Non vegan
Ingredients:
- 3 TBPS butter
- 10 oz. Marshmallows
- 5 cups rice crispy cereal
- 1/3 cup unflavored protein powder
- Optional: 3 tablespoons of sprinkles
Instructions:
- Line an 9X13 inch baking pan with wax paper, parchment paper or lightly grease with coconut oil. Set aside.
- In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Whisk in protein powder until the mixture is smooth. Add rice crispy cereal. Stir until the cereal is well coated.
- Using a rubber spatula evenly press mixture into your prepared pan. Cool for at least for at least 15 minutes. Cut and serve. Enjoy!
Storage: The non vegan version can last up to about 2 days stored at room temperature in a storage container. Freeze for up to 6 weeks.
Vegan
Ingredients:
- 1/3 cup unsalted natural almond butter
- 1/2 cup good quality maple syrup
- 1/2 TSP vanilla extract
- 3 1/4 cups vegan rice crispy cereal
- 1/3 cup unflavored protein powder
- Optional: 1/2 TSP Cinnamon
- Optional: 3 tablespoons of vegan sprinkles
Instructions:
- Line an 8-inch square baking pan with wax paper, parchment paper or lightly grease with coconut oil. Set aside.
- Add almond butter and maple syrup to a medium sauce pan on low to medium heat. Whisk until well mixed and the mixture begins to bubble.
- Add protein powder and vanilla. Whisk until all ingredients are incorporated.
- Add rice crispy cereal to the almond butter mixture. Stir until the cereal is well coated.
- Pour cereal mixture into the prepared baking pan. Using a rubber spatula evenly press mixture into your prepared pan.
- Chill in the freezer for at least 30 minutes. Cut and serve. Enjoy!
Storage: This version tends to dry out pretty quickly if left sitting out, so store these crispy little vegan babies in the fridge or freeze 🙂