How long do protein rice krispie treats last?

You can store these for up to 3 days covered at room temperature or up to a week in the fridge. The marshmallow can get a little melty depending on the temperature of the room, though. These rice krispies bars are best eaten within the first 3 days!

Can you freeze homemade rice krispie treats?

Yes, but the crispy rice cereal won't retain as much of their crunch once thawed. I recommend wrapping each square individually and freezing in a freezer-safe container.

Can I use any protein powder for these protein rice krispie treats?

I've tested this both with my preferred Equip Prime Protein and whey protein, and both turned out — but the Equip version held together a little better and was slightly easier to work with!

High Protein Rice Krispie Treats (From Scratch)

Description

From scratch rice krispies treats, kicked up a notch with protein powder for a protein boost! Each bar has 7g of protein, depending on the protein powder you use. They make a great post-workout treat!

Ingredients

Units Scale

1/2 cup water, divided
2 scoops Equip Foods Prime Protein
1 tablespoon plain powdered gelatin
3 tablespoons honey
6 tablespoons pure maple syrup
1/4 teaspoon sea salt
1 teaspoons vanilla extract
2 tablespoons butter, room temperature
5 cups crispy rice cereal

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Instructions

Prepare pan. Prep a 9x9 square baking pan by lining it with parchment paper. Coat with non-stick cooking spray and set aside. Don't skip this — the marshmallow will stick to parchment paper on its own and won't release uniformly unless it’s greased.
Bloom gelatin. Pour 1/4 cup of water into the bowl of a stand mixer. Whisk in the protein powder until dissolved and relatively smooth; if it’s very thick, add up to 2 tablespoons more water. Sprinkle the gelatin overtop and set aside to allow the gelatin to bloom.
Cook syrup. In a medium pot or saucepan, combine the remaining 1/4 cup water, honey, maple syrup, and sea salt. Attach a candy thermometer to the pot with the tip of the thermometer immersed in the liquid but not touching the bottom of the pot. Bring the mixture to a boil over medium-high heat. Continue to boil until the temperature on the candy thermometer reaches 230-235 degrees F. This takes about 10 minutes. Keep a watchful eye on the pot, as the syrup tends to foam and bubble up.
Add syrup to gelatin. As soon as the thermometer reads 235 degrees F, remove the pot from heat. Turn the stand mixer on low and carefully pour the syrup into the bowl. Avoid pouring directly onto the beaters, as that will cause splatters. Once you pour the syrup in, turn the mixer up to high speed. Beat for 5-7 minutes as the mixture increases in volume and lightens in color. You'll know the marshmallow cream is ready when you stop the mixer, lift up the beaters, and the marshmallow slowly drips from the beaters and gradually melts back into the marshmallow in the bowl. Add the butter and vanilla extract, scrape down the sides of the bowl, and beat again on high until butter has melted.
Fold in cereal. Turn off the stand mixer and remove the mixing bowl. Pour crispy rice cereal into the bowl and use a rubber spatula to stir until all the cereal is coated with marshmallow, being sure to fold from the bottom up to incorporate all the marshmallow.
Transfer and set. Transfer the marshmallow mixture to the prepared baking pan and gently press so the surface is uniform (avoid packing the mixture down, as that will make hard bars). Cover the pan with a lid or plastic wrap and let set at room temperature for at least 3 hours or overnight. Cut into 9 squares and enjoy!

Notes

Make sure you grease the baking pan or parchment paper! The marshmallow tends to stick, so you'll need a quick spritz of cooking oil spray to ensure you can remove the finished bars.
For best results, use a candy thermometer so you know exactly when the syrup is ready. Boiled too little and it won't whip up with the gelatin mixture; too long and it'll make tough marshmallow.
Make sure the gelatin has bloomed before adding the syrup. You can't just dump the gelatin in the water and stir or it may clump up, leading to inconsistent results and hard lumps in the rice krispies bar. Sprinkle the gelatin over the water/protein mixture, ensuring all the gelatin gets wet (you may need to check on it while the syrup is boiling and swirl it around).