have most of the ingredients at home.
- so much cheaper than store-bought!
- high protein with 15 grams of protein per bar
Are perfect bars healthy?
Perfect bars can be a healthy addition to your diet, especially for an active lifestyle. They good combination of protein, carbs, and fat and make an easy and delicious macro-balanced snack. The protein and fat make them satiating, carbs give you energy, and protein is beneficial for building muscle.
That being said, they are calorie-dense for such a small snack, so if monitoring your calorie intake, be mindful of how many and how often you consume them.
Perfect bar recipe ingredients
- natural peanut butter – make sure it is runny and drippy!
- egg white protein powder
- maple syrup
- mini chocolate chips – I used dairy-free, but any kind will work.
- flaky sea salt – for topping
How to make perfect bars
- Line an 8×8 pan or bread pan with parchment paper and set aside. An 8×8 will give you 8 thinner bars and a bread pan will give you 6 thicker bars.
- Make your protein bars. Add your peanut butter, maple syrup, protein powder, and a pinch of salt to a medium bowl. Mix until a dough forms. It will get crumbly at first but will come together and have a consistency like cookie dough (see notes if not). Use your hands if needed. If needed, add a little more liquid. Add about a scant 1/4 cup of the chocolate chips and carefully mix to combine. Be careful not to overmix as the dough will become crumbly.
- Form into bars. Press the mixture into the bottom of the pan. Top with remaining chocolate chips, pressing them into the dough, and sprinkle with optional sea salt if desired. Place in the fridge for 10 minutes to firm up some (I like doing this).
- Enjoy! Cut into 8 equal-sized bars and enjoy!
Do perfect bars have to be refrigerated?
While perfect bars do not need to be refrigerated, they should be stored in the fridge to help maintain their freshness and desired texture. Once warm, they can become soft. If desired or needed, they can left at room temperature for a few days.
Can I use another protein powder in this perfect bar recipe?
I have tested this recipe with egg white protein. You can try a different protein powder, but you will need to adjust the recipe. Protein powders vary by consistency and how dense they are, so I would add a little less than the recipe calls for and add as you need for the best consistency. You can always add, but you can never take away!
- egg white – follow the directions as written. I used this protein.
- plant-based protein – plant-based protein powder is much thicker and more absorbent than others. If using, you will probably not need as much.
- whey protein – since whey protein powder has similar absorbency to egg white, I think it would work well. Add a little less than the recipe calls for and adjust as needed. You could also add some flour if it is too sticky. I like this whey protein.
- collagen – I have not tried this recipe with collagen and I’m not sure it will work since collagen dissolves so easily. The protein powder helps the bars come together.
Changing the protein powder will change the nutritional breakdown and macros of the recipe.
Homemade perfect bar vs store-bought
Let’s break down the difference between these homemade perfect bars and store-bought ones. I love the store-bought ones, but I figured this would be fun!
- ingredients – homemade for the win! While I love the addition of fruits and veggies in Perfect Bars, the bars have around 27 ingredients. This includes dairy (nonfat dry milk) and grains (rice protein powder). Homemade bars have just 4 ingredients and are dairy and grain-free! I am not including the individual ingredients for the chocolate chips in both bars.
- price – homemade for the win again! Breaking down the ingredients, homemade bars come out to .77 cents per bar! Prices vary at the store, but in most places, they retail for $2.99. Sometimes you’ll be lucky to see them on sale for $2 (I think that is the price at Trader Joe’s), but they are more expensive at other stores.
- nutrition – calorie and macro breakdown, the bars are pretty similar. Homemade comes in at 293 calories with 16 grams of protein, 19 grams of carbohydrates, 18 grams of fat, and 12 grams of sugar. Store-bought has 330 calories with 15 grams of protein, 24 grams of carbs, 20 grams of fat, and 18 grams of sugar. Homemade has a little fewer calories and carbs, a little more protein, and less sugar.
- convenience – I don’t there is really anything easier than picking these up at the store (although you do have to get to the store), but in terms of making them at home, these are not hard to make. They only take about 10 minutes plus some time to sit in the fridge if you want them chilled/firmer.
Due to ingredients, price, and nutrition, homemade wins!
