BIG GAME RECIPES WITH FOOD ENTHUSIAST BEN GULLETT

You’re gonna wanna eat some goodies between tackles on Sunday and we’ve got ya covered! We checked in with Food Enthusiast and Home Cook, Ben Gullett, for some new deliciousness. BONUS: You can use ’em for Valentines Day, too.

Make ’em yourself at home:

Southern Recipe Small Batch Puppy Chow

Ingredients:

● 4 oz. southern recipe small batch sea salt & cracked black pepper pork rinds, crushed

● 1 cup sugar free chocolate chips

● 1/2 cup creamy peanut butter

● 6 tbsp. butter

● 2 tsp. vanilla

● 1/4 tsp. cinnamon

● 1/8 tsp. salt (if your peanut butter is unsalted)

● 1 1/2 cup swerve sweetener

Directions:

1. Break pork rinds into bite-sized pieces inside gallon ziplock bag. Transfer the pork rinds to a large bowl.
2. In a medium heatproof bowl combine the chocolate chips, peanut butter and butter. Gently heat over a double boiler, stirring regularly, until the chocolate and butter have melted and combined with the peanut butter to form a smooth mixture.
3. Add the vanilla, cinnamon and salt to the chocolate mixture. Stir.
4. Scrape the chocolate mixture out into the bowl of pork rinds and carefully stir to coat every piece.
5. Pour Swerve Sweetener into a large clean bowl and dump the pork rind mixture on top. Shake and stir the mixture to dust every chocolate pork rind piece.
6. Spread the finished Pork Rind Puppy Chow out on a lined cookie sheet to cool completely. Store in an airtight container.

THINSTERS Cookie Bark

Ingredients

● 1 4 oz bag of Chocolate Chip THINSTERS Cookies

● 1 cup of chocolate melting chips

Directions

1. Place the THINSTERS Cookies on a parchment lined baking sheet.
2. Using a rolling pin, firmly smash the cookies.
3. Melt the chocolate chips over a double boiler, string until smooth.
4. Pour Melted chocolate over the pieces of cookies and use a spatula to spread evenly.
5. Transfer the baking sheet to the fridge and let it harden for about 30 minutes.
6. Once set, break bark into pieces and serve!