Fiber One Protein Bar Recipe v.2

This version of my non-dairy Fiber One Raisin Crispy Treat Bar cuts out the artificial sweeteners and adds in a bit of coconut for texture. I’ll post updated nutrition stats when I get home! (Done!)

Fiber One Raisin Coconut Crispy Treat Bar (2 layer bar)

Fiber One Protein Bar 2

Yields 14 bars

Nutritional information per bar: 226.3 cals, 6.3 g fat, 2.3 g sat fat, 29.2 g carb, 7.0 g fiber, 20.0 g pro

Base Layer
10 scoops chocolate protein powder (I used Dymatize Elite Rich Chocolate)
2 TBSP cocoa powder
6 TBSP natural peanut butter
1/2 c. raisins
1/4 c. shredded coconut (sweetened, unpacked)
1 tsp vanilla extract
1/4 c. agave nectar or honey
1/2 – 3/4 cup water (less or more based on your protein powder)

Crispy Treat Layer
3 cups Fiber One cereal
12 large marshmallows
1 TBSP butter/margarine

Line large (7x 11 or 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 (use pastry cutter, two butter knives, or your hand–preferably gloved) – 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 should have the consistency of warm Tootsie Roll candy or nougat. Spread dough into pan and press down using a sheet a wax paper and a spatula.

CRISPY layer:

Stove: 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.

Microwave: Melt butter in large bowl for 15 – 30 seconds. Add marshmallows and stir to coat. Microwave for an additional 30 sec – 1 minute until melted. Stir and quickly stir in cereal to coate.

Press mixture into pan on top of base layer using wax paper (or spray your spatula with cooking spray) to prevent sticking.

Refrigerate for overnight or freeze for 1 hour and cut into 14 bars. Wrap individually in plastic wrap or store in covered container between sheets of wax paper. Keep refrigerated.