Sweet Potato Protein Bars with Toasted Marshmallows

Prep time: 20 minutes  Cook time: 40–50 minutes  Total time: 1 hour 10 minutes  Servings: 12 bars

Give classic sweet potato flavors a protein-packed twist with these Sweet Potato Protein Bars! A cinnamon graham cracker crust is layered with a creamy sweet potato filling made with Bluebonnet Whey Protein Isolate, warm spices and vanilla, then finished with golden toasted marshmallows. Cozy, satisfying and full of fall flavor, these bars make a delicious snack or seasonal dessert.

Ingredients:

For the graham cracker crust

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted
• 1 scoop Bluebonnet Whey Protein Isolate Powder, French Vanilla Flavor

For the sweet potato filling

• 1½ cups mashed sweet potato
• 2 oz cream cheese, softened
• 2 tablespoons half-and-half
• ½ cup sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted
• 1 scoop Bluebonnet Whey Protein Isolate Powder, French Vanilla Flavor

For the topping

• 3 cups miniature marshmallows

Preparation Instructions:

1. Prepare the pan. Preheat the oven to 350°F. Line a 13 x 9-inch baking pan with foil or parchment paper, leaving enough overhang to easily lift out the bars after baking.
2. Make the crust. In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, ½ teaspoon cinnamon and 1 scoop of Bluebonnet Whey Protein Isolate. Add 6 tablespoons melted butter and stir until evenly combined.
3. Bake the crust. Press the graham cracker mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
4. Prepare the filling. In a large bowl, beat the mashed sweet potato, softened cream cheese and remaining scoop of Whey Protein Isolate until smooth. Add the half-and-half and remaining ½ cup sugar and mix until creamy, scraping down the sides of the bowl as needed.
5. Finish the filling. Add the eggs, vanilla extract, nutmeg, remaining ½ teaspoon cinnamon and 3 tablespoons melted butter. Mix just until combined.
6. Bake the bars. Spread the sweet potato mixture evenly over the prepared crust. Bake for 30–40 minutes, or until the filling is set and lightly browned around the edges.
7. Add the marshmallow topping. Remove the bars from the oven and switch the oven to broil. Carefully lift the bars from the pan and cut into 12 even pieces. Top each bar with miniature marshmallows.
8. Toast and serve. Place the bars under the broiler briefly, watching closely, until the marshmallows are puffed and golden brown. Allow to cool slightly before serving.

Recipe Tip

Broilers work quickly, so keep a close eye on the marshmallows—they can go from perfectly toasted to burned in seconds. For cleaner slices, allow the sweet potato layer to cool before cutting and adding the marshmallows.