High-Protein PB&J Rice Krispie Bars (Printable Version)

Crispy cereal bars topped with protein-rich peanut butter drizzle and swirled jelly for a protein-packed twist on the classic treat.

# What You'll Need:

→ Cereal Base

01 - 4 cups crisp rice cereal
02 - 1.5 cups mini marshmallows
03 - 0.25 cup unsalted butter
04 - 0.25 cup creamy peanut butter
05 - 0.5 teaspoon vanilla extract
06 - Pinch of salt

→ Protein Drizzle

07 - 0.5 cup vanilla protein powder
08 - 0.33 cup creamy peanut butter
09 - 2 tablespoons unsweetened almond milk
10 - 2 tablespoons maple syrup or honey

→ Jelly Swirl

11 - 0.33 cup fruit jelly or jam

# Directions:

01 - Line an 8x8-inch square baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a large saucepan over low heat, melt butter and peanut butter together. Add marshmallows and stir until completely melted and smooth. Remove from heat and stir in vanilla extract and salt.
03 - Add crisp rice cereal to the melted mixture and fold until evenly coated.
04 - Press the mixture firmly and evenly into the prepared baking pan.
05 - In a small bowl, whisk together protein powder, peanut butter, almond milk, and maple syrup until smooth and pourable. Adjust milk quantity for desired consistency.
06 - Drizzle the protein mixture evenly over the pressed cereal layer.
07 - Spoon small dollops of jelly over the protein drizzle. Use a knife or skewer to gently swirl the jelly and protein drizzle together for a marbled pattern.
08 - Refrigerate for at least 1 hour, or until fully set.
09 - Lift the entire mixture out using the parchment paper overhang and cut into 12 equal squares.

# Expert Hints:

01 -
  • They taste like the PB&J nostalgia you grew up with, except your muscles actually get something out of it.
  • The whole thing comes together in under 20 minutes, making them perfect for meal prep chaos or last-minute cravings.
  • The protein drizzle and jelly swirl give you this beautiful marbled look that somehow makes eating a snack feel fancier than it has any right to.
02 -
  • Don't skip the parchment paper overhang unless you enjoy chiseling bars out of a pan with a hammer and disappointment.
  • The protein drizzle thickness is everything—too thick and it won't swirl, too thin and it'll sink straight through into the cereal base.
03 -
  • If your protein drizzle seizes up or gets grainy, it usually means the powder didn't blend smoothly—whisk it slowly with the liquid first before adding anything else.
  • A slightly warm knife (dipped in hot water and dried quickly) cuts through these bars cleanly without dragging or crumbling, so keep a mug of hot water nearby while you're plating.
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