DARK CHOCOLATE PB CUPS

CANDIES & SWEET TREATS, COLLECTIONS

633

Calories

43g

FAT

26g

carbs

23g

protein

Ingredients

4 tbs Nut butter
1 bag sugar free dark chocolate
Sea salt
1/4 cup almond milk

Directions

Melt 1/2 a bag of chocolate in intervals. Stir between melting and mix in 1/8 cup almond milk. Pour melted chocolate into cupcake tins (or ice trays) lined with tin foil or cupcake wrappers. fill about 1/3 full. Freeze until hard. Melt peanut butter and add a small dollop to each chocolate. Pour chocolate on top sprinkle on sea salt and freeze! Enjoy! I would recommend keeping in freezer to prevent melting.

From the kitchen of: Alena Wood

CHOCOLATE CHIP COOKIE DOUGH FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

219

Calories

8g

FAT

32g

carbs

3g

protein

Ingredients

1 stick butter – softened
3/4 cup sugar
1 tsp. vanilla extract
1 cup flour
1/4 tsp. salt
1 1/2 cups mini chocolate chips
1 14 oz. can Eagle-brand (sweetened condensed milk)
1/2 cup white chocolate, melted
2 tbs BN cinnamon crunch butter

Directions

Serving Size: 24

Spray a 9 inch square pan with cooking spray, and line the bottom with parchment paper.
In the mixing bowl of a stand mixer, mix the butter, sugar, and Vanilla until smooth
Place the flour in a microwave safe bowl, and microwave the flour until it’s hot, about 1 1/2 minutes. Add the flour and salt to the mixing bowl and mix until smooth.
Melt the White Chocolate in the microwave at 10 second intervals, stirring between, until melted. Stir chocolate chips into mixing bowl.
Add the Eagle-brand milk and peanut butter to the melted white chocolate, and stir until smooth. Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.
Pour Fudge into the square pan, and press evenly into the pan with a spatula, or the back of a large spoon.
Refrigerate for at least 2 hours, or longer if needed, until the fudge is firm, and set.
Cut fudge into 1 to 2 inch squares, and place on a plate or platter to serve. Enjoy.

From the kitchen of: Alena Wood

DARK CHOCOLATE CHERRY FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

233

Calories

12g

FAT

31g

carbs

4g

protein

Ingredients

-1 scoop protein cherry pie
-1 14oz can sweetened condensed milk
-1 8oz bag of white chocolate chips
-1 8oz bag dark chocolate chips

Directions

Serving Size: 16

-Heat sweetened condensed milk in a sauce pan over medium low heat. Stir often, do not walk away. Remove from heat when you see it begin to bubble around the edges.
-Add 1 8oz bag of white chocolate chips to the heated condensed milk. Working quickly, add 1 scoop of protein cherry pie once the chocolate chips are smooth.
-Pour mixture into an 8×8 baking dish lined with parchment paper. Place in refrigerator to begin cooling while you work on the next step.
-In the microwave, melt 8oz of dark chocolate chips. Heat then stir in 30 second increments. Do not over heat. Once melted, remove the fudge from the refrigerator. Pour dark chocolate over the fudge.
-Carefully spread the dark chocolate over the fudge. Return the fudge to the refrigerator for 2-3 hours. Cut into 16 pieces then enjoy!

From the kitchen of: Dana Eisentraut

PROTEIN REESE’S “BLIZZARD”

COLLECTIONS, PROTEIN SHAKES, FRAPPES & MORE

390

Calories

11g

FAT

15g

carbs

29g

protein

Ingredients

• 8oz vanilla almond milk
• 2 handfuls of ice
• 1 scoop Bowmar Nutrition Protein Salted Caramel
• 1 frozen Reese’s Peanut Butter Cup

Directions

Blend the first three ingredients until desired consistency! Then breakup the frozen peanut butter cup and blend until incorporated! DONE!!

From the kitchen of: Kaylynn Henson

MINT OREO FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

101

Calories

4g

FAT

15g

carbs

2g

protein

Ingredients

1 Bag of White Chocolate Chips
1 Can of Condensed Milk
1 Scoop of Protein Cookies and Cream
10 Mint Oreos
1/4 Tsp Peppermint Extract
6 Drops Green Food Coloring

Directions

Serving Size: 16

-Prep a 9×9 pan (or pan of choice) by lining it with wax paper
-Break the oreos into various size pieces and set asied
-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, peppermint extract, green food coloring, and protein powder and mix together thoroughly. Add in 3/4 of the prepped oreos, mixing them in gently.
-Dump the mixture into the prepped pan and spread out quickly as the fudge sets fast. Once evenly spread out, sprinkle the remaining oreos over the top and gently but firmly press into the fudge.
-Let chill in fridge for at least an hour, then cut into 16 pieces
-Store in fridge

From the kitchen of: Paige Pomerantz

MARBLED RED VELVET FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

313

Calories

14g

FAT

41g

carbs

5g

protein

Ingredients

-1 1/2 cups milk chocolate chips
-1 1/2 cups white chocolate chips
-1 14oz can of sweetened condensed milk
-red food coloring
-1 scoop Protein Hot Chocolate

Directions

Serving Size: 16

1) Place the milk chocolate chips and the white chocolate chips in two separate medium sized bowls
2) Add red food coloring to the milk chocolate chips. Mix it in until the milk chocolate chips and food coloring are mixed up well. You can add more food coloring once you add the condensed milk until you get the desired red velvet color.
3) In a sauce pan, on medium low heat, pour the sweetened condensed milk. Stir often, do not walk away. Warm until it starts to LIGHTLY bubble.
4) Remove sweetened condensed milk from heat. Pour half the mixture of the white chocolate chips. Working fast, mix the white chocolate chips and condensed milk together.
5) Place the remaining half of condensed milk on medium low heat while you stir in 1 scoop of protein hot chocolate. Once combined, remove from heat and mix with the milk chocolate chips. Add more red food coloring if needed.
6) Spoon each mixture into an 8×8 square baking dish(lined with foil or wax paper).
7) Swirl around the colors inside the dish to create the “marbled” look.
8) Refrigerate for 2-3 hours then cut into 16 squares. Store fudge in refrigerator.

From the kitchen of: Dana Eisentraut