Predator Kitchen: Dr Zak's High Protein Salted Caramel Peanut Butter Protein Squares Recipe


Predator Kitchen: Dr Zak's High Protein Salted Caramel Peanut Butter Protein Squares Recipe

This week, Dr Zak’s have launched their tasty new high protein peanut butters, which are specially fortified with whey for a nutritious protein hit. Of course, like all peanut butters you can just whack it on some toast (Dr Zak’s very own Protein Bread being the most logical choice) or a banana, but where’s the fun in that? 

We decided to be a bit more creative and came up with this tasty recipe for some high protein, salted caramel peanut squares, working on the basis that we love protein and everyone loves desserts. We particularly like this recipe because it doesn’t even involve cooking, so even the most ham fisted chef can make them, and make them taste good! They're also gluten free so if you're wheat intolerant you can still enjoy them.

The recipe suggests using a food processor. It’ll make life easier but it isn't essential if you're prepared to mix vigorously with a fork and spoon!


85g Rolled Oats
255g Chocolate Whey Protein (Designer Whey works well)
90g Dr Zak's Salted Caramel Peanut Spread
45g Peanuts (optional)
55g Coconut Oil
100ml Warm Water


  1. Line a large baking sheet or a cooling rack with baking paper and set aside.
  2. In a large mixing bowl, mix together all your dry ingredients - the oats, protein powder and peanuts (if you’re using them).
  3. Pop the Dr Zak’s peanut butter, coconut oil and water into a food processor and whizz until smooth (if you don’t have a food processor, a hand blender should work).
  4. Pour the resulting mixture in with your dry ingredients and mix well. Add a bit more water if necessary – you don’t want any dry patches.
  5. Spread the resulting mixture over the baking paper to a depth of around 2cm (or more, depending on your preference).
  6. Pop them in the fridge and leave to set (should take about an hour). Once set, cut up with a knife into squares.
  7. Enjoy them immediately, or place them in a sealed container and refrigerate for up to 1 week, or freeze for up to 3 months.

Simple, eh? Told you it was easy. If you liked this recipe, be sure to let us know on our forum and on Facebook or Twitter. Check out our other articles for more great reads including more tasty recipes like this one!


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(Credit for the original recipe goes to Olena at