Hayl's Kitchen

1 Line a 9 x 5” loaf pan with parchment paper (or use moulds or a tray). Leave an overhang to lift out later.
Chocolate Bottom:
1 Place the chocolate chips and coconut oil in a large microwave safe bowl and microwave at 15 second intervals, stirring - for about 45 seconds until completely melted.
2 Spread on bottom of loaf pan.Place in freezer 2-3 minutes to harden.
Peanut Butter Protein Caramel:
1 In a bowl, stir together peanut butter, vanilla protein powder, peanut butter powder and water.Mixture will be a thick paste.
2 Spread mixture in loaf pan and use back of spoon/spatula to smoothen.
3 Place pan in freezer for about 15 minutes to harden.
Chocolate Coating:
1 Place the chocolate chips and coconut oil in a large microwave safe bowl and microwave at 15 second intervals, stirring - for about 60 seconds until completely melted.
2 Allow to cool to room temperature, about 5 minutes - this is important or the chocolate will melt the peanut butter protein layer.
3 Add in rice krispies cereal and mix.
4 Lift layers out of pan, place on cutting board and using a sharp knife, slice into 9 bars (1” thick each).Line a plate with same parchment paper.
5 Spoon out some of the chocolate-cereal mixture and spread on top of bars, one at a time.
6 Place tray in freezer for 2-5 minutes to harden.