Protein Bars #1

[Shadow]

Index of Protein Bars


Almond Joy protein bars -- 4g ECC
Apple Spice protein bars -- between 3-5g ECC, depending on ingredients used
Chocolate Caramel Nut Protein Bar -- counts will vary
Chocolate-Coconut Protein Bar -- counts will vary, but about 15g protein and 5g ECC per bar
Chocolate protein bar #1 -- 14g protein, 4g ECC (from cmcole)
Chocolate protein bar #2 -- 15g protein, 5g ECC (from cmcole)
Coffee protein bars -- about 3g ECC
Fudge Caramel Protein Bar -- approx. 14g protein, 4g ECC (depending on protein powder used)
Fudge Walnut Bars -- about 3g ECC
Fudge-y Nutty Bars -- 21g protein, 3g ECC
Fudge-y Caramel Bars
Lemon Banana Cranberry Bars -- about 20g protein, 4g ECC
Maple Vanilla protein bars
Nutty Fudge Bars -- about 3g ECC
Peanut Butter Balls -- 13g protein, 4g ECC
Peanut Butter Cookie Dough Bars
Peanut Butter MaryJanes -- per 3-piece serving: 13g protein, 5g ECC
Peanut Butter protein bars -- about 2g ECC (from cmcole)
Pineapple Bars -- about 3g ECC
Protein Bars Ver. 1: vanilla, chocolate, strawberry variations (from cmcole)
Protein Bars Ver. 2: chocolate peanut -- approx. 15g protein, 5g ECC (from cmcole)
Protein Bars Ver. 3: chocolate peanut butter (from cmcole)
Sesame Almond protein bars -- about 22g protein, 2g ECC
Sesame protein bars (shelf stable!) -- 20g protein, 4g ECC

[Shadow]

CHOCOLATE CARAMEL NUT PROTEIN BARS from Luv2Cook (Shelly from PPBBS) (counts will vary)

While playing in the kitchen the other day, as I am apt to do weekly, I used the protein bars recipe that someone had gotten off Barbo's website (posted by "Suzy")as a base and played around with it a little. I must say, if you'll take the time to make a batch or two, they are great. If you like the taste of Almond Roca, these are for you.

I did find something interesting during the experiment I did with Splenda - it melts and will carmelize just like sugar does, so in this recipe, you actually have a "carmel" coating/glaze on top. Take the time - they are great, the numbers are good
(Protein beats out a lot of commercially made bars), and they freeze really well!

1 square of unsweetened baker's chocolate
2 Tablespoons butter.
2 Tablespoons Heavy Cream
2 Packets of Splenda
3 Scoops (1 cup) Chocolate Whey protein
1 cup coarsley chopped walnuts
1/2 cup unsweetened coconut
2 Tablspoons SF Vanilla Syrup
Caramel flavoring

FOR THE TOPPING:
4 packets of Splenda

From the ingredients listed above, set aside about 3 Tablespoons of the coconut, and 1/4 cup of the walnuts - you'll need them for the topping

Melt the chocolate and butter in the microwave for a couple of minutes, or until melted together. Stir completely, then add the 2 packets of Splenda and the cream. Stir until creamy and set aside.

In a separate bowl, mix together the protein powder, walnuts and coconut; add the syrup and the chocolate mixture, and a few drops (or more depending on your caramel taste buds) of caramel flavoring, and mix together until it's a doughy consistency. (It might be a little softer than the original - that's OK!)

Line a bread loaf pan with plastic wrap, and put the dough inside; press down from the middle, outward, intil the bottom of the pan is covered and even. Sprinkle the remaining walnuts on top, and slightly press into the dough. Follow this by sprinkling the remaining coconut on top; set aside.

Set a small, non-stick frying or saucepan on medium heat. Melt 2 Tablespoons of butter until it just begins to brown. Add the 4 packets of splenda and reduce the heat until completely melted (you won't see the fine grains anymore). Remove from the heat and stir in more caramel flavoring - you should have a syrupy consistency at this point. Allow to cool for just a couple of minutes, the pour/sprinkle over the tops of the bars.

