I make these maple almond butter protein bars with a maple-cinnamon vanilla whey base, then add crispy rice cereal and melted chocolate for a crunchy finish. The 10-bar batch sets in the freezer before slicing and stays stored there too.
Why You’ll Love These Bars
- No-Bake And Easy To Portion: The mixture sets in a parchment-lined loaf pan before you slice it into bars.
- Two Delicious Textures: A soft maple-almond base meets crispy rice cereal and a chocolate topping.
- Make-Ahead Friendly: Keep the finished bars in an airtight container or freezer bag in the freezer.
Featured Ingredients
Drippy Almond Butter: This helps the maple-whey mixture come together and press into the pan. Stir the jar well before measuring so the oil and solids are combined.
Vanilla Whey Protein Powder: The recipe was made with Teras Whey. Other powders can absorb liquid differently, so I’m sticking to the tested whey version here.
Maple Syrup And Cinnamon: They give the almond butter base its warm, nutty-sweet flavor.
Rice Krispies And Chocolate Chips: The cereal sits over the base, and melted chocolate goes over the cereal for a crunchy top layer.
Tips For Clean Layers
Press the base firmly into the parchment-lined loaf pan and give it a short stint in the freezer while you prepare the topping. Stir the chocolate after each 20-second microwave interval, then spread it gently over the cereal so most of the crispies are coated without pulling up the base. Freeze for at least 30 minutes, until set, before slicing into 10 bars.
How To Store Them
Keep the bars in an airtight container or freezer bag in the freezer, as specified in the tested recipe.
More Make-Ahead Protein Snacks
These bars share a pressed nut-butter-and-whey base with my no-bake protein bites, but the bites come in Thin Mint and S’mores flavors. For a peanut-butter version, try my homemade peanut butter protein bars. If you’re in the mood for a crispier rice-cereal dessert, check out my protein scotcheroos.
Frequently Asked Questions
Do These Protein Bars Need To Be Baked?
No. The chocolate is melted in the microwave, and the bars set in the freezer for at least 30 minutes before slicing.
Can I Use A Different Protein Powder?
This version was made with vanilla whey protein powder. I haven’t tested a plant-based powder here, and different powders can change how firmly the base holds together.
When Can I Cut The Bars?
After at least 30 minutes in the freezer, when the topping and base have set. Lift the slab out using the parchment and cut it into 10 bars.
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In a large bowl, mix the almond butter, vanilla whey protein powder, maple syrup, cinnamon, and sea salt until combined.
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Press the mixture firmly into a parchment-lined loaf pan. Place it in the freezer while you prepare the chocolate layer.
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In a microwave-safe bowl, combine the coconut oil and chocolate chips. Microwave in 20-second increments, stirring after each interval, until melted.
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Remove the pan from the freezer and scatter the Rice Krispies over the base. Drizzle the melted chocolate over the cereal and spread gently so most of the cereal is covered.
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Freeze for at least 30 minutes, until set. Top with flaky sea salt, then cut into 10 bars. Store airtight in the freezer.
- Drippy almond butter makes the base easier to mix and press.
- Freeze the bars for at least 30 minutes to set, then store airtight in the freezer.
Calories: 266 kcal, Carbohydrates: 17 g, Protein: 10 g, Fat: 19 g, Fiber: 3 g, Sugar: 10 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
