Will Brinks Chocolate Protein Bars Recipes

WILL BRINK'S CHOCOLATE PROTEIN BARS

Steps:

• Preheat your oven for 5 minutes at 180° C (350° F).
• Mix the oats, whey and cinnamon.
• Add the peanut butter and stir in thoroughly.
• Add the egg whites, mashed bananas, and the honey.
• Add the nonfat milk slowly, while mixing thoroughly.
• Spoon the mixture into a greased, lined cake pan and level with a knife.
• Bake for 15 minutes. Remove from oven and allow to cool slightly before cutting to reduce stickiness. Cut into 8 bars.

CHOCOLATE-BANANA PROTEIN BARS

Steps:

• Mix ingredients in a large bowl. Pour into non-stick cake pan. Bake at 300o F for 25 minutes or until firm. Let cool slightly before cutting.
• We have made these into 8 small bars, but you could easily make into 4 larger ones, with double the protein (e.g., 23 g protein per bar).
• If you don't want the fat replace the oil with unsweetened applesauce. It will taste just as good and still retain the moist but firm texture.

CHOCOLATE PEANUT BUTTER OATMEAL PROTEIN BARS

Steps:

• preheat oven to 350 degrees.
• Mix all ingredients together, adding water slowly until you can get it all mixed, but not too wet.
• Push mixture into a 9x13 baking pan.
• Bake approximately 8-10 minutes, or until mostly dry.
• Let cool, and store in refrigerator. Cut into however many servings you like, based on size.

HOMEMADE PROTEIN BAR

Steps:

• Preheat the oven to 350°F (325°F for a glass pan).
• Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.
• Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl.
• Crumble in the brown sugar, rubbing it with your fingers to break up any clumps.
• Stir in the chocolate chips.
• Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined.
• Add the wet mixture to the dry, and mix patiently until thoroughly blended.
• (May use your hands-- it will be a thick batter, almost like a dough.) Transfer the mixture to the prepared pan, patting it evenly into place with your hands.
• Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape.
• Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges.
• (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.
• Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer.
• For maximum crispness,"refresh" them in a toaster oven after defrosting.
• You can make the main recipe with any combination of the following adjustments: Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave).
• Replace the flour with quinoa, ground to a powder in a blender or an electric spice grinder.
• Replace the yogurt with mashed silken tofu (soft or firm).
• Add 2 to 3 tablespoons powdered egg whites.
• Add up to 1 cup chopped nuts and/or sunflower seeds.
• For nondairy bars, replace the yogurt with unsweetened applesauce, canned pumpkin, or mashed banana.
• Add an extra pinch of salt if using pumpkin or silken tofu.