When the box is almost empty, crumble that last bar into the bottom of a pan and bake brownies on top. The bar softens into a chewy base layer that stretches dinner from shelf scraps into something that keeps the household fed.

Serves 2. 35 minutes, 8 at the stove.

About 590 calories a serving, 10 g protein, 73 g carbohydrate, 30 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need 1 bar protein bar, 1/3 cup [40g] flour, 3 tablespoons [43g] butter, 1 eggs, 1/4 cup [50g] sugar, pinch salt, 2 tablespoons cocoa powder.

1. Heat the oven to 350°F [175°C]. Crumble the protein bar into small pieces and spread them evenly in the bottom of an 8-by-8-inch baking pan.
2. In a small bowl, melt 3 tablespoons butter, then stir in 1 egg, 1/4 cup sugar, 1/3 cup flour, 2 tablespoons cocoa powder, and a pinch of salt until combined.
3. Spread the batter evenly over the crumbled bar. Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.27 min
4. Cool in the pan for 5 minutes, then cut into 2 pieces and serve warm or at room temperature.

Note Swap the cocoa powder for instant coffee powder if you prefer a darker, less sweet result. Store leftovers covered at room temperature for two days. Serve with cold milk or coffee, or stretch this into breakfast the next morning with yogurt.

Half a protein bar gets chopped and stirred into a one-pan brownie batter, where it adds richness and keeps everything from drying out. This is how you salvage a breakfast that didn't work out and still get dessert on the table.

Serves 2. 35 minutes, 8 at the stove.

About 650 calories a serving, 10 g protein, 73 g carbohydrate, 36 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

You need 1 piece protein bar, half, 1/3 cup [40 grams] flour, 2 tablespoons cocoa powder, 1/4 cup [50 grams] sugar, 3 tablespoons butter, 1 eggs, 1/4 teaspoon salt, 1 tablespoon oil.

1. Chop half a protein bar into small pieces. Heat your oven to 350°F [175°C] and put 3 tablespoons butter in a small baking dish or cast iron, letting it melt while the oven heats.
2. Whisk together 1/3 cup flour, 2 tablespoons cocoa powder, 1/4 cup sugar, and 1/4 teaspoon salt in a bowl. Crack 1 egg into the same dish with the melted butter, add 1 tablespoon oil, and stir to combine.
3. Pour the egg mixture into the dry ingredients and fold with a spatula until just combined, about 30 seconds. Fold in the chopped protein bar pieces.
4. Scrape the batter back into the buttered baking dish and smooth the top. Bake for 25 to 28 minutes, until a toothpick poked in the center comes out with a few moist crumbs clinging to it.27 min
5. Let it cool for 3 minutes, then cut in half and serve warm while the protein bar chunks are still soft.

Note Swap the protein bar for melted chocolate if you have it. These brownies keep covered at room temperature for two days or wrap and freeze for a week. Serve with milk or coffee; split any leftover between bowls and crumble over yogurt tomorrow.

Three protein bars melted into a warm, fudgy pudding that tastes like caramel brownie. The bars are chopped fine and stirred into butter, cocoa, and eggs to make a skillet dessert that sets just enough to spoon. Use them tonight before they stale.

Serves 2. 25 minutes, 10 at the stove.

About 910 calories a serving, 21 g protein, 97 g carbohydrate, 50 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need 3 bars (approximately 90g total) protein bars, 3 tablespoons [40g] butter, 2 large eggs, 2 tablespoons [15g] cocoa powder, pinch salt.

1. Heat your oven to 350°F [175°C]. Chop three protein bars into small pieces with a knife or pulse them briefly in a food processor until broken into bits, not powder.
2. Melt three tablespoons butter in a small skillet over medium heat, then stir in the chopped protein bar pieces and two tablespoons cocoa powder, stirring until the mixture is mostly smooth and loose, about two minutes.
3. Remove the skillet from heat and whisk in two large eggs one at a time until the batter is thick and glossy, then add a pinch of salt and stir.
4. Return the skillet to the stovetop over medium-low heat and let the pudding cook without stirring, watching it set around the edges while the center stays loose, about eight to ten minutes.9 min
5. The pudding is done when the edges are set but the center still trembles slightly when you shake the pan; spoon it warm into bowls and serve with ice cream or yogurt if you have it.

Note The bars give natural sweetness and protein to what would otherwise be a thin pudding; if yours are very sweet, add an extra pinch of salt to balance it. Leftovers keep covered in the fridge for two days and taste good chilled straight from the bowl. Serve with vanilla ice cream, Greek yogurt, or fresh berries if you have them.