Baked Cereal Protein Bar
Ingredients
⅓ cup Light Corn Syrup*
⅓ cup Honey*
1 Egg White
1 Tbsp Vegetable Oil
1 tsp Vanilla Extract
1 cup + 2 Tbsp Whey Crisps, natural or chocolate
⅓ cup Splenda®, granular
1 tsp Cinnamon
1⅔ cup Old Fashioned Oats
1 cup Crisp Rice Cereal
Directions
1. Using a mixer, mix together light corn syrup (or fructose syrup), honey, egg white, vegetable oil and vanilla.
2. Add Splenda, Whey Crisps and cinnamon. Mix until well combined.
3. Add oats and mix well.
4. Add crisp rice. Mix gently until thoroughly combined.
5. Bake in greased 9” x 9” pan at 325°F for 10-12 minutes.
Peanut Butter Energy Bar
Ingredients
¼ cup Light Corn Syrup*
⅓ cup Honey
⅓ cup Creamy Peanut Butter
1 tsp Vanilla Extract
1¾ cups whey crisps natural or chocolate
¾ cup Chopped Peanuts
— Coating (optional)
Directions
1. Place corn syrup (or fructose syrup), honey, peanut butter and vanilla into mixer bowl (a heavy duty stand mixer like a Kitchen Aid is recommended). Blend for 1 minute on medium speed.
2. Mix together whey crisps and chopped peanuts. Add to peanut butter mixture and mix on low speed until well blended.
3. Press mixture firmly and evenly into a lightly greased 9 × 9 inch pan. Let sit for 1 hr. Coat and/or cut as desired.
Coating (optional):
Chocolate Chips: Melt 1 cup chocolate chips and spread over bars. Place bars in the freezer for 3-4 minutes to harden coating. Cut into 12 bars.
Chocolate and Butterscotch Chips: Melt ½ cup chocolate chips and ½ cup butterscotch chips and spread over bars. Place bars in the freezer for 3-4 minutes to harden coating. Cut into 12 bars.
Chocolate Coating: Cut into 12 bars. Dip bars into 4 oz of melted chocolate coating and place on wax paper lined cookie sheet. After all bars have been coated, place in the freezer for 3-4 minutes to harden coating.
Crisp Peanut Butter Energy Bar
Ingredients
¼ cup Light Corn Syrup*
⅓ cup Honey
¼ cup Creamy Peanut Butter
1¾ cups whey crisps, natural or chocolate1¼ cups Crisp Rice Cereal
— Coating (optional)
Directions
1. Place corn syrup (or fructose syrup), honey and peanut butter into mixer bowl (a heavy duty stand mixer like a Kitchen Aid is recommended). Blend for 1 minute on medium speed.
2. Mix together whey crisps and crisp rice cereal. Add to peanut butter mixture and mix on low speed until well blended.
3. Press mixture firmly and evenly into a lightly greased 9 × 9 inch pan. Let sit for 1 hr. Coat and/or cut as desired.
Coating (optional):
Chocolate Chips: Melt 1 cup chocolate chips and spread over bars. Place bars in the freezer for 3-4 minutes to harden coating. Cut into 12 bars.
Chocolate and Butterscotch Chips: Melt ½ cup chocolate chips and ½ cup butterscotch chips and spread over bars. Place bars in the freezer for 3-4 minutes to harden coating. Cut into 12 bars.
Chocolate Coating: Cut into 12 bars. Dip bars into 4 oz of melted chocolate coating and place on wax paper lined cookie sheet. After all bars have been coated, place in the freezer for 3-4 minutes to harden coating.
Coconut Pineapple Treat
Ingredients
Crust
½ cup Butter, softened
¼ cup Brown Sugar
½ cup Whole Wheat Flour
½ cup All Purpose Flour
⅓ cup Whey Crisps, natural or chocolate
¼ cup Walnuts
Filling
1 cup Crushed Pineapple, well drained
1 Apple, medium, skinned, cored, chopped
½ cup Cranberries
1 Egg
¼ cup Sugar
¼ tsp Apple Pie Spice
1 Tbsp Butter, softened
1 tsp Cornstarch
⅓ cup whey crisps, natural or chocolate
1½ cups Coconut, flaked
¼ cup Walnuts, chopped
Directions
1. Combine crust ingredients in a food processor and pulse until mixture resembles fine crumbs. Press into a greased 9 inch square pan or pie pan. Bake 12 minutes at 350°F.