Place in the refrigerator until chilled, a few hours. If you left your walnuts in large, coarse pieces, you'll have what looks like a candy bar with a glaze on top. Cut and wrap individually and freeze.

Makes 6 good sized bars.

NUMBERS: Calories - 342; Sat. Fat - 8g; Carbs - 7g; Fiber - 2g; Protein - 26g (counts will
vary depending on the protein powder that you use.)

[Shadow]

FUDGE CARAMEL PROTEIN BAR -- approx. 14g protein, 4g ECC (depending on protein powder used)

Recipe By : Heeligan from PPBBS
Serving Size : 12 Preparation Time :0:00
Categories : breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 scoops chocolate whey protein -- I used more
4 ounces butter -- (1/2 cup)
4 ounces cream cheese
1/2 ounces unsweetened baking chocolate
4 packets Splenda Packet -- I used 3 pkts plus 1/2 Tbl Da Vinci Caramel syrup
3 Tablespoons almond butter -- or peanut butter
2 Tablespoons ricotta cheese
1 dash vanilla extract

Melt the butter, cream cheese, chocolate, and peanut butter in the microwave. Add ricotta, Splenda, and vanilla and mix well.

Then mix in the protein powder. Form into blobs and plop onto squares of plastic wrap. (Or spread it in a square pan). Put in the fridge.

This makes 12 decent sized bars, which makes them a little under 3 ECC a piece.

NOTES : I was modifying a protein bar recipe I had and came up with something that was more a protein fudge/caramel type thing, and VERY good. Careful...the batter will 'break.'

Actual nutrient counts will vary depending on the protein powder used. Whey protein powder typically has 22g protein and 2-3g carbs per scoop, but Isopure Zero Carb has 50g protein and 0g carbs per scoop. Use your own powder's information to compute the counts for your recipe.

Per Serving : 210 Calories; 15g Fat (64.9% calories from fat); 14g Protein; 5g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 202mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat.

[Shadow]

Peanut Butter Balls -- 13g protein, 4g ECC

Recipe By : Choubear (Julie), from PPBBS
Serving Size : 3 balls/pieces Preparation Time : 20 min.
Categories : breads, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons peanut butter, natural unsalted
3 tablespoons whey protein powder (EAS)
2 tablespoons peanuts -- finely chopped

Mix the peanut butter and protein powder until all the ingredients are incorporated.
Form the mixture into six 1-inch balls, and roll each ball in the finely chopped peanuts. Chill until firm.
Makes two snack size servings, or one meal-sized portion.

Yield: 6 balls/pieces, or 2 meal-sized 'bars'

Per Serving : 194 Calories; 13g Fat (58.8% calories from fat); 13g Protein; 6g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 82mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

[Shadow]

Peanut Butter MaryJanes -- per 3-piece serving: 13g protein, 5g ECC

Recipe By : Gaelen, inspired by Choubear's Peanut Butter Balls
Serving Size : 3 balls or pieces Preparation Time : 20 min.
Categories : breads, vegetarian

Amount Ingredient -- Preparation Method
-------- --------------------------------
2 tablespoons peanut butter -- natural unsalted
3 tablespoons whey protein powder (vanilla)
1 teaspoon blackstrap molasses
2 tablespoons peanuts -- finely chopped

Mix the peanut butter, protein powder and molasses until all the ingredients are incorporated.
Form the mixture into six 1-inch balls or pieces, and roll each ball in the finely chopped peanuts.
Store chilled. Makes two snack size servings (3 balls each), or one meal-sized portion.

Yield: 6 balls
Per Serving : 194 Calories; 13g Fat (58.8% calories from fat); 13g Protein; 7g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 82mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 11 1/2 Fat; 0 Other Carbohydrates.

[Gaelen]

These protein bars come from realruth, from the old eatprotein forums.

