no-bake dessert

Bready or Not Original: No-Bake Peanut Butter Bars

Posted by on Apr 7, 2021 in Blog, blondies, Bready or Not, chocolate, no-bake dessert, nutty | Comments Off on Bready or Not Original: No-Bake Peanut Butter Bars

When you need a dessert in a hurry, these delicious No-Bake Peanut Butter Bars are the way to go.

Bready or Not Original: No-Bake Peanut Butter Bars

I especially enjoy this recipe because it doesn’t involve the oven, which is a wonderful thing during Arizona summers.Bready or Not Original: No-Bake Peanut Butter Bars

These bars come together in minutes thanks to a microwave, and they only need a few hours to set. You end up with an entire casserole dish of candy bars. Yum.

Bready or Not Original: No-Bake Peanut Butter Bars

Use crunchy or creamy peanut butter. I used a jar from Trader Joe’s that had flaxseeds mixed in, and my son didn’t like it. This recipe gave me a way to use it up by sending the result with my husband to work!

Bready or Not Original: No-Bake Peanut Butter Bars

This would be an easy recipe to dress up, too. Add sprinkles, nuts, or cacao nibs atop the chocolate. Have fun with it!

Bready or Not Original: No-Bake Peanut Butter Bars

This quick and easy microwave-based recipe uses most of a pound jar of peanut butter to whip up a whole casserole dish of delicious candy bars.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, no bake, peanut butter
Author: Beth Cato

Equipment

  • 13x9 pan
  • large microwave-safe bowl
  • uneven spatula

Ingredients

Bars

  • 2 cups peanut butter crunchy or smooth
  • 1 cup unsalted butter 2 sticks
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar

Ganache

  • 1 1/2 cups chocolate chips semisweet, dark, milk, or a mix
  • 1/4 cup peanut butter crunchy or smooth

Instructions

  • Line a 13x9 pan with foil and apply nonstick spray or butter.
  • In a large microwave-safe bowl, melt together the peanut butter and butter by zapping in short increments and stirring well between each pass. Once they mix together, stir in the graham cracker crumbs and confectioners' sugar. Spread the mixture into the prepared pan. Use a hands or maybe a piece of waxed paper and a heavy glass to compress the layer as much as possible.
  • Use the same microwave-safe bowl to bowl for the chocolate chips and peanut butter, again zapping in brief increments and stirring well between each burst. Once they can mix together smoothly, dump dollops atop the layer in the pan. Use an uneven spatula to even out the chocolate to the edges.
  • Chill in the fridge for at least 2 hours.
  • Use the foil to lift the contents onto a cutting board. Let sit for about 10 minutes, enough time to soften the chocolate so that it doesn't shatter when sliced. Use a long knife or sharp bench knife to cut bars. If desired, cut off edges first to produce neater pieces to share.
  • Store bars in a sealed container in the fridge with waxed paper between the layers. Keeps for days.

OM NOM NOM!

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    Bready or Not Original: Hard Maple Candy

    Posted by on Nov 25, 2020 in Blog, Bready or Not, maple, no-bake dessert | Comments Off on Bready or Not Original: Hard Maple Candy

    This Hard Maple Candy garnered the name “Canadian meth” at my husband’s work. By that nickname, I take it that they 1) liked it, and 2) kept eating it.

    Bready or Not Original: Hard Maple Candy

    On a more personal note, this candy could also work as a shiv, because this stuff is like GLASS. Trust me when I say that if you decide to break this into pieces with your hands, you will get little cuts all over. Ow.

    So maybe tap the candy gently with the butt of a butter knife or use a little mallet, whatever you have that will break the candy apart without harming your pan, counter, or you.

    Bready or Not Original: Hard Maple Candy

    Once you survive that stage, though, wow will you have a lot of candy to enjoy. Definitely make this to share with a crowd, or you just might go into diabetic shock.

    Bready or Not Original: Hard Maple Candy

    It’d be a delicious way to go, but seriously, I don’t recommend going at all. We’ve made it this far in 2020. Hold on a while longer.

