Inside Out Snickers Bars

How to make it

For the Caramel (note, this can be made ahead):

1. In a heavy bottom sauce pan, place granulated sugar. Heat on medium heat, stirring constantly. Sugar will begin to melt and turn an amber colour with a few clumps. Keep stirring and melting down until all clumps are dissolved and sugar is an amber homogeneous liquid.

2. Add in butter, cubed, stirring constantly.

3. Add in heavy cream slowly, being careful, as mixture is hot and will sputter. Stir constantly and allow to bubble for 30 seconds. Remove from heat, and pour into mason jar or bowl.

For the PB Cookie:

1. Line an 8x8 pan with parchment paper.

2. Preheat oven to 350F.

3. Cream together butter and peanut butter. Add in sugar, and cream well.

4. Add in yogurt, vanilla, and continue to beat.

5. In a small bowl, combined dry ingredients (Flour, baking soda, salt).

6. Fold into wet mixture until combined.

7. Press ~2/3rds of mixture into prepared pan, being sure to create a bit of an edge (you don’t want caramel to spill over.

8. Bake base layer for ~12-15 minutes, or until just golden around edges.

9. Sprinkle base with chocolate chips. Pour caramel over chocolate chips. Note, you may have leftover caramel, do not overload, or it will bubble over and create a mess.

10. Using your hands, or a rolling pin, flatten remaining peanut butter cookie dough into chunks, and place on top of caramel, covering entire base.

11. Return to oven and bake for ~15-20 minutes, or until lightly golden.

12. Allow to cool completely before cutting.

What You’ll Need

Peanut Butter Cookie:

1/4 Cup butter, softened

3/4 Cup natural peanut butter

1/4 Cup +2 Tbsps brown sugar

2 Tbsps powder sugar replacement (such as swerve)

2 Tbsps greek yogurt

1 tsp vanilla

3/4 Cup flour

1/2 tsp baking soda

1/2 tsp sea salt

Caramel:

1/4 Cup butter

2/3 Cups white sugar

1/3 Cup heavy cream

2/3 Cup chocolate chips

Could Be Breakfast Fudge Brownies

How to make it

1. In a large sauce pan melt together butter and chocolate chips.

2. Allow to cool. Preheat oven to 350F, and line an 8X8 pan with parchment paper.

3. Fold in greek yogurt.

4. Add in sugars. Stir well.

5. Beat in eggs and vanilla.

6. Mix in cocoa, almond flour, oat flour, baking powder, and sea salt.

7. Pour batter into prepared pan.

8. Bake for 20-22 minutes, until just set.

9. Remove from oven, and let cool before serving (I like mine best right out of the fridge)

10. Store in fridge or freezer…if you don’t eat them all within the first day!

What you’ll need

3/4 Cup Plain 0% MF Greek Yogurt

2 Tbsps Butter

1/3 Cup Chocolate Chips

2 Tbsps Coconut Sugar

3 Tbsps Coconut Nectar

3 Tbsps Stevia

2 Eggs

1 tsp vanilla

1/3 Cup Cocoa Powder

2 Tbsps Almond Flour

2 Tbsps Oats, ground into flour

1/4 tsp baking powder

1/2 tsp sea salt

Fall Apple Crisp

What You’ll Need

6 Apples

3 Tbsps cold water

2 tsps cinnamon

1/4 Cup + 2 Tbsps Butter (room temperature)

3/4 Cup Flour

1/2 Cup Sugar

How to make it

1. Preheat oven to 350F.

2. Peel apples and remove core of apples.

3. Cut apples into small chunks (~1 cm cubes).

4. Place apples in 8x8 pyrex dish (or a small round ramekin) with lightly greased sides.

5. Pour cold water on apples, and sprinkle with cinnamon. Stir until evenly coated.

6. In a medium mixing bowl, combined room temperature butter, sugar, and flour until a crumble forms with some larger chunks.

7. Sprinkle crumble mixture over apples evenly covering to the edges.

8. Bake in over for 45-55 minutes, or until top is lightly golden.

9. Allow to cool for 5 minutes before serving (with lots of vanilla ice cream, of course)!

Tip: You can make this using glass lock and lock containers. Half the recipe (or use 2 large glass lock and locks). This will let you store them in the fridge for later with an air tight lid.

Dessert Crepes

“Just add a drizzle of chocolate hazelnut spread or scoop of ice cream and dessert is served.”

What you’ll need

1 Cup skim milk

3/4 Cup flour

4 eggs

1/2 tsp vanilla

How to make it

1. Place ingredients in a blender, and mix on high until completely combined (scrapping down the edges if required).

2. Heat a skillet over medium, and grease.

3. Poor batter into skillet, lifting and giving pan a swirl to spread the batter.

4. Let cook for 45 seconds - 1 min and a half (depending on stove setting), and flip.

5. Cook for another 45 seconds.

6. Place on plate and top as your heart desires!