no-bake dessert

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Posted by on Jun 13, 2018 in Blog, Bready or Not, chocolate, fudge, no-bake dessert | 0 comments

These easy-to-make No-Bake Peanut Butter Pretzel Fudge pieces are basically like homemade candy bar bites.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

They are a fantastic combination of savory, salty, sweet, and crunchy. They have it all going on.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Plus, you don’t even have to turn on the oven–just a food processor, microwave, and maybe a stand mixer. The fridge does all the lengthy work.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

These went over so well at my husband’s work that a guy immediately logged onto my website via his phone to try to find the recipe. Uh, sorry, dude. There is quite a lead time between the initial baking/making and the online post.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

However, by his enthusiasm, maybe he’ll find this post is worth the long wait.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Modified from America’s Test Kitchen, Christmas Cookies 2013.

 

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

These no-bake fudge bites are kinda like candy bars with an incredible combination of savory, salty, sweet, and crunchy. They require almost no labor, but will need several hours of chill time in the fridge.

  • Fudge:
  • 5 ounces salted thin pretzel sticks broken into pieces (2 cups, divided)
  • 12 Tablespoons unsalted butter, melted
  • 1 1/2 cups creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups confectioners' sugar
  • Chocolate Ganache:
  • 3 Tablespoons unsalted butter
  • 3 1/2 ounces bittersweet or semi-sweet chocolate chips
  • 1 Tablespoon light corn syrup

Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.

In a food processor, process 1 cup of broken pretzels until finely ground. Stir together the pretzel crumbs and melted butter in a large mixing bowl and let sit to cool a few minutes.

Add peanut butter, vanilla extract, and salt to the butter mixture, and mix until the peanut butter is smooth. Slowly mix in the confectioners' sugar until it all comes together. Add the additional 1 cup of pretzel sticks and stir to combine.

Transfer the mix to the prepared pan and spread into an even layer. Cover surface directly with plastic wrap or waxed paper and smooth out more, then stash in fridge for 30 minutes.

Microwave the three ganache ingredients at 50% power, stirring often, until melted and smooth. This will total about 1 minute or so. Let cool slightly.

Remove plastic cover from atop the fudge and use an uneven spatula to spread ganache on top.

Chill pan for about 4 hours. Use the foil sling to lift contents from pan and onto a cutting board to parcel into bars.

Keeps well in fridge for days in a sealed container.

OM NOM NOM!

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Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Posted by on Feb 7, 2018 in Blog, Bready or Not, breakfast, chocolate, no-bake dessert | Comments Off on Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Homemade granola bars! These things are delicious and great for breakfast or snacks, for kids or adults.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Making these requires some brief time at the stove. This is a great recipe to get kids or grandkids involved, as they can help measure the dry ingredients and help to stir.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Do note that these bars won’t be quite as firm as the store-bought stuff, so keep that in mind if you’re transporting them around.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

However, they taste a lot better than the store stuff. They taste FRESH. And peanut butter-chocolatey. Plus, they can be even more chocolatey if you use Nutella instead of peanut butter.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Speaking of chocolate, for Valentine’s Day next Wednesday, gird yourself (i.e. bust out the stretchy pants) in preparation of a Chewy Brownie recipe!

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Homemade granola bars are delicious and oh-so-easy to make! Both kinds of peanut butter work well here, and you can also go heavier on the chocolate flavor by using Nutella instead.

  • 2 cups quick oats
  • 1 cup puffed rice cereal, like Rice Krispies
  • 1/4 cup peanut butter, creamy or crunchy
  • 1 teaspoon vanilla extract
  • 2 Tablespoons coconut oil
  • 1/4 cup honey
  • 1/4 cup light brown sugar, packed
  • 2 Tablespoons mini chocolate chips

Line an 8x8 or 9x9 baking pan with aluminum foil and apply nonstick spray.

In a big bowl, stir together the oats and cereal. Set that aside. Measure out the peanut butter and vanilla extract and set near stove.

Place the coconut oil, honey, and brown sugar in a small saucepan. Cook on medium heat, stirring often, as sugar dissolves, and continue to heat until it just starts boiling. Remove pot from burner. Quickly add the peanut butter and vanilla, and stir until everything is incorporated.

Pour the hot mix into the bowl with the oats and cereal. Stir until everything is coated, then pour into the prepared pan. Use a spatula to press down evenly. Sprinkle mini chocolate chips over the top. To compress the granola even more, line waxed paper over the pan, then use the bottom of a glass or other flat, heavy implement to press down.

Allow pan to set for several hours. Slice into bars. Pack up individually with plastic wrap or keep in a sealed container with plastic wrap or waxed paper between layers. At room temperature, keeps well for up to a week; bars can also be frozen.

OM NOM NOM!

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Bready or Not: No-Bake Cookie Butter Truffles

Posted by on Dec 27, 2017 in biscoff spread, Blog, Bready or Not, chocolate, cookies, no-bake dessert | Comments Off on Bready or Not: No-Bake Cookie Butter Truffles

We’ll finish off the year with a sinfully sweet treat that acts in stark contrast to those diet ads already clogging the TV: No-Bake Cookie Butter Truffles.