Storage
- fridge – store an airtight container in the refrigerator for 1 week. If exposed to the air for too long, they will dry out some.
- freezer – freeze for up to 6 months. I suggest freezing individually and then defrosting the night before you want to eat. Make sure to wrap them up well as the longer they are in the freezer, the dryer they will become.
Substitutions and additions
This no-bake protein bar recipe is so simple and pretty forgiving – you can change it up to fit your needs. Here are some suggestions:
- peanut butter – any kind of nut butter or seed butter will work, it will just change the flavor some. Try almond butter, cashew butter, sunflower seed butter, or tahini. Make sure you are using an all-natural drippy/runny substitute.
- maple syrup – honey or agave will work instead. You do want to use a liquid sweetener as a dry one will make the texture too dry/crumbly and it won’t come together.
- protein powder – I like egg white protein powder in this perfect bar recipe because it’s bland and doesn’t add any additional flavor. If you don’t have egg white protein, you can substitute your favorite protein (collagen, whey, plant-based), but just be careful of the ratios. See the section above ‘can I use another protein powder’ for suggestions and check out the comments for substitutions others have done!
- chocolate chips – milk, dark, or semi-sweet chocolate chips will work. Use dairy-free if needed.
Here are some additions you can add:
- dried fruit – dried cranberries or blueberries would work well
- chopped nuts – for a little crunch
- shredded coconut
- vanilla extract
More healthy protein snacks
- protein baked oatmeal
- sweet potato blueberry protein muffins
- no bake chocolate protein balls
- banana protein muffins
- oatmeal raisin protein bars
- no bake protein cookies (vegan)
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Perfect Bar Recipe
equipment
- 8×8 pan
ingredients
- 1 cup natural peanut butter (256 grams – you can use smooth or chunky)
- 1 cup egg white protein powder (80 grams) – see notes for substitutions
- 1/4 cup maple syrup (see notes)
- 1/3 cup mini chocolate chips (60 grams)
- flaked sea salt, for topping
instructions
- Line an 8×8 pan or bread pan with parchment paper and set aside. An 8×8 will give you 8 thinner bars and a bread pan will give you 6 thicker bars.
- Make your protein bars. Add your peanut butter, maple syrup, protein powder, and a pinch of salt to a medium bowl. Mix until a dough forms. It will get crumbly at first but will come together and have a consistency like cookie dough (see notes if not). Use your hands if needed. If needed, add a little more liquid. Add about a scant 1/4 cup of the chocolate chips and carefully mix to combine. Be careful not to overmix as the dough will become crumbly.
- Form into bars. Press the mixture into the bottom of the pan. Top with remaining chocolate chips, pressing them into the dough, and sprinkle with optional sea salt if desired. Place in the fridge for 10 minutes to firm up some (I like doing this).
- Enjoy! Cut into 8 equal-sized bars and enjoy! Store in the fridge for up to a week.
notes
- I suggest using a food scale and weighing your peanut butter and protein powder to help ensure the right texture of the bars.
- Using an 8×8 baking dish will give you 8 1/2-inch thick bars. You can use any kind of baking dish since this is a no-bake recipe, but the thickness will change some. A bread loaf pan also works well and will give you thicker bars.
- Make sure your peanut butter is all-natural and is very runny/drippy. You can use smooth or crunchy. If your peanut butter isn’t runny, the mixture will be crumby. You can add more maple syrup to accommodate.
- I like egg white protein powder in this perfect bar recipe because it’s bland and doesn’t add any additional flavor. If you don’t have egg white protein, you can substitute your favorite protein (collagen, whey, plant-based), but I would be careful of the ratios. Protein powders vary by consistency and density, so I would add a little less than the recipe calls for and add as you need for the best consistency. You can always add, but you can never take away! Check out the comments for substitutions others have done.
- I tested this recipe a few times and found that 1/4 cup maple syrup works the best. You can adjust the amount depending on how sweet you like them or how moist you like them. You might also have to adjust the amount depending on how oily your peanut butter is.
Karin Cairns says
These were really good and simple to make.. I used Whey protein ( because that’s what I had in the house), I probably should have added a small amount of liquid as they were a little chalky. Will definitely try again with the egg white protein powder.
