Mini Peanut Butter Protein Bars Food

PEANUT BUTTER PROTEIN BARS

Steps:

• Combine PB, honey and milk in a pot.
• Warm over low heat.
• Add the protein powder and mix well.
• Add the oats.
• You don't want to cook it, just warm it through so you can stir it.
• Add more milk if it is too thick to stir.
• Press in a 9" x 13" pan.
• Let the bars sit until cool, and cut into 16 equal sized bars.
• Wrap each bar in foil or Saran wrap and store in plastic baggies.
• They do not need refrigeration.

PEANUT BUTTER PROTEIN BARS

Steps:

• Line a 9-by-13-inch glass pan with parchment, letting it hang over the sides. Set aside.
• Combine the peanut butter, honey and chocolate milk in a medium heatproof glass bowl and place over a pot of simmering water. Allow the mixture to become warm and smooth, stirring to completely incorporate. Remove from the heat and set aside.
• Meanwhile, mix the oats, flax seeds, protein powder, dried cherries and half of the chocolate chips in a large bowl.
• Pour the peanut butter mixture into the oat mixture and stir until well combined. Transfer the mix to the prepared pan and press the mixture into an even layer. Sprinkle over the remaining chocolate chips, lightly pressing them into the base, and freeze for 15 minutes to allow the mixture to set.
• Remove from the pan and cut into 24 bars, then transfer to an airtight container and freeze.
• When ready to eat, remove from the freezer and allow to thaw slightly, 2 to 3 minutes, before enjoying.

MINI PEANUT BUTTER PROTEIN BARS

Steps:

• Place the oats in a food processor or blender and pulse 10-15 times or until oats are broken down a little. Some of the oats may remain partially whole.
• In a medium bowl combine the oats, cereal, protein powder, flax, salt, peanut butter, honey, coconut oil, and vanilla. Stir to combine well or mix with hands. The dough should stick together easily. If not, add 1-2 teaspoons of water at a time until dough sticks together.
• Line an 8×8-inch pan with parchment paper so that paper overlaps edges. Transfer the dough to the pan. Spread the dough out evenly and with your hands press dough very firmly into the pan.
• Place the pan in the freezer for at least 30 minutes (this can be done the day before or even a few days before).
• For the chocolate drizzle: combine the chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until smooth and drizzly. You may also use a microwave at 50% power for 30-second increments stirring between each increment until smooth and drizzly.
• After bars have been in the freezer, remove the bars from the pan by grabbing onto the parchment paper flaps, lift out, and place on a cutting board.
• Drizzle the chocolate evenly over the bars. The chocolate should harden quickly since the bars are cold.
• With a sharp knife, cut the bars into 24 small bars (6 rows x 4 rows). Serve and enjoy!
• Store in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 3 months.