Hayl's Kitchen

1 Line a loaf pan with parchment paper (or use moulds or a tray). Leave an overhang to lift out later.
Nougat Base:
1 In a food processor combine oats, cereal and unflavored protein powder.
2 Transfer to a bowl, add in maple syrup and mix. Mixture will be like a dough.
3 Transfer to prepared pan and press down.
Peanut Butter Protein Caramel:
1 In a bowl, stir together peanut butter powder, vanilla protein powder, peanut butter and water.Mixture will be a thick paste.
2 Spread half mixture on top of nougat layer and use back of spoon/spatula to smoothen.Sprinkle on peanuts and gently press down.Spread other half caramel mixture and smoothen with spatula/back of spoon.
3 Place pan in freezer for about 10 minutes to harden.
Chocolate Coating:
1 Lift layers out of pan, place on cutting board and using a sharp knife, slice into 6 bars.
2 Line a cookie sheet with same parchment paper.
3 Place the chocolate chips and coconut oil in a large microwave safe bowl and microwave at 14 second intervals, stirring - for about 45 seconds until completely melted.Allow to cool to room temperature, about 5 minutes - this is important or the chocolate will melt the peanut butter protein layer.
4 Dip bars in chocolate and using 2 forks, toss to coat. Remove, allow excess to drip and place on parchment-lined sheet to cool.
5 Repeat with remaining bars.Place tray in freezer for 2-5 minutes to harden.