Chocolate-Coconut Protein Bar (counts will vary, but about 15g protein and 5g ECC per bar)

1 square unsweetened baker's chocolate
2 Tbls. butter
2 Tbls. heavy cream
3 pkts Equal (I used Splenda)
1 cup Chocolate Designer Protein
1 cup chopped nuts
1/2 cup unsweetened coconut
2 Tbls. Sugar Free Syrup or maple syrup (or water)

Melt choc and butter 1 min; stir until completely melted. Add Equal and heavy cream and stir til creamy.

Add protein powder, nuts, coconut and stir till mixed pretty well. Add syrup (or water), and mix thoroughly.

Line a bread loaf pan with plastic wrap and press in mixture firmly and evenly. Chill till firm. Cut into 6 bars.

Approx 5 carbs/15 grams protein per 1/6 recipe.

[meli58]

Is there any reason for keeping the nut-butter balls chilled--or in other words, will they somehow spoil if kept at room temperature?

[Gaelen]

Is there any reason for keeping the nut-butter balls chilled--or in other words, will they somehow spoil if kept at room temperature?

Meli, if they're kept chilled (or even frozen), they don't get so sticky.
Also, if you have a peanut butter addiction, it's a little easier to regulate portion sizes if you have to dig them out of the freezer and thaw them to the point where they're "chewy" before you scarf them down. ;)

[meli58]

Aaaah. I made some yesterday with almond butter, egg-white protein powder, and a little almond extract, then rolled them in sliced almonds--pretty tasty. I thought about taking them in the car as road food, then started to wonder if the "dampened" protein powder would start to do something unacceptable if not kept cold. I guess I'll find out. :eek: Thanks...and if you never again hear from me...

[Gaelen]

Meli, they should be fine, dampened protein powder and all. I used to take them to work and eat them, unrefrigerated, as snacks late in the day. The only issue I ever noticed is that they were sticker as they warmed to room temp...and that when they're softer, I had the tendency to eat too many of them at once. ;)

[cmcole]

Protein Bars – Version 1


Here's my favourite recipe for these:

7 scoops of Designer Protein (GNC)
1/2 cup melted butter
4 oz. cream cheese
1/2 cup walnuts
1/4 cup Splenda (or whatever amount you like according to your taste)

I have used chocolate, vanilla and strawberry protein powder.. With the strawberry I like to add a little unsweetened coconut.

Soft the butter and cream cheese together...and mix. Add in the protein powder, and Splenda. Stir in your nuts, sunflower seeds, coconut or whatever else you're using. The batter will be pretty stiff. Spread a pan (I use a bread pan), press in mixture. If necessary, spray your hands.

Chill in the refrigerator and then cut into bars. I sometimes sort them individually frozen in a zip-loc bag, and then I can just grab one to take to work.

Play with these ingredients and I'm sure you'll come up with something you really like. Pretty simple...taste better than any of the bars I've tried...and a lot cheaper.

[cmcole]

Protein Bars – Version 2


1 square unsweetened baker's chocolate
2 Tbls. butter
2 Tbls. heavy cream
3 pkts Equal (I used Splenda)
3 scoops (1 cup) Chocolate Designer Protein (or any other chocolate whey protein)
1 cup chopped peanuts (I used 1 1/4 cup chopped pecans)
1/2 cup unsweetened coconut
2 Tbsp Sugar Free Torani Syrup or maple syrup (or water, in a pinch) --I used the maple syrup, as that is all our market had!

Melt choc and butter in mike 1 min; stir until completely melted. Add Equal and heavy cream and stir til creamy. Add protein powder, peanuts, coconut and stir till mixed pretty well, add syrup (or water), and mix thoroughly(you may have to knead with your hands at this point, as mixture will be very stiff). Line a bread loaf pan with plastic wrap and press in mixture firmly and evenly. Chill till firm. Cut into 6 bars. These were huge, so I made it into 9 bars.

