Protein Rice Crispy Treats
Serves | 12-16 bars
Ingredients:
3 tbsp gelatin
1 c water, divided
½ c honey
½ c maple syrup
1 c vanilla protein powder (optional)
2 tsp vanilla extract
¼ tsp salt
7-9 c rice crisp cereal
Optional: sprinkles
Directions:
Line a 9×13” pan with parchment and lightly spray.
In a large bowl, add gelatin and ½ c water. Let bloom.
In a large saucepan, bring maple syrup, honey, and remaining ½ c water to a boil. Cook ~10 minutes. Use medium heat and bring to 240°F. Increase heat slightly if needed, but do not rush to avoid burning. Use a candy thermometer.
Carefully pour the hot mixture into the gelatin. Beat immediately (hand or stand mixer) for 7-10 minutes, until thick, creamy, and fluffy.
Halfway through mixing, add salt, vanilla, and protein powder (if using).
Fold in rice cereal, starting with 7 cups and adding more as needed until the mixture is well coated and sticky, but still soft and slightly gooey—not dry or crumbly.
Press into prepared pan with spatula, add sprinkles if desired, and refrigerate 1 hour. Slice and serve.
Notes: Protein powder can be omitted. Keep the thermometer off the bottom of the pan while boiling. Amount may vary slightly depending on exact cooking and mixing process.
You’ll find more recipes like this in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.
