Dessert · Stovetop
A buttery, gooey take on a childhood classic, with vanilla whey folded in after the marshmallows had cooled slightly.
These high protein rice krispie treats were my take on the buttery, gooey squares I remembered from growing up. I wanted the familiar soft chew of a classic treat to stay front and centre, with vanilla whey worked in without turning the finished squares dry or chalky. The optional toasted cereal added a lightly nutty note, while the melted marshmallow kept everything in that sticky, nostalgic territory.
I followed the method exactly, starting with an 8×8-inch pan lined with parchment. I also used the optional cereal toast: five minutes at 300°F, followed by a full cool before it went anywhere near the marshmallow mixture. That was a small extra step, but it was part of the version I made, and it gave the cereal a little more depth without changing the treat’s familiar character.
On the stovetop, I kept the butter and marshmallows over low heat until the mixture was fully smooth. I held back the optional half cup of marshmallows, then folded those in later with the cereal so they stayed as distinct gooey pockets throughout the squares. After taking the saucepan off the heat, I waited the full 60 to 90 seconds before stirring in the vanilla whey. That brief pause mattered here: it was the part of the method meant to keep the protein powder from becoming grainy. I added the milk only if the mixture needed loosening, one tablespoon at a time.
Once everything was coated, I transferred it to the prepared pan and pressed it into an even layer gently rather than packing it down. I let the pan cool for 45 to 60 minutes before cutting nine large squares. These high protein rice krispie treats were best the day I made them, when the texture was at its softest. I stored any extras in an airtight container at room temperature, where they stayed soft for up to three days.
What you’ll need
The method
Line an 8×8-inch baking pan with parchment paper, or lightly grease it. Set it beside the stove so the finished mixture can be transferred immediately.
For the optional toasted-cereal step, spread the Rice Krispies in an even layer on a baking sheet. Toast at 300°F for 5 minutes, then let the cereal cool completely before using so it stays crisp.
In a large saucepan over low heat, melt the butter. Add the mini marshmallows, reserving about ½ cup if using the optional gooey-pocket finish. Stir for about 3 to 5 minutes, estimated, until the marshmallows are completely melted and the mixture is smooth. Keep the heat low so the marshmallows do not scorch.
Remove the saucepan from the heat and let the marshmallow mixture stand for 60 to 90 seconds. Stir in the vanilla extract, kosher salt, and vanilla whey protein until smooth. If the mixture is too thick to stir smoothly, add Fairlife Fat Free Milk 1 tablespoon at a time, using up to 2 tablespoons if needed.
Add the cooled Rice Krispies and any reserved mini marshmallows to the saucepan. Fold gently until the cereal is evenly coated and the reserved marshmallows are distributed through the mixture.
Transfer the mixture to the prepared 8×8-inch pan. Use a buttered spatula or a piece of parchment to press it into an even layer. Press gently rather than packing it tightly, which keeps the squares light and chewy.
Let the treats cool in the pan for 45 to 60 minutes, until set enough to cut cleanly. Lift them out with the parchment if used, then cut into 9 large squares.
Another way to cook it
Place the butter and marshmallows in a large microwave-safe bowl. Microwave in 30-second bursts, stirring after each burst, until fully melted and smooth. Let the mixture stand for 60 to 90 seconds, then stir in the vanilla, salt, and whey protein. Fold in the cereal and any reserved marshmallows, press gently into the prepared pan, and cool for 45 to 60 minutes before cutting.
Estimated nutrition
Per serving · 1/9 of the recipeCook notes & reviews
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