Step I:
120g (4 cups) Crispy Brown Rice Cereal (whole grain, fat free, no salt added)
48g (1/2 cup) Rolled Oats (old-fashioned, gluten free if you like)
13g (2 tbs) Ground Flaxseed
1/4 tsp Salt
Step II:
168g (1/2 cup) Brown Rice Syrup
112g (1/2 cup) Hazelnut Butter (raw, natural, no oil/sugar/salt added)
2 tbs Water*
1 tsp Vanilla Paste
1 tsp Hazelnut Extract
3/4 tsp Stevia Extract
1/2 tsp Chocolate Extract
1/2 tsp Butter Extract
64g (2 scoops) Chocolate Protein Powder
Step III: (the toffee-like fudge layer)
28g (2 tbs) Coconut Oil
4 tbs Soymilk (unsweetened)
80g (2+1/2 scoops) Chocolate Protein Powder
Step IV:
2oz Sugar Free Milk Chocolate**

*I would omit the water because the rice krispies absorbed its moisture by the next day... nevertheless, they were still delicious, just a little chewier :)
**I used Guylian brand chocolate, pictured in this post. Vegans, use a vegan milk chocolate (yes, that exists)