Tag Archives: no bake dessert

John’s Cookbook – Page 10 – Golden Grahams S’mores Bars

13 Jun

Golden Grahams S’mores Bars
(Recipe Courtesy of Just So Tasty)

Ingredients
5 cups mini marshmallows
1 1/2 cups milk chocolate chips
5 tablespoons butter , or margarine
1/4 cup corn syrup*
7 cups Golden Grahams
1 cup mini marshmallows

Instructions
1. Butter/grease a 9×13 inch baking pan.
2. Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan.
3. Melt the mixture together over low heat while gently stirring with a rubber spatula.
4. Once melted remove from the heat and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky.
5. Spoon the batter into the prepared pan and flatten down using the back of your spatula (lightly greasing the spatula can help).
6. Allow to harden at room temperature for 60 minutes before cutting into squares.

Recipe Notes
*If you don’t have corn syrup use 1/4 cup of sugar and 1 tablespoon of water instead.

**Store bars in an airtight container at room temperature. I don’t recommend storing them in the fridge because they can get too hard.

As you can see, John loved making these (and eating them!). No-bake recipes are not only perfect for little ones to help with, but they are also awesome on a hot summer day when you don’t want to turn on the oven!

This recipe in particular is perfect for when your child has been BEGGING you for a fire to roast marshmallows and make s’mores – but the dang weather just won’t cooperate (rain for days ugh!)

John’s Cookbook – Page 9 – Peanut Butter Popcorn “Cake”

9 May

Peanut Butter Popcorn “Cake”
(Recipe Courtesy of Glitter On A Dime)

Ingredients
12 oz package marshmallows
6 Tbsp butter
1/2 cup peanut butter
5 oz bag of butter popcorn (10 cups)
1 cup Reese’s Pieces candy

Directions
-Melt the butter and peanut butter together in the microwave for 45 seconds
-Add the marshmallows and toss to coat. Microwave for another minute or until the marshmallows are melted
-Add the popcorn and mix well.

-Let the mixture COOL a little and then add the Reese’s Pieces candies (You don’t want to add them too soon because they will melt!)
-Stir in the candy and press the mixture into a GREASED bundt pan
-Let it set for at least 15 minutes before turning it onto a serving plate. You can press some sprinkles into the top of the cake if you desire.

My little sous chef had just woken up from a nap when I was getting ready to make this – hence his sassy little face in the one pic. But – he was on board once he realized there was peanut butter involved!

Truth be told – I did NOT have enough popcorn for this – I thought I had plain popcorn but it was White Cheddar – which I did NOT think would mesh well with the other ingredients, so I decided to use some plain popcorn I had, along with honey nut cheerios – it turned out basically like rice krispie treats with peanut butter, and I really enjoyed it! It looks so fancy too in the bundt pan – an easy no bake treat!

John’s Cookbook – Page 5 – S’mores Dip

19 Mar

The snow is melting, the sun is shining, and Spring is here! It may not feel like it for sure yet, but warmer weather is on its way, and I for one can’t wait to get out there and enjoy it. Admittedly, I am NOT much of an outdoor girl AT ALL – BUT – when you have kids that have been cooped up inside for the past several years (months really – but feels like years), you gotta embrace the wonder that is the great outdoors

One of the best things about warmer weather is having campfires and roasting marshmallows for S’mores. It may not be S’more weather yet – but it is S’more dip weather (which – is really anytime!)

S’more’s Dip
(Recipe Courtesy of Wine & Glue)

Ingredients
8 oz cream cheese room temperature
1 cup powdered sugar
1 cup fudge sauce
7 1/2 oz marshmallow cream
1 tsp vanilla

graham cracker sticks for dipping
mini chocolate chips/marshmallow bits for topping

Instructions
In a large bowl, blend together with a handheld mixer: the cream cheese, powdered sugar, fudge sauce, marshmallow creme and vanilla until smooth

Transfer to a serving bowl, top with mini chocolate chips and marshmallow bits and serve with graham crackers

John’s favorite part? Anything marshmallow related – he loved the fluff, and the tiny little marshmallows blew his mind!

He looks oddly like the Joker while “taste-testing” the ingredients

DIPPPPPPPPPP – so good!

As with most dips – this wasn’t exactly hard to make, and I love the idea of a dippable S’more!

It was enjoyed by all, big and small – and while it was great, it just made me want a REAL s’more even more! Still – a worthy winter time substitute, and I personally enjoyed it right off the spoon (no graham crackers needed!)

Peanut Butter Balls – An Easy No-Bake Addition To Any Get Together

28 Dec

Growing up, my aunts always made peanut butter balls at Christmas time – there were never a ton, but those first to the cookie trays would be rewarded with the sweet heaven that is peanut butter & sugar mixed together and dipped in chocolate. They have become more scarce over the years, and this year I decided I needed to take matters into my own hands – if I wanted peanut butter balls at Christmas time, I would just have to make them myself!

When I was looking for a recipe, I was intrigued by the ones that included crispy rice cereal in the peanut butter mixture – I really loved the idea of that bite/crunch to cut through the sweetness – so I decided on This Recipe

Chocolate Peanut Butter Balls
(Recipe Courtesy of Idaho Mom)
Ingredients:
2 c peanut butter
2 c powdered sugar
3 c rice krispies
2 bags chocolate chips, melted or 1 bag light cocoa wilton candy melts

Directions:
mix the first 3 ingredients together and then roll into balls.
dip the balls in chocolate to coat.
let the chocolate peanut butter balls set to harden.

Pretty simple, right? 

