no-bake dessert

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

Posted by on Dec 18, 2019 in Blog, Bready or Not, chocolate, fudge, gluten-free, no-bake dessert | 0 comments

 Holiday time can be all kinds of hectic, but if you need a sweet treat in limited time, this Quick Peanut Butter Fudge will be adored by all chocolate and peanut butter lovers!

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

This thing literally comes together in under five minutes. Give it a couple hours to set in the fridge, and there you go. Plus, it keeps for weeks in the fridge (if you can make it last that long) and it can be frozen for ages.

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

I love using walnuts in this fudge, but any nut will do. Can you make it without nuts? Sure, but I find that a little bit of crunch is great for texture. Some seeds could work in this, too, if you need to avoid an allergen (keeping in mind, this already includes peanut butter chips!).

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

My husband had co-workers describe this fudge as “crack.” Consider yourself warned.

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

I’ve shared a number of quick fudge recipes over the years. Here are some others to try out!

Cookies and Milk Quick Fudge

Five-Minute Spicy Mexican Fudge

Quick Maple Cookie Fudge

Quick Cake Batter White Chocolate Fudge

Gingerbread Cookie Dough Fudge

Oreo Fudge

No-Bake Peanut Butter Pretzel Fudge

Lemon Cake Batter Fudge

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

This fudge come together in about 5 minutes thanks to the microwave, and results in a smooth fudge reminiscent of peanut butter cups. Cut the pieces small--they are decadent and addictive!
Course: Dessert, Snack
Keyword: chocolate, no bake, peanut butter, quick fudge
Author: Beth Cato

Equipment

  • 8x8 or 9x9 pan

Ingredients

  • 1/4 cup unsalted butter
  • 10- ounce bag peanut butter chips 1 bag
  • 8- ounces semi-sweet chocolate chips about 3/4 bag
  • 14-ounce can sweetened condensed milk
  • 1 cup walnuts or other nuts, chopped

Instructions

  • Line a small square pan with foil and apply nonstick spray or butter.
  • In a large microwave-safe bowl, melt butter with a zap or two in microwave. Add peanut butter, chips, chocolate chips, and sweetened condensed milk. Heat in a couple 30-second bursts, stirring well between each, and continuing until the mixture is smooth. Fold in nuts.
  • Pour into prepared pan. Smooth out using an uneven spatula, taking fudge to edges and pressing down to remove any bubbles.
  • Chill in fudge for at least two hours. Use foil to lift onto cutting board for easy slicing. Store in a sealed container with waxed paper between the layers; keep in fridge as long as a month, or freeze for longer.

OM NOM NOM!

    Read More

    Bready or Not Original: Churro Krispies

    Posted by on Aug 28, 2019 in Blog, Bready or Not, no-bake dessert | Comments Off on Bready or Not Original: Churro Krispies

    Use the new Churros Cereal to make a fast no-bake treat in the mode of Rice Krispies!

    Bready or Not Original: Churro Krispies

    As the Once-and-Future High Priestess of Churromancy in the Holy Taco Church, I cannot observe a product like Churros Cereal and simply walk by. No, I must experiment with it in the kitchen.

    Bready or Not Original: Churro Krispies

    I resolved to adapt this cereal in the mode of Rice Krispies. The first thing I discovered: the box contains more cereal than needed for this process. Measure out 1.5 cups of the cereal to use in some other way, like for cereal (I know, a shock) or eat it straight, because the large pieces actually work well for that.

    Bready or Not Original: Churro Krispies

    The bulk of the box’s contents, though, get coated in a mix of butter and marshmallows to create an ooey, gooey, delicious treat.

    Bready or Not Original: Churro Krispies

    Yeah, there’s absolutely nothing healthy about this, but it sure tastes good.

    Bready or Not Original: Churro Krispies

     

    Bready or Not Original: Churro Krispies

    This Bready or Not original uses Churros Cereal to create a Rice Krispies-style no-bake treat. Using the microwave makes the process especially fast, but this could certainly be done using a large pot on the stove.
    Course: Dessert
    Keyword: churros, no bake
    Author: Beth Cato

    Ingredients

    • 6 cups Churros Cereal
    • 4 Tablespoons unsalted butter
    • 10 ounces jumbo or mini marshmallows 1 bag

    Instructions

    • Prepare a 13x9 pan with nonstick spray. There are about 7 1/2 cups of Churros Cereal in the box, so measure out 1 1/2 cups to set aside for some other use.
    • In very large microwave-safe bowl, watch closely as the butter and marshmallows are heated on HIGH for 1 minute. Stir well. Heat for another 30 seconds and stir again; heat more if necessary. But once it stirs to be smooth, proceed immediately to the next step.
    • Add the 6 cups of Churros cereal to the bowl and completely coat.
    • Promptly pour the sticky mess into the prepared pan and use waxed paper or a greased spatula to press it down. Cool completely before cutting. Serve out of dish or pack into a sealed container with waxed paper between stacked layers. Best eaten the same day.
    • OM NOM NOM!
    Read More

    Bready or Not Original: Cookies and Milk Quick Fudge

    Posted by on Aug 7, 2019 in Blog, Bready or Not, chocolate, cookies, fudge, no-bake dessert, oreo | Comments Off on Bready or Not Original: Cookies and Milk Quick Fudge

    Old-fashioned stovetop fudge is great. It’s also fussy, sometimes refusing to set or turning out gritty, and makes the cook babysit a hot pot to stir and stir. I’m all about quick fudges, especially during the Arizona summer. This Cookies and Milk Quick Fudge is especially nice because it has endless variations!

