These protein rice krispies are a healthy take on our favorite childhood snack. Made without marshmallows or butter, these bars are gooey, crispy, and light.
Line an 8 x 8-inch baking tray with parchment and set aside. Alternatively, use any deep dish or large loaf pan.
In a large mixing bowl, add your crispy rice cereal and protein powder and set aside.
In a microwave safe bowl or stove top, melt your almond butter with maple syrup until combined. Pour over your dry ingredients and mix until fully incorporated. Pour into the lined tray and press firmly into place. Refrigerate until firm.
If adding chocolate, melt the chocolate chips and spread over the top of the rice krispies and let it set. Once set, slice into bars.
Notes
TO STORE. You can store these bars at room temperature for around three days. As some almond butter tends to soften quite a bit at room temperature, we recommend you store the bars in an airtight container in the fridge. The bars will last up to a week in the fridge. TO FREEZE. Freeze these bars in an airtight container for up to 2 months. Place parchment paper in between the layers to prevent the bars from sticking to each other. Allow the bars to soften in the fridge or at room temperature before serving.