Category Archives: No-bake

Nutella Tartlets

May 11, 2012 – 6:00 am

Last week I shared one of my favorite ways to whip up a quick last-minute dessert by using phyllo cups. The desserts I shared with you were these springy Lemon Curd Tarts.

Today I want to share another easy filling that you can add to these cups. I am like most other people in that I love Nutella, so when a found a recipe for a Chocolate Hazelnut Tart, I was just waiting for an excuse to make it. The recipe was actually for a 12-inch tart, but I did not have time to make a crust on this particular day, so I cut the filling recipe in half, filled the phyllo cups and topped each one with a toasted hazelnut. The tartlets were perfect for a little one-bite fix!

The filling requires no baking and really couldn’t be much simpler. Literally 5 ingredients and 5 minutes later and you will have a thick and creamy Nutella filling that will satisfy any sweet tooth.

Chocolate Hazelnut Tartlets

by Mercedes Porter

Keywords: no-bake dessert chocolate nutella tart filling

Ingredients (15 tartlets)

Pre-made phyllo dough cups (found near pie crust in frozen section at most grocery stores)
1 Tbsp cornstarch
1 cup heavy cream
1/3 cup plus 1 Tbsp Nutella
1/4 tsp vanilla
pinch of salt
15 toasted hazelnuts (for garnish)

Instructions

In a small bowl, whisk together 1/4 cup of the heavy cream and cornstarch to combine.

Combine remaining ingredients (EXCEPT toasted hazelnuts) in a small saucepan.

Turn heat to medium and whisk in the cornstarch mixture.

Bring to a boil, stirring constantly with a rubber spatula until the mixture thickens, about 2 minutes after boiling point.

Remove from heat and pour into phyllo cups using a teaspoon or small cookie scoop. Top each tart with a toasted hazelnut.

Refrigerate until set, about 1 hour.

Recipe adapted from Food Network Magazine

in a small bowl, whisk together cornstarch and 1/4 cup cream

combine all other ingredients (except toasted hazelnuts) in a small saucepan

whisk in cornstarch mixture

bring to a boil and continue stirring until thickened, about 2 minutes

pour filling into phyllo cups, top with toasted hazelnut and refrigerate

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Tags Chocolate, Nutella, Nuts | Comments (3)

Peanut Butter Crispy Bars

April 13, 2012 – 6:00 am

If you had to enter an eating contest, what food would be your best bet for eating the most of and winning the contest? Mine would be Scotcheroos/Special K bars/whatever you choose to call the peanut butter/chocolate cereal bars. I know some would say the these bars are “too sweet” but (un)fortunately for me, I don’t know the meaning of “too sweet”. I could literally eat row after row of the perfectly crunchy yet creamy bars until I literally make myself sick. There are many variations of these cereal bars, and I honestly have never met one that I did not enjoy.

When I was choosing the first recipes I wanted to try after I received a copy of the Baked New Frontiers in Baking Cookbook, these bars caught my eye right away for all of the reasons I just explained.

This variation on my favorite bar is totally over the top. The cereal is mixed with a sweet syrup and there are two perfectly complimentary creamy layers on top. The first layer that tops the cereal is a sweet mixture of peanut butter and milk chocolate. FInally, a top layer of rich and buttery dark chocolate makes these bars just rich enough to keep my devouring under control.

Peanut Butter Crispy Bars

by Mercedes Porter

Keywords: no-bake dessert snack chocolate peanut butter bar

Ingredients (12-16 bars)

Cereal layer

1 3/4 cup crisped rice cereal
1/4 cup sugar
1/4 cup water
3 Tbsp light corn syrup
3 Tbsp unsalted butter, melted

Milk Chocolate Peanut Butter Layer

5 oz. (~3/4 cup) milk chocolate chips
1 cup creamy peanut butter

Dark Chocolate Layer

3 oz. (~1/2 cup) dark chocolate chips
1/2 tsp light corn syrup
4 Tbsp unsalted butter

Instructions

Cereal Layer

Spray a 8-inch square glass baking dish with nonstick cooking spray then wipe out excess with paper towel.

Place cereal into a medium bowl and set aside.

In a small saucepan, combine sugar, water and corn syrup. Place a candy thermometer onto the pan and bring mixture to a boil over medium-high heat. Cook until mixture reaches soft-ball stage (235 degrees).

Remove from heat and gently stir in melted butter.

Pour mixture cereal and stir to coat cereal evenly. Pour cereal mixture into prepared pan and press down gently to form the bottom layer.

Milk Chocolate Peanut Butter Layer

Place milk chocolate and peanut butter into a microwave-safe bowl and microwave in 30 second increments until chocolate is melted, stirring in between heating. Stir to combine.

Pour over cooled cereal layer and spread evenly.

Cool in refrigerator for ~1 hour or until peanut butter layer is set.

Dark Chocolate Layer

In a microwave-safe bowl, combine dark chocolate, butter and corn syrup and microwave in 30 second increments until chocolate and butter are melted stirring in between heating. Stir to combine and pour over cooled peanut butter layer.

Cool in refrigerator for ~1 hour or until dark chocolate layer is set.

Cut into desired size and serve.

Recipe adapted from Baked New Frontiers in Baking

in a small saucepan, combine water, sugar and corn syrup

bring to a boil and heat until temperature reaches 235 degrees

remove from heat, add butter, stir to combine and pour over cereal

press cereal mixture into prepared pan

combine milk chocolate and peanut butter and heat until melted

spread over cooled cereal mixture, refrigerate to set

melt together dark chocolate, corn syrup and butter

spread over cooled milk chocolate layer

refrigerate to set before cutting and serving

What is your “eating contest” food? Come on, don’t make me feel bad, admit that you have thought about this too!

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Chocolate-dipped Coconut Truffles

February 20, 2012 – 6:00 am

I know that Valentine’s Day was last week, but I figured we didn’t have enough chocolate or candy, so I’ve decided that I would load you up with more this week. I mean it’s not like you ate your entire heart-shaped box of chocolates in one sitting, right? And I’ve never heard anyone say “I’m tired of chocolate”. That would be blasphemy!

And since we are in the doldrums of winter and eating coconut mentally transports me to a beach, I thought this was a fitting time to share this recipe. Do you know what I mean about being transported to the beach when you eat coconut? Maybe I rubbed too much Hawaiian Tropic on myself as a child, but anytime I smell coconut, it is suddenly easy for me to relax and picture my feet in the sand and a frosty cocktail in my hand. Anyway, back to the sweets. If you are a fan of Mounds Bars, these truffles will be right up your alley. The best part is, they are no-bake and so you can have them made and dipped in chocolate in no time.

Chocolate-covered Coconut Truffles

by Mercedes Porter

Keywords: no-bake dessert chocolate coconut candy

Ingredients (~30)

3 cups sweetened, shredded coconut
1/2 cup powdered sugar
1/2 cup sweetened condensed milk
1/4 cup coconut oil, melted (could also use butter)
2 cups milk chocolate chips, melted

Instructions

In a medium bowl, combine coconut and powdered sugar. Add sweetened condensed milk and melted coconut oil (or butter) and stir to combine.

Roll 1 1/2 tsp of mixture between your hands to form balls and place rolled balls onto baking sheet.

Place baking sheet into the freezer for 30 minutes.

Dip chilled balls into melted chocolate and place them onto the baking sheet again. Place the dipped truffles on the sheet into the refrigerator or freezer for 15 minutes or until the chocolate is set.

Recipe from How Sweet It Is

combine powdered sugar and coconut