Reese’s Pieces Protein Bars: For When You Want Abs But Also Candy

Let’s be honest: most store-bought protein bars taste like sadness. They’re either dense, chalky bricks that require a gallon of water to swallow, or they’re just glorified candy bars with a “healthy” label slapped on the wrapper.

So you’re craving something sweet after a workout (or just because it’s a Tuesday), but you don’t want to completely derail your nutrition goals? Same.

This recipe is the truce between your sweet tooth and your gym goals. It’s got peanut butter, chocolate, and those crunchy little orange and yellow candies that make life worth living. Best of all? You don’t even have to turn on the oven. We’re keeping the kitchen cool and the gains high.

Why This Recipe is Awesome

These bars are dangerously good. They have that perfect fudgy texture—kind of like cookie dough—but packed with enough protein to justify eating two of them.

It’s also an “idiot-proof” recipe. There’s no baking, no yeast rising, and no complicated tempering of chocolate (unless you want to be fancy, but who has time for that?). You literally mix stuff in a bowl and smash it into a pan. If you can play with Play-Doh, you can make these.

• Course: Snack / Post-Workout Fuel
• Cuisine: American / Gym Bro Delicacy
• Difficulty: Super Easy
• Servings: 8–10 bars
• Prep time: 15 minutes
• Cooking time: 0 minutes (Chill time: 30 mins)
• Calories: ~230 kcal (depending on your scoop size)
• Total time: 45 minutes

Ingredients You’ll Need

Here is your shopping list. It’s short, sweet, and mostly pantry staples.

• Oat Flour: 1 ½ cups. Don’t buy the expensive bag. Just take rolled oats and blitz them in your blender until they look like dust. Voila, you’re a miller now.
• Protein Powder: ½ cup. Vanilla or Peanut Butter flavor works best. Please use a brand you actually like the taste of; this recipe can’t hide the flavor of chalky, gross powder.
• Peanut Butter: ½ cup. Creamy is the way to go. You want the drippy, natural kind ideally, but the processed stuff works too (it’s just sweeter).
• Honey or Maple Syrup: ⅓ cup. This is the glue that holds your life—and these bars—together.
• Milk: 2–4 tablespoons. Any kind works (almond, oat, cow). Just use it to adjust the consistency.
• Reese’s Pieces: ½ cup. The star of the show. Measure with your heart.
• Chocolate Chips: ½ cup (for the topping). Dark, semi-sweet, or milk. Whatever floats your boat.
• Coconut Oil: 1 teaspoon. This helps the melted chocolate spread smoothly and not crack your teeth when you bite into it cold.

Step-by-Step Instructions

1. The Dry Mix: Grab a large bowl. Toss in your oat flour and protein powder. Whisk them together so you don’t end up with a clump of dry powder in one bite (gross).
2. The Wet Mix: Add the peanut butter and honey (or maple syrup). Stir it up. It’s going to be thick and crumbly at first. Trust the process.
3. The Texture Check: Start adding your milk, one tablespoon at a time. You want a dough that holds together when you squeeze it, like cookie dough. If it’s too dry, add more milk. If it’s a soup, add more oats.
4. The Mix-Ins: Fold in half of your Reese’s Pieces. Try not to eat them all right now. I know it’s hard.
5. The Smash: Line a loaf pan or an 8×8 square pan with parchment paper. Dump your dough in and press it down firmly. Really get in there. Use the back of a spoon or your clean hands to make it flat and even.
6. The Melt: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until smooth and glossy.
7. The Finale: Pour the melted chocolate over your protein base. Spread it to the edges. Sprinkle the remaining Reese’s Pieces on top immediately before the chocolate sets.
8. The Chill: Pop the pan in the freezer for about 20–30 minutes to set.
9. Serve: Lift the parchment paper out, slice into bars, and enjoy.

Common Mistakes to Avoid

Even though this is no-bake, things can go sideways if you aren’t paying attention.

• Using a “Gainer” Powder: If you use a mass gainer instead of standard whey or casein, the texture will be weirdly gummy. Stick to standard whey or a plant-based blend.
• Over-blending the Oats: If you blend the oats too long, they can get hot and oily. You just want flour, not oat butter.
• Skipping the Parchment Paper: If you press this mixture directly into a metal pan without paper, good luck getting it out. You’ll be eating it with a spoon straight from the tin (which, honestly, isn’t the worst fate).
• Adding Too Much Liquid: Protein powders absorb liquid differently. If you dump a cup of milk in at the start, you will have sludge. Go slow.

Alternatives & Substitutions

Customization is key. Here is how to tweak the recipe:

• Vegan Option: Use a plant-based protein powder and maple syrup instead of honey. Make sure your chocolate chips are dairy-free.
• Nut Allergy: Swap peanut butter for sunflower seed butter or tahini. Obviously, skip the Reese’s Pieces and use chocolate chips or seeds instead.
• Low Sugar: Use a sugar-free syrup (like those keto ones) and sugar-free chocolate chips. It won’t taste as magical, but it gets the job done.
• The “Clean” Eater: Swap Reese’s Pieces for cacao nibs or goji berries. It won’t be as fun, but you’ll feel very virtuous.

FAQ (Frequently Asked Questions)

Do I have to keep these in the fridge?

Yes. Because we use natural sticky stuff (honey/PB) and coconut oil, they tend to get soft at room temperature. Plus, they taste way better chilled.

Can I use almond flour instead of oat flour?

Technically, yes. However, almond flour is much higher in fat and calories. If you’re cool with that, go for it! The texture will be a bit more dense.

My dough is too crumbly. What did I do wrong?

You probably didn’t use enough sticky liquid or milk. Add another splash of almond milk and get your hands in there to knead it. It needs some love.

Can I double the recipe?

Absolutely. Just use a larger pan (like a 9×13) so the bars aren’t paper-thin. Meal prep for the win!

Is this keto-friendly?

With the oats and the actual candy? No. But if you swap the oats for almond flour and use sugar-free candies, you can make it work.

Can I use crunchy peanut butter?

You can, but it makes cutting the bars cleanly a nightmare. If you don’t care about aesthetics, go crazy.

How long do they last?

In the fridge? About a week. In the freezer? up to 3 months. But let’s be real, they’ll be gone by Friday.

Final Thoughts

There you have it—a protein bar that doesn’t taste like cardboard and actually brings you joy. Whether you need a post-gym refuel or just a snack to stop you from hangry-texting your ex, these Reese’s Pieces Protein Bars are the answer.

Now go impress someone—or just impress yourself—with your new culinary skills. Grab a bar, enjoy the crunch, and pretend you’re a fitness influencer for five minutes. You’ve earned it!