MUMMY OREO POPS

CANDIES & SWEET TREATS, COLLECTIONS

219

Calories

12g

FAT

26g

carbs

4g

protein

Ingredients

12 Oreos
2 Cups White Chocolate
1 Scoop Protein Cookies and Cream
24 Candy Eyes
12 Lolipop/Cake Pop Sticks

Directions

Serving Size: 12

-Slide your lolipop stick into the creme of the Oreo gently, pressing down on each side afterwards. If you need to, you can dip thr stick in melted white chocolate first to help it stay. Place in fridge.
-Line a baking sheet with wax paper
-In a microwave safe bowl, melt 2 cups of white chocolate in 30 second increments. Once melted, stir in your scoop of Protein Cookies and Cream thoroughly.
-Take the Oreos out of the fridge
-Gently coat each Oreo in the white chocolate and place on wax paper, adding 2 candy eyes on each one as you go (don’t do all at end or they will be dry)
-Once all Oreos are coated and have candy eyes, put the remaining melted chocolate into a ziplock baggie, pushing it all to one corner, then snip a tiny hole in the corner of the baggie
-Lightly squeeze the bag to drizzle the mummy design onto the oreos
-Place in fridge to set up then enjoy!

From the kitchen of: Paige Pomerantz

PUMPKIN PIE TWISTS

CANDIES & SWEET TREATS, COLLECTIONS

94

Calories

4g

FAT

12g

carbs

2g

protein

Ingredients

2 tubes refrigerated Pillsbury Crescent Rolls
1/2 cup pumpkin puree
1/4 cup brown sugar
1 tbsp maple syrup
1 tsp pumpkin spice
2 tbsp melted butter
1 tbsp sugar
1/2 cinnamon
2 tbsp Bowmar Protein Pumpkin Spice

Directions

Serving Size: 24

(1) Preheat the oven to 375F and line a baking sheet with parchment paper.

(2) Mix pumpkin puree, brown sugar, maple syrup, pumpkin spice, and Bowmar Protein Pumpkin Spice (if you use homemade pumpkin puree, it may be a little more watery than store-bought pumpkin puree and you can add more Bowmar to make the mixture thicker).

(3) Unroll dough onto a cutting board and cut off half of the dough (4 crescent rolls). Spread the pumpkin mixture over it and then place the other 4 crescent rolls on top. Press them all together and make sure all corners line up.

(4) With a pizza cutter, cut the dough into strips (about 12 per tube of dough) and transfer to the baking sheet. When you pick up the dough strips, twist them before you put them on the baking sheet.

(5) Brush melted butter on each twist and sprinkle with cinnamon sugar.

(6) Bake at 375F for 8-11 minutes or until golden brown.

(7) ENJOY!

From the kitchen of: Elizabeth Bettag

PUMPKIN SPICE FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

200

Calories

10g

FAT

27g

carbs

3g

protein

Ingredients

3 cups (510 grams) Ghirardelli white chocolate chips
1/2 cup (120 ml) sweetened condensed milk
3 tbsp unsalted butter
1/4 cup (55 grams) pumpkin puree
1.5 tsp pumpkin pie spice
orange gel food coloring
1 tbsp cornstarch
1 tsp vanilla extract
2 tbsp Bowmar Protein Hot Chocolate

Directions

Serving Size: 20

(1) Line an 8×8 baking dish with parchment paper.

(2) In a saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir frequently until everything is melted. (This take a long time and a lot of stirring but it’s worth it!)

(3) Add pumpkin puree, pumpkin spice, and stir well until all ingredients are completely combined and reduce heat to low.

(4) Stir in food coloring and vanilla extract. Add food coloring until the fudge is the color orange you like!

(5) Stir in cornstarch.

(6) Once everything is mixed well, remove from heat and spread into pan. Place fudge in the fridge overnight.

(7) Enjoy!

