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Preheat oven to 350F. Mix together all of the graham cracker ingredients until well combined. Roll it out onto a piece of parchment paper, to form a thin rectangle.
Use pizza cutters to score graham cracker shapes into the dough, but don't separate them.
Bake for 10-12 minutes until golden. Let cool completely (at least an hour) before breaking them up into crackers. To speed things up, once the pan is cool enough to touch, you can store the crackers in the fridge or freezer to have them firm up quicker.
Line a small 8x8 dish with parchment paper. Add a layer of graham crackers to the bottom of it.
Open the tub of whipped topping and whisk in the protein powder and peanut butter. Fold in the chocolate chips last. Then spread the topping over the bottom layer of graham crackers.
In a small bowl, mix together the "caramel" ingredients until smooth. Pour this over the whipped topping, spreading it out evenly. You can tilt the pan to help disperse it evenly! Place graham crackers gently over top of the caramel layer.
Place the bars in the freezer overnight, or for at least 3-4 hours. The longer they chill, the better. Use a serrated knife to slice them into bars and enjoy!
Store in an air-tight container in the freezer!