3/4 cup smooth peanut butter
1/2 rice malt syrup
2 Tbsp coconut oil
3 cups gluten-free rice puff cereal
2 scoops True WPI90 French Vanilla
2/3 cups roasted unsalted peanuts, crushed
1/2 tsp salt
For the topping
100g dark chocolate, chopped
1/4 cup roasted unsalted peanuts, finely crushed
Line a small baking tray with baking paper then place a medium pot over low heat and add in peanut butter, rice-malt syrup and coconut oil. Mix until smooth and well combined.
Place the rice puffs, protein powder, roasted peanuts and salt into a bowl then pour over the peanut butter mixture and fold until everything is evenly coated and distributed.
Press mixture into the baking tray then place into the freezer for an hour.
Once first layer is set, melt the chocolate by placing it into a microwave-safe bowl and microwave in short bursts, stirring every 20 seconds until fully melted.
Remove tray form the freezer and pour the chocolate on top, using a spatula to spread it evenly. Sprinkle over peanuts and place back into the freezer to set.
Once set, cut into bars and enjoy! Store in an airtight container in the fridge or freezer.