These bars are decadent but packed with protein. They are super creamy, slightly cheesecake-y, and satisfy anyone's sweets craving, especially if that craving involves cookies and cream.
Hint: We first tried using a food processor but then switched to a high-powered blender to get the filling as smooooooth as possible before pulsing in the cookies.
Ingredients for Cookie Crust:
- 2 scoops Husky Dunker Cookies & Cream Grass-Fed Whey Protein
- 1 scoop Keystone Collagen + Chocolate
- 6 T. almond flour (a grainy flour works best here to get that cookie feel)
- 3 T. maple syrup
- 2 T. cocoa powder
- 1 T. coconut oil, melted
- water
Keystone Plus Chocolate Collagen
$44.99
Ingredients for Filling:
- 2 scoops Husky Dunker Cookies & Cream Grass-Fed Whey Protein
- 1/4 C. maple syrup
- 1/4 C. gluten-free flour
- 8 oz. neufchatel or low-fat cream cheese
- 3/4 C. low-fat cottage cheese
- 1 t. vanilla
- 9 mini Oreos (or 29 g...one serving when you buy a bag!)
Husky Dunker Cookies&Cream Grass Fed Protein
$59.99
Directions:
- Mix cookie crust by combining all ingredients except water. Mix well and add water 1 T. at a time until you get a crumbly cookie texture that starts to stick together when stirred. More crumbly is better than too wet here.
- Press cookie crust mixture into bottom of greased square pan. (We used a silicone pan so that the bars would be easy to pop right out!)
- Blend all ingredients for filling except Oreos. Be sure to blend until smooth and fully combined.
- Pulse in Oreos.
- Spread filling mixture over crust. (Top with more Oreos if you want!)
- Freeze for at least 3 hours before cutting. Must be stored in freezer.
Macros: 20g Protein, 14g Carbs, 12g Fat per bar when divided into 8 bars