These ‘naughty but nice’ rice krispy protein crackle treats are the perfect snack to hit that sweet craving! They are packed with protein and healthy fats, to keep you full for longer! I’m a huge fan of these, since I don’t find them too sweet, and the texture is so addictive. The snappy crunch from the chocolate layer on top, plus the crispiness from the rice krispies make these sweet treats so enjoyable to munch on as a snack!
I choose to use rice krispies instead of cornflakes because I find that making these with cornflakes just doesn’t work as well. It is difficult to pack the cornflakes into the baking tray without making them all crumble up and become cornflake dust! The rice krispies are much smaller already, and I find that I don’t really have to break any in the process of making this recipe. Rice krispies also leave far less air space, which I think works much better for these treats. It feels like I have to be so delicate with the cornflakes when using them- so I’ve found that rice krispies are a much better alternative for use in this recipe.
Enjoy these rice krispy protein crackle treats? Consider trying out some of my other desserts:
- Rice cake snickers
- Peanut butter cups
- Salted chocolate peanut fudge
- Single serve protein cookie dough
- Protein peanut oatmeal cookies
- Chewy chocolate chunk tahini cookies
- Chocolate orange brownies
- Chocolate chunk sweet potato biscuits
- Sweet potato brownies
- 2 ingredient grape sorbet
- 3 ingredient shortbread
- Air fryer donut holes
- Sweet tahini rolls
- Easter cornflake nests
- 2 ingredient peanut protein fingers
- Peanut butter energy balls
- Nutella energy balls
- Chocolate mug cake
I chose to use crunchy peanut butter in this recipe because I love getting the occasional peanut piece in a mouthful. I also find that this gives the rice kripsy protein crackle treats an extra peanutty flavour, as well as an additional crunch factor. The reason I love to use healthy fats in my recipes such as peanut butter and coconut oil, is because they help to keep me fuller for longer. Healthy fats such as peanut butter also help support your hair, skin and nails, as well as muscle rebuilding and support of the immune system.
If you don’t have any vegan protein powder, you can substitute this for an third tablespoon of cocoa powder to get the extra chocolatey flavour that the protein powder would have given. Alternatively, you can use a different flavour of protein powder if you do not have a plain chocolate flavour. This recipe also works great with vanilla, salted caramel, chocolate-coconut, chocolate-peanut flavours. If you choose to use an alternative flavour, feel free to omit the 2tbsp of cocoa powder, and replace these with an additional 2tbsp of your protein powder to ensure you still get the same texture.
What else you could add to your rice krispy protein crackle:
- Chocolate chips
- Coconut shavings
- Sea salt sprinkle on the top
- Fruit: strawberries, blueberries, blackberries, kiwi, orange
- Nuts: peanuts, hazelnuts, pecans, walnuts
- Seeds: chia seeds, flax seeds, pumpkin seeds, sunflower seeds, poppy seeds
- White chocolate swirl (on top)
- Peanut swirl (on top)
I chose to use milk chocolate for the top of my rice krispy protein crackle because white chocolate would have made it too sweet for me personally. I could have gone for a dark chocolate, but I think the milk chocolate works really well, since there are a lot of neutral flavours in the recipe- the rice krispies, peanut butter and coconut oil. The milk chocolate gives a nice sweetness- but not too much because it is quite a thin layer. If you would like to have a thicker layer of chocolate on the top, I recommend using 2 x 100g bars of chocolate.
You can totally get creative with the top layer of your rice kripsy protein crackle. In my opinion, a peanut butter or white chocolate swirl could look really nice, and create a more aesthetic appearance if you were to perhaps take these to a party or gathering. I would do this by using a base layer of 2 x 100g of milk chocolate, and then 1 x 100g bar of white chocolate. To do this, melt both bars separately, pour over my milk chocolate, smooth it over, and then slowly drizzle the white chocolate (or peanut butter) over the top. By using a toothpick, you can then delicately swirl the two chocolates together.
The best way to cut up your rice kripsy protein crackle is by using a warm or hot knife. This allows you to cut through the chocolate and frozen coconut oil more smoothly, without shattering your bar as you slice through it. I do this by running the knife under some hot water before slicing through my slab of rice krispy protein crackle. I would also recommend using a long knife so that you don’t run the risk of dragging a smaller knife through the slab and having wonky or fragmented lines. It is a great idea to store your bars in the fridge so that they keep that fresh and crunchy!
Ingredients: (makes 12 bars)
- 3 cups gluten free rice krispies
- 2 tbsp cocoa powder
- 1 tsp vanilla extract/vanilla sugar
- 1 scoop vegan protein powder
- 1/2 cup melted coconut oil
- 1/2 cup peanut butter (can be smooth or crunchy)
- 1/3 cup maple syrup
- 1 x 100g bar dairy free chocolate (white, milk or dark chocolate- your choice)
Method:
Step 1: add all your dry ingredients to a medium bowl. Mix until all ingredients are evenly distributed.
Step 2: add in your wet ingredients. Mix until fully combined.
Step 3: press your mixture into a lined baking tray and set in the fridge for 30 mins.
Step 4: melt your chocolate and then pour an even layer over your set peanut crackle.
Step 5: set in the fridge and then cut into slices once the chocolate has set!
It is best to store your rice krispy protein crackle in the fridge, in an airtight container, so that the texture stays fresh and crunchy. They can be stored for up to a week.
Send over images of your rice krispy protein crackle to my Instagram page- TheLazyLowFODMAP. Dm me your pictures or tag me in your posts so that I can see them!