Bready or Not: No-Bake Cookie Butter Truffles

I’ll be honest. I hate making truffles. No matter how many times I do it, or what equipment or chocolate I use, they never end up “pretty” like on other food blogs.

Bready or Not: No-Bake Cookie Butter Truffles

But heck, I’m posting pics and this recipe anyway, because these things are DELICIOUS.

Bready or Not: No-Bake Cookie Butter Truffles

White chocolate (with a touch of oil) is used to coat balls made of crushed graham crackers and cookie butter. Those are the ingredients. It’s that easy.

Bready or Not: No-Bake Cookie Butter Truffles

It’s also that good. You see those ingredients, you know exactly how this will taste.

Cookie butter has gone mainstream at this point. Speculoos and Biscoff are the traditional options, but Walmart is even carrying their own brand now! If you haven’t tried cookie butter yet… I’m sorry/not sorry about the joy I am introducing to your life.

Bready or Not: No-Bake Cookie Butter Truffles

Modified from No-Bake Speculoos Truffle Cookies in Foot Network Magazine, December 2015.

Bready or Not: No-Bake Cookie Butter Truffles

Bready or Not: No-Bake Cookie Butter Truffles

This straightforward no-bake dessert combines graham crackers and cookie butter, and coats them with white chocolate. Makes about 35 teaspoon-sized balls.

  • 1 sleeve graham crackers (about 9 crackers/8 ounces)
  • 1 1/3 cup creamy cookie butter spread
  • 1 11-ounce bag white chocolate chips
  • 1 Tablespoon coconut oil or vegetable shortening
  • nonpareils or sprinkles for decoration

Line a baking sheet with wax paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Add the cookie butter and pulse the two together, scraping down the sides as needed. If the mix isn't cohesive, add a touch more cookie butter.

Use a teaspoon scoop or spoon to form 1-inch balls. Arrange them on the cookie sheet and cover with plastic wrap. Let them set in fridge at least one hour or overnight.

Melt the white chocolate chips and coconut oil by your preferred method, on stove top, a stand-alone melter, or microwave; note that white chocolate burns quickly, so take care!

One at a time, drop cookie butter balls into the chocolate and flip to coat. Allow excess chocolate to drip off before returning the truffle to the wax paper sheet. Continue to coat truffles, warming chocolate as necessary. Decorate truffles with nonpareils or sprinkles.

Let set in fridge at least 30 minutes, then transfer to a lidded container. Store in fridge. Truffles will keep at least a week.

Recipe makes about 35 teaspoon-sized balls.

OM NOM NOM!

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Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

Posted by on Dec 20, 2017 in Blog, Bready or Not, chocolate, mint, no-bake dessert, oreo, pie | Comments Off on Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

If you need a dessert that is no bake and no fuss, here’s a pie recipe to come to the rescue: No Bake Chocolate Peppermint Pudding Pie!

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

This is chocolatey. Minty. Smooth. All the things.

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

The filling works with either graham cracker or Oreo crusts. You can’t go wrong with either, honestly.

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

There is something liberating about a good no-bake pie at this time of year. Oven space is at a premium–as is time. This pie comes together in about 15 minutes or so, depending on the speed of your burners.

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

 

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

This easy no-bake pie requires short cooking time on the stove to create a delicious dessert. A Bready or Not Original.

  • 1 graham cracker or Oreo pie crust
  • 2 (1.3-ounce) boxes chocolate fudge or other chocolate pudding (NOT instant)
  • 3 Tb cocoa powder, sifted
  • 1 teaspoon white sugar
  • 2 1/2 cups milk
  • 1 Tb vanilla extract
  • 2 teaspoons peppermint extract
  • 1 Tb butter
  • 4 ounces Cool Whip (about half small container)
  • crushed peppermint, optional

Set out the crust so that it's ready.

In a large saucepan at low heat, whisk together the two packs of chocolate pudding along with the cocoa powder, sugar, milk, and both extracts. Stir until it becomes smooth and thick, about 5 to 10 minutes.

Turn off the heat and add the pat of butter, whisking until the pudding is silky. Pour everything into the pie crust.

Allow to cool for a few minutes, then place it in fridge to set overnight (or place in freezer for a few hours, then set in fridge to thaw a few hours more).

Cover the top with Cool Whip. Adorn individual pieces with peppermint bits, if desired.

OM NOM NOM!

 

 

Bready or Not Original: No Bake Chocolate Peppermint Pudding Pie

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Bready or Not: No-Bake Maple Pecan Pie

Posted by on Nov 8, 2017 in Blog, Bready or Not, maple, no-bake dessert, pie | 2 comments

I am never baking a pecan pie again. This will be my go-to recipe forever more: No-Bake Maple Pecan Pie.

Bready or Not: No-Bake Maple Pecan Pie

Depending on how fast your stovetop heats up, you may have your pie assembled in 15 to 20 minutes without ever having to heat up the oven.

Bready or Not: No-Bake Maple Pecan Pie

No worries about making a crust or pre-baking a crust or any of that. Every time I’ve made this, I’ve used a graham cracker crust from Wal-mart. You could make a from-scratch graham crust if you want, but I’m all about making this pie as quickly and conveniently as possible.

