Protein Bars

Ingredients

For 8 servings

• •Cooking spray
• •3 /4 cup creamy natural peanut butter (about 7 ounces; 187 g)
• •1 /2 cup (120 ml) maple syrup
• •6 ounces (170 g) bittersweet chocolate, 60% cacao, chopped (about 1 cup), divided
• •1 /2 cup salted party peanuts (about 2 1/3 ounces; 67 g), chopped and divided
• •1 /3 cup sweetened dried cranberries (about 2 1/3 ounces; 67 g), chopped and divided
• •1 /3 cup (37 g) roasted salted pumpkin seeds, divided
• •1 1/2 cups crisp rice cereal (about 1 1/3; 38 g)
• •1 tasse quick cooking oats(about 3 ounces; 90 g)
• •1 c. à soupe (11 g) chia seeds
• •1 c. à soupe (10 g) flax seeds
• •3 /4 teaspoon ground cinnamon
• •1 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half the amount by volume

Method

1. 1.Grease an 8x8-inch baking pan with cooking spray, then line with parchment paper, letting the parchment overhang on 2 sides by at least 1 inch.
2. 2.In a large microwave-safe bowl, add peanut butter, maple syrup, and 3 ounces (85 g, about 1/2 cup) chocolate. Microwave on high in 15-second intervals, stirring between each interval, until melted and smooth, 30 to 45 seconds.
3. 3.In a small bowl, add 1 1/2 teaspoons chocolate, 1 1/2 teaspoons peanuts, 1 1/2 teaspoons cranberries, and 1 1/2 teaspoons pumpkin seeds; set aside.
4. 4.Add cereal, oats, chia seeds, flax seeds, cinnamon, salt, and remaining chocolate, peanuts, cranberries, and pumpkin seeds to the bowl with peanut butter mixture. Stir until well combined.
5. 5.Using a flexible rubber spatula, spoon cereal mixture into prepared pan and spread into an even layer. Evenly sprinkle with reserved chocolate mixture. Using a sheet of plastic wrap, very firmly press cereal mixture into a tight, even layer. Chill, uncovered, in freezer until firm, about 30 minutes.
6. 6.Using parchment paper as handles, transfer bars to a cutting board. Cut into 16 squares. Serve immediately or store in an airtight container in refrigerator for 1 week.