Approx 5 carbs/15 grams protein per 1/6 recipe

[cmcole]

Peanut Butter Protein Bars


2 tablespoons no-sugar peanut butter
2 tablespoons butter, melted
1/2 teaspoon liquid artificial sweetener
1/4 cup Splenda
1 scoop Vanilla Praline Designer Whey protein powder*

Melt peanut butter and butter in microwave or double boiler. Mix in the sweeteners thoroughly. Add protein powder and stir until it forms a ball. (You may need to use clean hands to aid in the thorough mixing.) Roll up in ball and knead a bit; then separate into even portions, shaping as desired. Refrigerate until firm.

Makes 4 bars. Approx 2 carbs per bar.

Note: It's best to use the "scoop" that comes with the package, but in case it's lost (or you use another brand), this is approx. 1/3 of a cup (I have made this measuring at 1/3 cup and it works fine!)

[cmcole]

Nutty Fudge Bars


2 1/3 cups vanilla protein powder
1 oz square unsweetened chocolate
1/2 cup butter
4 oz cream cheese
1 oz chopped walnuts
1 teaspoon vanilla
1 teaspoon peanut butter
1/4 cup Splenda

Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave and mix together very well. Add Splenda and vanilla, mix well again. Now add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder dissolves into the mixture. Now place in a baking pan, flatten and refrigerate. (Using a rectangular casserole dish works great here.) When cooled and hardened, cut into 8 bars.

Makes 8 bars. Approx 3.2 carbs per bar.

[cmcole]

Fudge Walnut Bars

2 1/3 cups chocolate protein powder
1/2 cup butter
4 oz cream cheese
1/2 cup chopped walnuts
1/4 cup Splenda

Melt butter and cream cheese. Mix in designer protein and Splenda. This will be stiff and hard to stir (knead with clean hands if needed.) Add walnuts and mix again. Place in greased bread pan. (Sprinkle additional finely chopped walnuts on top if you like.) Cool. Cut into 8 servings.

Makes 8 bars. Approx 2.5 carbs per bar.

Pineapple Bars

1 1/2 cups soy protein isolate
3 Tablespoons whey protein
1 cup Splenda
1 1/2 Tablespoons liquid or granular lecithin *
1 1/2 Tablespoons glycerin
3/4 cup heavy cream
3 Tablespoons coconut or almond oil
1 Tablespoon sugar free pineapple preserves
OR - 2 Tablespoons finely chopped unsweetened fresh pineapple
1/2 teaspoon pineapple extract

Preheat oven to 350°F.

Combine soy, whey and Splenda in a food processor. Add remaining ingredients. Pulse on high until a soft dough forms. Remove dough and knead by hand for twenty-ish strokes. Press into an 8x5-inch pan and bake at 350°F for 10 minutes. Remove from pan and cut into bars while still hot. Allow to cool and store in airtight container.

Makes 6 bars. Approx 3 carbs per bar.

* Lecithin - both granular and liquid can be found in most health food stores.

[cmcole]

Lemon-Banana-Cranberry Bars


3 scoops vanilla protein powder
3 tsp baking powder
8 tsp Splenda
4 eggs
1/4 cup of Flax Seed oil (or olive oil)
1/4 cup water
1 cup cranberries
2 tsp vanilla extract
2 tsp lemon extract
2 tsp banana extract

Mix together dry ingredients.
In separate bowl mix together eggs, oil, and extracts & beat well.
Add to dry ingredients to second mixture, combining well.
Add water and cranberries. Should be a wet consistency like a cake mix.
Pour into pam-sprayed square cake pan.
Cook at 325 for 10-15 minutes until a toothpick comes out clean. Sometimes may take longer to cook, depending on type of protein powder used.
Cut into four squares. Each square has about 20 grams of protein, 4.13 grams of carbs.

