Protein Crisp Bars

INGREDIENTS

180g  Milk Chocolate Chips (or dark if preferred)
2 tsp Vegetable Oil  
2 cups or 60g  FreshLife Soy Protein Crisps  
¼ cup or 60ml Peanut Butter (or Almond butter if preferred)

METHOD

  • Line an 8 x 8-inch square pan with baking paper. Lightly spray the paper with baking oil spray.

  • In a saucepan, over a low-medium heat, melt together the chocolate chips and oil.

  • Remove from heat, stir in peanut butter. Fold in the soy protein crisps, and stir to coat evenly.

  • Pour into the lined tin and press firmly into an even layer.

  • Place in the freezer for 12-15 minutes to harden.

  • Remove from the freezer, set it aside for 10 minutes at room temperature to soften a little. Remove from the pan onto a chopping board and chop into bars. 

  • Store in the fridge.

 
Baking, Desserts and Treats, Lunchbox, SnacksSuze QuinlanSoy Protein Crisps