Every protein version of this I tried for years turned into a dry, crumbly brick, and it took me
a while to figure out the fix was simple: pull the pot off the heat before the protein powder ever
goes in. Do that one thing and you get an actual gooey, chewy Rice Krispie treat that happens to have
real protein in it.
The difference between a good batch and a dry brick really is that one extra minute off the heat
before the protein powder goes in. Skip it and the powder seizes into hard little clumps instead of
blending in smooth. Get it right and you end up with the same gooey, chewy texture as the original, it
just happens to hold real protein in every bar.
The classic marshmallow treat with protein powder whisked in off the heat, so it sets right instead of turning into a stiff, chalky brick.
Keeps your screen awake while you cook.
Prep12 min
CookNo cook
Total42 min
Yield9bars
Ingredients
Scale
Scaled from the original recipe. Unnumbered amounts (a pinch, a splash) don’t change, and nutrition stays per serving.
Instructions
Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides so you can lift the treats out later.
Measure the rice cereal into a large bowl and set it near the stove, you will need to move fast once the marshmallow is melted.
In a large pot, melt the butter over low heat. Add the marshmallows and stir constantly until fully melted and smooth, 3 to 4 minutes. Keep the heat low the whole time, marshmallow scorches quickly on medium or high and turns bitter.
Remove the pot from the heat completely. This is the important part: protein powder added directly to hot marshmallow tends to seize up and clump into hard little balls instead of blending in smoothly. Let the mixture sit off heat for about 1 minute so it cools slightly first.
Whisk in the protein powder in two additions, along with 2 tablespoons of milk, stirring constantly. If the mixture starts looking dry, grainy, or hard to stir, add another tablespoon of milk to loosen it back to a smooth, glossy texture.
Add the salt, then fold in the rice cereal with a greased spatula until every piece is coated. Work quickly, the mixture firms up fast once the protein powder is in.
Transfer to the prepared pan and press into an even layer using the greased spatula or your hands lightly coated in cooking spray. Press firmly but do not compact it too hard or the bars turn dense instead of light.
Let sit at room temperature for at least 30 minutes to set before lifting out with the parchment overhang and slicing into 9 bars.
Estimated from the ingredients listed above; actual values will vary with brands and swaps.
Tips & swaps
A whey protein isolate blends the smoothest into hot marshmallow. A cheap whey concentrate is more prone to clumping, if that is what you have, add it even more gradually and expect to use the full amount of milk.
If your mixture seizes anyway, a splash more milk stirred in vigorously while still warm usually rescues it. Once it is fully cool, there is no fixing it, so troubleshoot while it is still soft.
Store at room temperature in an airtight container for up to 4 days. These soften faster than regular Rice Krispie treats, so keep them covered.
For extra crunch, stir 2 tablespoons of chopped toasted almonds into the cereal mixture before pressing into the pan.
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