The way the filling solidifies once chilled is kind of amazing. It’s easy to cut but stays intact, with the exception of some graham cracker crumbles. My husband was able to cut slices and wrap them in plastic wrap to take with his lunch to work, then eat the pieces right out of hand. No need for a fork.

Bready or Not: No-Bake Maple Pecan Pie

This is the perfect holiday pie, to my way of thinking. It dirties almost no dishes. It doesn’t use the oven. It keeps perfectly well, tucked in the fridge.

Oh yeah, and it’s DELICIOUS. Sweet, slightly-crunchy, and decadent, just as a pecan pie should be.

Bready or Not: No-Bake Maple Pecan Pie

Modified from Southern Plate.

Bready or Not: No-Bake Maple Pecan Pie

Bready or Not: No-Bake Maple Pecan Pie

This recipe makes a no-hassle pecan pie with only 15 to 20 minutes of stovetop time, plus a few hours for the pie to chill. Use a store-bought graham cracker crust, and it’s all the more convenient. This is the perfect holiday pie–it’s fast to make, and absolutely delicious. Modified from Southern Plate.

  • 3/4 cup light or dark brown sugar, packed
  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 1/4 cup maple syrup
  • 1/4 cup honey
  • 3 Tablespoons milk, cream, or half & half
  • 1 teaspoon vanilla extract
  • 2 1/2 cups whole pecans
  • 9-inch graham cracker crust, homemade or store-bought

Place the brown sugar, butter, maple syrup, and honey in a medium-sized pot. Set the heat to medium high and stir constantly as it comes to a boil.

Once it's boiling, add the pecans and milk/cream. Reduce to a low boil and keep it there for 10 to 12 minutes, stirring often. Remove from heat and add vanilla extract.

Pour everything into the graham cracker crust. Let cool on counter to set. Cover and place in fridge to completely chill for several hours before cutting.

Keep pie stored in fridge. Pie keeps well for at least a week.

OM NOM NOM!

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Bready or Not: Maple Krispy Treats

Posted by on Jun 21, 2017 in Blog, Bready or Not, maple, no-bake dessert | Comments Off on Bready or Not: Maple Krispy Treats

Regular Bready or Not readers know that I espouse that everything is better with maple. Case in point: Rice Krispy Treats, now with maple.

Bready or Not: Maple Krispy Treats

I had to make this several times to get the right flavor and balance. An onerous task, I assure you. In the end, I created an original recipe that’s perfect for maple lovers.

Bready or Not: Maple Krispy Treats

This recipe can be made in the microwave or on the stovetop. Just make sure you’re using a large bowl or pot, as you need room to stir in a lot of cereal, and take care when heating. Burned marshmallows are a bad, bad thing.

Bready or Not: Maple Krispy Treats

If you do this in the microwave, which is my preference, you will have ready to eat treats in under 30 minutes.

Even more importantly–for people in hot environs like me–you won’t heat up the house when it’s already a zillion degrees outside. That makes this the perfect summer recipe.

Bready or Not: Maple Krispy Treats

Did someone scoff at that because of the maple flavor? Pfft. Maple flavor knows no season. If it’s tasty and you like it, make it, no matter what the calendar says.

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A Bready or Not Original: Maple Krispy Treats

Bready or Not: Maple Krispy Treats

These goodies have the scrumptious chewy texture of Rice Krispy Treats with the bonus sweetness of maple. A Bready or Not original.

  • 6 tablespoons unsalted butter
  • 2 Tablespoons maple sugar (or use brown sugar and more maple flavor)
  • 2 teaspoons maple flavor
  • 10 ounces miniature marshmallows (1 bag)
  • 1/4 teaspoon kosher salt
  • 6 cups Rice Krispies or similar puffed rice cereal
  • more maple sugar and kosher or pretzel salt for the top (optional)

Line an 8-inch square pan with aluminum foil then coat the surface with butter or non-stick spray. Stage the maple sugar, maple flavor, and marshmallows so they are ready to add quickly.

These treats can be made in the microwave or on the stovetop. Either method: on low, gradual heat, melt the butter in a large bowl.

Once the butter is melted, remove from heat and stir in the maple sugar and maple flavor. Add marshmallows and stir. This will just barely start to soften the mix, so continue to heat gradually until the marshmallows become smooth goop; in the microwave, use 20 second zaps and stir well between each pass. Stir until no white streaks remain. Remove from heat again, if needed.

Add the cereal and 1/4 teaspoon salt. Mix until everything is coated, then pour into the prepared pan. Quickly spread it to the corners and evenly press it down with a rubber spatula. (If the goop sticks to the spatula too much, quickly use nonstick spray on it or rub it with butter.)

When the cereal mix is even, sprinkle coarse salt and maple sugar on the top, if desired.

Let the pan cool for at least 15 minutes. Slice into bars while everything is still in the pan, then use the foil to lift them all out at once. Store for up to two days in a sealed container, with waxed paper between layers to prevent sticking.

OM NOM NOM!

 

Bready or Not: Maple Krispy Treats

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