½ Cup Sugar Free Maple Syrup (the thicker the better, some brands are runny)
2 Scoops Peanut Butter Protein (or gram cracker also works well)
½ Dark Chocolate Bar
Directions:
In a large mixing bowl combine cereal and protein. Give it a quick mix
Mix in the sugar free maple syrup and P28 spread. Keep mixing until everything is coated with the wet ingredients. It will not stick all together right away; it should be sticking together in smaller clumps.
Pour mixture into a small non-stick baking pan, you can use a small square pan or a rectangular meatloaf pan. I normally go with my meatloaf pan.
Press mixture firmly into the pan and spread it evenly so you have a relatively flat surface on top. This will do two things: 1) it will make everything stick firmly together and 2) it will give you a nice flat surface to spread the chocolate on.
Place pan into the refrigerator while you melt the chocolate
To melt the chocolate break ½ of a dark chocolate bar into small pieces and place into a microwave safe bowl. Microwave on high for 1 minute. Take the bowl out and give the pieces a quick stir and microwave for another 30 seconds before stirring again. Continue this microwave/stir process using 15 seconds of microwaving until all chocolate is melted. Be sure to not overcook it!
Take your pan out of the refrigerator and pour the melted chocolate over top and spread evenly with a spoon. Then place the mixture into the freezer for 5 minutes to harden the chocolate. Once the chocolate is hardened cut into 10 even squares.
Enjoy a guilt free dessert or snack!! Any uneaten squares can be placed in a container and refrigerated for several days while remaining crispy.
Recipe Courtesy of: Mike Metzger Instagram: Muscle_Chef Twitter: Muscle_Chef07
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