P28 White Chocolate Rice Crispy Treats

Nutritonal Facts:
Per Bar:

  • Calories: 138
  • Fat: 6g
  • Carbs: 11g
  • Protein: 10g

Compare to a Kellogg’s Rice Krispies Treats

  • Calories: 152
  • Fat: 4g
  • Carbs: 28g
  • Protein: 1g


  • 6 Table Spoons P28 White Chocolate Spread
  • 3 Cups Brown Rice Cereal
  • 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


  • 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
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