Women of reproductive age (15–49 years) represent a vulnerable group at high risk of chronic energy deficiency (CED) and iron deficiency anemia, which increases adverse maternal and child health outcomes(1). Despite existing supplementation programs, compliance remains low, highlighting the need for practical, nutrient-dense snack foods utilizing local ingredients such as tempe, mung bean, and pumpkin seeds. This study aimed to develop high-protein, iron-fortified snack bites ("TemMunch") and evaluate their nutritional composition and sensory acceptability. Two distinct formulations were produced by combining wheat flour, tempe flour, and mung bean flour in ratios of 30:45:25 (Formula 1) and 30:25:45 (Formula 2), alongside eggs, margarine, peanut butter, pumpkin seeds, cocoa powder, and standard baking ingredients. Sensory and hedonic evaluations were conducted among semi-trained panelists (n = 30) using a 4-point Likert scale (1 = strongly dislike to 4 = strongly like). Formula 1 contained higher nutritional values per serving (151.5 kcal energy, 5.7 g protein, 9.9 g fat, 12.8 g total carbohydrates, and 1.44 mg iron) compared to Formula 2 (141.7 kcal energy, 5.38 g protein, 9.52 g fat, 12.44 g total carbohydrates, and 1.38 mg iron). However, sensory scores demonstrated higher acceptability for Formula 2 over Formula 1 across key attributes, including aroma (3.30 ± 0.10 vs 3.17 ± 0.10), color (3.00 ± 0.10 vs 2.93 ± 0.10), taste (3.07 ± 0.10 vs 2.93 ± 0.10), and texture (2.83 ± 0.10 vs 2.67 ± 0.10). Overall preference significantly favored Formula 2, chosen by 73.3% of panelists (n = 22) due to its balanced sweetness and crunchy texture, compared to 26.7% (n = 8) for Formula 1. In conclusion, Formula 2 offers superior organoleptic acceptance as a supplementary snack, whereas Formula 1 provides greater nutritional density. Further formulation refinement is recommended to optimize the flavor profile of Formula 1 without compromising its nutrient value.