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

UNICORN FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

459

Calories

24g

FAT

61g

carbs

3g

protein

Ingredients

-5tbs protein confetti cake icing
-5 cups white chocolate chips
-Food coloring
-14 oz sweetened condensed milk

Directions

Serving Size: 16

WORK QUICKLY- it’ll set fast
-Warm sweetened condensed milk in a sauce pan over medium low heat until it lightly bubbles, stir often. This will take a few minutes.
-While heating the sweetened condensed milk, split whites chocolate chips into 4 bowls(1 bowl with 2 cups, 3 bowls with 1 cup)
-Add 1tbs protein icing to the 3 small bowls and 2tbs to the larger bowl with 2 cups of white chocolate chips
-Add food coloring to the 3 small cups, leaving the bowl with 2 cups of chocolate, white. I chose pink, orange, and blue.
-Remove sweetened condensed milk from heat. Pour 2/5 the condensed milk into the bowl with 2 cups, and 1/5 into the remaining 3.
-Working quickly, stir the white bowl first, then pour into an 8×8 baking dish lined with parchment paper.
-Stir up the remaining 3 colors quickly. Spoon the colors randomly across the top of the white mixture.
-Once you’ve poured all the mixtures into the baking dish, use a tooth pick to swirl the colors around.
-Refrigerate for 2-3 hours, then cut into 16 pieces!

From the kitchen of: Dana Eisentraut

COOKIES AND CREAM PROTEIN CANNOLIS

CANDIES & SWEET TREATS, COLLECTIONS

218

Calories

9g

FAT

25g

carbs

11g

protein

Ingredients

4 small soft tortilla shells
1 scoop cookies and cream protein powder
8oz ricotta cheese
16g mini semi sweet chocolate chips
Splash of lemon juice
10 packets of stevia
2 dark chocolate Oreo thins (crushed up)

Directions

Serving Size: 4

Roll each tortilla shell around foil to create a hollow opening. Air fry on 360 degrees for a few minutes or until crispy.
2. Mix together ricotta cheese, lemon juice, protein powder, and stevia until smooth. Fold in crushed up Oreos.
3. Melt chocolate for 30-45 seconds or until smooth. Drip each end of the cannoli shell in chocolate (freeze shells for 5 mins so chocolate hardens) will use leftover chocolate to drizzle on top.
4. Once chocolate hardens, fill each shell with cannoli mixture and top with remaining chocolate and 1 crushed up white chocolate chip.

From the kitchen of: Laura Ousley

CRUNCH BERRY MARSHMALLOW PUFFS

CANDIES & SWEET TREATS, COLLECTIONS

128

Calories

7g

FAT

13g

carbs

6g

protein

Ingredients

1 package of reduced fat crescent rolls
15g crunch berry cereal almond spread added to each roll
36 mini marshmallows (3 placed in each roll)

Directions

Serving Size: 12

1. Evenly divide almond spread to each crescent roll then place 3 mini marshmallows on top of spread.
2. Roll each crescent, pinch the sides, and bake at 350 degrees for 10 minutes

From the kitchen of: Laura Ousley

COOKIES AND CREAM PUPPY CHOW

CANDIES & SWEET TREATS, COLLECTIONS

191

Calories

7g

FAT

30g

carbs

6g

protein

Ingredients

6 cups (354g) wheat Chex cereal mix
1 cup swerve confectioners sugar
56g dark chocolate chips
42 pieces cookie and cream kisses
42g I Can’t Believe It’s Not Butter (light)
4 Oreo thins crushed up
2 scoops cookies and cream protein

Directions

Serving Size: 16

1. Pour cereal in a large mixing bowl.
2. Melt cookies and cream kisses, dark chocolate chips, and butter in a microwave safe bowl in 30 second intervals. (1:30 total)
3. Combine powdered sugar, crushed up Oreos, and protein powder in one bowl. Mix together.
4. Pour melted kisses and chocolate over cereal.
5. Pour powdered sugar mixture over cereal and shake until all pieces are covered.

From the kitchen of: Laura Ousley

HAZELNUT COFFEE CREME BRULEE

CANDIES & SWEET TREATS, COLLECTIONS

309

Calories

14g

FAT

36g

carbs

9g

protein

Ingredients

20 oz. Half & Half
2 tsp. vanilla bean paste (vanilla extract will work also)
2 tsp. espresso powder
½ C. sugar
6 egg yolks
1 Scoop Bowmar Hazelnut Coffee Protein
~6 Tbsp. sugar (for topping)

Directions

Serving Size: 6

1. Preheat oven to 325°. Prepare a roasting pan and place 6 ramekins inside. I used 6oz ramekins, but other sizes will work but will change the quantity and nutrition info.
2. In a medium saucepan, on medium-low heat, combine the half & half, vanilla bean paste, espresso powder and ¼ C. of the sugar. Stir continuously until it begins to boil.
3. Take saucepan off heat and cover with a fitted lid for 10 minutes to steep.
4. Put a kettle on to boil with 3-5 C. of water.
5. In a medium bowl, whisk egg yolks, ¼ C. sugar and the protein powder.
6. Once the 10 minutes has elapsed, SLOWLY whisk in portions of the cream mixture to the bowl with your eggs. Make sure to do this in small increments so that the eggs don’t curdle.
7. Pour this through a sieve into an additional cup or bowl, preferably one with a pour spout.
8. Evenly distribute into the ramekins that are in your roasting pan. Fill the pan with the boiling water until it comes up halfway on the ramekins.
9. Bake for 35-45 minutes until the center of the crème brulee is set but still jiggles a little bit.
10. Remove from oven and place on wire rack. After 5 minutes remove the ramekins from the roasting pan and let cool for 1 hour. Wrap them in plastic wrap and place in the fridge for at least 4 hours or overnight.
11. When ready to serve, put 1-2 Tbsp. of sugar on top. Put them in your oven on broil on high and cook for 2-4 minutes. Make sure to check every minute to 30 seconds to avoid burning the sugar.
12. Pull them out and serve or refrigerate to serve cold later!

From the kitchen of: Erin Walters