Protein Scotcharoos

Ingredients

100g popcorn or Rice Krispies

20g PB Fit

35g salted Carmel protein powder

90g dark chocolate

-or-

45g chocolate chips

45g butterscotch chips

Directions

Break down popcorn in a food processor, not too small.

Mix PB powder and protein powder together, add a small amount of water until it becomes peanut butter texture.

Mix in the popcorn or Rice Krispies until evenly coated.

Spray a glass pan or line with parchment paper.

Press the mixture evenly into the pan.

Melt the chips in 30 second intervals until smooth and pour over top smoothing out.

Sprinkle with kosher salt if desired.

Refrigerate 1-2 hours until set.