Peanut Butter Banana Chocolate Bark

5 cups bitter sweet dark chocolate chips (60%)

2 large ripe bananas

1 cup crunchy salted peanut butter

1 cup salted peanuts, chop

Blend banana and peanut butter until combined and stir in chopped salted peanuts. Melt chocolate in a heatproof bowl over a small pot of hot water on a low heat making sure the bowl doesn't touch the water until melted. 

Line a 16 by 12 inch cookie sheet with parchment paper. Pour melted chocolate over and spread a even layer over the cookie sheet. Drop tablespoonfuls of the peanut butter banana nut mixture over the top and swirl with a knife for marbled effect. Refrigerate until set (about 2 hours). Cut bark into 3 inch square pieces to serve.

Store in a airtight container in the refrigerator.

White Chocolate Chunk Peanut Butter Cookies

2 1/4 cups all purpose unbleached flour

1 cup white chocolate chunks

3 tablespoons crunchy peanut butter

1/3 cup raw brown sugar

1 cup butter, room temperature

2 eggs, room temperature

1 teaspoon baking power

Pinch of salt

Preheat oven to 325 F

Using an electric mixer, beat butter, peanut butter, and sugar until light and fluffy. Add eggs one at a time and continuing beating.

In a separate bowl, combine all the dry ingredients and chocolate chunks.

Add wet ingredients to the dry ingredients. Mix to combine. Drop tablespoonfuls onto an ungreased cookie sheet and bake for 10 - 15 minutes or until golden brown.

   

Kids Protein Pops

Pops:

1 cup walnuts, chopped

2 cups granola

2 bananas, mashed
3 scoops Bluebonnet vanilla whey protein powder

2 tablespoons mini chocolate chips (white/dark)

2 tablespoons maple syrup

1/2 cup crunchy peanut butter

1 1/2 cups ginger cookies, crumbed

Combine all the ingredients in a large mixing bowl except for the ginger cookie crumbs. Using a teaspoon, form mixture into balls and coat with cookie crumbs (roll). Place in a small cookie sheet, making sure they're not touching. Set aside while you make the frosting.

Frosting (optional):

1/2 cup full cream Greek yogurt

Enough powdered sugar to make a thick paste 

Whisk yogurt and powdered sugar until they become thick. Dip truffles until fully coated and place in cupcake wrappers on a small cookie sheet. Insert lollipop sticks.

Refrigerate to set.

   

Sweet and Savory Roll-Ups

Option 1:

3 slices whole grain bread or bread of choice (crust removed)

3 slices of ham or turkey

3 slices of mild cheese or spreadable cheese of choice

1/2 cup alfalfa sprouts or any vegetable of choice (thinly sliced)

Flatten bread with a rolling pin. Spread cheese over bread slices. Add meat. In a row across center, place vegetables. Roll up bread and use a toothpick to secure. Cut in half to serve (refer to picture)

Option 2:

3 slices whole grain bread or bread of choice (crust removed)

1 green apple (thinly sliced)

2 tablespoons smooth or crunchy peanut butter

2 tablespoons honey

Flatten bread with a rolling pin. Spread peanut butter and honey on bread slices. In a row across center, place apple slices. Roll up bread and use a toothpick to secure. Cut in half and serve.

These are two great snack ideas for the kids lunches.