2. Spread pineapple, apple and cranberries over crust.
3. Mix remaining ingredients and spread over fruit. Bake 25 minutes at 350°F. Cool.
4. Cut into 8 servings.
Whey Protein Truffles
Ingredients
½ cup Peanut Butter
½ cup Honey
¾ cup Whey Crisps, natural or chocolate
½ tsp Cinnamon
½ cup Sunflower Nuts
2 Tbsp Ground Flaxseed
3 Tbsp Sesame Seeds, toasted
1 cup Uncle Sam Cereal
¼ cup Dried Cranberries
¼ cup Raisins
⅓ cup Sliced Almonds, toasted, crushed
1 Tbsp Cocoa Powder
Directions
1. Place all ingredients except sliced almonds and cocoa powder into food processor and pulse until mixture is combined and holds together. Let rest 10 minutes.
2. Form mixture into 1” balls, roll in crushed almonds and place on wax paper lined baking sheet.
3. Dust with cocoa powder. Let rest 10 minutes.
4. Store in refrigerator in air tight container.
Chocolate Chip Brownies
Ingredients
⅔ cup Butter
5 ounces Unsweetened Baking Chocolate
1¾ cup Sugar
2 tsp Vanilla
3 Eggs
¾ cup All Purpose Flour
⅓ cup Whey Crisps, Chocolate
½ cup Chocolate Chips
Directions
1. Melt butter and chocolate in 1-quart saucepan over low heat stirring constantly. Cool slightly.
2. Beat sugar, vanilla and eggs in medium bowl until well mixed. Add chocolate mixture and mix well. Stir in flour and Whey Crisps until just blended. Fold in chocolate chips.
3. Spread in a greased 9 inch square pan.
4. Bake at 350°F for 40 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into about 2-inch squares.
Chewy Tropical Fruit Bars
Ingredients
2 Tbsp Butter
36 Marshmallows, large
6 cups Post Honey Bunches of Oats® cereal
1 cup Whey Crisps Natural
1 cup Almonds, sliced
¼ cup Sunflower Kernels
¾ cup Dried Tropical Fruit Mix (pineapple, mango, papaya)
¼ cup Coconut
Directions
1. Melt butter in a large bowl in the microwave (high for 20-30 seconds).
2. Add marshmallows and microwave on high for 1½ minutes. Stir until well blended
3. Mix together remaining ingredients and stir into the marshmallow mixture. Mix well.
4. Press mixture into a greased 13×9 inch pan. Cool.
5. Cut into 24 bars.
Option: Replace tropical fruit and coconut with other fruit of your choice.
Fruit & Nut Protein Bar – Cherry Almond
Ingredients
1⅓ cups Dried Cherries
⅓ cup Dates, whole pitted
¼ cup Almonds, sliced
⅔ cup Whey Crisps, natural unflavored
1-2 Tbsp Water
Directions
1. Place dried cherries and dates in food processor. Pulse until finely chopped. Add sliced almonds and pulse several times.
2. Place fruit/nut mixture into mixing bowl. Add Whey Crisps and mix on low speed until evenly incorporated, adding water only as needed to aid mixing.
3. Press mixture into a lightly greased 8”x4” loaf pan. Let sit 15 minutes. Cut into 6 bars. Wrap in plastic wrap or waxed paper.
Preparation Time: 10 minutes
Serving Size: 6 servings
Fruit & Nut Protein Bar – Cashew Date
Ingredients
1⅓ cups Dates, whole pitted
¼ cup Cashews
⅔ cup Whey Crisps, natural unflavored
1-2 Tbsp Water
Directions
1. Place dates in food processor. Pulse until finely chopped. Add cashews and pulse several times.
2. Place date/cashew mixture into mixing bowl. Add Whey Crisps and mix on low speed until evenly incorporated, adding water only as needed to aid mixing.
3. Press mixture into a lightly greased 8”x4” loaf pan. Let sit 15 minutes. Cut into 6 bars. Wrap in plastic wrap or waxed paper.
Kashi® Protein Bar
Ingredients
5 cups Kashi Go Lean® Cereal
½ cup Whey Crisps, natural unflavored
¾ cup Apricots, dried, chopped
¼ cup Almonds, sliced
⅔ cup Honey
½ cup Brown Rice Syrup
½ cup Peanut Butter
½ cup Almond Butter
1½ tsp Vanilla Extract
Directions
1. Combine cereal, Whey Crisps, apricots and almonds in a large bowl. Set aside.
2. In a small saucepan, combine honey, brown rice syrup, and nut butters. Heat over medium heat until boiling, stirring constantly. Simmer 1 minute. Remove from heat and stir in vanilla.
3. Pour honey mixture over cereal mixture and mix until well combined.
4. Press into a greased 9×9 inch square pan. Let sit until cool. Cut into 16 squares and wrap each square in plastic wrap.
*Note: Brown rice syrup can be replaced with honey, if desired. Almond butter can be replaced with peanut butter.
Preparation Time:15 minutes
Serving Size: 16 servings