[cmcole]

Fudgey-Nutty Bars

2 and 1/3 cups vanilla protein powder
1 oz square unsweetened chocolate
1/2 cup butter
4 oz cream cheese
1 oz chopped almonds
1 tsp vanilla
1 tsp peanut butter
1/4 cup Splenda

Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave.
Mix together very well and then add splenda & vanilla, mixing well again.
Add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder is incorporated into the mixture.
Now place in an 8x8 0r 9x9 baking pan, flatten and refrigerate.
When cooled and hardened, cut into 8 bars. Per bar: 21 grams protein, 3.15 carbs. (This will vary according to the protein powder you use, I use Optimum Nutrtion as I have found it to be the best and it has 22g protein and 1.5g carbs in each scoop, but no aspartame.)

Fudgey Caramel Bars

4 Tbl butter
1.5 Tbl unsweetened cocoa powder
2 Tbl DaVinci Chocolate Sugar Free syrup
2 cups Optimum Nutrition Chocolate Whey Protein
1 cup coarsely chopped nuts

Melt butter in large bowl in microwave.
Whisk cocoa in well, then SF syrup.
Incorporate protein powder.
Add chopped nuts
Press into wax-paper-lined 9x9 pan & refrigerate.
Caramel consistency, and much better than any of my old fudge recipes. Plus, no wasted calories. High Protein snack or dessert. Best cold.

[cmcole]

Peanut Butter Cookie Dough Bars

2c protein powder (both vanilla & chocolate would work)
1/2 cup of chunky natural peanut butter
1/4 cup melted butter
Enough vanilla Davinci SF syrup to make the consistency of cookie dough.

Mix Peanut Butter & SF syrup with melted butter.
Add protein powder & mix until well-blended.
Either refrigerate and eat like cookie dough or bake & cut into PB cookie bars.
I think that lowcarb maple syrup would work as well as Davinci for these.

[cmcole]

Sesame-Almond Protein Bars

1/4 cup cream cheese
1/4 cup butter
1/4 cup tahini, from roasted sesame seeds
1/4 tsp pure stevia powder
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cup Twinlab VegeFuel (isolated soy protein)
1/3 cup Naturade N-R-G vanilla protein powder
1/2 cup DaVinci SF Vanilla Syrup
2 Tbsp. DaVinci SF Maple Syrup
2 oz finely chopped almonds

After melting cream cheese & butter, mix in tahini, stevia, and extracts.
Mix in protein powders.
Add syrups and mix well.
Mix in chopped almonds.
May need to add more or less syrup to get texture you like.
Place in 9x9 square pan & put in refrigerator until firm.
Cut into 12 bars (or size you want).
I store mine in freezer and eat frozen. My co-worker stores in fridge because he likes his softer.

These are very flexible. I think you can use whatever kind of protein powder you want, and could use any kind of artificial sweetener you wanted in greater or lesser degrees, or any flavor of syrup or extract. For example, I've made with DaVinci's macadamia syrup and added chopped roasted macadamia nuts, and with Davinci's butter rum syrup and added roasted pecans. I also made w/ 2/3 VegeFuel and 1/3 Naturade N-R-G, added a higher proportion of vanilla syrup, plus vanilla, coconut, and almond extracts, and a little Stevia powder, and whipped it up, and it was close enough to fudge for my taste.

Yield: 2 bars; 2.4 grams carbs per bar (1.4 carbs per bar if subtract fiber) and 21.5 grams protein

[cmcole]

Coffee Protein Bars

1/4 cup oil
3/4 cup vanilla whey powder
2 eggs
2 Tbl oat flour
1/4 cup heavy cream
1 Tbl baking powder
1/4 cup hot water
2 tsp cinnamon
1 tsp instant coffee
1/4 cup mini chocolate chips
1/4 cup Splenda
1 tsp liquid sweet n low

Dissolve coffee in hot water.
Mix oil, eggs, cream, water, Splenda & sweet 'n low together.
Mix dry ingredients together and then add to the first mixture. Stir till moistened.
Pour into 8" pan. Tap on counter to settle the bubbles.
Sprinkle chips on top.
Bake at 375 degrees for 12-15 min. Be careful not to overbake.
Cut into 16 pieces. Each piece has 3 carbs.