Kelly Nardo says
Glad you enjoyed them, Karin! Thanks for trying them!
Abigail says
I found this recipe over five years ago and have LIVED by it since. I’ve done a few modifications on it (not necessarily using egg white powder but rather unflavored whey, using honey instead of maple syrup), and at this point I’m able to make the recipe with a food scale, a bowl, and a spoon because I have it memorized. It’s delicious and the perfect breakfast for someone who isn’t great at eating in the morning. Thanks for making the PERFECT perfect bar dupe — the best one I’ve found. Macros are fantastic as well.
Kelly Nardo says
This makes me so happy to hear, Abigail! Thanks so much for trying it and so glad you enjoy them so much.
Ian says
Can I use powdered peanut butter instead of normal peanut butter to help lower carbs and fat?
I tried a bunch of other recipes for perfect bars and it didn’t work.
I learned that replacing pb with powdered pb in recipes you need to double your powdered pb.
I don’t know if that’s what I did wrong or if powdered pb simply won’t come together into the correct type of dough by the nature of it having fat. I also don’t know if adding fat helps.
I like this recipe the best cause it doesn’t use flour like the other ones do. If you have any thoughts or advice on my journey to try and grind out the highest protein lowest carb perfect bar copy cat I can I would love the advice.
Thanks Kelly
Kelly Nardo says
Hi, Ian! I haven’t tried using powdered PB but you can certainly play around with it! The oil in natural peanut butter helps the bars come together. You would need to mix the powdered PB with water or milk to make it creamy enough that the protein powder will also mix in. You could also add a little more liquid sweetener to help. I think it will work, you will just have to play around with it to get the ratios right. Let me know how it goes if you try it!
Ian says
Ok, so I did about every ratio and combination of pb powder in comparison to peanut butter and none of it worked.
Pb powder in and of itself undoes the binding power of most anything else. Even if you add coconut oil it will still not congeal correctly.
For the purposes of lowering down on fat and increasing fiber I found a paleo bar recipe that uses coconut flour, whey, and milk. That one can have most anything added in and you can use twice as much protein so there is better macros per serving. With those three ingredients as base. 4 parts whey 2 parts coconut flour 1 part milk. You can add in honey and peanut butter. Or really anything and it will come together very nicely. I tried the recipe three different ways.
Once normally (no additives) once with pb and once with pb powder.
As with other experiments pb powder just doesn’t congeal. Pb made it seem a ton like a perfect bar. And then normal made it seem like a dry mochi consistency.
It worked amazing for being so simple. You can add almost anything to it and if you add pb and honey you get a perfect bar.
I think if you bake it with other ingredients added in you’ll get the equivalent of a quest bar.
Anyway. Pb pwder inherently stops things from congealing properly. So coconut flour will have to step up.
Also coconut flour has tons of fiber and that’s super healthy for you so I’m ok with this.
Thanks for responding. It was a pain but I have accepted there is no way to do a perfect bar without normal PB.
Kelly Nardo says
Thanks for the testing and feedback, Ian! Peanut butter flour does have a completely different consistency and it makes sense it doesn’t work the same.
Mary Ellen says
I love perfect bars and these were a great copycat recipe. Thanks!
Kelly says
Glad you enjoyed them – thanks for trying them!
Marianne Richmond says
This is a truly perfect protein bar… easy to make, simple ingredients, all good no bad. Highly recommended!
Kelly says
So glad you enjoy them, Marianne!
Mercedes says
Love it! For the protein powder I used powder peanut butter because I didn’t have anything else and it was delicious!!!
Kelly says
Oh, I love that – more PB flavor! Thanks, Mercedes!
Pamela Cappetta says
This was a huge hit in my house ! Great for our afternoon snack or on the go . It’s so easy too and filling .
Kelly says
Happy to hear everyone loves them! Thanks, Pamela!
Beth says
Perfect bars call for some Dulce or seaweed algae for greens or a superfood; have you experimented with that yet?
TY
Kelly says
Hey, Beth! Yes, I know they do have some fruit and veggie powders added in. I have not, but I think it would work fine. You might need a little more or less liquid to help the bars come together depending on what you are adding. You could use more sweetener, or just milk/water. Let me know if you try it!