High-Protein PB&J Rice Krispie Bars (Printable Version)

Crispy rice cereal bars packed with protein, topped with peanut butter drizzle and jelly swirls for a nutritious twist on a classic treat.

# What You’ll Need:

→ Cereal Base

01 - 4 cups crisp rice cereal
02 - 1.5 cups mini marshmallows
03 - 0.25 cup unsalted butter
04 - 0.25 cup creamy peanut butter
05 - 0.5 teaspoon vanilla extract
06 - Pinch of salt

→ Protein Drizzle

07 - 0.5 cup vanilla protein powder
08 - 0.33 cup creamy peanut butter
09 - 2 tablespoons unsweetened almond milk
10 - 2 tablespoons maple syrup or honey

→ Jelly Swirl

11 - 0.33 cup fruit jelly or jam

# Step-by-Step Guide:

01 - Line an 8x8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large saucepan over low heat, melt the butter and peanut butter together until combined.
03 - Add marshmallows to the saucepan and stir until completely melted and smooth. Remove from heat.
04 - Stir in vanilla extract and salt into the melted mixture.
05 - Add the crisp rice cereal to the mixture and fold until evenly coated with the marshmallow mixture.
06 - Press the mixture firmly and evenly into the prepared baking pan using a spatula.
07 - In a small bowl, whisk together protein powder, peanut butter, almond milk, and maple syrup until smooth and pourable. Adjust milk consistency as needed.
08 - Drizzle the protein mixture evenly over the pressed cereal layer.
09 - Spoon small dollops of jelly over the top. Use a knife or skewer to gently swirl the jelly and protein drizzle together for a marbled appearance.
10 - Chill in the refrigerator for at least 1 hour or until completely set.
11 - Lift the bars out using the parchment overhang and cut into 12 equal squares.

# Additional Tips::

01 -
  • They taste like a treat but pack serious protein without any chalky aftertaste ruining the moment.
  • No baking required—just melting, pressing, and chilling, which means you can make a batch while watching your favorite show.
  • The peanut butter and jelly combination hits that comfort food nostalgia while keeping your fitness goals on track.
02 -
  • Low heat is non-negotiable when melting marshmallows—high heat burns them into hard bits instead of creating that smooth, silky texture.
  • The protein drizzle consistency matters: too thick and it won't swirl, too thin and it soaks into the cereal base before you can marble it with jelly.
03 -
  • A bench scraper or credit card edge works brilliantly for pressing the cereal mixture evenly without wearing out your hand.
  • The swirl technique improves with a toothpick or wooden skewer instead of a knife—you get cleaner lines with less drag.
Go Back