[cmcole]

Maple Vanilla Protein Bars

4 oz cream cheese
1 stick butter (1/4 lb)
1 cup Twinlab VegeFuel (isolated soy protein powder)
1 cup N-R-G Naturade Vanilla Protein Powder
1/2 cup DaVinci Sugarfree Vanilla Syrup
1/4 cup DaVinci Sugarfree Maple Syrup
1 tsp. vanilla extract

Melt cream cheese and butter (I did it in the microwave). Mix in protein powders.
Add syrups and vanilla extract and mix until consistency is like very thick cookie dough (may take more than specified amounts).
Put in 9x9 square pan & refrigerate until stiff and cut into 12 bars. Wrap bars individually and store in freezer.
Can either eat frozen or thawed.

I also freeze them, which makes them very hard. My co-worker doesn't and he has taken his on trips and they held up well.
I've also made these using soy-based "cream cheese" and that works fine too, for those who try to limit the amount of dairy they eat.

[cmcole]

Apple Spice Protein Bars

3 scoops vanilla protein powder
3 tsp baking powder
8 tsp Splenda
4 eggs
1/4 cup Flax Seed oil (or olive oil)
1/4 cup water
1/2 apple (chopped into tiny pieces)
1 Tbl vanilla extract
2 tsp lemon extract
1 tsp maple extract
1 Tbl cinnamon
1 tsp nutmeg

Mix together dry ingredients.
In separate bowl mix together eggs, oil, and extracts. Beat well & then add to dry ingredients, mixing well.
Add water and apple.
Should be a wet consistency like a cake mix.
Pour into Pam-sprayed square cake pan.
Cook at 325 for 15-25 minutes until a toothpick comes out clean. May take longer to cook, depending on consistency of protein powder used.
Cut into nine squares.
Approximately 3-5 carbs per bar depending on the amount/type of fruit, spices, protein powder, etc.

[cmcole]

Sesame Protein Bars



These don't need refrigeration and THEY DON'T MELT IN YOUR PURSE!

2 Tbl butter
4 Tbl sesame tahini OR peanut butter
1 cup sesame seeds (preferably white sesame seeds)
3 pkts Equal or eqivalent
3 scoops Designer Protein (Vanilla Praline OR Vanilla or any other similar whey protein )
2 Tbl Sugar Free Torani Syrup (Hazelnut OR Vanilla Or Almond) OR 2 Tbls sugar free maple syrup

Melt butter and Tahini or peanut butter in microwave, about 1 minute.
Add protein powder, sesame seeds and Equal and mix to combine.
Add syrup and mix again. You may have to knead with your hands at this point, as mixture will be VERY stiff.
Line the a bread loaf pan with plastic wrap and press mixture evenly and FIRMLY into bottom of pan. Chill until firm. Unmold and cut into 6 bars.

4 grams carb/20 grams protein per bar

[cmcole]

Almond Joy Protein Bars

5 Branacrisp Crackers, crushed
1/2 cup flax seed meal (1/4 cup seeds, ground)
1 cup walnuts, coarsely chopped
2 scoops Chocolate Whey Protein Powder
2 scoops Soy Protein Powder
2 Tbl oatmeal
1/4 cup Splenda
20 drops Stevia (or just add any artificial sweetener to taste; start with the equivalent of 2 Tbl & add until sweet enough for you)
2 Tbl unsweetened coconut
1 Tbl unsweetened cocoa powder
1/4 cup cream
1/4 cup water
1/4 cup butter
2 Tbl Low-Carb Maple Syrup or cold coffee
1 tsp coconut extract (optional)
2 tsp almond extract (optional)

Crush crackers or whirl in food processor to grind fine, and then combine in bowl with other dry ingredients.
In microwave or on stovetop, melt together cream, water, butter and maple syrup (or cold coffee).
Remove from heat and add extracts at this time if using them, then whisk to make sauce smooth.
Pour hot mixture over dry ingredients and mix well.
Press into buttered 8x8" pan with buttered fingers. Chill and cut.
Wrap each bar in Saran or foil and keep in fridge or freezer. Keeping in freezer is no problem as they thaw in about 5 minutes.

