Recipe by 
fitpro_recipes
Bring the Easter vibes with these Mini Egg Krispy Squares—a fun, chocolatey treat with a protein twist! Made with Per4m Chocolate Eggs’plosion Protein Powder, gooey marshmallows, crispy cereal, and topped with melted milk chocolate and crushed mini eggs, they’re the perfect balance of indulgence and fuel. Great for sharing, snacking, or satisfying that sweet tooth around springtime (or any time!).
Ingredients
- 55g unsalted butter
- 200g mini marshmallows (sugar-free if preferred)
- 1 tsp vanilla extract
- 130g Rice Krispies
- ¼ tsp sea salt
- 110g Per4m Chocolate Eggs’plosion Protein Powder
For the topping:
- 100g chocolate, melted
- 35g mini eggs, broken into smaller pieces with a wooden spoon
Makes 12 bars
Macros
Per Bar
208 Calories
9g Protein
25g Carbs
8g Fat
Method
Line a 15 x 15 cm baking tin with baking paper. Grease lightly with coconut oil or olive oil.
Melt the butter in a large saucepan over a medium flame.
Once melted, add the marshmallows. Stir well over a low flame until the marshmallows are completely melted.
Remove the pan from the heat and stir in the vanilla extract and salt.
Add in the protein powder and stir rapidly.
Stir in the cereal until coated.
Transfer the mixture to the tin and spread evenly. Press the mixture down into the pan, applying just a small amount of pressure.
Leave to set for one hour at room temperature.
Top with the melted chocolate and spread evenly to cover the mixture.
Sprinkle the crushed mini eggs over the top. Refrigerate for 10 minutes.
Cut into 12 bars.
Store any leftovers in an airtight container.