PB Balls 1

As I assembled my ingredients, only the furry helper emerged (he sensed the presence of peanut butter). But once I turned on the mixer, the toddler helper came scurrying into the kitchen wanting in on the action

 

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He helped me mix up the peanut butter and sugar – and I added a little vanilla for flavor, too

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I had the help of both my boys when it came to making the balls! I actually froze them for a while – just to ensure they weren’t going to fall apart on me when it was chocolate time!

 

PB balls 4

I used part wilton melts and part chocolate chips – worked fine for melting/coating the balls. And I also did some fully coated, and some half-coated in chocolate – just for variety’s sake

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My helper really enjoyed the finished product (and the furry helper was dying to get in on it too – but sadly couldn’t partake – see him trying to sneak in on the balls?)

These were easy to make, and the ingredients were all things I already had on hand. They didn’t turn out exactly like I remember the peanut butter balls of my childhood- but they are still delicious!

Easy, No Bake “Reindeer Bait” Is The Perfect Christmas Treat

21 Dec

These days, my Facebook feed is mostly composed of food videos – you know the ones – that have cutesy music in the background and take you through a recipe in under a minute and make it look not only delicious – but easy and super enticing? I try not to be so easily taken in by a flashy video – but I have to admit – I love a good recipe – and enjoy watching these types of videos. I don’t often end up making them in real life, but this one was too good to pass up. I had already done a ton of Christmas Cookie Baking – so the fact that this one didn’t involve the oven sealed the deal for me – to the store I went to pick up the few ingredients I didn’t already have on hand for this delicious Reindeer Bait!

Reindeer Bait
(Recipe Courtesy of Delish)

Ingredients
3 c. corn chex
2 c. wheat chex
2 c. mini pretzels
2 c. mini marshmallows
1 c. red and green M&Ms
20 oz. white chocolate
Red and green sprinkles, for garnish

Directions
-In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.
-Melt white chocolate and pour over mixture. Stir until fully coated.
-Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.
-Break up into bite-size pieces and serve
**There should be a final step of this recipe – “Try not to eat the whole thing in one sitting”**

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I picked this recipe in part because I knew it was one my son could easily help with – he really enjoyed measuring the ingredients and stirring them up

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While he stirred the dry stuff, I melted the white chocolate and then mixed it all together into a gorgeous blob

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Adding the sprinkles was his favorite part – he kept asking “now?” with the sprinkles poised over the pan. He did a great job making it extra festive

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The finished product was enjoyed by all!

This recipe was easy to put together and the end result was delicious – the only thing I changed was I added some Craisins I happened to have on hand, but you could really add just about anything to it – nuts, raisins, Reese’s Pieces instead of M&M’s, or you could change up the candy and sprinkle colors depending on the season/holiday you’re making it for

Well – it’s Thursday – and I seriously doubt this “Reindeer Bait” will make it to the weekend – much less Monday (Christmas) – so I hope the reindeer don’t mind if we leave them carrots and extra cookies instead!

Cookie Dough Fudge (AKA The Stuff Of My Teenage Dreams)

18 May

Packages of “Slice’N’Bake” Cookie Dough were basically a staple for every sleepover I attended or hosted when I was younger. And of course, we were lucky if even half of the dough got made into actual cookies – because the best part was eating the dough! Was it unsafe? Marginally, yes – since it contained raw eggs. But did we care? NO. Are we still alive to tell about it? YES. And has the world come up with an amazing alternative that makes me feel like a kid again as a eat the whole pan? HELL TO THE YES IT HAS!!!!

Enter – Chocolate Chip Cookie Dough Fudge Bars. Thick, egg-less cookie dough topped with a rich layer of chocolate peanut butter goodness. Oh – and there’s no baking involved either – making these the perfect treat to whip up as the days get hotter (and the oven becomes a much less appealing option)

Ok. Must stop drooling long enough to actually make these beauties.

Chocolate Chip Cookie Dough Fudge Bars (Recipe courtesy of Wishes & Dishes)

Prep time:  30 mins
Total time:  4 hours 30 mins
Serves: 16
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 cup all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 2 c. mini chocolate chips
  • ½ cup creamy peanut butter
  • ½ cup milk chocolate chips (or semi-sweet)
Instructions
  1. In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes.
  2. Add vanilla and beat until combined.
  3. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
Fudge1

When you’re making the dough and desperately want to try it – and then you remember you CAN because there’s NO EGG IN IT! Oh happy day

  1. Press the cookie dough into the bottom of the 8×8 pan that has been lined with parchment paper. It will be sticky so lightly flour your hands if needed.
  2. Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
  3. To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl.
  4. Stir every 30 seconds until smooth.
Fudge2

Here’s where that thing called “restraint” comes in – utilize it to not dig in with a giant spoon at this point. Must let chocolate set

  1. Pour and spread over the top of the chilled dough and chill for at least 1 hour until firm.
  2. Let sit out for 5-10 minutes to soften before cutting into.

 

Fudge3

OH HELLO LOVELIES

Ok – so – the original recipe states that there are 16 servings here – but I cut it into 36 squares – as it is pretty rich, and also when I think of fudge I think of cute little square pieces – and 36 is perfect for this size batch!

There’s definitely a “cookie dough craze” happening right now – with places like The Cookie Dough Cafe and Cookie DO NYC popping up all over – places that serve up safe to eat “raw” cookie dough with all kinds of flavors, toppings, and mix-ins. This recipe feeds into that craze – and I am MORE than happy to partake – as everyone knows the DOUGH is the best part!

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!