3 oz (heaping 5 c) soy crisps
6 tbsp (2 oz) soy protein powder
6 tbsp powdered peanut butter (such as PB2)
½ c water
6 tbsp agave
2 tbsp peanuts, roughly chopped
6 mini pretzel twists, roughly chopped
2 tbsp peanut butter chips, cut in half

1.Lightly coat an 8”-square baking pan with nonstick cooking spray, and set aside.
2.Add half of the soy crisps to a blender or food processor, and pulse 3-4 times. Pour into a large bowl and break up any large pieces with your fingers. Repeat with the remaining soy crisps. Add the soy protein powder to the bowl, and stir until evenly distributed.
3.Add the powdered peanut butter, water, and agave to a small pot. Cook over medium heat, stirring constantly with a spatula, for about 3 minutes until it begins to boil. Let it boil for 15-20 seconds before pouring over the soy mixture. Stir with the spatula until all of the dry ingredients are incorporated.
4.Pour the soy mixture into the prepared pan, and carefully press down. In order, sprinkle the peanuts, pretzels, and peanut butter chips over top, pressing each down into the soy mixture. Cut into 10 bars.

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