Ingredients
- 40 g butterscotch chips
- 20 g textured soy protein crisps puffs or crisps
- 16 g powdered peanut butter approx 1 tablespoon
- 1-2 tsp water to hydrate powder
Method
- Melt the butterscotch chips in a microwave-safe bowl using 15-20 second intervals, stirring between each until fully smooth.
- In a small bowl, mix the powdered peanut butter with water to form a thick, smooth paste.
- Stir the peanut butter paste into the melted butterscotch until fully incorporated.
- Fold in the soy protein crisps gently until they are evenly coated.
- Transfer the mixture into a chocolate bar mold and press down firmly to remove air pockets.
- Refrigerate for 25-30 minutes until set, then carefully unmold.
Nutrition
Notes
Tip: Keep these stored in the refrigerator to maintain the best crunch and snap.