High Protein Halloween Marshmallow Bars

High Protein Halloween Marshmallow Bars

These spooky little mummies are a fun, high protein Halloween twist on classic marshmallow treats!

Ingredients

  • 1 (7.1 oz) bag CRISP POWER Sea Salt Protein Pretzels
  • 250g mini marshmallows (low sugar or regular)
  • 3 tbsp (42g) unsalted butter (or coconut oil)
  • 1/2 cup (64g) peanut butter
  • 1/2 cup white chocolate or white candy melts (we like Lily's here!)
  • Candy eyeballs, for decorating 

Instructions

  1. Crush the Protein Pretzels into small pieces, approximately ¼–½ inch. Avoid crushing them into fine crumbs.
  2. In a large saucepan over low heat, melt the butter or coconut oil. Add the peanut butter and stir until smooth.
  3. Stir in the mini marshmallows, mixing gently until completely melted and combined. Remove from heat.
  4. Add the crushed Protein Pretzels and gently fold until evenly coated in the marshmallow mixture.
  5. Transfer the mixture to a parchment-lined 8 × 8-inch baking pan. Gently press into an even layer without packing too tightly.
  6. Allow the mixture to cool at room temperature for 30-60 minutes, or until firm enough to slice.
  7. Remove from the pan and cut into 6-12 rectangular bars, depending on size.
  8. Melt the white chocolate according to package instructions. Drizzle back and forth across the bars to create mummy bandages. Add enough in the upper third for the candy eyeballs to adhere to, then place two eyeballs on each treat while the chocolate is still melted.
  9. Allow the white chocolate to set before serving.
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