# What You'll Need:
→ Cereal Base
01 - 4 cups crisp rice cereal
02 - 1 1/2 cups mini marshmallows
03 - 1/4 cup unsalted butter
04 - 1/4 cup creamy peanut butter
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt
→ Protein Drizzle
07 - 1/2 cup vanilla protein powder
08 - 1/3 cup creamy peanut butter
09 - 2 tablespoons unsweetened almond milk
10 - 2 tablespoons maple syrup or honey
→ Jelly Swirl
11 - 1/3 cup fruit jelly or jam
# Cooking Steps:
01 - Line an 8x8-inch square baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a large saucepan over low heat, melt butter and peanut butter together. Add marshmallows and stir continuously until completely melted and smooth. Remove from heat and stir in vanilla extract and salt.
03 - Add crisp rice cereal to the melted mixture and fold gently until evenly coated with no dry cereal remaining.
04 - Transfer cereal mixture to prepared pan and press firmly and evenly using a spatula or the back of your hand to create a compact, uniform layer.
05 - In a small bowl, whisk together vanilla protein powder, peanut butter, almond milk, and maple syrup until smooth and pourable. Adjust milk quantity as needed for desired consistency.
06 - Drizzle protein mixture evenly across the pressed cereal layer in a back-and-forth pattern.
07 - Spoon small dollops of fruit jelly over the protein drizzle. Using a knife or skewer, gently draw lines through the jelly and protein mixture to create an attractive marbled pattern.
08 - Place pan in the refrigerator for at least 1 hour until the mixture is completely set and firm to the touch.
09 - Lift the entire mixture from the pan using parchment paper overhang. Place on cutting board and cut into 12 equal squares using a sharp knife, wiping blade between cuts for clean edges.
