serves
12
prep time
15 minutes
protein
9g
fat
11g
carbs
17g
calories
203
| 1 scoop | Macro Mike PB White Choc Peanut Protein |
| 1 cup | Rice Puffs |
| 1 cup | Protein Crisps (or extra rice puffs) |
| 1/2 cup | Extra Crunchy Peanut Butter |
| 1/4 cup | Rice Malt Syrup |
| 1/4 cup | Coconut Oil |
| 1 tsp | Vanilla Extract |
| Topping | |
|---|---|
| 150g | White Chocolate |
| 1 tsp | Coconut Oil |
| 1 tbsp | Macro Mike PB White Choc Peanut Protein |
| 2 tbsp | Chopped Peanuts |
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In a large bowl combine the Rice puffs and protein powder and Protein Crisps.
-
Place peanut butter, coconut oil and rice malt syrup in a microwave safe bowl and microwave for 30 seconds or until just melted, mix to combine.
-
Pour this mix over the rice puffs, add the vanilla, then mix well until completely combined. Set aside.
-
Melt the chocolate and coconut oil together then stir in the PB White chocolate protein powder, mix until well incorporated and smooth.
- In the base of a 12 Cup Silicone muffin tray add approx.1 tsp of the chocolate mixture.
- Place the Crispy mixture over the top and press down firmly, smooth down with the back of a spoon.
- Divide the remaining chocolate over the top. Sprinkle the chopped nuts over the chocolate. Refrigerate for a minimum of 2 hours. Enjoy!
Peanut Butter Brittle
