A healthy and protein-packed version of the classic rice crispy treat recipe.
Line a 10X10 inch baking dish with parchment paper.
Mix rice cereal and protein powder together in a large mixing bowl.
Melt peanut butter and maple syrup together in a medium saucepan over medium heat until the liquid starts to bubble, then remove from heat. Pour the mixture into the rice cereal mixture and stir well.
Spread the mixture evenly into your lined baking dish then press it hard using your fist, palm or tool of choice.
Allow to cool down for about 30 minutes at room temperature. Remove from baking dish then cut into bars.
Vegan Version: Refrigerate for 3 hours minimum before cutting. This is important as the recipe won't set and crumble.
Optional: Melt dark chocolate in a small saucepan over low heat. Line a baking sheet with parchment paper. Partially dip every bar into melted dark chocolate, place them on the lined baking sheet and sprinkle with a little fleur de sel.
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Protein powder is entirely optional. If you'd prefer not to use protein powder, simply add 1 tsp vanilla extract and use 1/3 cup maple syrup instead of 1/2 cup.
Nutrition facts were calculated for the whey version, without added dark chocolate, which is entirely optional for this recipe.
Macros for the vegan version are similar except that there is a little bit more maple syrup per square and 5 grams of protein instead of 6. The good side is that this type of protein contains a lot more nurtients than whey.