Bready or Not Original: Churro Krispies
Use the new Churros Cereal to make a fast no-bake treat in the mode of Rice 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.
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.
The bulk of the box’s contents, though, get coated in a mix of butter and marshmallows to create an ooey, gooey, delicious treat.
Yeah, there’s absolutely nothing healthy about this, but it sure tastes good.
Bready or Not Original: Churro Krispies
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!
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!
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.
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.
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!
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
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!
Bready or Not: Moose Farts
Tomorrow might be America’s Independence Day, but let’s go rebellious and Canadian with a tasty no-bake treat called Moose Farts.
That’s right, MOOSE FARTS. With a name like that, you know it has to be good.
These are apparently a Newfoundland treat. They bear some similarities to “magic cookie bars,” but these are in a distinct ball shape.
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
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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Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]
I’m here to set you up with a breakfast or snack bar that is delicious and mostly healthy. Plus, these No Bake Chocolate Almond Bars can be tweaked for several dietary needs!
![Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]](https://www.bethcato.com/blog/wp-content/uploads/2018/11/No-Bake-Choc-Almond-Breakfast-Bars5_sm.jpg)
If you need gluten-free, use GF rolled oats. If you need dairy-free, use different chocolate chips. If you have nut allergies… well, you could probably use all-purpose flour and a different nut butter or even Biscoff spread, but I haven’t tested that mod myself.
![Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]](https://www.bethcato.com/blog/wp-content/uploads/2018/11/No-Bake-Choc-Almond-Breakfast-Bars1_sm.jpg)
Though I did test this recipe. A lot. Because it kept coming out tasty, but still a bit off.
![Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]](https://www.bethcato.com/blog/wp-content/uploads/2018/11/No-Bake-Choc-Almond-Breakfast-Bars8_sm.jpg)
The first try, I used milk chocolate chips, which is always my preference in cookies. To my surprise, I found the end result to be too sweet.
![Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]](https://www.bethcato.com/blog/wp-content/uploads/2018/11/No-Bake-Choc-Almond-Breakfast-Bars13_sm.jpg)
The second try, I became quite frustrated when pressing the base layer into the pan. It was a big sticky mess.
![Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]](https://www.bethcato.com/blog/wp-content/uploads/2018/11/No-Bake-Choc-Almond-Breakfast-Bars6_sm.jpg)
Therefore, by the third try, I knew what to do. Use semisweet chips. Chill the oat mixture from the time it is mixed. I also found that these bars were fantastic to freeze; just use waxed paper between the stacked bars.
![Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]](https://www.bethcato.com/blog/wp-content/uploads/2018/11/No-Bake-Choc-Almond-Breakfast-Bars5_sm-150x150.jpg)
Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]
Ingredients
Crust
- 3 cups old fashioned oats
- 1/2 cup almond flour
- 3 Tablespoons coconut oil melted
- 1/2 cup + 2 Tablespoons pure maple syrup
- 3/4 cup almond butter
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Filling
- 3/4 cup dark chocolate chips or semisweet
- 1/4 cup almond butter
Instructions
- In a large bowl, mix together all of the crust ingredients. The mixture should be sticky and clump together. If it's not cohesive, add more almond butter; if it's too wet, add some more oats and/or almond flour. Chill bowl in fridge for an least an hour.
- Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.
- Press half of the crust mix evenly into the bottom of the pan. A piece of waxed paper or parchment and a heavy glass make it easier to compress as much as possible. Place pan and bowl in fridge for another 30 minutes.
- In the microwave or in a pan on the stovetop, melt together the chocolate chips and remaining almond butter. When they become creamy and smooth, remove from heat. Pour the chocolate to completely cover the oat layer. Chill for another hour.
- Dollop the remaining oat mixture atop the hardened chocolate. Again, compress contents into pan as much as possible. Chill another 30 minutes.
- Use the foil to lift contents onto a cutting board. Slice. Keep bars for up to 3 weeks in the fridge, in a sealed container with waxed paper between the layers, or freeze for up to a month.
- OM NOM NOM!
Bready or Not Original: Nutty Bites
I present to you my recipe for Nutty Bites. These are a fantastic snack or breakfast.
Plus, they are super-healthy, loaded with nuts and seeds, totally gluten-free, with honey as the sweetener and binding agent.
This is an easy recipe to customize, too. Keep the amounts of nuts and seeds the same, but switch in peanuts, hazelnuts, walnuts, wheat germ, sunflower kernels… whatever you like!
You can toast the nuts first, if you choose. I actually preferred it untoasted. Do note that some smaller add-ins like pepitas can burn quickly, and burned pepitas don’t taste that great. (Voice of experience here.)
I can report that these keep well in the freezer for at least a month, too. Just make sure to have something like waxed paper between the layers–and even then, in a few spots with heavy honey, the bars might stick.
Oh, and did I mention that this is entirely made on stovetop? No need to heat up the house by turning on the oven! Whip out your candy thermometer and you’ll have Nutty Bites ready in no time flat.
Bready or Not Original: Nutty Bites
Ingredients
- 1/2 cup macadamia nuts
- 1/2 cup pecans
- 1/2 cup almonds
- 1/2 cup pepitas
- 1/4 cup chia seeds
- 1/4 cup ground flaxseed
- 3/4 cup honey
- 1/4 cup water
- sprinkle salt
Instructions
- Mix the nuts and seeds together in a large glass or metal bowl. Prepare an 8x8 pan with parchment paper or aluminum foil, and grease well.
- Heat the honey and water in a medium saucepan on medium-high. Use a candy thermometer to track the temperature as it rises to 275-degrees (soft crack stage). Stay close to the pan at all times! Once the honey starts boiling, it will bubble excessively, so keep stirring and use great caution.
- As soon as it reaches 275-degrees, pour the honey mix over the nuts and seeds. Stir to coat. It will harden quickly, so move fast! Pour everything into the ready pan and press out evenly.
- Let set out for an hour. Use a knife or bench knife to chop into squares. Store at room temperature in a sealed container between wax paper layers; they can also be frozen.
- OM NOM NOM!
Bready or Not: No-Bake Peanut Butter Pretzel Fudge
These easy-to-make No-Bake Peanut Butter Pretzel Fudge pieces are basically like homemade candy bar bites.
They are a fantastic combination of savory, salty, sweet, and crunchy. They have it all going on.
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.
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.
However, by his enthusiasm, maybe he’ll find this post is worth the long wait.
Modified from America’s Test Kitchen, Christmas Cookies 2013.
Bready or Not: No-Bake Peanut Butter Pretzel Fudge
Ingredients
Fudge:
- 5 ounces thin pretzel sticks 2 cups, divided, broken into pieces
- 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 chocolate chips or semi-sweet chocolate chips
- 1 Tablespoon light corn syrup
Instructions
- 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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