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Old 02-03-2004, 06:23 PM   #1
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Rustybeth's protein bars, by popular demand!

Rustybeth's easy protein bars

Peanut butter brownie flavor (the basic primer recipe!)

Ingredients:

2 oz butter
8oz cream cheese
1 1/2 cups protein powder
2T peanut butter
2T granulated Splenda

Bring the cheese and butter to room temperature. Cream together with Splenda and peanut butter. When thoroughly mixed, switch beaters to DOUGH HOOKS and add in the protein powder. Mix until it becomes smooth and glossy, with all the powder incorporated. The mixture will become quite dark brown, depending on your brand of protein powder.

Spread into a non-stick pan and chill. Slice into bars (I go for 12 with the pan I use).

Using the brand "Designer Whey" and raw peanut butter, the whole recipe has about 15 carbs, so you end up with a little over 1 carb per "bar".


Now the philosophy behind making the bars:
1) DO NOT MELT the butter. You want it soft. If it's runny, it separates out and makes a greasy mess on top of the mixture. The butter is not mandatory, but it reduces the stickiness when eating. I don't like chocolate stuff stuck in my teeth!
2) The amount of protein powder will vary depending on your brand and the humidity. Add more if the mixture is too sticky. You want it to be like the consistency of fudge. Like I said, it will become smooth and glossy when totally incorporated.
3) Dough hooks aren't necessary, but they help. If you use regular beaters, the dough is too thick and you risk burning up your mixer motor. You can mix it by hand, it just takes longer (count it as exercise). I would suggest you use disposable plastic gloves to keep it out of your fingernails!!
4) Once you make the basic recipe, the flavor variations are endless. You can swap flavors of protein powder, add shredded coconut, chopped nuts of any variety, any type of flavor extract, chopped SF chocolate, even low carb jams or jellies.
I have about a dozen different flavors I like and I never get tired (one good one is strawberry powder with a bar of unsweetened chocolate melted and added in).
5) Sometimes I chop mine into very small squares, like 1cm in size, and use them as a substitute for those little bite size snacks. Because it's a high fat treat, it's really filling.
6) I make a batch and get 10-12 bars, and I think about 1oz is the perfect mid-day snack, when I have the munchies and want to stay legal and not have a frankenfood. But I don't feel guilty for having two or three to kill a craving.
7) This is a great item for a fat fast!

Let me know if you need some ideas or just tell me how it turns out for you!

Happy snacking.
Rustybeth
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Old 02-03-2004, 06:35 PM   #2
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This recipe looks tasty and easy.

Thanks!
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Old 02-04-2004, 04:16 AM   #3
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I want to add some more comments about the bars, but I'm all typed out for the moment. Send me questions (or post them here) and I'll help you work it out for you.

Rb
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Old 02-04-2004, 04:30 AM   #4
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Thanks. This looks good!

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Old 02-04-2004, 06:46 AM   #5
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Rustybeth

What size pan do you use? 9x9?

I plan on trying this.

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Old 02-04-2004, 08:52 AM   #6
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Wow, those sound great! I take it you use chocolate Designer Whey protein powder?

How do you store them?

Thanks!
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Old 02-04-2004, 09:00 AM   #7
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I just made them! I only had Vanilla Designer Whey, so I used that. I added 2 TBS cocoa powder, unsweetened. They are chilling in the fridge now.

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Old 02-04-2004, 09:47 AM   #8
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Rustybeth, can you share with us the different flavors you make? TIA
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Old 02-04-2004, 09:47 AM   #9
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Rustybeth, can you share with us the different flavors you make? TIA
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Old 02-04-2004, 11:10 AM   #10
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Last night I made maple nut bars. I used the French Vanilla powder (yes, Designer Whey), I also used 1t Maple flavoring and added in some almond meal and chopped walnuts.

Also, I find that if it's too warm, the stuff gets really sticky and you have to use more protein to make it firm up. It's summer here in Australia, so the batch I made last night was almost runny, eck. It should almost look like taffy when it's ready to chill.

Other flavors I've made

Plain chocolate, vanilla, strawberry.

Adding shredded coconut and a bit of coconut flavoring to each of those.

Adding some decaf instant coffee to make mocha with chocolate powder.

