I found this recipe on detoxinista.com and they were a huge hit! Of course, you can't taste the added collagen powder. It just helps add some more protein to your dessert so you don't get that big sugar spike!
- 6 cups crispy rice cereal (*note for gluten free)
- 1 cup Inspire Wellness unflavored collagen powder
- 2/3 cup (lower sugar) or 1 cup honey (sweeter)
- 1 1/3 cups all-natural peanut butter
- 1/2 cup coconut oil (I like refined coconut oil)
- 1/2 teaspoon fine sea salt
OPTIONAL CHOCOLATE TOPPING
- 8 ounces dark chocolate (I used Enjoy Life Chocolate Chips)
DIRECTIONS
Prepare a 13 x 9 pan by lining in parchment paper or spraying with oil.
In a large bowl, stir together the rice cereal and protein powder, then set it aside.
Add honey, peanut butter and coconut oil to a small saucepan and bring it to a boil over medium-high heat, stirring frequently until all is melted. As soon as it starts to bubble significantly around the edges of the pan, set a timer for 1 minute, keep stirring.
Pour the peanut butter mixture over the bowl of cereal and stir well. (If it still seems dry, add a little extra oil to mix it altogether.) 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.
If you'd like to add a chocolate topping, melt the chocolate chips and stir until smooth. (Use a microwave in 30-second increments or a double boiler)
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.
*If you need gluten free, Aldi's Rice Krispies are gluten free and One Degree Brown Rice Crisps (fresh thyme, Whole Foods, Dierbergs). Regular Rice Krispies Brand is not gluten free.
