A fun, protein-filled upgrade to the classic Rice Krispies Treats you grew up loving.
Few treats are as nostalgic as a gooey cereal bar. History has it that Kellogg’s home economists Mildred Day and co-worker Malitta Jensen created the famous treat as a simple fundraiser recipe in the late 1930s. Using only butter, marshmallows, and crispy rice cereal, the duo concocted a melt-mix-press-and-slice treat that later became a kitchen classic passed down through generations.
Content Creator Lizzie Cawley takes this timeless treat and gives it a playful, modern twist. With colorful sprinkles and a scoop of Warrior Blend protein, these soft, chewy bars keep all the gooey charm of the original while adding a little extra fuel. They’re quick, no-bake, and just as fun to make as the classic that inspired them.
Ingredients
-
4 tablespoons vegan butter
-
1 bag vegan marshmallows (10 ounces)
-
2 scoops Warrior Blend Protein Powder - Cake Batter
-
1/2 teaspoon vanilla extract
-
5 cups crispy rice cereal
-
1/3 cup vegan sprinkles (for top + fold-in)
-
pinch of salt
Instructions
-
Line a 9x13- inch pan with parchment paper and lightly grease it.
-
In a large pot over low heat, melt the vegan butter.
-
Add the marshmallows and stir constantly until just melted and glossy. Remove from heat immediately.
-
Quickly whisk in Warrior Blend Protein Powder, vanilla, and salt until smooth.
-
Fold in the cereal and a small handful of sprinkles until evenly coated.
-
Gently press the mixture into the prepared pan. Avoid pressing too firmly to keep the bars soft.
-
Top with more sprinkles and let set 30 - 40 minutes before slicing.
Texture Tips
-
Low heat prevents protein from clumping.
-
Remove from heat before adding protein.
-
Folding is better than stirring aggressively. It also gives a better marshmallow stretch.
