PUMPKIN SPICE TRIFLE

CANDIES & SWEET TREATS, COLLECTIONS

480

Calories

16g

FAT

99g

carbs

8g

protein

Ingredients

1 box Spice Cake (1 box baked according to directions)
1 squeeze bottle Caramel Topping
2 tubs of 8oz Cool Whip

Pumpkin Mousse Recipe
1 scoop Bowmar Nutrition Protein Pumpkin spice
1 small box of Instant Vanilla Pudding
15oz can Pumpkin Puree
2/3 cups Granulated Sugar
14oz can Sweetened Condensed Milk
1 teaspoon Pure Vanilla Extract

Directions

Serving Size: 12

1. Bake Spice cake according to directions on the box. Allow it to cool, and cut into small pieces.
2. Mix together the pumpkin mousse recipe ingredients.
Assembling Trifle.
In a trifle bowl: layer half of the spice cake pieces on the bottom. Then pour half of the pumpkin mousse, spread 1 tub of the cool whip, drizzle caramel. Repeat layers until you reach the top of the bowl. Drizzle caramel sauce on top. Refrigerate a few hours before serving.

From the kitchen of: Stephanie Simpson

PUMPKIN SPICE ALMOND BUTTER BALLS

CANDIES & SWEET TREATS, COLLECTIONS

64

Calories

4g

FAT

4g

carbs

3g

protein

Ingredients

1/3 cup almond butter
3 tbsp sugar free maple syrup
2 tbsp pumpkin purée
1/2 scoop protein French toast
1 tsp pumpkin pie spice
1/3 cup coconut flour
Optional: chocolate chips or chunks

Directions

Serving Size: 12

1. Combine the dry ingredients and set aside.
2. Combine the wet ingredients in a separate bowl.
3. Combine the wet and dry and fold in chocolate chunks.
4. Use a cookie dough scoop to form 12 balls and store covered in the fridge.

From the kitchen of: Megan Osborn

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

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