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Protein Rice Crispy Treats are a sweet and crunchy treat made with a sneaky serving of protein inside. You can stir them together in just minutes, without using marshmallows.
Rice crispy treats are a childhood classic, but even adults will love these sweet treats! They make a fun after-school (or after-work) snack and will keep well in the fridge for weeks.
Decorate them with melted dark chocolate to create a peanut butter cup flavor. Or add some sprinkles to make them colorful for a birthday party. The variations are endless!
Ingredients You’ll Need
Honey acts as the binder for these protein rice krispie treats, so you won’t need to melt any marshmallows. Paired with peanut butter, crispy rice cereal, coconut oil, vanilla extract, and your favorite protein powder, these can be pressed into a pan in less than 10 minutes.
If you need a gluten-free dessert, keep in mind that Rice Krispies® brand cereal is not gluten-free. Look for a package that says gluten-free on the front instead! (Whole Foods 365 brand and Nature’s Path are two options.)
How to Make Protein Rice Crispy Treats
In a large bowl, combine the crispy rice cereal and protein powder. Stir briefly to combine, then set this aside.
Measure out the peanut butter so it will be ready to use later. This recipe moves quickly, so it’s great if you have the vanilla extract, coconut oil, and salt nearby.
Pour the honey into a small saucepan and bring it to a boil over medium-high heat on the stovetop. Once large bubbles start to form around the edge of the pan, set a timer for 1 minute.
When the timer goes off, remove the pan from the heat and add in the peanut butter, coconut oil, vanilla extract, and salt. Stir well until the mixture looks smooth.
Pour the peanut butter mixture into the bowl of rice cereal and protein powder. Stir well until the cereal looks evenly coated.
Prepare an 8-inch baking dish by lightly spraying it with cooking spray, then press a piece of parchment paper into the bottom of the pan. This will guarantee easy removal later.
Transfer the cereal mixture to the prepared pan and use a spatula to press it firmly and evenly into the bottom of the pan. Once the top looks smooth, place the pan in the fridge or freezer to chill.
For a chocolate topping, melt the chocolate chips in the microwave or in a double boiler on the stovetop. Stir until the chocolate is melted, and add a teaspoon of coconut oil to the chocolate if you want to thin it out for easier spreading.
Remove the pan from the fridge or freezer and spread the melted chocolate evenly over the top of the bars. Once the chocolate has been added, return the pan to the fridge and let the bars chill until they are totally firm. This may take up to 2 hours.
When the bars are firm to the touch in the center, use the parchment paper to lift them out of the pan. Use a sharp knife to slice them into 16 squares, then they are ready to serve right away.
These bars will soften if you serve them at room temperature, so keep that in mind if you want a softer texture.
For storage, transfer them to an airtight container and store them in the fridge for up to 2 weeks. They will hold their shape best when served chilled.
Looking for more protein recipes? Try Protein Cookies, No-Bake Protein Balls, or Protein Pancakes for more ideas.
Ingredients
Protein Rice Crispy Treats
- 3 cups crispy rice cereal (see notes for gluten-free)
- ½ cup unsweetened protein powder
- ½ cup honey
- ⅔ cup all-natural peanut butter
- 3 tablespoons coconut oil (see notes)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Optional Chocolate Topping
- 4 ounces dark chocolate
- 1 teaspoon coconut oil
Instructions
- Prepare an 8-inch square pan by spraying it with oil, then press a piece of parchment paper into the bottom of the pan. In a large bowl, stir together the rice cereal and protein powder, then set it aside. Measure out the peanut butter and coconut oil so it's ready to go for the next step.
- Add the honey to a small saucepan and bring it to a boil over medium-high heat. As soon as it starts to bubble significantly around the edges of the pan, set a timer for 1 minute.
- When the timer goes off, remove the pan from the heat and stir in the peanut butter, coconut oil, vanilla extract, and salt. Stir well until the mixture looks smooth.
- Pour the peanut butter mixture over the bowl of cereal and stir well. 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 coconut oil together, stirring 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.
Video
Notes
Nutrition
If you try this protein rice krispies recipe, please leave a comment and star rating below letting me know how you like them.
Awesome treats. Made it with the chocolate topping. I personally don’t like marshmallows so this recipe is perfect!!!! Thank you!
So good!! Made it a the recipe reads. One more to save. Thank you!!
(Don’t taste the protein powder.)
I just made these and they are delicious! I used sprouted brown rice crisps from Farmers we Know and they turned out great!
I used a Vanilla pea protein but was wondering if I used a chocolate protein that’s part whey and part pea protein would that work?
Hi Megan, I love your recipes and use lots of them. I’m wondering if this Protein Rice Crispy Treats recipe will work without protein powder? My husband always complains about the taste of protein powder in anything I put it in. I would be interested in adding a bit of collagen powder if that could be hidden in this recipe or perhaps just less protein powder?
I’d also like to know the answer to this, protein powder isn’t something I’ve ever used and I’m tempted to just leave it out, or replace (but with what?!)
Hi Michele! I think collagen could be swapped for the protein powder, or you could start with half the protein powder. You really can’t taste it!
I have not tried these; do you think I can sub maple syrup for the honey? Also, thank you for informing us that Rice Krispies are not gluten free! I did not know this!
This is essentially Kellogg’s Chocolate Scotcheroos (aka the far yummier version of Rice Krispie Treats), but with protein powder added. No refrigeration should be necessary for cooling down unless you are in a hurry to eat them. I also highly recommend using a pastry or bench knife (like the Oxo brand one) to cut them afterwards. You’ll find it much easier on your hands than any other knife.
These are definitely inspired by the ones I grew up eating, only those were made with butterscotch chips, white sugar, and corn syrup. Let me know if you give this version a try!
I have never bought protein powder nor probably ever will, so is there something else I can substitute instead of that? Or what would happen if I leave it out? I know a few other people have asked that question but I don’t see any answers here in the comments. Thank you!
Hemp hearts could possibly work as a swap for the protein powder? That way you’d still be adding protein to the recipe. Or, you can use an extra 1 cup of rice cereal instead of the protein powder. Hope you enjoy them!