Bake or Break Recipes » no bake

Salted Nut Squares

Jennifer — Tue, 06 Dec 2011 01:06:36 +0000

Recipe from Taste of Home. Read and see more at Bake or Break.

3 cups salted peanuts (no skins), divided
2 & 1/2 tablespoons butter
2 cups peanut butter chips
14 ounces sweetened condensed milk
2 cups miniature marshmallows
kosher salt or sea salt, optional

Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan.*

Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth.

Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended.

Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.

Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.

Makes about 30 bars.

*These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars.

Peanut Butter Pie with Cookie Crust

Jennifer — Wed, 03 Feb 2010 20:10:20 +0000

Read and see more at Bake or Break. Recipe from Baked: New Frontiers in Baking.

Crust

30 chocolate wafer cookies (about 6 ounces)
1 tablespoon granulated sugar
6 Tablespoons unsalted butter, melted

Using a food processor, grind cookies to a fine powder. Transfer to a bowl and stir in sugar. Pour the butter over the mixture and mix until well combined.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Put the crust in the refrigerator.

Filling

1/2 cup (3 ounces) semisweet chocolate chips
1/2 teaspoon light corn syrup
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
2 tablespoons vanilla extract
3/4 cup firmly packed dark brown sugar
1 & 1/2 cups heavy cream

Melt chocolate chips in microwave or double boiler. Stir in corn syrup. Spread the chocolate in a thin layer on the bottom of the chilled pie crust. Return the crust to the refrigerator.

Using an electric mixer, combine cream cheese, peanut butter, vanilla, and brown sugar on medium speed until well combined and smooth. Set aside.

In another bowl, use the mixer to whisk the cream until soft peaks form. Gently fold whipped cream into peanut butter mixture until uniform in color.

Pour the mixture into the prepared crust and freeze for at least 4 hours. Once frozen, the pie can be covered with aluminum foil and kept in the freezer for up to 3 days.

Hot Fudge Sauce

6 ounces milk chocolate, finely chopped
6 ounces dark chocolate (64% cacao), finely chopped
1 cup heavy cream
1/4 cup light corn syrup

Place both chocolates in a heat-proof bowl. Set aside.

In a small saucepan, bring the cream to a simmer over medium heat. Stir in corn syrup. Remove from heat and pour over chocolate. Allow to sit for 2 minutes. Starting in the center and working out to the edges, whisk the chocolate mixture in a circle until smooth.

Spoon onto pieces of pie before serving.

After sauce is cooled to room temperature, it can be covered tightly and kept in the refrigerator for 3 days. Rewarm sauce in microwave on medium heat for 30 seconds. Stir and repeat until warm.

Paula Deen’s Banana Pudding

Jennifer — Wed, 26 Mar 2008 00:51:09 +0000

Read and see more at Bake or Break. Recipe from The Lady & Sons Just Desserts.

2 bags Pepperidge Farm Chessmen Cookies
6 to 8 bananas sliced*
2 cups milk
1 5-ounce box instant French vanilla pudding**
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
12 ounces frozen whipped topping, thawed

Line the bottom of a 13″x 9″x 2″dish with 1 bag of cookies. Place bananas on top.

Blend milk with pudding mix. Beat cream cheese and condensed milk together until smooth. Fold in whipped topping. Add this mixture to the pudding and stir until blended. Pour over bananas.

Cover the top with the remaining cookies. Refrigerate until serving.

*I usually use 2-3 bananas sliced very thinly. If you’re a big banana fan, though, you may want to use more.
**I’ve never found this size box at my grocery store. I only find the 3+ ounce size and use 1 & 1/2 boxes for the recipe.

FYI, Paula calls this recipe “Not Yo’ Mama’s Banana Pudding,” but I just can’t bring myself to call it that.

Corn Flake Bars

Jennifer — Sun, 16 Dec 2007 04:27:16 +0000

Read and see more at Bake or Break.

1/4 cup brown sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup peanut butter
3 cups crushed corn flakes

Combine brown sugar and corn syrup in a large saucepan over medium heat. Bring to a boil. Remove from heat and stir in vanilla and peanut butter. Fold in corn flakes until well mixed. Spread into a 9″x 13″ pan. (Use a 9″x 9″ pan for thicker bars.) Chill until set. Cut into squares.