9.8 carbs per bar, minus 5.9 fiber for 3.9 net each.

[cmcole]

Chocolate Protein Bars #1
2 squares unsweetened baker's chocolate
4 Tbl butter
4 Tbl heavy cream
1 tsp vanilla extract
6 packets Splenda
6 scoops Optimum Nutrition Double Rich Chocolate Protein Powder
1 & 1/2 cups chopped pecans
1 cup dried, unsweetened coconut
1/4 cup flax seeds, measured and then ground
4 Tbl Sugar-free DaVinci syrup (hazelnut is best)

Melt chocolate and butter in microwave.
Mix in Splenda, then add cream & vanilla, blending thoroughly.
Add the protein powder and mix until powder is completely incorporated.
Mix flax, pecans, and coconut together and pour over chocolate mix.
Pour the sugar-free syrup over this and mix together with hands until well-blended.
Line a 9" by 9" pan with plastic wrap and firmly press the incredibly sticky stuff into it.
Cover with another layer of plastic wrap and chill.
Yield: 12 bars. Each has 8 carbs, 3.6 gr. fiber, 14 gr. protein.
----------

Chocolate Protein Bars #2
1 square unsweetened baker's chocolate
2 Tbsp butter
2 Tbsp heavy cream
3 packets. Equal -- or ⅛ cup granular Splenda®
3 scoops Chocolate Designer Protein -- 1 cup of any whey protein powder
1 cup Chopped Peanuts -- or chopped pecans
½ cup Unsweetened Coconut
2 Tbsp Sugar Free Syrup -- or maple syrup (water may be used.)

Melt chocolate and butter in microwave for 1 minute; stir until completely melted. Add sweetener and heavy cream and stir until creamy.

Add protein powder, peanuts, coconut and stir until mixed pretty well, add syrup (or water), and mix thoroughly (you may need to knead with your hands at this point as mixture will be very stiff.) Line a bread loaf pan with plastic wrap and press in mixture firmly and evenly. Chill until firm. Cut into 6 bars.

Source: "http://www.cowboycadillac.com/recipes.htm"
Per Serving: 4095 Calories; 432g Fat (91.8% calories from fat); 49g Protein; 37g Carbohydrate; 12g Dietary Fiber; 1149mg Cholesterol; 2079mg Sodium. Exchanges: 1 ½ Grain (Starch); 4 ½ Lean Meat; 1 ½ Non-Fat Milk; 83 ½ Fat.
Approximately 5g carbs/15g protein per bar.
----------

Protein Bar Version 3
2/3 cup of 100% Soy Protein Isolate (0 grams)
3 Tbsp Hershey's Cocoa (9 grams)
3 large eggs (1.8 grams)
1 tsp baking powder (1 gram)
¼ cup vegetable oil (0 grams)
1 Tbsp melted SF peanut butter (3 grams)
4 packets heat stable artificial sweetener (4 grams)
¼ cup water

Preheat oven to 325 degrees Fahrenheit.
Put dry ingredients in a medium bowl. Mix oil and eggs in a separate bowl. Melt the peanut butter and drizzle it over the dry ingredients. Add the oil and eggs and stir with a fork until blended. Add water a couple of Tbsp at a time and fold with a rubber spatula until you have a smooth but thick, pasty consistency. Pour into either a loaf pan or muffin tins and bake for approximately 15 minutes. When cooled, cut into 4 portions.

[Gaelen]

In order to make it easier to search for recipes, indexed threads are closed after about 10-15 recipes (guess we passed that mark here!) ;) Threads of similar recipes are linked together in the first and last posts, so that you can find all the recipes of one type with a single search. Please visit the Protein Bars #2 (http://www.proteinpower.com/forum/showthread.php?p=4904#post4904) thread to add more recipes to the board's protein bars collection. Thanks!