CHRISTMAS CRUNCH

CANDIES & SWEET TREATS, COLLECTIONS

3076

Calories

155g

FAT

364g

carbs

32g

protein

Ingredients

1 stick butter
1/4 cup truvia brown sugar
7oz white chocolate chips
7oz red candy melts
24 saltine crackers
1 scoop dulce de leche protein

Directions

Melt Butter and Brown Sugar over Medium Heat, Bring to a boil and stir while boiling for 5 minutes.
Line a cookie sheet with Aluminum Foil.
Place Crackers evenly on the Foil Pan.
Pour Sugar Mixture over the Crackers.
Bake at 325 Degrees for 8 minutes.
While Crackers are baking melt white chocolate and candy melts in the microwave using the directions on the package.
Separate out a small amount of white chocolate into 2 bowls and color one Green food coloring.
Pour white chocolate over the cracker mixture and spread evenly.
Swirl in the red and green white chocolate.
Top with your favorite Holiday sprinkles or M&Ms!
Allow to cool completely and break into smaller pieces.

From the kitchen of: Kaleigh Bis

FIREBALL FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

166

Calories

7g

FAT

21g

carbs

3g

protein

Ingredients

3 1/2 cups chocolate chips
1.5 oz bottle fireball
14 oz can sweetened condensed milk
1 scoop protein hot chocolate

Directions

Serving Size: 36

Line a 8×8 pan with foil
Place chips in a microwave safe bowl and melt at 30 second increments in a microwave until melted. Once melted add in protein, fireball and sweetened condensed milk and mix until combined.
Once combined pour into pan and let set. Once set cut into 36 equal pieces

From the kitchen of: Kaleigh Bis

BUTTERSCOTCH FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

95

Calories

3g

FAT

14g

carbs

2g

protein

Ingredients

14oz can fat free sweetened condensed milk
14 oz butterscotch chips
1 scoop pumpkin spice protein

Directions

Serving Size: 36

Line a 8×8 pan with foil
Place butterscotch chips in a microwave safe bowl and place in microwave and turn on microwave for increments of 30 seconds until chips are melted.
Once melted add in one 14 oz can of sweetened condensed milk and one scoop of pumpkin spice protein and mix until evenly combined.
Once combined pour into pan and let harden, once hard cut into 36 pieces.

From the kitchen of: Kaleigh Bis

CINNABON CAKE BALLS

CANDIES & SWEET TREATS, COLLECTIONS

147

Calories

9g

FAT

11g

carbs

7g

protein

Ingredients

1 packet of cinnamon roll mug cake
2 tbsp unsweetened almond milk
2 tbsp cream cheese frosting
1 serving white chocolate melting wafers (9 wafers)
small splash of almond milk

Directions

Serving Size: 3

Combine your mug cake and 2 tbsp almond milk and microwave until cooked. Crumble your cake and stir in your cream cheese frosting until you can form 3 balls. Melt down your white chocolate wafers and add a tiny dash of almond milk to make it easier to dip/pour. Pour the white chocolate mixture over your balls, or melt multiple servings of wafers with almond milk in order to dip and fully submerge them! Let cool so the coating solidifies and enjoy!

From the kitchen of: Stephanie Rogge

KEY LIME PIE TRUFFLES

CAKES, COOKIES, BROWNIES & PIES, CANDIES & SWEET TREATS, COLLECTIONS

128

Calories

6g

FAT

17g

carbs

3g

protein

Ingredients

1 Bag White Chocolate Chips
1 Can Condensed Milk
1 Scoop Protein Key Lime Pie
2 Graham Crackers

Directions

Serving Size: 18

-Crush the graham crackers into a fine dust, place in a bowl, and set aside
-Melt the white choocolate chips over the stove on low in a medium-sized pot
-Once fully melted, dump in the condensed milk and protein powder
-Turn off the stove and mix together thoroughly
-Once combined, spread the mixture onto a plate or wax paper and let stand 5-10 minutes
-Once the mixture is cooled/not as sticky, roll into inch-sized balls and roll the balls in the graham cracker dust
-Put on a plate and refrigerate until fully set up
-Can be kept in the fridge or at room temperature depending on how hard you want the truffles to be

From the kitchen of: Paige Pomerantz

PROTEIN CANNOLIS IN A JAR

CANDIES & SWEET TREATS, COLLECTIONS

378

Calories

14g

FAT

16g

carbs

21g

protein

Ingredients

12 oz ricotta cheese
54g swerve confectioners sugar
6 Oreo thins
2 scoops cookies and cream protein powder
3 mms
6 tbsp whipped cream

Directions

Serving Size: 3

1. Mix together ricotta cheese, confectioners sugar, and protein powder until smooth.
2. Crush up 6 Oreo thins and evenly divide Oreo crumbles into 3 jars.
3. Next evenly divide cannoli mixture and place in each jar on top of Oreo crumbles.
4. Top with whipped cream and crushed mms

From the kitchen of: Laura Ousley