Posted by on Mar 11, 2013


This recipe is provided by Annie, “The Epicurean Bodybuilder.” For more recipes, visit her site at


1 scoop protein powder

2 tablespoons Hershey’s Special Dark Chocolate cocoa powder

2 tablespoons PB2 powdered peanut butter (you can use regular peanut butter)

1 tablespoon Walden Farms caramel dip


1. In a small bowl, mix protein powder and cocoa powder with a little water (keep on adding about a teaspoon at a time) until you get a sludgy mixture.

2. In another small bowl, combine 2 tablespoons PB2 powder with 1 tablespoon Walden Farms Caramel dip.

3. Using foil muffin cups or silicone baking cups placed in a muffin pan, add a layer of the chocolate mixture. Next, add a layer of the peanut butter/caramel mixture. Finally add the top layer of chocolate. Repeat with remaining cups.

4. Place the muffin pan in the freezer for about 30 minutes or until the chocolate has hardened.

Macros for whole recipe:

Protein 32g

Fat 4g

14g carbs

190 calories

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