Protein Candy Bars
- Number of Servings: 12
Ingredients
1 (4-serving) box instant vanilla pudding (sugar free)*1 cup rolled oats2T natural peanut butter1 + 3/4 cup (6 scoops) vanilla whey protein*1/2 – 3/4 cup skim milk, as neededwheat bran**Can use any flavored protein powder/pudding*Can use wheat germ
1. Line the inside of a 5 x 7 (or 6 x 6) glass baking dish with wax paper (9 x 13 dish works but you may want to double the recipe or they will be very thin). Coat the wax paper with cooking spray.
2. Mix the dry ingredients together in a large bowl. Add the peanut butter and use a knife to cut it into the mix until there are only small chunks of peanut butter remaining. Slowly add the milk and stir until well mixed and the batter is moist and very sticky, making it almost impossible to stir (the stickier, the better). Don’t add too much milk or it will become runny – I found 1/2 cup milk to be just about perfect but this depends on your protein.
3. Use a wooden spoon to spread out and flatten the mixture as best possible. If necessary, use another sheet of wax coated in cooking spray around your hand to press the mixture into the dish. Cover the top with wheat bran (~1/2 cup) and press it into the mixture until there are no sticky spots (excess wheat bran is fine). Pop the dish in the freezer for 20 minutes.
4. Now, pull the mixture out of the dish by lifting the sides of the wax paper and turn it upside-down into the dish so the wheat bran covered side is on the bottom. Slowly remove the wax paper. If this is too difficult, place the dish in the freezer for a little while longer. Cover the top with wheat bran again and press it into the mixture. Cut into 12 pieces and use the extra wheat bran in the dish to coat all sides of the bars. Individually wrap each bar in wax paper and store in the fridge or freezer.
Number of Servings: 12
Recipe submitted by SparkPeople user JACLIGHT.
2. Mix the dry ingredients together in a large bowl. Add the peanut butter and use a knife to cut it into the mix until there are only small chunks of peanut butter remaining. Slowly add the milk and stir until well mixed and the batter is moist and very sticky, making it almost impossible to stir (the stickier, the better). Don’t add too much milk or it will become runny – I found 1/2 cup milk to be just about perfect but this depends on your protein.
3. Use a wooden spoon to spread out and flatten the mixture as best possible. If necessary, use another sheet of wax coated in cooking spray around your hand to press the mixture into the dish. Cover the top with wheat bran (~1/2 cup) and press it into the mixture until there are no sticky spots (excess wheat bran is fine). Pop the dish in the freezer for 20 minutes.
4. Now, pull the mixture out of the dish by lifting the sides of the wax paper and turn it upside-down into the dish so the wheat bran covered side is on the bottom. Slowly remove the wax paper. If this is too difficult, place the dish in the freezer for a little while longer. Cover the top with wheat bran again and press it into the mixture. Cut into 12 pieces and use the extra wheat bran in the dish to coat all sides of the bars. Individually wrap each bar in wax paper and store in the fridge or freezer.
Number of Servings: 12
Recipe submitted by SparkPeople user JACLIGHT.
Nutritional Info Amount Per Serving
- Calories: 151.5
- Total Fat: 3.5 g
- Cholesterol: 32.5 mg
- Sodium: 34.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.7 g
- Protein: 16.4 g
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