# What you need:
→ Base
01 - 4 cups crisped rice cereal
02 - 1 cup creamy peanut butter
03 - 1/2 cup honey or maple syrup
04 - 1/4 cup vanilla or unflavored protein powder
05 - 1/4 teaspoon fine sea salt
06 - 1 teaspoon vanilla extract
→ Toppings
07 - 1/3 cup peanut butter for drizzle
08 - 2 tablespoons vanilla or unflavored protein powder for drizzle
09 - 2 tablespoons milk (dairy or plant-based, as needed for consistency)
10 - 1/3 cup strawberry or grape jelly, slightly warmed
# Directions:
01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang on all sides for easy removal after chilling.
02 - In a large saucepan, gently heat 1 cup peanut butter and honey or maple syrup over low heat, stirring constantly until smooth and fully combined.
03 - Remove pan from heat and stir in vanilla extract, salt, and 1/4 cup protein powder until fully incorporated with no lumps.
04 - Add crisped rice cereal to the peanut butter mixture and stir until every piece is evenly coated.
05 - Transfer the mixture to the prepared pan and press firmly and evenly into an uniform base layer using a spatula or the back of a wooden spoon.
06 - In a small bowl, whisk together 1/3 cup peanut butter with 2 tablespoons protein powder, adding milk gradually until a thick, pourable consistency is achieved.
07 - Drizzle the peanut butter protein mixture evenly across the top of the base layer in a decorative pattern.
08 - Warm the jelly slightly to loosen, then drop spoonfuls over the peanut butter drizzle. Use a knife or skewer to create decorative swirls through all layers.
09 - Refrigerate for at least 40 minutes until the mixture is completely set and firm to the touch.
10 - Lift the entire sheet from the pan using parchment paper overhang, transfer to a cutting board, and cut into 12 equal bars using a sharp knife.
