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
- 1 cup honey
- 1 1/3 cups all-natural peanut butter
- 1/2 cup coconut oil (see notes)
- 1/2 teaspoon fine sea salt
OPTIONAL CHOCOLATE TOPPING
- 8 ounces dark chocolate (I used Enjoy Life Chocolate Chips)
DIRECTIONS
Prepare an 13 x 9 pan by spraying it with oil. You can also line with parchment paper to make it even easier to remove/cut into slices.
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; the latter is my preference.)
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.
