rice crispy Bars:

 

• 1 cup corn puffed (?)

  1/2 cups fiber one(?) -or a high protein cereal such as katalina crunch

• 1 scoop (31g) protein powder

• 1 1/2 cups (70g) mini marshmallows

• 2 tbsp (24g) light butter

• 1/2 cup (45g) shredded carrots

Frosting:

• 1 scoop (31g) Quest Vanilla Milkshake protein powder

• 1/4 cup (60g) Light & Fit Vanilla Greek yogurt

• Optional toppings/add-ins: more shredded carrots, sprinkles, chocolate chips, coconut shreds, have fun with it!

  
  

  1. Cover a bread pan with parchment paper and set aside.

  2. In a small bowl, combine frosting ingredients. If it ends up too thick, add a splash of water or unsweetened almond milk until it reaches desired consistency. Depending on the protein powder you use, you may want to add some sweetener, like Swerve or Stevia. Set aside.

  3. Add carrots, mini marshmallows, and butter to a saucepan over medium heat and stir until melted. 

  4. Turn off heat and mix in protein powder, then add your cereal. The mixture will be thick. I used a rubber spatula to press the ingredients together. 

  5. Press cereal and marshmallow mixture into your bread pan, evenly distributing contents as best as possible.

  6. Spread frosting over cereal mixture and add optional toppings. Place bars in the fridge or freezer to cool and firm for about 10 minutes.

  7. Slice into 8 pieces and enjoy. Cover and keep refrigerated until batch is fully enjoyed.