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Protein Rice Krispies

Delicious Protein Rice Krispies Treats for Guilt-Free Snacking

Easy-to-make Protein Rice Krispies Treats for satisfying cravings without guilt, offering a healthier alternative.
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Prep Time 15 minutes
Cooling Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 cups Rice Krispies or crispy rice cereal Any brand will do.
  • 1 cup Milk (regular or almond) Choose your favorite milk type.
For the Sweetness
  • 2 cups Mini marshmallows Stick to mini marshmallows for best results.
  • 1/2 cup Salted butter You can use unsalted if preferred.
  • 1 teaspoon Vanilla extract Feel free to try different extracts.
For the Protein Boost
  • 1 scoop Vanilla protein powder Consider unflavored powder for a milder taste.
Optional Touches
  • Sprinkles Optional for decoration.

Equipment

  • 9x9 inch pan
  • Large Pot
  • Small Bowl
  • spatula
  • Whisk

Method
 

Preparation Steps
  1. Start by lining a 9x9 inch pan with foil or parchment paper for easy removal. Grease lightly to prevent sticking.
  2. In a small bowl, whisk together your preferred type of milk and vanilla protein powder until smooth.
  3. Melt the salted butter in a large pot over medium heat, stirring frequently.
  4. Add the mini marshmallows to the melted butter, stirring until completely melted.
  5. Remove the pot from heat and stir in the vanilla extract and the milk and protein powder mixture.
  6. Fold in the Rice Krispies cereal gently until coated with the marshmallow mixture.
  7. Pour the mixture into the prepared pan and spread evenly, pressing down gently.
  8. Allow to cool at room temperature for 30-60 minutes, then slice into squares.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 120mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 5 days. Refrigerate for a week or freeze for up to 3 months.

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