Step 1

Line an 8×8-inch baking dish with parchment paper.

Step 2

In a saucepan, heat the peanut butter, maple syrup, and milk over medium to medium low heat, whisking until smooth and the batter starts to almost bubble, about 1-2 minutes (don’t let it boil!).

Step 3

Remove the pan from the heat, stir in the protein powder, vanilla, and salt until smooth. Gradually add the cereal (1 cup at a time) mixing until evenly coated with the nut butter mixture. If your batter is too sticky to transfer into the pan, mix in an additional ¼ cup until the batter is thick enough to press into the pan.

Step 4

Transfer the batter to the lined baking dish, using a spatula to press the batter smoothly and evenly into the pan. Refrigerate the bars for 1 hour, or until the mixture is firm and fully set.

Step 5

Once chilled, cut the bars into 9 squares about 2.25 to 2.5 inches wide. Store the sliced bars in an airtight container in the fridge for up to 7 days or freeze the bars for up to 2 months by wrapping them in wax paper and storing in an airtight container or plastic bag.