Mix cacao butter, whey protein, and sweetener until smooth. Add in whey crunchies. Place chocolate molds on a flat tray or cookie sheet for support. (You'll put the tray in the freezer after filling the molds with chocolate.) Spoon or pour chocolate into molds. (Each mini bar is about ½ teaspoon in volume, so it helps to use a ½ teaspoon with that one.) Place tray in freezer for about 5 minutes to set the mini bars, about 20 minutes to set the larger bar. Remove tray from freezer and remove bars from mold. Enjoy! Store extras in the refrigerator or freezer, or as you would regular chocolate.

White Protein Chocolate Crunch Bars recipe and photo courtesy of Andréa's Protein Cakery, www.proteincakery.com.