YOUR SOLIN GENERATED RECIPE
High-Protein Vanilla Bean Cereal Bars
Gently melted marshmallows and grass-fed butter are tossed with crispy brown rice and vanilla protein for a chewy, protein-packed square that feels like a nostalgic treat.
INGREDIENTS
1.5 cups brown rice cereal
2 scoops vanilla whey protein powder
0.5 cup mini marshmallows
1 tsp grass-fed butter
1 tsp vanilla extract
0.13 tsp sea salt
1 tbsp water
PREPARATION
Line a small rectangular container or loaf pan with parchment paper to prevent sticking.
In a medium non-stick saucepan over low heat, melt the grass-fed butter and mini marshmallows together, stirring constantly with a silicone spatula.
Once the marshmallows are mostly melted, stir in the water, vanilla extract, and sea salt until the mixture is smooth and uniform.
Remove the saucepan from the heat immediately to avoid overcooking the sugars.
Quickly whisk in the vanilla whey protein powder until it is fully incorporated into the marshmallow base.
Add the brown rice cereal to the pan and fold gently until every piece of cereal is evenly coated in the protein-marshmallow mixture.
Transfer the mixture to the prepared pan and press down firmly using the back of a spoon or another piece of parchment paper to create an even layer.
Allow the bars to set at room temperature for at least 20 minutes, or refrigerate for 10 minutes for a firmer texture, before slicing into large squares.