Line 2 (12 cup) mini cupcake pans with mini paper cups.

In a large mixing bowl stir to combine the rice cereal, the wheat bran, the salt, and the protein powder.

In a small mixing bowl stir to combine 3 Tbsp. of the nut butter, and the agave.

Pour the liquid ingredients over the dry and stir well to combine (mixture will be very thick and sticky).

Using a mini ice cream scoop, fill each paper cup in the mini cupcake pan (this recipe will fill ~ 20 mini cups).

Place another paper mini cupcake cup over the batter in each cup.

Stack another mini cupcake pan on top of those paper cups.

Press down (hard) on the top pan to compact the mixture.

Use each pan to compress the other.

Place the bites in the fridge (in their pans) for at least 1 hour to let the bites set up.

Meanwhile, combine the remaining ½ Tbsp. nut butter and the chocolate chips in a microwave safe bowl. Microwave in 10 to 20 second increments stirring between each (it should only take 20 to 40 seconds total) until smooth.

Scrape chocolate into a small Ziplock bag.

Snip off a corner so you can pipe the chocolate onto each bite evenly.

When you are ready remove the bites from the fridge, remove the top layer of the mini cupcake papers, and pipe the chocolate mixture evenly over each bite.

Remove cupcake paper off the bottom of each bite and EAT!!!

Note: I stored these bites individually in the freezer. They are amazing straight out of the freezer!!!

Note: This recipe was adapted from the Cake Batter Energy Bar recipe at Chocolate Covered Katie.