Adding orange and pineapple flavoring to vanilla with the coconut to make a tropical.

Adding cherry flavoring to chocolate to make a really neat "chocolate dipped cherry".

I've also used unsweetened chocolate to make a double chocolate, but sometimes it gets too strong!


Rb
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Old 02-04-2004, 11:13 AM   #11
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I use a small glass baking dish, comparable to a 9x9. A double batch just makes them a bit thicker, but works just fine.

Once chilled and sliced, I wrap them in cling film (Saran wrap) in individual portions.

I keep them in the fridge until gone. Since there are no preservatives, you will need to keep them refrigerated. But saying that, I carry them in my purse across the day and they come to room temp again, and I've had no problem. I wouldn't leave them out overnight though--the butter can go rancid in heat.

Rb
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Old 02-04-2004, 12:53 PM   #12
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Rustybeth

I tried one and I really liked it!! Thanks for posting the recipe. I had mine after only being in the frig for an hour (couldn't wait!). It was a little soft. I thought I might add some almond meal next time to firm it up a bit. And I like the instant coffee for flavor.

By the way, how did a Texan end up in Australia?

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Old 02-04-2004, 12:54 PM   #13
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Rustybeth

I tried one and I really liked it!! Thanks for posting the recipe. I had mine after only being in the frig for an hour (couldn't wait!). It was a little soft. I thought I might add some almond meal next time to firm it up a bit. And I like the instant coffee for flavor.

By the way, how did a Texan end up in Australia?

HANNAMOM
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Old 02-04-2004, 12:54 PM   #14
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Rustybeth

I tried one and I really liked it!! Thanks for posting the recipe. I had mine after only being in the frig for an hour (couldn't wait!). It was a little soft. I thought I might add some almond meal next time to firm it up a bit. And I like the instant coffee for flavor.

By the way, how did a Texan end up in Australia?

HANNAMOM
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Old 02-04-2004, 05:58 PM   #15
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have no idea why my post showed up 3 times! Sorry!

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Old 02-04-2004, 06:34 PM   #16
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Hannamom, you're just trying to up your posts!!!

(just kidding)

My husband is Australian and wanted to live here, so we do. It's different, but not in a bad way.

You can try adding almond meal to firm them up, but I don't know how absorbent that is. I find it sometimes needs more protein powder to firm it up, and it depends on the humidity and the brand of powder you use. Some of the crappy powders just don't seem to work right. You could try to add a thickener to it, like xanthan gum, but I'd rather just add more protein powder.


I'd like to try a batch with almond butter and toasted chopped almonds. That's my next idea. I also want to try a chocolate banana or banana nut (walnuts?)

Rb
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Old 02-05-2004, 04:13 AM   #17
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I'll keep you posted on any future variations I try. I will try some almond flour.

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Old 02-08-2004, 11:31 AM   #18
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Rustybeth, I hope you get this!

I made your protein bars for the 2nd time. I added 1/2 cup almond flour. The dough hook churned the dough up into a nice ball and it was super easy to spread out in the pan. Just thought you'd like to hear!

Also, I checked your website and really enjoyed it. I liked your recipes. I'll have to give them a try.

HANNAMOM
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Old 02-09-2004, 07:42 AM   #19
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OK, I made the peanut butter ones. So did I do it right? There is no cooking these. Just mixing. Right? And when I poured them in the pan they were a little sticky. Just want to make sure I did it right. Anyhow, they taste wonderful!
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Old 02-09-2004, 10:07 AM   #20
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yes, they firm up in the frig after a couple of hours!

HANNAMOM
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Old 02-09-2004, 01:35 PM   #21
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Does protein powder have anything weird in it? Like sugar alcohols? I dunno, I'm unfamiliar with protein powder. Where can I buy it?
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Old 02-09-2004, 04:19 PM   #22
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No, nothing weird in it. Designer Whey Protein is what I use. Go to Netrition and look it up. I think you can read the label there.

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Old 08-14-2013, 08:57 AM   #23
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These protein bars look great so I am bumping this to the top- gonna make some tonight.
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Old 08-14-2013, 02:48 PM   #24
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THanks Gabby

The bars sound easy and yummy!
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