    Bready or Not Original: Cookies and Milk Quick Fudge

    Choose a crisp, crunchy cookie from the store. Maybe on a good sale. In my case, I used Keebler’s Deluxe Grahams. A lot of Keebler’s cookies would work here–just don’t use the soft-baked ones.

    Bready or Not Original: Cookies and Milk Quick Fudge

    Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

    Bready or Not Original: Cookies and Milk Quick Fudge

    The hardest part is waiting for the fudge to set for the next few hours.

    Bready or Not Original: Cookies and Milk Quick Fudge

    This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

    Bready or Not Original: Cookies and Milk Quick Fudge

    Make this recipe time and again with different cookies. It could even be customized for the holidays or sporting events with the addition of differently colored sprinkles on top. Have fun with it!

     

    Bready or Not Original: Cookies and Milk Quick Fudge

    This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies here, like many of those made by Keebler. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won't take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.
    Course: Dessert
    Keyword: fudge, no bake, quick fudge
    Author: Beth Cato

    Ingredients

    • 1 1/2 cups chopped store-bought cookies frozen
    • 3 cups white chocolate chips
    • 14 ounce sweetened condensed milk can
    • 3 Tablespoons mini chocolate chips

    Instructions

    • Line an 8x8 or 9x9 pan with foil and apply nonstick spray. Set aside.
    • In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
    • Quickly stir in the frozen cookies and pour into the prepared pan. Sprinkle chocolate chips on top and tap them into place. Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge.
    • OM NOM NOM!
    Read More

    Bready or Not: Moose Farts

    Posted by on Jul 3, 2019 in Blog, Bready or Not, chocolate, cookies, no-bake dessert | 2 comments

    Tomorrow might be America’s Independence Day, but let’s go rebellious and Canadian with a tasty no-bake treat called Moose Farts.

    Bready or Not: Moose Farts

    That’s right, MOOSE FARTS. With a name like that, you know it has to be good.

    Bready or Not: Moose Farts

    These are apparently a Newfoundland treat. They bear some similarities to “magic cookie bars,” but these are in a distinct ball shape.

    Bready or Not: Moose Farts

    I think they’re perfect for a hot Arizona summer. No need to turn on the oven or use tons of fussy ingredients! Moose Farts are something kids and adults can enjoy. The moose… not so much.

    Modified from Rock Recipes.

    Bready or Not: Moose Farts

     

    Bready or Not: Moose Farts

    Moose Farts are an easy, no-bake treat out of Newfoundland! If grinding your own graham cracker crumbs, about half a standard Honey Maid box will give you the perfect amount of crumbs to include in the balls and to roll them in.
    Course: Dessert, Snack
    Keyword: no bake
    Author: Beth Cato

    Ingredients

    • 1/4 cup unsalted butter melted
    • 14 oz sweetened condensed milk can
    • 1 teaspoon vanilla extract
    • 1 1/2 cups dried coconut shreds or flakes
    • 1 1/2 cups graham cracker crumbs
    • 1 1/2 cups chocolate chips milk or semi-sweet
    • extra graham cracker crumbs to roll balls

    Instructions

    • In a large microwave-safe bowl, melt the butter. Stir in the sweetened condensed milk and vanilla extract, then follow up with the coconut flakes, graham cracker crumbs, and chocolate chips. Once they are combined, stash the bowl in the fridge to chill for at least 30 minutes.
    • Use a teaspoon or teaspoon scoop to form a small ball. Roll in extra graham cracker crumbs. Place in a container. Repeat with more balls, with waxed paper placed between the layers. Recipe makes about 51 ball using a scoop.
    • Store balls in sealed container in the fridge.
    • OM NOM NOM!

     

    Read More

    Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

    Posted by on Feb 27, 2019 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier, no-bake dessert | Comments Off on Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

    I’m here to set you up with a breakfast or snack bar that is delicious and mostly healthy. Plus, these No Bake Chocolate Almond Bars can be tweaked for several dietary needs!

    Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

    If you need gluten-free, use GF rolled oats. If you need dairy-free, use different chocolate chips. If you have nut allergies… well, you could probably use all-purpose flour and a different nut butter or even Biscoff spread, but I haven’t tested that mod myself.

    Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

    Though I did test this recipe. A lot. Because it kept coming out tasty, but still a bit off.

    Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

    The first try, I used milk chocolate chips, which is always my preference in cookies. To my surprise, I found the end result to be too sweet.

    Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

    The second try, I became quite frustrated when pressing the base layer into the pan. It was a big sticky mess.

    Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

    Therefore, by the third try, I knew what to do. Use semisweet chips. Chill the oat mixture from the time it is mixed. I also found that these bars were fantastic to freeze; just use waxed paper between the stacked bars.

     

    Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

    Tweak this recipe to be gluten-free by using GF rolled oats--and it can even be dairy-free by using select chocolate chips! Plan to assemble this recipe over a few hours as you must chill the ingredients between each step. Also, best to avoid milk chocolate this time around, or the bars will be excessively sweet. Use semisweet or dark chocolate instead.
    Course: Breakfast, Snack
    Keyword: bars, chocolate, gluten free
    Author: Beth Cato

    Ingredients

    Crust

    • 3 cups old fashioned oats
    • 1/2 cup almond flour
    • 3 Tablespoons coconut oil melted
    • 1/2 cup + 2 Tablespoons pure maple syrup
    • 3/4 cup almond butter
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract

    Filling

    • 3/4 cup dark chocolate chips or semisweet
    • 1/4 cup almond butter

    Instructions

    • In a large bowl, mix together all of the crust ingredients. The mixture should be sticky and clump together. If it's not cohesive, add more almond butter; if it's too wet, add some more oats and/or almond flour. Chill bowl in fridge for an least an hour.
    • Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.
    • Press half of the crust mix evenly into the bottom of the pan. A piece of waxed paper or parchment and a heavy glass make it easier to compress as much as possible. Place pan and bowl in fridge for another 30 minutes.
    • In the microwave or in a pan on the stovetop, melt together the chocolate chips and remaining almond butter. When they become creamy and smooth, remove from heat. Pour the chocolate to completely cover the oat layer. Chill for another hour.
    • Dollop the remaining oat mixture atop the hardened chocolate. Again, compress contents into pan as much as possible. Chill another 30 minutes.
    • Use the foil to lift contents onto a cutting board. Slice. Keep bars for up to 3 weeks in the fridge, in a sealed container with waxed paper between the layers, or freeze for up to a month.
    • OM NOM NOM!
    Read More

    Bready or Not Original: Nutty Bites

    Posted by on Aug 22, 2018 in Blog, Bready or Not, breakfast, gluten-free, healthier, no-bake dessert | Comments Off on Bready or Not Original: Nutty Bites

    I present to you my recipe for Nutty Bites. These are a fantastic snack or breakfast.

    Bready or Not Original: Nutty Bites

    Plus, they are super-healthy, loaded with nuts and seeds, totally gluten-free, with honey as the sweetener and binding agent.

    Bready or Not Original: Nutty Bites

    This is an easy recipe to customize, too. Keep the amounts of nuts and seeds the same, but switch in peanuts, hazelnuts, walnuts, wheat germ, sunflower kernels… whatever you like!

    Bready or Not Original: Nutty Bites

    You can toast the nuts first, if you choose. I actually preferred it untoasted. Do note that some smaller add-ins like pepitas can burn quickly, and burned pepitas don’t taste that great. (Voice of experience here.)

    Bready or Not Original: Nutty Bites

    I can report that these keep well in the freezer for at least a month, too. Just make sure to have something like waxed paper between the layers–and even then, in a few spots with heavy honey, the bars might stick.

    Bready or Not Original: Nutty Bites

    Oh, and did I mention that this is entirely made on stovetop? No need to heat up the house by turning on the oven! Whip out your candy thermometer and you’ll have Nutty Bites ready in no time flat.

    Bready or Not Original: Nutty Bites

     

    Bready or Not Original: Nutty Bites

    Toast the nuts first if you choose (though watch out, pepitas can burn fast), but untoasted, unsalted nuts offer a nice clean flavor here. Feel free to substitute other nuts or other add-ins (like wheat germ for chia seeds or flaxseed). A candy thermometer is necessary for this recipe.
    Course: Appetizer, Snack
    Keyword: bars, gluten free, macadamia nuts
    Author: Beth Cato

    Ingredients

    • 1/2 cup macadamia nuts
    • 1/2 cup pecans
    • 1/2 cup almonds
    • 1/2 cup pepitas
    • 1/4 cup chia seeds
    • 1/4 cup ground flaxseed
    • 3/4 cup honey
    • 1/4 cup water
    • sprinkle salt

    Instructions

    • Mix the nuts and seeds together in a large glass or metal bowl. Prepare an 8x8 pan with parchment paper or aluminum foil, and grease well.
    • Heat the honey and water in a medium saucepan on medium-high. Use a candy thermometer to track the temperature as it rises to 275-degrees (soft crack stage). Stay close to the pan at all times! Once the honey starts boiling, it will bubble excessively, so keep stirring and use great caution.
    • As soon as it reaches 275-degrees, pour the honey mix over the nuts and seeds. Stir to coat. It will harden quickly, so move fast! Pour everything into the ready pan and press out evenly.
    • Let set out for an hour. Use a knife or bench knife to chop into squares. Store at room temperature in a sealed container between wax paper layers; they can also be frozen.
    • OM NOM NOM!
    Read More