Ingredients
Scale
- 5 cups Crisped rice cereal (standard or brown rice version)
- 2 scoops (approx. 60g) Vanilla or Whey-Casein blend protein powder
- 10 oz (1 bag) Mini marshmallows
- 4 tbsp Unsalted butter or Coconut oil
- 1/4 cup Creamy almond butter or Peanut butter (optional for extra glue)
- 1 tsp Vanilla extract
- 1/4 tsp Sea salt
Instructions
- Step 1: Preparation
Line an 8×8-inch or 9×9-inch baking pan with parchment paper. Leave a little overhang on the sides so you can easily lift the bars out later. Lightly spray the parchment paper with non-stick cooking spray or rub it with a tiny bit of coconut oil to ensure nothing sticks. - Step 2: Melting the Base
Place a large pot over low heat. Add the butter (or coconut oil) and let it melt completely. Once melted, add the marshmallows and salt. Stir continuously with a heat-resistant spatula until the marshmallows are smooth and completely melted. Remove the pot from the heat immediately to prevent the marshmallows from becoming tough. - Step 3: Incorporating Protein and Flavor
Quickly stir in the vanilla extract and the nut butter if you are using it. Once combined, sift in the protein powder. It is vital to stir the protein powder into the wet marshmallow mixture before adding the cereal to ensure you don’t end up with dry protein clumps in your bars. - Step 4: Folding and Setting
Add the crisped rice cereal to the pot. Gently fold the cereal into the marshmallow mixture until every piece is evenly coated. Transfer the mixture to your prepared pan. Use a piece of greased parchment paper or a greased spatula to press the mixture down lightly. Do not pack it too hard, or the bars will be dense and difficult to bite. Let them sit at room temperature for at least 30 minutes before slicing into 12 even bars.
- Cook Time: 15 minutes