This recipe is a must-try because it’s not only super easy to make, but also higher in protein than most toffees!
INGREDIENTS:
-26 graham crackers (enough to cover sheet pan)
-1 cup unsalted butter
-1/2 cup packed light brown sugar
-1/3 cup alternative sweetener (I used Swerve brown sugar)
-2 scoops Level-1 protein (I used the Icecream Sandwich flavor)
-1 ½ cups chocolate chips
Optional: 1/2 cup toffee bits and 1/2 cup chopped pretzels
INSTRUCTIONS:
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place graham crackers in a single layer, touching, on the large baking sheet. Set aside.
2. In a medium saucepan, melt butter and brown sugar together over medium-high heat. Once melted, add the protein powder. Brin to a boil. Simmer for 4 minutes, stirring constantly. Pour mixture evenly over graham crackers. Bake for 8 minutes.
3. Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the graham crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle optional ingredients on top.
4. Let the toffee sit for about 2 hours or until the chocolate hardens. If you are in a hurry, you can refrigerate the toffee for an hour, or freeze for 30 minutes. Divide into 15 pieces!
MACROS PER SERVING: ~367 calories (5.9g protein, 36.9g carbs, 22.6g fat)
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