To diversify the usage of red sorghum [Atharga Kempu Jola-1 (AKJ-1)], a high protein, and high energy snack bar using red sorghum flakes was formulated. Red sorghum grains were procured from All India Co-ordinated Sorghum Improvement Project, Regional Agricultural Research Station, Vijayapur and other ingredients were purchased from local market. Snack bar was prepared by varying ingredients such as nuts and oil seeds, addition of roasted bengal gram and skim milk powder as high protein and energy rich sources. Organoleptic evaluation and texture profile analysis for parameters such as hardness (g force), cohesiveness, gumminess (g force), chewiness (g force/mm) and resilience was assessed. Results revealed that when nuts and oil seeds were varied, the combination of almond and cashew nut (Bar 4) was accepted with an acceptability index of 91 per cent. There was a significant difference in the hardness, gumminess, chewiness and resilience. Addition of roasted bengal gram (Bar 5) was accepted with an acceptability index (87%). Similarly, addition of skim milk powder (Bar 7) was accepted with an acceptability index (80%). As the amount of roasted bengal gram and skim milk powder increased there was increase in hardness affecting the organoleptic score when compared with addition of almond and cashew nut combination indicating higher acceptability of snack bar with almond and cashew nut combination. It can be concluded that well acceptable AKJ-1 sorghum flakes based snack bar with high protein and high energy can be formulated to meet the protein and energy requirements especially for school age children.