First off, let's start with ingredients;
INGREDIENTS:
11 Oreos - crushed
3 tbsp light butter
1 cup whipped cream cheese
1 egg
1/4 cup light sour cream
1/4 cup swerve granular
1 scoop Bowmar Nutrition protein wedding cake
3/4 tsp vanilla
2-3 Reese’s PB cups - chopped
1/4 cup sugar free caramel sauce
2 tbsp Bowmar Nutrition buckeye butter
1/4 cup chocolate chips
1 tbsp almond milk
1/4 cup fat free whipped cream
FROSTED TOPPING:
2 tbsp light butter
1/4 cup Bowmar Nutrition buckeye butter
1/2 cup powdered swerve
Splash almond milk if needed
Preheat oven to 350 degrees. Mix crushed Oreos and 3 tbsp melted butter. Press into greased medium loaf pan and bake for 8-10 minutes. It’s okay if it isn’t fully cooked, it is going to cook for another 35-40 minutes. Let cool.
Combine cream cheese, egg, sour cream, swerve granular, vanilla, and protein powder. Pour half of the mixture onto the oreo crust. Slightly swirl caramel and melted buckeye butter into the cheesecake and drop chopped Reese’s on top. Cover with the other half of the cheesecake mixture. Bake for 35-40 minutes until the end goes are starting to turn light brown.
Melt chocolate chips with the almond milk in the microwave, adding in the whipped cream. Pour over top of the cake and place in fridge for at least four hours to set.
For the frosting, mix light butter, buckeye butter, powdered swerve and almond milk and frost each individual bar as pictured.
