S'mores Protein Blondie Bars
User Reviews
5
S'mores Protein Blondie Bars
Description
This recipe blends dry ingredients—protein powder, flour, sugars, baking powder, soda, and salt—with wet ingredients like Greek yogurt, applesauce, vanilla, butter, and peanut butter for a dense but moist batter. Crushed graham crackers and mini chocolate chips fold into the batter creating the classic s'mores elements. The batter is partially layered with dollops of marshmallow creme, swirled to incorporate pockets of gooey sweetness. The bars bake until the edges are just set, preserving a slightly underbaked center for a chewy texture that firms up as it cools.
These bars work well as a protein-rich snack or dessert, combining the nostalgic s'mores components with added protein. They offer a unique alternative to typical brownies or energy bars.
Notes suggest using whey-casein blend protein powders known to bake well and recommend avoiding overbaking to maintain ideal texture. The bars improve after chilling in the fridge and can be made gluten- or dairy-free by substituting ingredients accordingly.
Ingredients
- 3/4 cup all-purpose flour 90g
- 1/2 cup vanilla protein powder 60g
- 1/4 cup sweetener granular, 48g
- 2 Tbsp brown sugar packed, 24g
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 Tbsp peanut butter chips or peanut butter, melted, 30g
- 2 Tbsp butter room temp, light, 28g
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt plain, 112g
- 1/2 cup applesauce or mashed banana, unsweetened, (122g
- 8 graham crackers ~2 full cracker sheets, 31g
- 6 Tbsp marshmallow creme 39g
- 2 Tbsp chocolate chopped or mini chocolate chips, 30g
Instructions
- Preheat the oven to 325 degrees F. Line a 8x8-inch baking pan with parchment paper and/or spray with cooking spray.
- In a large bowl, add the dry ingredients (protein powder through salt); mix together well. Then add the yogurt, applesauce, vanilla, butter and melted peanut butter chips or peanut butter. Using a hand mixer, mix to combine.
- Crush the graham crackers to form a mixture of little pieces and some crumbles. Fold the crushed graham crackers and mini chocolate chips into the batter (I like to save a little of both to sprinkle on top).
- Pour 3/4 of the blondie batter into the prepared dish. Add the marshmallow creme in small dollops evenly across the batter. Then use a butter knife or toothpick to make swirls. You can swirl as much or as little as you’d like!
- Add the remaining blondie batter on top in dollops and do a few more quick swirls. Sprinkle with any remaining graham cracker crumbles and chocolate chips.
- Bake for 25-28 minutes, or until the edges are set. A toothpick inserted in the center SHOULD come out with a few wet crumbs for best texture. If you want blondies to be more cake-like, take out when toothpick inserted in center comes out completely clean.
Notes
- Use a whey and casein blend protein powder that bakes well; vegan protein is also suitable.
- Avoid overbaking; bars are best slightly underdone and will set as they cool and chill.
- Chilling the bars in the refrigerator for several hours or overnight improves texture and flavor.
- For gluten-free version, use gluten-free flour and graham crackers.
- For dairy-free, substitute nut butter for peanut butter chips, vegan butter for regular butter, and dairy-free yogurt for Greek yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1blondie (49g( | |
| Calories | 111kcal | 6% |
| Carbohydrates | 14.9g | 5% |
| Protein | 6.6g | 13% |
| Fat | 2.8g | 4% |
| Saturated Fat | 1.3g | 7% |
| Fiber | 0.8g | 3% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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