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Protein Scotcheroos

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.