Tag Archives: no bake dessert

These No Bake Toffee Fudge Bars Are The Perfect Holiday Gift!

23 Nov

Well. It’s that time again – the holidays. It really snuck up on me this year, not sure about you – but suddenly it was September and fall, then Halloween, and now Thanksgiving, and Christmas is looming, too! 2016 is quickly coming to an end, and if you haven’t started Christmas shopping already, then you might want to get on it!

I love to incorporate handmade gifts whenever and wherever I can – I make applesauce and jar it every year to share with friends and family, and cookies are another item I love to give (and receive!). This year I plan to make at least two kinds to share (maybe more, time permitting!), and I came across a recipe that would make a perfect addition to my sweet gifts – these No Bake Toffee Fudge Bars. Whipped them up in no time and they were so easy and delicious! Check it out:

No Bake Toffee Fudge Bars Recipe

Ingredients:

2-1/4 cups graham cracker crumbs
1 cup (2 sticks) butter , divided
1 cup sugar
1 can (5 oz.) evaporated milk
1 bag (10 oz.) miniature marshmallows
2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips
1 cup HEATH Milk Chocolate Toffee Bits
1 cup HERSHEY’S Milk Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

Directions:

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1. Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.

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2. Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.

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3. Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator. Makes 24 bars.

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These set up nicely and were easy to remove from the pan and cut after being in the fridge all morning

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These were loved by all – big and small!

And the great thing is the recipe makes 24 – so they are great to share (as they are pretty sweet so you only need to tuck a couple in each gift package!).  What’s better than an easy and delicious recipe that you can share with those you love this Christmas? Not much in my book!

No Bake Chocolate Peanut Butter Bars (No Bake = No Oven On A Hot Summer Day!)

27 Jul

I will be the first to admit that I am a total weirdo. Why, you might ask? Well, there are many reasons, but one of the big ones is that I don’t really care for summer. It just doesn’t do it for me (I’m much more of a fall girl!), and while I may not love this season, I know that most people do, and I have recently started to discover my own reasons to love these hot summer months – one of them being that I get to watch my 9 month old son experience the great outdoors, and another being that I get to try some awesome no bake desserts (because who wants to crank up the oven on a hot summer’s day?) – most of which usually involve peanut butter and chocolate (one of the world’s best combinations!)

These No Bake Chocolate Peanut Butter Bars are a triple win – not only are they easy and don’t require an oven, but they are super tasty, and best of all – you probably have most (if not all) of the ingredients already on hand! So let’s get baking! Whoops – I mean microwaving!

No-Bake Chocolate Peanut Butter Bars
(Recipe Courtesy of The Girl Who Ate Everything)

Ingredients
1 cup unsalted butter, melted
2 cups graham cracker crumbs
2 cups powdered sugar
2 cups creamy peanut butter, divided
½ teaspoon salt
2 cups semisweet chocolate chips
1½ cups rice crispy cereal

Instructions
Line an 9×13 pan with parchment paper or spray with cooking spray

In a large mixing bowl (or by hand with a spoon), beat together the melted butter, graham cracker crumbs, sugar, 1 cup peanut butter, and salt. Spread into the pan. Refrigerate at least 15 minutes to firm up

PB 1

In a microwave safe bowl melt together the chocolate chips and remaining 1 cup peanut butter in the microwave in 30 second intervals, stirring in between until smooth. Remove from the heat and stir in the cereal. Spread on top of the chilled peanut butter layer

PB 2

PB 3

Refrigerate until chocolate is firm before serving. Store in an airtight container for up to 1 week in the fridge

PB 4

I love the textures in this – the chocolate peanut butter layer has those crunchy pieces of cereal in it, and the peanut butter/graham cracker layer is nice and gritty (which sounds weird but it is actually perfect ha!)

They are pretty rich, as desserts go, so I recommend cutting into at least 24 or 32 pieces – as one is probably enough for anyone!

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I will definitely make these again, and hopefully on your next hot day you’ll whip these up and enjoy them as much as we did!

Another fun variation on this recipe are these Chocolate peanut butter pretzel ritz bars – where there’s a nice crunch and saltiness thanks to the pretzels and crackers, or if you’re in the mood for that chocolate peanut butter combo but not crazy about bars, then maybe you should try this No Bake peanut butter pie/ No matter which you choose, you’re getting to beat the heat and enjoy a delicious treat too – and if that’s not a win then I don’t know what is!

No Bake Peanut Butter Pie – My Summer Savior

14 Aug

In my previous post I lamented the fact that summer is not the best time to bake, what with it being sticky and hot and all. Luckily, there are still some sweet treats that can be easily whipped up without the aid of an oven

Like this delicious No Bake Peanut Butter Pie

Ingredients
1 (8 ounce) package cream cheese
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Directions
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

My Notes:
-I split this recipe in half, as I only needed one pie (although, looking back on it, I should have made two- can never have too much pie!)
-In the picture on allrecipes.com, it looks like there are oreos in/on the pie, so I took that one step further, and used an oreo crust (instead of graham cracker), and I also crumbled up some oreos into the pie itself

It was really delicious – and easy. The perfect summer treat!