FRUITY PEBBLE NO BAKE BARS

CAKES, COOKIES, BROWNIES & PIES

2570

Calories

26g

FAT

539g

carbs

30g

protein

Ingredients

1 Scoop Protein Fruity Pebbles
2 tablespoons unsalted butter
8 cups mini marshmallows, divided
6 cups fruity crisp rice cereal (or Fruity Pebbles)

Directions

Grease a 9×13 pan with nonstick baking spray
In a large, deep pan (nonstick preferred), melt butter and 6 cups mini marshmallows over low heat until completely melted (no lumps of marshmallows remain).
Stir in 1 Scoop protein Fruity Pebbles
Remove pan from heat and stir in fruity crisp rice cereal and 2 cups mini marshmallows. Continue to stir until all cereal and marshmallows are coated with marshmallow/butter combination. Pour into prepared pan.
Spray hands lightly with nonstick baking spray and press mixture gently into pan. Let cool completely before cutting into squares with a sharp knife.

From the kitchen of: Danielle Greenbaum

PUMPKIN DESSERT DIP

CANDIES & SWEET TREATS

25

Calories

0g

FAT

3g

carbs

4g

protein

Ingredients

8 oz fat free cream cheese, softened
1/4 cup pumpkin puree
1/2 tsp pumpkin pie spice
1 scoop protein french toast
1/4 cup nonfat plain greek yogurt
2 tsp granulated sweetener

Directions

Serving Size: 16

1. Combine the cream cheese and greek yogurt and beat until smooth.
2. Add in the remaining ingredients and beat until smooth.
3. Serve immediately or store in the fridge.

From the kitchen of: Megan Osborn

HOT CHOCOLATE COOKIES

CAKES, COOKIES, BROWNIES & PIES

139

Calories

6g

FAT

19g

carbs

2g

protein

Ingredients

1 cup unsalted butter
2 cups sugar
2 large eggs
2.5 tsp vanilla extract
2 cups all purpose flour
3/4 cup Bowmar Protein Hot Chocolate
1.5 tsp baking soda
1.5 tsp baking powder
1 tsp sea salt
1.5 cups semi-sweet chocolate chips
18 marshmallows

Directions

Serving Size: 36

*subtract calories if you decide to leave the Hershey bar toppings off!*
Cream butter and sugar together in stand mixer. Once those are well mixed, add eggs and vanilla. Mix well.
In a separate bowl, combine flour, Bowmar Protein Hot Chocolate, baking soda, baking powder, and salt.
Slowly add dry ingredients into the wet ingredients in the stand mixer. Mix well.
Add chocolate chips and chill in fridge for about 30 minutes.
Preheat the oven to 350 while dough is chilling. Shape dough into 36 balls of approximately similar size or different sizes if you like! My family loved the different sizes because some were hungry and some weren’t.
Place cookies on baking sheets lined with wax paper and bake for about 10 minutes. Cookies should be crispier and brown on the outside and still soft in the middle.
Turn oven to broil and add HALF of a marshmallow to each cookie. Once the marshmallows brown a little bit, add the Hersheys bars on top.
Place cookies on cooling rack and allow to cool.
NOTE: The cookies will seem too doughy when you take them out of the oven, but they will fall once they cool and the centers will be nice and soft!

From the kitchen of: Elizabeth Bettag

GLAZED CHOCOLATE DONUT HOLES

SWEET BREAKFAST & DONUTS

114

Calories

3g

FAT

21g

carbs

2g

protein

Ingredients

Munchkin Ingredients:
2 tbsp salted butter
1.5 oz unsweetened baker’s chocolate
1 cup all purpose flour
1/4 cup granulated sugar
1/4 cup + 2 tbsp Bowmar Protein Hot Chocolate
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/4 cup buttermilk
1 tbsp vanilla extract
1 large whisked egg

Glaze Ingredients:
2 cups powdered sugar
2 tbsp milk
2 tsp vanilla extract
water as needed

Directions

Serving Size: 20

Fill a large bowl with water and a smaller glass bowl on top. Place butter and baker’s chocolate in glass bowl and stir occasionally as they melt.
While the butter and chocolate are melting, in a separate large bowl, whisk flour, sugar, Protein Hot Chocolate, baking powder, baking soda, and salt.
When the butter and chocolate are completely melted, remove the glass bowl from the pot.
Add buttermilk and vanilla to the melted chocolate. Stir well.
Add whisked egg to the wet mixture. Stir well.
Add WET ingredients to DRY and mix until combined. Form dough into a ball and wrap in plastic wrap.
Place in fridge for at least 30 minutes.
Roll dough into approximately 20 balls of similar size.
Heat a sauce pan with vegetable oil until the oil reaches 350F. Make sure the oil does not get too hot or the insides of the balls will not cook and the outsides will burn. You want to keep the oil at a constant temperature.
Add 3-4 balls to the pan and cook approximately 2-4 minutes.
Remove balls with a slotted spoon and place on a paper towel-lined plate. Finish cooking all balls at once before glazing.
While the balls are cooling, whisk powdered sugar, milk, and vanilla. Add water until the mixture is about the consistency of heavy whipping cream.
Dip each donut hole in the glaze. Remove with a fork and place donuts on a wire cooling rack with a tray or sheet pan underneath. Let donuts sit until glaze is set.

From the kitchen of: Elizabeth Bettag

SALTED CARAMEL, PEANUT BUTTER, AND CHOCOLATE BARK

CANDIES & SWEET TREATS

86

Calories

4g

FAT

13g

carbs

1g

protein

Ingredients

10.5 oz semi sweet chocolate chips
17 pretzels
36g Kraft caramel bites
1 tbsp (14g) buckeye peanut butter spread
Pinch of sea salt

Directions

Serving Size: 20

1. Melt chocolate in the microwave until smooth. Once melted spread onto wax paper.
2. Then top with pretzels.
3. Melt caramel for about 30 secs or until smooth. Then stir in Bowmar peanut butter spread.
4. Pour on top of pretzels then sprinkle with sea salt.
5. Freeze for at least an hour. Then refrigerate afterwards.

From the kitchen of: Laura Ousley

APPLE NACHOS

CANDIES & SWEET TREATS

342

Calories

15g

FAT

49g

carbs

7g

protein

Ingredients

1 small Granny Smith Apple
1 tbsp buckeye butter spread
1 tbsp white chocolate chips melted
1 tbsp mini semi sweet chocolate chips
1 tbsp Heath toffee pieces

Directions

1. Cut apple into wedges.
2. Melt white chocolate chips in a microwave safe bowl in 30 second intervals until smooth.
3. Top white chocolate, buckeye butter, chocolate chips, and toffee pieces onto sliced apples.

From the kitchen of: Laura Ousley