The other day I was cruising the Chocolate Covered Katie website and came across a recipe for Peanut Butter Pretzel Bars. This recipe became the inspiration for a protein bar recipe that I came up. These felt more like a dessert than a protein bar, I almost felt guilty when I was eating one – AMAZEBALLS!
Here is the link to the original recipe-my inspiration
Brown Rice Crispie Peanut Butter Protein Bars
(I cut these into smaller sized squares and got about 11-12 servings. You can cut them into bars as well!)
- 1 cup of brown rice crispies – these are new and are gluten free-yay!
- 1/4 cup of oat flour (grind up oats in a food processor)
- handful of broken-up pretzels (optional)
- 2 heaping scoops of Vanilla Protein Powder
- 1 tsp pure vanilla extract
- 1.5 tablespoons agave
- 5 tablespoons pb (or other nut butter)
- 1 ripe banana (if you don’t mind the extra sugar you can use up to 3-4 tablespoons of agave and omit the banana. I prefer to keep the sugar lower so I used the least amount of agave possible!)
1. Combine all the dry stuff in a bowl
2. In a another (larger) bowl, combine wet ingredients and stir until it’s all liquidy and mixed (Yah thats right I said liquidy-deal with it).
3. Pour dry into wet and stir until the dry stuff is intertwined with the wet stuff. This is where you can adjust agave/peanut butter/banana portions. I added the banana at this point when I realized that cutting the agave way down resulted in a super dry mixture. NOTE! When you mix it all up it will look dry but when you press it into the pan it will smoosh down and make a bar-Trust.
4. Line a baking dish with a large piece of parchment/wax paper and pour the mixture into the dish. Push the mixture down as hard as you can, get your back into it, seriously smooth the shit out of it until it’s flat and compact.
5. Stick the mixture in the fridge (or if you are an impatient fat kid on the inside like me put them in the freezer) so that they harden before you cut them into bars.
**I decided to pour a batch of Chocolate Covered Katie’s Peanut Butter Magic Shell on top before I popped it into the fridge to cool. The result, a fudge like wondrous healthy “icing” if you will, to top your peanut butter protein squares**
Peanut Butter Magic Shell
- 2-3 tsp peanut butter (or nut butter of choice) *I used two tablespoons of Peanut Butter*
- 1 tablespoon virgin coconut oil
- sweetener of choice, to taste (stevia drops, maple syrup, agave, etc.) *I omitted this*