DIY “Perfect Bars”

Meal Course


ic_fluent_food_24_regular Created with Sketch. Dietary Preferences


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I am not usually someone to try and recreate recipes.

If I find something I like at a recipe or a store I will happily purchase it over and over again instead of trying to make it at home and mess it up.

For example, I’ve tried over and over again to recreate Chipotle’s cilantro lime rice. Rice, cilantro, lime – what could be that hard? It’s never the same. Ever. So I leave the cilantro lime rice to them when the craving hits and keep the plain rice for my own cooking 90% of the time.

But things are a little different right now. Getting groceries are harder. I have to rely on what I can get delivered and that isn’t always exactly what I want.

So when I was craving the peanut butter chocolate chip “Perfect Bar” recently I decided I should figure out how to make them.


These were literally gobbled up in two days by my entire family. They are delicious and decadent, yet super healthy and packed with protein.

The best part? I had everything I needed already in my pantry.

If you aren’t a collagen or protein powder person you may need to order that separately. Luckily it’s still really easy to get through Amazon – no grocery store trip needed.

I used collagen because 1) I had it and 2) it has no flavor. If you use vanilla protein powder (which would be delicious) I would consider cutting down or entirely eliminating the honey. It could be too sweet with the vanilla flavor involved.

Also I have to be totally honest and tell you – after a lot of trial and error – these still didn’t harden up the way I wanted them to. I ended up keeping them in the freezer which worked great and made them easy to handle. They did soften fast once they came to room temperature so I would recommended refrigerator or freezer for sure.

I hope you love them as much as we did!

DIY “Perfect Bar”


  • 1 cup natural peanut butter
  • 1 tbsp melted coconut oil
  • 1 tbsp honey
  • 1/2 cup collagen powder (unflavored)
  • 1/4 cup almond flour
  • 2 tbsp all purpose flour or gluten free flour
  • 1/3 cup mix ins (I used a combo of dried cranberries and chocolate chips)


  • Mix the peanut butter, honey and coconut oil in a large bowl
  • Slowly add the collagen powder, flour and almond flour, mixing well until well incorporated
  • Add the mix ins
  • Line a 8×8 baking dish with aluminum foil or parchment paper that has been sprayed with cooking spray
  • Press the protein bar mixture evenly into pan
  • Place in fridge or freezer for a minimum of one hour
  • Cut into even sized pieces and store in fridge or freezer