PUMPKIN SPICE BUTTERSCOTCH BARK

CANDIES & SWEET TREATS, COLLECTIONS

2022

Calories

117g

FAT

209g

carbs

37g

protein

Ingredients

9oz bag of pumpkin spice chips
2oz peanuts
2oz butterscotch chips
1 scoop pumpkin spice protein

Directions

Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
In a medium size microwave safe bowl, melt the pumpkin spice candy melts in the microwave on HIGH for 20 seconds. Stir the melts and heat again in 20 second increments until completely melted, once melted mix in pumpkin spice protein and smooth. Pour onto prepared baking sheet and spread out into a large rectangle. You’re looking for about 1/4″ thickness for your bark.
Melt the butterscotch chips in a separate small microwave safe bowl on HIGH for 20 seconds, stirring after each increment until completely melted and smooth. Dollop, drizzle, or pour the melted butterscotch chips evenly over the pumpkin spice rectangle. Use a knife, spatula, or a toothpick to swirl the two melted mixtures together.
Sprinkle with chopped peanuts and festive sprinkles if desired, pressing down lightly on the nuts to make sure they settle into the melted candy. Sprinkle with salt to help add some contrast.
Allow the bark to set at room temperature in a cool, dry place. Mine usually takes about 1 hour. When completely cool, break into desired size pieces. Store bark in an airtight container at room temperature or the refrigerator up to 1 month.

From the kitchen of: Kaleigh Bis

MONSTER COOKIE FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

174

Calories

8g

FAT

21g

carbs

5g

protein

Ingredients

1/2 cup butter
1/4 cup of nut butter
3/4 cup brown sugar
1 tsp vanilla
1 cup quick oats
1 1/2 cup peanut butter chips
1 (14 oz) can of sweetened condensed milk
1 small box of m&ms
1 scoop of cookies and cream protein powder

Directions

Serving Size: 36

Dump softened butter, nut butter, brown sugar and vanilla extract into a large mixing bowl. Cream together with electric mixer until smooth.
Add quick oats and salt and cookies and cream protein to the bowl. Continue mixing with the electric mixer until fully combined.
Pour peanut butter baking chips and sweetened condensed milk into microwave safe bowl.
Microwave on high for one minute and stir well. If you baking chips are not fully melted continue heating and stirring in 30 second intervals until the chips are melted.
Pour the melted mixture into the mixing bowl with the cookie dough.
Mix with the electric mixer until fully combined.
Add M&M’s into the bowl and use a rubber spatula to stir them into the fudge mixture.
Line an 8 x 8 inch pan with parchment paper.
Dump the fudge mixture into the parchment lined baking dish and press it out evenly.
Place the pan in the fridge and chill the fudge for at least 2 hours before slicing and serving.
Enjoy!

From the kitchen of: Kaleigh Bis

DARK CHOCOLATE HALLOWEEN COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

423

Calories

21g

FAT

61g

carbs

7g

protein

Ingredients

1cp butter
3/4 cup brown sugar
1/2 cup Splenda/stevia
2 large eggs
2 tsp vanilla
1 3/4 cup AP flour
3/4 cup dark cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1cp dark chocolate chips
1 cup of orange candies or top with candy corn
1 scoop PHC

Directions

Serving Size: 13

In a stand mixer cream together the butter and sugars. Mix in the eggs and vanilla.
In a separate bowl, add the flour, cocoa powder, baking soda, baking powder, salt, and protein powder. Mix together well.
Gradually add the dry ingredients to the wet ingredients and mix well.
add the dark chocolate chips and mix them in.
Add orange candies if using and mix them in gently so they don’t break. If a few break that’s fine.
Place bowl in fridge for at least 20 minutes for the dough to set.
Preheat oven to 350 degrees
Line 2 cookie baking sheets with parchment paper.
Use a 2 oz ice cream scoop to scoop the dough onto the cookie sheets. Don’t press them down, just leave them like that. Make 3 rows of 4. You should get 13 cookies.
If you need to, gently press extra Candies onto the cookies before baking so that bright orange candy shows!
Bake in a 350° (F) oven for 8-10 minutes, or until the cookies are done/firm around the edges when pressed. They will still be soft in the middle and just a little puffed up.
Remove from oven and cool

From the kitchen of: Kaleigh Bis

PUMPKIN SPICE RICE KRISPY

CANDIES & SWEET TREATS, COLLECTIONS

99

Calories

2g

FAT

16g

carbs

14g

protein

Ingredients

3 cups rice crispy
2cps mini marshmallows
1 scoop pumpkin spice protein
2 tb butter

Directions

Serving Size: 9

Coat an 8×8 pan with spray
Melt butter in a microwave safe bowl, add in mini marshmallows and melt in microwave.
Add in rice crispy and pumpkin spice protein and mix to combine.
Place in pan to set, cut and enjoy!

From the kitchen of: Kaleigh Bis

PUMPKIN PIE POPS

CANDIES & SWEET TREATS, COLLECTIONS

36

Calories

1g

FAT

4g

carbs

3g

protein

Ingredients

1/2 cup pumpkin purée
1 scoop of PS protein
1 pie crust

Directions

Serving Size: 9

Remove pie crust from box and let it come to room temp.
Preheat oven to 350 degrees
Mix together pumpkin and pumpkin spice protein powder.
Coat cleaned surface with flour, roll out pie down to about 1/4 inch thick, cut pumpkin shapes out, cut as close as you can to reduce amount of waste. Make sure to have enough matching pieces for tops and bottoms.
Place cut out shapes onto a lined baking sheet, place a scoop of pumpkin mixture on each, place a oven safe stick at the center of the bottom, top with another piece of dough.
Top with a light coat of egg wash to give it a golden color, bake at 350 for 10-12 minutes. Remove, cool, and top with desired topping.

From the kitchen of: Kaleigh Bis

PEANUT BUTTER PIE IN A JAR

CANDIES & SWEET TREATS, COLLECTIONS

421

Calories

19g

FAT

37g

carbs

34g

protein

Ingredients

168g Greek cream cheese (room temperature)
1 scoop French toast protein powder
6 tbsp powdered peanut butter
1/4 swerve confectioners sugar
1/2 cup whole milk
1 tbsp hot fudge
2 Oreo thins
1 snack size Reese’s cup
Whipped cream (optional)

Directions

Serving Size: 2

1. Whip together cream cheese, protein powder, peanut butter, powdered sugar, and milk until smooth.
2. Layer each jar with 1 Oreo crushed up and peanut butter mixture.
3. Top each pie with hot fudge and 1/2 a Reese’s cup.

From the kitchen of: Laura Ousley