Protein Bars

Ingredients:

Strawberry Cheesecake:

1 (4-serving) box instant cheesecake pudding
1 cup rolled oats
2T natural peanut butter
1 + 3/4 cup (6 scoops) strawberry whey protein
2/3 - 3/4 cup skim milk, as needed
wheat bran

Vanilla Butterscotch :

1 (4-serving) box instant butterscotch pudding
1 cup rolled oats
2T natural peanut butter
1 + 3/4 cup (6 scoops) vanilla whey protein
2/3 - 3/4 cup skim milk, as needed
wheat bran

Instructions:

1. Line the inside of a 6 x 6 glass baking dish with wax paper (9×13 dish works but you may want to double the recipe or they will be very thin). Coat the wax paper with cooking spray.

2. Mix the dry ingredients together in a large bowl. Cut in the peanut butter and mix well. Slowly add the milk and stir until well mixed and the batter is moist and very sticky, making it almost impossible to stir (the stickier, the better).

3. Spread into the dish and try to flatten as best possible. Use another sheet of wax paper coated in cooking spray as a glove to fit the mixture to the dish. Cover the top with wheat bran and press it into the mixture until there are no sticky spots (excess wheat bran is fine). Refrigerate for at least 30 minutes or pop in the freezer for 15 minutes.

4. Now, pick the mixture out of the dish by lifting the sides of the wax paper and turn it upside-down into the dish so the wheat bran covered side is on the bottom. Slowly remove the wax paper. If this is too difficult, place the dish in the freezer for a little while longer. Cover the new top with wheat bran and press it into the mixture. Cut into 12 pieces and use the extra wheat bran in the dish to coat all sides of the bars.

5. Individually wrap each bar in wax paper and store in the fridge or freezer.