We’re heading out to our first holiday party this weekend and I decided to bring these energy bites to add a healthy treat to the mix of desserts on offer. I’ve made this recipe before and we always love it, but I did one special thing to make this batch extra indulgent for the holidays. With rolled oats, peanut butter, coconut, and chocolate, these No-Bake Peanut Butter Bites are super easy to make and they are loved by kids and adults alike.
When I make this recipe, I prefer it with a finer texture. To achieve that, I simply grind the oats, coconut, and the chocolate in a food processor before adding them to the bowl in Step 1. This makes the final cookie hold together really nicely and it also ensures that there’s equal chocolate flavor in each bite. And this time, instead of adding chocolate and dried fruit, I did all dark chocolate so that they’d taste a little bit like a peanut butter cup. (So good!) The brief time chilling in the fridge is key—the dough will be too sticky to roll otherwise.
You will likely only need 1/4-1/2 cup of the coconut for rolling and be sure to press it into the cookie to ensure that it adheres. These are definitely better served very cold, so chill them before and between serving. They are perfect paired with a glass of cold milk and make a really satisfying sweet snack—it’s nice to get some good nutrition in a bite that tastes like a candy bar!
I plan to make another batch of these—likely using Sunbutter, which has worked just as well for me in the past—for my daughter’s preschool teachers. Since these are basically an energy bite, I assume that the teachers will appreciate a holiday treat that helps them power through their day chasing after a room filled with 3-year-olds!
Find the full recipe for No-Bake Peanut Butter Bites here.
This no-bake Lemon Ice Box Cake will knock your socks off. It’s easy to make and showstopper that will have everyone cleaning their plates.
I’m a sucker for anything lemon, so naturally I had to try this. Of course. per my usual style, I made some minor changes.
To start, I used a springform pan, instead of a pie pan for a cake-like appearance. And since I didn’t have shortbread cookies on hand, I swapped that out for graham cracker crust. I omitted the lemon drops from the recipes, because—again, I didn’t have any on hand. I skipped the candied lemon and instead added some easy pan-roasted strawberries for a little contrast in flavor and a punch in color. Lastly, I decided to freeze the cake rather than refrigerate it for frozen treat texture. Other than those few things, I stayed true to the recipe.
To use pan-roasted strawberries, like the picture start by: (1) Washing and quartering 1 cup of the strawberries (2) Then add the strawberries to a small saute pan with 2 tablespoons of sugar (3) Cook the mixture over medium-high heat until strawberries are softened, about 5-7 minutes. Remove pan from heat and transfer the mixture to a bowl and set aside to cool. Once cooled pour the strawberry mixture on top just prior to serving.
To get started, on the recipe for this Lemon Ice Box Cake, click here . Want to make this your own? Try swapping out the lemon for another citrus, and get creative and pair it with a complimentary fruit sauce.
When I saw this No-Bake Pumpkin Swirl Cheesecake on the BHG website, I thought it looked most delicious. It also had the added bonus of requiring no oven time. Since my friends here at BHG asked that I give the recipes I’m sharing in the month of November a bit of Southern flair, I thought a nice twist would be to change the crust to vanilla wafers crumbs and add a layer of praline pecans. Pecans are our beloved nut of choice in the South and pralines are immediately identified as a historic Southern confection. Pralines are candy clusters comprised of buttery caramelized sugar and nuts. Originating in Louisiana they have a rich history that dates back to the 1700′s. Different versions of praline candy have been rotating through Southern kitchens, bakeries and candy stores ever since.
Keeping with the no-bake concept I whipped up the praline pecans in the microwave. Instead of adding them into the crust, I chose to sprinkle them on top of the crust adding a surprise layer of decadence and crunch. It provides a very tasty twist to a perfect make-ahead Thanksgiving dessert. I’ll show you how I did that, then follow the recipe for the cheesecake filling in the original recipe on BHG here.
Ingredients needed for the Vanilla Wafer Crust and Praline Pecans:
1/4 tsp pumpkin pie spice
2/3 cup pecan pieces
1/2 tsp pure vanilla extract
1 cup vanilla wafer crumbs
To make the Praline Pecans: [Cooking time is based on an 1000 watt microwave]
In a medium size microwave safe bowl, melt together the butter and heavy cream for 35-45 seconds. Add the brown sugar, pumpkin pie spice and salt. Stir until dissolved. Return to the microwave and continue to cook on high for 1 minute.
