Protein Rice Crispy Treats are a sweet and crunchy treat made with a sneaky serving of protein inside. You can stir them together in just minutes, without using marshmallows.
Rice crispy treats are a childhood classic, but even adults will love these sweet treats! They make a fun after-school (or after-work) snack and will keep well in the fridge for weeks.
Decorate them with melted dark chocolate to create a peanut butter cup flavor. Or add some sprinkles to make them colorful for a birthday party. The variations are endless!
Ingredients You’ll Need
Honey acts as the binder for these protein rice krispie treats, so you won’t need to melt any marshmallows. Paired with peanut butter, crispy rice cereal, coconut oil, vanilla extract, and your favorite protein powder, these can be pressed into a pan in less than 10 minutes.
If you need a gluten-free dessert, keep in mind that Rice Krispies® brand cereal is not gluten-free. Look for a package that says gluten-free on the front instead! (Whole Foods 365 brand and Nature’s Path are two options.)
How to Make Protein Rice Crispy Treats
In a large bowl, combine the crispy rice cereal and protein powder. Stir briefly to combine, then set this aside.
Measure out the peanut butter so it will be ready to use later. This recipe moves quickly, so it’s great if you have the vanilla extract, coconut oil, and salt nearby.
Pour the honey into a small saucepan and bring it to a boil over medium-high heat on the stovetop. Once large bubbles start to form around the edge of the pan, set a timer for 1 minute.
When the timer goes off, remove the pan from the heat and add in the peanut butter, coconut oil, vanilla extract, and salt. Stir well until the mixture looks smooth.
Pour the peanut butter mixture into the bowl of rice cereal and protein powder. Stir well until the cereal looks evenly coated.
Prepare an 8-inch baking dish by lightly spraying it with cooking spray, then press a piece of parchment paper into the bottom of the pan. This will guarantee easy removal later.
Transfer the cereal mixture to the prepared pan and use a spatula to press it firmly and evenly into the bottom of the pan. Once the top looks smooth, place the pan in the fridge or freezer to chill.
For a chocolate topping, melt the chocolate chips in the microwave or in a double boiler on the stovetop. Stir until the chocolate is melted, and add a teaspoon of coconut oil to the chocolate if you want to thin it out for easier spreading.
Remove the pan from the fridge or freezer and spread the melted chocolate evenly over the top of the bars. Once the chocolate has been added, return the pan to the fridge and let the bars chill until they are totally firm. This may take up to 2 hours.
When the bars are firm to the touch in the center, use the parchment paper to lift them out of the pan. Use a sharp knife to slice them into 16 squares, then they are ready to serve right away.
These bars will soften if you serve them at room temperature, so keep that in mind if you want a softer texture.
For storage, transfer them to an airtight container and store them in the fridge for up to 2 weeks. They will hold their shape best when served chilled.
Looking for more protein recipes? Try Protein Cookies, No-Bake Protein Balls, or Protein Pancakes for more ideas.
Protein Rice Crispy Treats
Optional Chocolate Topping
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Prepare an 8-inch square pan by spraying it with oil, then press a piece of parchment paper into the bottom of the pan. In a large bowl, stir together the rice cereal and protein powder, then set it aside. Measure out the peanut butter and coconut oil so it’s ready to go for the next step.
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Add the honey to a small saucepan and bring it to a boil over medium-high heat. As soon as it starts to bubble significantly around the edges of the pan, set a timer for 1 minute.
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When the timer goes off, remove the pan from the heat and stir in the peanut butter, coconut oil, vanilla extract, and salt. Stir well until the mixture looks smooth.
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Pour the peanut butter mixture over the bowl of cereal and stir well. Once the cereal looks well coated, transfer it to the prepared pan and press it firmly into a flat layer. Place the pan in the fridge to cool.
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If you’d like to add a chocolate topping, melt the chocolate chips and coconut oil together, stirring until smooth. (Use a microwave in 30-second increments or a double boiler; the latter is my preference.)
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Remove the bars from the fridge and spread the chocolate evenly over the top. Then return the bars to the fridge and let them chill for 1 hour, or until they are firm in the center. Slice the bars into 16 slices and serve chilled. Leftovers can be stored in an airtight container in the fridge for up to 2 weeks.
Rice Cereal Note: If you need to make a gluten-free recipe, be sure to look for a rice cereal that says “gluten-free” on the front of the package. (Whole Foods 365, Nature’s Path, and Aldi’s all make a gluten-free option.) Rice Krispies® brand cereal is not gluten-free because it contains malt flavor.
Coconut Oil Note: Use expeller pressed or refined coconut oil if you prefer to have zero coconut flavor added to your dessert. You can also swap this for vegan butter or real butter if you prefer.
Calories: 188kcal | Carbohydrates: 18g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 118mg | Potassium: 124mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 2mg
If you try this protein rice krispies recipe, please leave a comment and star rating below letting me know how you like them.
