no-bake dessert

Bready or Not Original: Quick Maple Cookie Fudge Redux

Posted by on Dec 28, 2022 in Blog, Bready or Not, chocolate, cookies, fudge, maple, no-bake dessert, nutty | 0 comments

Let’s finish off the year 2022 by reviving a recipe first on Bready or Not in 2016: Maple Cookie Fudge!

Bready or Not Original: Quick Maple Cookie Fudge Redux

This is a shortcut fudge without any need of a candy thermometer or stress. I like to use the microwave, but you can use the stovetop if you want. You can keep the maple cookies chunky, if you desire, or grind everything to crumbs–your choice! I actually like some small chunks mixed in for texture.

Bready or Not Original: Quick Maple Cookie Fudge Redux

The maple flavor is nice and consistent here, not cloying, while the marshmallow fluff grants the texture some extra oomph. The nuts add an extra flavor and crunch, but you can omit them if you want.

Bready or Not Original: Quick Maple Cookie Fudge Redux

This maple cookie fudge is just about perfect if you ignore the pesky nutritional side of things.

Bready or Not Original: Quick Maple Cookie Fudge

This Bready or Not Original uses maple crème cookies as the base of a fantastic microwave fudge. The fudge should be stored in the fridge, but also keeps very well at room temperature for parties and potlucks.
Course: Dessert
Keyword: chocolate, maple, no bake, quick fudge
Author: Beth Cato

Equipment

  • 9×13 pan
  • aluminum foil
  • nonstick spray or butter

Ingredients

  • 3 cups white chocolate chips
  • 12.3 ounces maple crème cookies crushed/chopped/maimed, about 20 cookies
  • 7 ounces marshmallow fluff
  • 14 ounces sweetened condensed milk
  • 1 teaspoon maple flavor
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts walnuts, pecans, macadamias, etc

Instructions

  • Prepare a 9×13 pan by lining it with foil and applying nonstick spray.
  • Either in microwave or on stovetop, carefully melt chocolate with sweetened condensed milk and marshmallow cream. If microwaving, do it in short bursts because it can burn fast! Stir often.
  • When the mix is smooth, add the maple flavor and vanilla. Fold in the maple cookies and nuts. Pour fudge into the prepared pan. Use an uneven spatula to smooth out the top.
  • Refrigerate at least 3 hours, until the fudge is firm. Cut into bite size pieces. Keep stored in fridge between layers of wax paper. Unlike some other quick fudges, this will keep well for hours at room temperature.

OM NOM NOM!

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    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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