Protein Rice Crispy Treats
User Reviews
5
Protein Rice Crispy Treats
Description
These protein-enhanced rice crispy treats use crispy rice cereal mixed with unsweetened protein powder to boost the nutritional content while maintaining a classic crispy texture. The sticky binder is created by heating honey and then stirring in peanut butter, coconut oil, vanilla extract, and salt, creating a smooth, flavorful coating. Once combined with the cereal mixture and pressed into a pan, the bars chill to set firmly yet still retain chewiness.
The recipe includes an optional chocolate topping made by melting dark chocolate with coconut oil for a glossy finish and added flavor depth. These bars can be stored chilled and cut into portions for easy snacks.
The bars provide a mix of crunchy and chewy textures balanced with sweet and earthy peanut butter and the natural flavor of coconut oil. When made gluten-free rice cereal is chosen, the bars accommodate gluten sensitivities. This treat suits those looking for a protein boost in a familiar, handheld dessert form.
Ingredients
Protein Rice Crispy Treats
- 3 cups crispy rice cereal (see notes for gluten-free)
- ½ cup protein powder unsweetened
- ½ cup honey
- ⅔ cup peanut butter all-natural
- 3 tablespoons coconut oil (see notes)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt fine sea salt
Optional Chocolate Topping
- 4 ounces dark chocolate
- 1 teaspoon coconut oil
Instructions
- Prepare an 8-inch square pan by spraying it with oil, then press a piece of parchment paper into the bottom of the pan. In a large bowl, stir together the rice cereal and protein powder, then set it aside. Measure out the peanut butter and coconut oil so it's ready to go for the next step.
- Add the honey to a small saucepan and bring it to a boil over medium-high heat. As soon as it starts to bubble significantly around the edges of the pan, set a timer for 1 minute.
- When the timer goes off, remove the pan from the heat and stir in the peanut butter, coconut oil, vanilla extract, and salt. Stir well until the mixture looks smooth.
- Pour the peanut butter mixture over the bowl of cereal and stir well. Once the cereal looks well coated, transfer it to the prepared pan and press it firmly into a flat layer. Place the pan in the fridge to cool.
- If you'd like to add a chocolate topping, melt the chocolate chips and coconut oil together, stirring until smooth. (Use a microwave in 30-second increments or a double boiler; the latter is my preference.)
- Remove the bars from the fridge and spread the chocolate evenly over the top. Then return the bars to the fridge and let them chill for 1 hour, or until they are firm in the center. Slice the bars into 16 slices and serve chilled. Leftovers can be stored in an airtight container in the fridge for up to 2 weeks.
Notes
- Use a certified gluten-free rice cereal brand if needed to avoid gluten contamination.
- For a neutral coconut oil flavor, use expeller-pressed or refined coconut oil or substitute with vegan or regular butter.
- Nutrition estimates are for bars with chocolate topping; adjust ingredients based on personal dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 118mg | 5% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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