No-Bake M&M Protein Crisp Bars
No-Bake M&M Protein Crisp Bars
Ingredients
For the Crisp Base
- 5 1/4 ounces soy protein crisps
- 2 rice cakes, crumbled
- 2 3/4 tablespoons unsalted butter, melted; add more if mixture is too dry
- 1 tablespoon maple syrup
- 1/4 cup protein powder, vanilla or chocolate flavor
- 1 tablespoon Biscoff spread or peanut butter
For the Chocolate Topping
- 5 1/4 ounces milk chocolate, chopped
- 1 teaspoon olive oil
For the Topping
- 1/2 cup M&M's Minis milk chocolate candies, for sprinkling, as desired
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
⏱️ 2 min
- 2
In a large mixing bowl, combine the soy protein crisps and crumbled rice cakes. In a separate microwave-safe bowl, melt the unsalted butter. Add the maple syrup, protein powder, and Biscoff spread or peanut butter to the melted butter and mix until well combined.
⏱️ 5 min
- 3
Pour the wet mixture over the dry crisps and rice cakes. Mix thoroughly with a spatula until all the crisps are evenly coated. If the mixture appears too dry, add an additional 1 to 2 teaspoons of melted butter until it comes together.
⏱️ 5 min
- 4
Transfer the crisp base mixture into the prepared baking pan. Using the back of a spoon or a spatula, press the mixture down firmly and evenly into a compact layer. Ensure the surface is as flat as possible.
⏱️ 3 min
- 5
For the chocolate topping, combine the chopped milk chocolate and olive oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min
- 6
Pour the melted chocolate evenly over the pressed crisp base in the pan. Spread with a spatula to create a smooth, uniform layer.
⏱️ 1 min
- 7
Immediately sprinkle the M&M's Minis liberally over the still-wet chocolate layer. Gently press them down slightly to ensure they adhere.
⏱️ 1 min
- 8
Place the pan in the refrigerator and chill for at least 1 hour, or until the chocolate topping is completely set and firm.
⏱️ 60 min
- 9
Once set, lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and use a sharp knife to cut into 4 equal rectangular bars. Serve and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake M&M Protein Crisp Bars
Ingredients
For the Crisp Base
- 5 1/4 ounces soy protein crisps
- 2 rice cakes, crumbled
- 2 3/4 tablespoons unsalted butter, melted; add more if mixture is too dry
- 1 tablespoon maple syrup
- 1/4 cup protein powder, vanilla or chocolate flavor
- 1 tablespoon Biscoff spread or peanut butter
For the Chocolate Topping
- 5 1/4 ounces milk chocolate, chopped
- 1 teaspoon olive oil
For the Topping
- 1/2 cup M&M's Minis milk chocolate candies, for sprinkling, as desired
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
⏱️ 2 min - 2
In a large mixing bowl, combine the soy protein crisps and crumbled rice cakes. In a separate microwave-safe bowl, melt the unsalted butter. Add the maple syrup, protein powder, and Biscoff spread or peanut butter to the melted butter and mix until well combined.
⏱️ 5 min - 3
Pour the wet mixture over the dry crisps and rice cakes. Mix thoroughly with a spatula until all the crisps are evenly coated. If the mixture appears too dry, add an additional 1 to 2 teaspoons of melted butter until it comes together.
⏱️ 5 min - 4
Transfer the crisp base mixture into the prepared baking pan. Using the back of a spoon or a spatula, press the mixture down firmly and evenly into a compact layer. Ensure the surface is as flat as possible.
⏱️ 3 min - 5
For the chocolate topping, combine the chopped milk chocolate and olive oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min - 6
Pour the melted chocolate evenly over the pressed crisp base in the pan. Spread with a spatula to create a smooth, uniform layer.
⏱️ 1 min - 7
Immediately sprinkle the M&M's Minis liberally over the still-wet chocolate layer. Gently press them down slightly to ensure they adhere.
⏱️ 1 min - 8
Place the pan in the refrigerator and chill for at least 1 hour, or until the chocolate topping is completely set and firm.
⏱️ 60 min - 9
Once set, lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and use a sharp knife to cut into 4 equal rectangular bars. Serve and enjoy!
⏱️ 5 min