Chef Miami | Giant Protein KitKat2017-07-13
Chef Miami | Giant Protein KitKat
- 2 boxes Power Crunch Protein Bar
- 1 lb melted dark chocolate
- 1 cup melted peanut butter
- 1 cup caramel date paste
Line the bottom of a loaf pan with aprox 1 cup of melted dark chocolate.
Use a rubber spatula to smooth the chocolate, and bring it up to the sides. Make sure it is evenly distributed throughout the trough.
Let chocolate set overnight or at least 4 hours. Remove from freezer and add caramel date paste. Spread a little bit of chocolate so the caramel doesn't touch the bar.
Layer the Power Crunch Protein Bar along the bottom of the hardened chocolate. Break them into small squares or along the intuitive “break” lines and completely fill the bottom.
With a spatula spread chocolate on top of the Power Crunch Protein Bar layer. Place more protein bars on top and repeat process until you reach the top of your loaf pan.
Pour the chocolate so that it distributes evenly over the giant bar. Ensure that chocolate seeps down each side so that you have a fully encased chocolate bar.
Once you have a solid bar invert mold and gently tap the top to loosen the bar.
Miami Chef| Giant Protein KitKat