High Protein Rice Krispie Treats

Method

1. Prepare the pan

   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.

2. Toast the cereal

   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.

3. Melt the marshmallows

   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.

4. Cool and add the whey

   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.

5. Fold in the cereal

   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.

6. Press into the pan

   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.

7. Cool and cut

   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.