My sister is apparently on a roll with her Stella bar tinkering. Here’s another one that uses some “unauthorized” ingredients, but if you aren’t a complete BFL Nazi, the stats are almost dead on for the program even if the recipe includes marshmallows and a bit of butter.

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Crispy Treat (2 layer bar)

Yields 10 bars

Nutritional information per bar: 200 cals, 5g fat (23%), 1.4 g fat, 20. g carb (37%), 1.8g fiber, 20.1g pro (40%)

Base Layer

· 4 scoops chocolate Myoplex
· 1/2 oz (11 whole) almonds, chopped
· ¼ cup Atkins Almond crisp cereal
· ½ cup dry nonfat milk powder
· 1 tsp cocoa powder
· 2 TBSP natural peanut butter
· ½ tsp vanilla extract
· 4 packets of splenda
· ¼ cup water (less or more based on your protein powder)

Crispy Treat Layer

· 1 cups Atkins almond cereal, crushed up (or leave whole)
· 2 cups Keto Crisp Cereal (reg or cocoa flavor)
· 18 - 20 large (or 1/2 of 10 oz bag) marshmallows
· 1 TBSP butter/margarine

Line large (9 x 13 or at least a 9 x 9) baking dish of loaf pan with wax paper (let the paper be over size on two opposite ends so that you can use them to pull out the bars after setting).

BASE layer: Combine dry ingredients for BASE layer in a medium bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla extract. Using a wooden spoon or rubber spatula, mix everything until dough forms. The dough will be sticky. Spread dough into pan and press down using a sheet a wax paper and a spatula.

CRISPY layer: Combine cereals in bowl. Over stove in non-stick pan, melt butter over low heat. Add marshmallows and stir until melted and sticky. Remove from heat and quickly stir in cereals to coat. Press mixture into pan on top of base layer using wax paper (or spray your spatula with cooking spray) to prevent sticking. Microwave: melt butter in med bowl. Add marshmallows and stir until coated. Microwave for another 30 sec – 1 minute or until melted and stir halfway through so that it’s smooth. Quickly stir in cereal mixture and continue as above.

Refrigerate for overnight or freeze for 1 hour and cut into 10 bars. Wrap individually in plastic wrap or store in covered container between sheets of wax paper. Keep refrigerated.