Pumpkin Chocolate Chip Peanut Butter Protein Bars

Pumpkin Chocolate Chip Peanut Butter Protein Bars




Last night I came home to a package by a mysterious sender. It was a professional photography light set and the second I opened it I knew who it was from–my dad! Although, I haven’t figured out how to use it yet, I’m like a legit food photographer and blogger now. Thanks Dad, love you! Anyone with pro lighting tips, please send them my way!



I keep getting asked if these bars are filled with cream in the center and no, they aren’t. That’s PEANUT BUTTER! Seriously, I used White Chocolate flavored peanut butter by Buff Bake. Because it’s so rich, when I mixed it with coconut oil and maple syrup, it almost tastes like a sweet cream filled center. If you want to try Buff Bake, get 10% off your order by using code PBCHOCO.


Pumpkin Chocolate Chip Peanut Butter Protein Bars

Yield: 6

Serving Size: 1 square


    Pumpkin Layer
  • 1/4 c peanut butter
  • 1/4 c powdered peanut butter
  • 2 tbsp. pumpkin
  • 2 tbsp. coconut sugar
  • 1 tbsp. maple syrup*
  • 1 scoop vanilla protein powder (I used PEScience)
    Peanut Butter Cream Layer
  • 5 tbsp. natural peanut butter (I used White Chocolate Buff Bake)
  • 3 tbsp. coconut oil
  • 2 tbsp. maple syrup*
  • 1 tbsp. mini chocolate chips


  1. Mix all pumpkin layer ingredients together using a fork.
  2. Press half of the dough into the bottom of a small rectangle container lined with parchment paper. I just used a plastic container about 6x3 inches. Place in the freezer while you prepare your next layer.
  3. Melt all peanut butter cream layer ingredients together. Pour over pumpkin layer and return to freezer for 20 minutes to harden.
  4. Once solid, press remaining pumpkin layer ingredients evenly over peanut butter cream layer. Sprinkle with chocolate chips and return to freezer for another 20-30 minutes.
  5. Cut into 6 squares and enjoy.


*Can be replaced with honey, agave or any sticky syrup.



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