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Spread the red velvet cake mix on a microwave‑safe plate and microwave in short bursts, stirring, until it reaches at least 165°F, then let cool completely.
In a bowl, stir together melted butter, half & half, maple syrup, protein powder, oat flour, and cooled, heat‑treated cake mix until a thick dough forms.
Press mixture firmly into a parchment‑lined loaf pan.
Freeze for about 10 minutes, until set, then slice into 7 bars.