CLOVER BARS

CANDIES & SWEET TREATS, COLLECTIONS

164

Calories

6g

FAT

22g

carbs

4g

protein

Ingredients

5oz marshmallows
4tb butter
3cp lucky charms cereal
1 scoop PMC

Directions

Serving Size: 8

Melt the butter in a microwave safe bowl at 30 second intervals.
While melting line a small 8×8 pan with plastic wrap or foil. This is a small recipe so you will only need to do half of the pan.
Once melted place marshmallows in and coat in butter and proceeded to put into microwave at 30 second intervals until marshmallows are enlarged. Once large place cereal and protein in marshmallows and mix until it is all combined.
Once combined place in lined pan and let cool, then cut into 8 pieces.

From the kitchen of: Kaleigh Bis

MONSTER COOKIE BROWNIE CUPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

353

Calories

17g

FAT

35g

carbs

8g

protein

Ingredients

Desired brownie mix
3tb oil
1/3 cup water
1 egg
1/2 cup Buckeyes nut butter or peanut butter
1/2 cup butter
1/4 cup truvia brown sugar
1 egg
2tsp vanilla
1 cup quick oats
1 oz of Ap flour
1 scoop of cookies and cream protein
1/2 tsp salt
2oz chocolate chips

Directions

Serving Size: 14

Preheat oven to 350 and line cupcake pan with liners.
Prepare the brownie mix as directed and fill cupcake liners half way.
In a clean bowl cream together butter, nut butter and sugar, then add in an egg and combine remaining ingredients. Once we combined place on top of portioned brownie mix. Once everything is portioned back for 15-20 minutes once done remove and cool.

From the kitchen of: Kaleigh Bis

PROTEIN DOUBLE HOT CHOCOLATE BAKED OATS

COLLECTIONS, SWEET BREAKFAST & DONUTS

382

Calories

13g

FAT

48g

carbs

22g

protein

Ingredients

1/2 cup rolled oats
1 ripe medium banana
1 scoop Protein Hot Chocolate
1 tbsp. pure maple syrup
1 tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
1 egg
Pinch of salt
2 tbsp. dark chocolate chunks
Baking spray
1 tbsp. Protein Peanut Butter Cookie Nut Butter

Directions

Serving Size: 2

1. Preheat oven to 350 degrees
2. Grease ramekin with baking spray
3. Put oats, banana, protein powder, egg, salt, cocoa powder, baking powder, maple syrup, and salt into a blender and blend until smooth, about 1-2 minutes
4. Pour blended mixture into prepared ramekin
5. Fold in chocolate chunks, save some to sprinkle on top
6. Bake at 350 for 25-30 minutes
7. Let rest for 5 minutes
8. Drizzle nut butter on top, cut in half, and enjoy!

*Can be stored in fridge for up to 1 week

From the kitchen of: Cassie Lance

LEPRECHAUN FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

93

Calories

5g

FAT

12g

carbs

2g

protein

Ingredients

1 Bag of White Chocolate Chips
1 Can of Condensed Milk
1 Scoop Protein Key Lime Pie
Green Food Coloring
1/3 Cup Lucky Charms Marshmallows
Green Sugar Sprinkles

Directions

Serving Size: 25

-Prep an 8×8 pan (or pan of choice) by lining it with wax paper
-In a medium-sized pot, melt the white chocolate chips on low heat
-Once melted, turn off the heat and dump in the condensed milk, protein powder, and about 8 drops of green food coloring and mix together thoroughly
-Dump the mixture into the prepped pan and spread out quickly as the fudge sets fast. -Once evenly spread out, top with the Lucky Charms marshmallows and sprinkles, and press them gently into the fudge.
-Let chill in fridge for at least an hour, then cut into 25 pieces
-Store in fridge

From the kitchen of: Paige Pomerantz

COPYCAT NOSTALGIC GRANOLA BARS

COLLECTIONS, SWEET BREAKFAST & DONUTS

117

Calories

4g

FAT

14g

carbs

7g

protein

Ingredients

2 cups crisp rice cereal
1/2 cup quick oats
1/4 cup Halloween egg butter (or butter of choice)
2 tbsp corn syrup
4 tbsp margarine
1/4 brown sweetener
1/2 tube mini m&ms
4 oz sugar free chocolate chips

Directions

Serving Size: 16

1. Prepare an 8×8 inch pan lined with parchment or wax paper. Set aside.
2. Heat margarine, brown sweetener, butter, and corn syrup until boiling, stirring continuously.
3. Remove from heat and pour over oats and cereal.
4. Stir until thoroughly combined and press into the prepared pan. Sprinkle m&ms on top and press into the cereal mixture. Chill for at least one hour.
5. Melt the chocolate and spread a thin layer in a lined 8×8 pan. Place the cooled bars into the chocolate layer. Drizzle with additional melted chocolate as desired.
6. Chill until the chocolate is set. Enjoy!

From the kitchen of: Megan Osborn

VEGAN COOKIES AND CREAM TRUFFLES

CANDIES & SWEET TREATS, COLLECTIONS

95

Calories

7g

FAT

6g

carbs

4g

protein

Ingredients

1 scoop Vegan Cookies & Cream
140g pumpkin purée
1 tsp cocoa powder
4 oz dairy free sugar free chocolate chips
2 tbsp Oreo cookie crumbs

Directions

Serving Size: 8

1. Combine the pumpkin purée, protein powder and cocoa powder until thoroughly combined.
2. Roll into 8 small balls and chill until firm.
3. Prepare a plate lined with wax or parchment paper.
4. Melt the chocolate.
5. Using a spoon, coat each ball in the chocolate and place on the prepared plate.
6. Sprinkle cookie crumbs over the top.
7. Chill in the refrigerator until firm. Enjoy!

From the kitchen of: Megan Osborn