    Bready or Not Original: Hard Maple Candy

    This super-easy recipe makes a LOT of hard maple candy that is best sucked on, not chewed. Perfect for holiday gifts!
    Course: Dessert
    Cuisine: American, Canadian
    Keyword: candy, maple, no bake
    Author: Beth Cato

    Equipment

    • 15x10x1-inch pan (jelly roll pan)
    • candy thermometer

    Ingredients

    • nonstick spray
    • 3 1/2 cup white sugar
    • 1 cup light corn syrup
    • 1 cup water
    • 3 Tablespoons maple flavor

    Instructions

    • Heavily apply nonstick spray to the jelly roll pan.
    • In a large saucepan, stir together the sugar, corn syrup, and water. Start heating up. Set up candy thermometer and stir frequently as the heat rises to 300-degrees, which is hard-crack stage.
    • Remove pan from heat. Stir in maple flavoring. Immediately pour candy into the prepared pan. Cool completely, which won’t take long.
    • Carefully break into pieces. Note that this stuff is like candy glass, and if breaking with hands, it can and will cut the skin.
    • Pack into individual bags or tins for gift-giving, or stack it in a large sealed container with waxed paper between layers. Can keep for weeks.

    OM NOM NOM!

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      Bready or Not Original: English Toffee

      Posted by on Nov 18, 2020 in Blog, Bready or Not, british, chocolate, gluten-free, no-bake dessert | Comments Off on Bready or Not Original: English Toffee

      English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!

      Bready or Not Original: English Toffee

      Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.

      Bready or Not Original: English Toffee

      There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!

      Bready or Not Original: English Toffee

      And homemade is always better, right?

      Bready or Not Original: English Toffee

      Bready or Not Original: English Toffee

      This classic candy is deliciously perfect for holiday gatherings and gift-giving! With a cooperative stove, the candy is made in as fast as 15 minutes, and just needs more time to set.
      Course: Dessert
      Cuisine: British
      Keyword: almond, candy, chocolate, no bake
      Author: Beth Cato

      Equipment

      • 10x15x1-inch jelly roll pan
      • candy thermometer
      • uneven spatula

      Ingredients

      • nonstick spray
      • 1 cup unsalted butter 2 sticks
      • 1 1/4 cup white sugar
      • 2 Tablespoons water
      • 1/8 teaspoon salt
      • 3/4 cups almonds slivered or sliced, divided
      • 1 1/2 cups milk chocolate chips use medium-sized chips, not gigantic gourmet ones
      • Maldon sea salt or other fancy salt for top, optional

      Instructions

      • Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
      • In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
      • Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
      • Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
      • Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
      • Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.

      *OM NOM NOM!*

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        Bready or Not Original: Snickerdoodle Quick Fudge

        Posted by on Nov 11, 2020 in Blog, Bready or Not, fudge, no-bake dessert | Comments Off on Bready or Not Original: Snickerdoodle Quick Fudge

        Last year I shared my recipe for Cookies and Milk Quick Fudge. This new version builds on that with a holiday twist: I used Voortman Bakery’s holiday special Snickerdoodles plus caramel chips!

        Bready or Not Original: Snickerdoodle Quick Fudge

        Old-fashioned stovetop fudge is great. It’s also fussy, prone to crystallize or not set. Quick fudges are no-fuss and just as delicious.

        Bready or Not Original: Snickerdoodle Quick Fudge

        Any time of year, make this using crisp cookies like many from Keebler. For this holiday take, I used Voortman’s Snickerdoodles, but you could also use gingersnaps or other classic favorites and switch out the kind of sweet chips.

        Bready or Not Original: Snickerdoodle 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: Snickerdoodle Quick Fudge

        The hardest part is waiting for the fudge to set for the next few hours. 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: Snickerdoodle Quick Fudge

        Bready or Not Original: Snickerdoodle 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; Keebler cookies are great year-round, or use holiday cookies as in this version. 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
        Cuisine: American
        Keyword: fudge, holiday, quick fudge, snickerdoodle
        Author: Beth Cato

        Ingredients

        • 1 1/2 cups store-bought holiday Snickerdoodle cookies chopped and frozen
        • 3 cups white chocolate chips
        • 14 ounces sweetened condensed milk
        • 1/3 cup caramel chips

        Instructions

        • Line an 8×8 or 9×9 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 caramel 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. Keeps for weeks.

        *OM NOM NOM!*

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          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 | Comments Off on Bready or Not Original: Quick Peanut Butter Chocolate Fudge

           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!

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            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!

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