Protein Rice Crispy Treats

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. 2. 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. 3. 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. 4. 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. 5. 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.) 6. 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. 7. prep5 mins 8. cook0 mins 9. total5 mins