High-Protein PB&J Rice Krispie Bars (Printable Version)

Nostalgic cereal bars packed with protein, creamy peanut butter drizzle, and fruit jelly swirls. Ready in 20 minutes.

# What You'll Need:

→ Cereal Base

01 - 4 cups crisp rice cereal
02 - 1 1/2 cups mini marshmallows
03 - 1/4 cup unsalted butter
04 - 1/4 cup creamy peanut butter
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Protein Drizzle

07 - 1/2 cup vanilla protein powder
08 - 1/3 cup creamy peanut butter
09 - 2 tablespoons unsweetened almond milk
10 - 2 tablespoons maple syrup or honey

→ Jelly Swirl

11 - 1/3 cup fruit jelly or jam

# How to Prepare:

01 - Line an 8x8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large saucepan over low heat, melt the butter and peanut butter together. Add marshmallows and stir until completely melted and smooth. Remove from heat and stir in vanilla extract and salt.
03 - Add the crisp rice cereal to the melted mixture and fold until evenly coated.
04 - Press the mixture firmly and evenly into the prepared baking pan.
05 - In a small bowl, whisk together protein powder, peanut butter, almond milk, and maple syrup until smooth and pourable. Adjust milk for consistency if needed.
06 - Drizzle the protein mixture evenly over the pressed cereal layer.
07 - Spoon small dollops of jelly over the protein drizzle. Use a knife or skewer to gently swirl the jelly and protein drizzle together for a marbled effect.
08 - Refrigerate for at least 1 hour, or until set.
09 - Lift the bars out using the parchment overhang and cut into 12 equal squares.

# Expert Suggestions:

01 -
  • They taste like a nostalgic childhood treat but pack 7 grams of protein per bar, so you won't feel guilty eating them.
  • The whole process takes barely 20 minutes active time, making them perfect for meal prep on lazy Sunday afternoons.
  • That peanut butter and jelly combination hits different when it's layered into crispy, chewy bars instead of sandwiched between bread.
02 -
  • Don't skimp on the chilling time—I learned this the hard way when I tried to cut the bars after 30 minutes and ended up with a crumbly disaster.
  • The consistency of your protein drizzle matters enormously; too thick and it won't coat the bars properly, too thin and it'll pool at the edges like an unwanted puddle.
03 -
  • If your protein drizzle is too thick right out of the bowl, warm it gently for a few seconds in the microwave—it'll loosen up and become much easier to work with.
  • Use a hot, wet knife to cut the bars cleanly instead of a dry one; the heat keeps the layers from sticking and crumbling.
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