From the kitchen of: Elizabeth Bettag

ACORN OREO BALLS

CANDIES & SWEET TREATS, COLLECTIONS

68

Calories

5g

FAT

5g

carbs

1g

protein

Ingredients

1 package (15.25 oz) peanut butter oreos
1 package (8 oz) cream cheese (room temperature)
chocolate melting wafers (for dipping strawberries or making candy)
1 tbsp vegetable shortening or coconut oil
brown sprinkles
small pretzel sticks
2 tbsp Bowmar Protein Hot Chocolate

Directions

Serving Size: 25

(1) Put Oreos in food processor or blender and blend until they are super crumbly and there are no large pieces. It helps to do it in smaller batches.
(2) Add Bowmar Protein Hot Chocolate to the crumbs and mix well.
(3) Mix Oreo crumbs and cream cheese (cream cheese MUST be at room temperature or this will not work) together until very well mixed.
(4) Use a tablespoon to measure out a ball-shaped tablespoon of the mixture and pinch one end to make it acorn-shaped.
(5) Place all acorns on a baking sheet and put them in the fridge for at least an hour.
(6) Melt the chocolate and shortening in a double broiler if you have access to a large glass bowl. (I did not, so I put the chocolate chips and shortening in the microwave for about 15 seconds at a time and then stirred until it was the correct consistency)
(7) Remove only a few acorns at a time from the fridge and plop them in the bowl of chocolate. Coat well and remove with a fork, scrape the fork against the edge of the bowl to get the extra chocolate off.
(8) Place on a baking sheet and leave out on the counter to cool.
(9) Once completely cool, dip only the tops of the acorns in the chocolate and pour the sprinkles over the top with a bowl underneath to catch the excess. (Do NOT roll the acorns in sprinkles because it gets super messy and wastes a ton of sprinkles)
(10) Put the acorns back on the baking sheet but before the chocolate is cooled, dip one end of the pretzel pieces (broken in half) into the chocolate and press into the top of the acorns. This works best if you do it before the chocolate is hardened or it cracks the chocolate.

From the kitchen of: Elizabeth Bettag

PEANUT BUTTER MOUSSE

CANDIES & SWEET TREATS, COLLECTIONS

225

Calories

21g

FAT

3g

carbs

7g

protein

Ingredients

¾ C. heavy whipping cream
6 oz. cream cheese, 1/3 less fat, softened
2 and ¼ Tbsp. creamy peanut butter
5 Tbsp. Swerve confectioners
½ tsp. vanilla extract
1 scoop Bowmar Peanut Butter Cookie Protein

Directions

Serving Size: 6

1. Chill a medium sized mixing bowl in the fridge for around 15 minutes. Once chilled, beat the heavy whipping cream until it almost doubles in size.
2. In a separate bowl, add the softened cream cheese, peanut butter, Swerve, and the vanilla then beat until the fluff is creamy and smooth.
3. Add in the protein powder until completely blended. If mixture is too stiff, then add in an extra 1 Tbsp. peanut butter.
4. Combine the whipping cream and peanut butter mixture and mix on low until thoroughly blended.
5. Refrigerate mixture for around two hours to allow it to firm up.
6. I usually let mine sit out for 15-20 minutes before dividing into 6 glasses and serving. For a decorative touch, spoon melted peanut butter onto inside of serving glass then add in the mousse. Additional topping options are more peanut butter, chocolate chips, peanut butter chips, etc.
7. Store in an airtight container in the fridge.

From the kitchen of: Erin Walters

HALLOWEEN CHOCOLATE COVERED PRETZEL

CANDIES & SWEET TREATS, COLLECTIONS

119

Calories

5g

FAT

18g

carbs

2g

protein

Ingredients

30 Pretzel Rods
1 Cup of Semi-Sweet Chocolate Chips
1 Cup of White Chocolate Chips
1 Scoop of Protein Cookies and Cream
Toppings: Candy Corn, Halloween M&Ms, Halloween Sprinkles, Candy Eyes

Directions

Serving Size: 30

-Line a baking sheet with wax paper and set aside then get all of your toppings ready to use
-Melt one cup of the semi-sweet chocolate chips in a meausring cup or other deep bowl/cup in 30 second intervals until melted, then mix in half a scoop of Protein Cookies and Cream
-Dip the pretzel rods in the chocolate and use a spoon to spread the chocolate higher onto the pretzel (you want to cover about 2/3 with chocolate)
-Lay the pretzel on the wax paper and decorate with toppings of choice. Do this until you run out of chocolate (you should get 15 covered pretzel rods)… Have fun with the toppings and mix it up!
-Place the pan in the fridge until the chocolate is hardened then transfer the pretzels into a different container so you can reuse the pan and wax paper
-Repeat steps 2-5 with the white chocolate
-Put all of the pretzel rods in a dish of choice and enjoy!
-Store in fridge

From the kitchen of: Paige Pomerantz