Marshmallow Protein Bars

I didn't like all the interesting ingredients in my favorite store bought protein bar. So, I decided I would try to make my own. The only thing is I didn't know how to bind it without adding the unpronounceable junk they do at the manufacturer. I was making Rice Krispie treats for my kids for the Fourth of July, so I decided I would use the other half of the marshmallow mixture and see what happened. The bars turned out REALLY good in flavor, but that's just too much sugar for it to be a 'healthy' snack or workout fuel. Also, they were kinda sticky (the way homemade marshmallow goes if you don't use confectioner's sugar or starch  to coat while they're setting). I've got another idea I'll post about later, but here's the recipe for these. If you're not counting calories or OFF sugar, these are really good! My husband and my oldest son kept nibbling while they were still warm. The best part of this recipe is the homemade marshmallow!

3 cups almonds, chopped
2 cups peanuts, chopped
3/4 cup sunflower kernels
3/4 cup pecans
1/2 cup Rice Krispies (added these as a filler, will probably use oats next time)
2 tbsp butter, melted
2 tsp honey

3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups sugar
1 cup Lyle's Golden Syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.

While the mixture is whipping, spray a large bowl with cooking spray or coat with oil. Add the nuts and Krispies, then the butter and honey. After the marshmallows are done whipping, pour half the mixture into the bowl with the nuts. Mix well.

[You may want to add more or less of the nuts to get the combo and texture you like. You can use a completely different combo. You just want to have around 7 cups worth of whatever dry ingredients you use to make the right ratio of nut mixture to marshmallow ratio.]

Lay out on parchment paper or greased cutting board. Shape into large square or squares. Wait for it to cool and harden, about an hour or so. Cut into bars and enjoy. Makes about 24 bars.

You will have half the marshmallow recipe left. After pouring the marshmallow into the nut mixture, pour the other half into a greased or lined cookie sheet and sprinkle with confectioner's sugar or starch and let it set. Homemade marshmallows are the BEST! One of those things once you have the homemade version, you'll never want the processed styrofoam they sell at the store again.