no-bake dessert

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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        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!

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        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!

         

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