Mini Scotcheroo Cups (Meal Prep Series)

Serves | 20 cups

Ingredients:

• 1 c unsweetened peanut butter 1⁄2 c chocolate or peanut butter protein powder

• 1⁄2 c honey

• 2 c crispy rice cereal

• 1⁄2 c chocolate chips + 1 tsp coconut oil

Directions:

1. In a bowl, stir together peanut butter, protein powder, and honey until combined.

2. Fold in the crispy rice cereal until fully coated.

3. Press mixture evenly into ~20 silicone mini muffin molds, leaving a small space at the top of each cup to allow room for the chocolate layer.

4. Melt chocolate chips with coconut oil, then spoon over each cup. Freeze until firm.

5. Store in an airtight container in the freezer. Let sit at room temp 5–10 minutes before eating for the best texture.

   To easily make bars instead of cups, press the cereal mixture into a parchment-lined 8x8 pan until evenly spread. Drizzle the melted chocolate over the top, chill until set, then slice into squares.

You’ll find this recipe (and more like it!) in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.

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