Gianduja Mousse

Jennifer — Sun, 04 Nov 2007 14:20:40 +0000

Recipe from Food & Wine. Read more at Bake or Break

1/2 cup Nutella
1/4 cup creme fraiche
1 & 1/2 teaspoons Frangelico (or brandy)
1/2 cup heavy cream

In a medium bowl, mix the Nutella, creme fraiche, and Frangelico at low speed of a hand mixer until smooth. Set aside.In a separate bowl, beat the cream until firm peaks form. Fold the whipped cream into the Nutella mixture. Refrigerate for at least 20 minutes before serving.

Serve with chocolate wafer cookies or chocolate hazelnut rolled wafer cookies.

Fudgy Layer Squares

Jennifer — Sun, 21 Oct 2007 02:42:05 +0000

Recipe adapted from Betty Crocker’s Cookie Book. Read more about these at Bake or Break.

Crust

1/2 cup butter
1 & 1/2 ounces unsweetened baking chocolate
1 & 3/4 cups graham cracker crumbs
1 cup chopped nuts (I used hazelnuts)
1/4 cup granulated sugar
2 Tablespoons water
1 teaspoon vanilla extract

Line a 9″ x 9″ x 2″ pan with aluminum foil. Melt butter and chocolate in a medium saucepan over low heat, stirring frequently. Remove from heat. Stir in crumbs, nuts, sugar, water, and vanilla. Press mixture into bottom of pan. Refrigerate.

Filling

2 cups powdered sugar
1/4 cup butter, softened
2 tablesppons milk
1 teaspoon vanilla extract
1 & 1/2 ounces unsweetened baking chocolate

Mix powdered sugar, butter, milk, and vanilla. Spread over crust. Refrigerate for 15 minutes.Melt chocolate and drizzle over filling. Refrigerate for about 2 hours.Remove from pan, using foil to lift. Cut into squares.Store covered in the refrigerator.

Mud Slides

Jennifer — Wed, 03 Oct 2007 17:12:20 +0000

2 cups cold milk
1 package (4-serving size) instant chocolate pudding
14 Oreos, finely crushed (about 1 & 1/2 cups)
2 cups thawed Cool Whip whipped topping

Pour milk into 1-quart container with tight-fitting lid. Add pudding mix and cover tightly. Shake vigorously until mixed, at least 45 seconds.Gently stir crushed cookies into the whipped topping.Add layers of each mixture to bowls or glasses. Garnish with more crushed Oreos, whole Oreos, or (Anna’s favorite) pink pig sprinkles.

Refrigerate until ready to serve.

Makes 4 servings.

Chocolate Wafer Icebox Cake

Jennifer — Thu, 31 May 2007 00:15:46 +0000

Recipe from The Magnolia Bakery Cookbook. Read more about this cake and see pictures at Bake or Break.

4 cups heavy cream
3 Tablespoons sugar
1 Tablespoon plus 1 teaspoon vanilla extract
1 & 1/2 packages Nabisco chocolate wafer cookies

Combine the cream, sugar, and vanilla in a large bowl. Whip until soft peaks form. Do not overmix.Place a cookie in the center of a plate that is at least 9 inches in diameter. Arrange 6 cookies around the center one, forming a circle. Spread about 3/4 cup of the cream mixture onto the cookies.Repeat layers, ending with the whipped cream. Garnish if desired with chocolate shavings, nuts, cocoa, etc. Refrigerate at least 5 hours or overnight.

Nutella Oatmeal Cookies

Jennifer — Wed, 07 Feb 2007 03:16:50 +0000

1/2 cup butter
1/2 cup milk
1 & 3/4 cups sugar
1/2 cup cocoa
1 teaspoon Frangelico
1/2 cup Nutella
3 cups rolled oats

In a saucepan over medium-high heat, combine butter, milk, sugar, and cocoa. Bring to a boil, stirring constantly.Reduce heat and continue to boil for 3 minutes, still stirring.Remove from heat and add Frangelico. Add Nutella and mix well. Add oats and mix well.Drop quickly onto parchment or waxed paper and allow cookies to set.

Holiday Date Balls

Jennifer — Mon, 01 Jan 2007 18:02:26 +0000