• Prep your 9x9 inch cake pan by lining it with parchment paper.

Dry Ingredients:

• Mix Rice Krispy cereal and crushed Oreos in a bowl. Set aside.

Wet Ingredients:

• Warm almond butter and maple syrup in the microwave or on the stove. Once warm (not hot) pour in protein powder and mix with a rubber spatula until combined. Pour into dry ingredients bowl.
• Stir until combined. For this step, I like to use my hand to help incorporate the ingredients.
• Pour the crunch bar mix into a square or rectangular cake pan. Press the dough to the edges until the top is uniform and smooth.

White Chocolate Layer

• Melt vegan white chocolate and coconut butter (or oil) in a double boiler or microwave.

Microwaving White Chocolate:

• For the microwave, place chocolate in a microwave-safe bowl and heat on high for 15 min increments.
• Remove from the microwave and stir the chocolate. Once the chocolate is almost completely melted, stop microwaving and continue to let the chocolate melt as you stir. This step should be done with a rubber spatula and stirred until velvety smooth.
• Pour the white chocolate over the top of the crunch mix. Smooth the white chocolate layer over top of the crunch bars.

Chill & Eat:

• Place in the refrigerator for 45 to 60min to chill. Remove from the refrigerator, and use the parchment paper to lift the bars out of the cake pan. Cut into desired sizes and enjoy.

Storage:

• These bars may be stored for 3 days at room temperature for 1 week in the fridge.