Protein Scotcheroos
Servings 20
Ingredients
Peanut Butter Layer
- 2 cups all-natural creamy peanut butter
- ¾ cup honey
- 1 tablespoon coconut oil
- ⅓ cup vanilla protein powder
- 6 cups rice crispies
Chocolate Layer
- ¼ cup coconut oil
- 1 cup semi-sweet chocolate chips
- ⅓ cup butterscotch chips
- ⅓ cup chocolate protein powder
- Coarse sea salt for topping
Instructions
- Line a 9×13-inch pan with parchment paper and set it aside.
- In a small saucepan over low heat, combine the peanut butter, honey, and coconut oil. Stir until melted and glossy.
- Remove from heat and add the protein powder, rice crispies, and peanut butter mixture to a large mixing bowl. Stir until well combined.
- Press the rice crispy mixture into the lined pan firmly.
- Using a double boiler, melt the coconut oil, chocolate chips, and butterscotch chips until glossy.
- Slowly add the chocolate protein powder to the melted chocolate, stirring until combined.
- Pour the chocolate mixture over the rice crispies, spreading it evenly. Sprinkle coarse sea salt on top if desired.
- Refrigerate until set, then slice into bars and serve.
Notes
- If your peanut butter is not oily enough, add more coconut oil to the mixture.
- Be cautious not to overheat the peanut butter or chocolate mixture to prevent burning. A double boiler method works best for gentle heating.