no-bake dessert

Bready or Not Original: No Bake Pecan Praline Cookies

Posted by on Dec 15, 2021 in Blog, Bready or Not, cookies, no-bake dessert, nutty | Comments Off on Bready or Not Original: No Bake Pecan Praline Cookies

Do you need cookies ready, FAST? These no-bake wonders are prepared in minutes and just need 15 minutes to set.

Bready or Not Original: No Bake Pecan Praline Cookies

Traditional pecan pralines are crunchy and sweet. This no-bake cookie version definitely has all that going on, with added chewiness from coconut.

Bready or Not Original: No Bake Pecan Praline Cookies

I highly recommend using unsweetened coconut flakes or shreds here, as these cookies are not lacking at all in the sugariness department!

Bready or Not Original: No Bake Pecan Praline Cookies

It’s amazing to me how something so goopy and hot can so quickly become set and easy to handle. This is the ultimate in fast-and-delicious cookies.

Bready or Not Original: No Bake Pecan Praline Cookies

Bready or Not Original: No Bake Pecan Praline Cookies

These no-bake wonders are prepared in minutes and just need 15 minutes to set. No candy thermometer required! Each bite is crunchy, sweet, and oh so good! Makes about 35 tablespoon-sized cookies.
Course: Dessert, Snack
Keyword: coconut, cookies, no bake, pecans
Author: Beth Cato

Equipment

  • large saucepan
  • cookie sheet
  • waxed paper
  • tablespoon scoop

Ingredients

  • 2 1/2 cups pecans chopped or whole
  • 2 cups unsweetened coconut flakes or coconut shreds
  • 2 1/2 cups white sugar
  • 1/2 cup milk
  • 1/2 cup light corn syrup
  • 1 stick unsalted butter 1/2 cup
  • 1 teaspoon vanilla extract

Instructions

  • Prepare a large cookie sheet, or several sheets, with waxed paper. In a bowl, stir together the pecans and coconut.
  • In a saucepan on medium-high heat, stir together the sugar, milk, corn syrup, and butter. Continue to stir while bringing the mixture to a rolling boil. Stabilize the heat so that it continues to boil for 3 minutes.
  • Remove pot from heat. Pour in the vanilla. Follow up with the pecans and coconut, stirring well to coat everything in goopy hot sugar.
  • Use a tablespoon scoop to dole out cookies on the waxed paper. If they fall apart a bit, carefully use a spoon or the scoop to shape them again. Let cookies set, at least 15 minutes. Carefully peel them away from the waxed paper; note that the first scoops may be more prone to stick.
  • Store cookies in a sealed container.

OM NOM NOM!

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    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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