The mixture will be very hot, remove carefully from the microwave. Add the pecan pieces and stir well. Return to the microwave and cook on high for 1 minute.
Add the vanilla and stir until the pecans are evenly coated. Spread on wax paper to cool. When cooled, break apart into pieces.
To make the crust, sift together the vanilla wafer crumbs, pumpkin pie spice and melted butter until fully moistened. Press into the bottom of an 8-inch springform pan and chill. Sprinkle the praline pecans over the crust then proceed with the filling as directed here using half & half in place of the milk and orange juice needed for the filling.
Melissa Sperka is the Publisher, recipe developer and photographer of the blog Melissa’s Southern Style Kitchen. Her blog focuses on creating homemade family-style meals, snacks and desserts as well as many classic Southern favorites. Melissa lives in North Carolina and is a busy Mom to 2 boys. She is passionate about sharing her love of cooking, baking and entertaining. After winning the National Flour Power! contest, she also gained national attention with her blue ribbon “Nested Potato Skins” featured in Southern Living Magazine. You can also find her at Parade.com as a featured Contributor.
Hi again Delish Dish readers, it’s Heather from Sprinkle Bakes bringing you the final post for “Month of Cakes”. I can’t believe this month has gone by so fast. Time flies when you’re having fun, eh?
Summertime is rolling in, and that means we’ll all be looking for ways to cool down. This ice cream bombe is a dessert that’s hot weather-ready. All you need to do is print this recipe and grab a stainless steel 2 quart bowl to get started.
We’re not changing much more than the shape of this cake and instead of pecans on top, we’re using roasted, salted almonds. I gave this cake a dome (or bombe) shape by placing the filling in a 2 quart stainless steel bowl and freezing it solid. After the filling is frozen, top it with the hot fudge-coffee sauce and then pour on the cookie crumb crust. Pat the crust on firmly and freeze again. When you’re ready to unmold this beauty, turn it upside down on a serving plate or cake stand. Place a wet, warm dish towel on top to help the ice cream dome release from the bowl.
The decadent caramel topping goes on next, along with salted almonds and grated chocolate. Chocolate shavings are so easy to make, all you need is a vegetable peeler and a bar of room temperature chocolate. Run the vegetable peeler along the edge of the chocolate bar and allow the shavings to fall onto a plate. Store the plate in the refrigerator until you’re ready to use the shavings on the cake.
I added a little more caramel than the 1/3 cup called for in the recipe (more like 2/3 cup!) but feel free to adjust the amount to your liking.
There are countless ways you can vary the ice cream portion by adding your choice of candy bar pieces, nuts, or change up the ice cream flavor if you’re not a coffee fan. Find the recipe here and go a little crazy!
You are gonna love this 6-ingredient, no-bake bar. Think of this Chocolate, Coconut and Almond Bar as a granola bar meets rice krispie treat, and one that comes together in under 10 minutes.
See what I mean about loving it? Market this however you want it—granola bar, granola krispie bar—just make it!
Oh, and look, I stayed true to the recipe—no messing around. I didn’t tweak a thing. I did have to use two types of coconut since I was out of sweetened coconut flakes (unsweetened coconut chips and fine coconut crumb – the later being the type you use for macarons). My point in sharing this is so you can see the recipe is highly adaptable, so get creative—I know I will next time.
I’m thinking: dried fruits, caramel bits, and different types of granola. My mind is gonna go crazy with mixing and matching for the next batch.
To get started, click here for the recipe. For a few notes keep reading:
- I bypassed the foil sling for parchment, to avoid having to butter the foil. And as you can see, I also used binder clips on each side to hold the parchment in place—not necessary, unless you are a control freak like me.
- For the “crispy flake and crunchy oat cluster cereal” I used a French vanilla granola mix you buy in the bulk bins at health food stores.
- I bypassed the coconut extract (I didn’t have any on hand).
- I went out of order with the instructions and just mixed the chocolate chips in with the all the other dry ingredients, rather than waiting until the end when the mixture cooled since that would require a little more elbow grease. Keep in mind if you do the same the chocolate chips will melt some—I didn’t mind though.
- I also finished with an extra 2 tablespoons of coconut crumb on top for an added kick in flavor.
- To get a nice flat and even top, I used a fondant smoother to push the bars to an even finish.