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Protein Peanut Butter Cornflake Bars

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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 16 squares
Course: Dessert, Healthy Dessert, High Protein Dessert
Cuisine: High Protein, Kid-Friendly
Ingredients Method Notes

Ingredients
  

  • 1/2 cup natural peanut butter
  • 1/2 cup pure maple syrup
  • 1/4 cup raw honey
  • 1/2 cup salted caramel protein powder about 2 scoops - I use Equip Prime
  • 3 cup clean cornflakes I use The Clean Cereal Co - just corn grits and salt
  • 1/2 cup sugar-free chocolate chips
  • 1-2 teaspoon coconut oil optional, for smoother chocolate
  • pinch flakey sea salt

Method
 

Prep your pan:
  1. Line a 9x9 baking dish with parchment paper and set aside. Lightly grease a spatula - this will make pressing the bars down so much easier.
Make the peanut butter mixture:
  1. Add 1/2 cup natural peanut butter, 1/2 cup pure maple syrup, 1/4 cup raw honey, and 1/2 cup salted caramel equip protein powder (about 2 scoops, use code ASHLEYG for a discount) to a medium saucepan over medium heat. Whisk constantly until the mixture starts to bubble, then immediately remove from heat. Don't walk away - once it bubbles you're done.
Add the cornflakes:
  1. Fold in 3 cups clean cornflakes (I use The Clean Cereal Co - just corn grits and salt!!). Work quickly before the mixture starts to cool.
Press into pan:
  1. Transfer the mixture to your lined baking dish and press down firmly and evenly with your greased spatula. Get it as flat and compact as you can.
Melt the chocolate:
  1. Melt 1/2 cups sugar-free chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each, until smooth. Optional: Add in 1 teaspoon coconut oil for smoother chocolate that spreads easier.
Top and set:
  1. Pour the melted chocolate over the bars and spread evenly. Transfer to the fridge and let set completely before cutting into bars.
Top:
  1. Top with flaky sea salt

Notes

Notes
The key to these is not walking away from the stove - as soon as the mixture bubbles, pull it off the heat. If you let it go too long it'll get too thick to mix in the cornflakes easily. For the chocolate layer, melting the chips separately and pouring them on (rather than trying to spread chips directly) gives you a much cleaner top layer. Store in the fridge for up to a week - they firm up beautifully cold.
Let them come to room temperature before eating for the BEST ooey gooey consistency.