1 ½cupspuffed, whole grain rice cereal (I used Arrowhead Mills)17g
2tablespoonspowdered peanut butter (I used PB2)12g
2scoopsvanilla whey protein powder43g
10ouncesmini marshmallows (I used Kraft)283g
For the chocolate drizzle:
¾cupbittersweet chocolate chips (I used Ghiradelli 60% cacao)125g
Grease a 13X9 pan generously with non-stick cooking spray. Set aside.
Place the first 7 ingredients in a large glass or stainless steel bowl. Stir to combine. Set aside.
Add the coconut oil to a large heavy saucepan. Let it melt over medium heat. Add the marshmallows and stir constantly until it's completely melted. Remove from heat and pour over nut mixture. Stir immediately as it cools quickly. Keep stirring until all is incorporated.
Pour mixture into prepared pan. Using the bottom of a glass that has been sprayed with non-stick cooking spray, press down nut and marshmallow mixture until it's completely flat and fills up the entire pan. Use your fingers to fill corners, if needed. Let cool for 20 minutes. Then invert cooled bars onto a cutting board. Cut into 16 bars.
Meanwhile, place the chocolate chips in a microwave safe bowl. Microwave on high for 1 minute. Stir until completely smooth. Pour into a resealable plastic bag. Cut a small corner of the bag and drizzle melted chocolate over bars in a zig zag pattern. Let set for 20 minutes. Then they're ready to serve. Store in an airtight container for several days. Or freeze for longer life.