BHG Delish Dish

Stirring Up Ideas In The Kitchen

No-Bake

Cookie Butter Truffles

Peanut butter was my first love and then I met cookie butter. Today I’m taking these peanut butter truffles and filling them with cookie butter!

Cookie butter is undeniably addicting. Add some chocolate and you’ve got one epic treat. If you haven’t been introduced to cookie butter, it’s this magical concoction of crushed biscuits pulverized into a smooth and creamy spread. Over the last few years, it has been gaining popularity and you can find it under many names: cookie butter, speculoos butter, or biscoff spread.

Cookie Butter Truffles

When it comes to candy making and chocolates, the key to success is working quickly and efficiently. Have all your components organized and laid out in front of you for easy access. I like to use a 1-inch cookie scoop to make portioning out the truffle fillings easier.

Cookie Butter Truffles

Make sure the cookie butter truffle fillings are thoroughly chilled. I like to keep them in the freezer for 20-25 minutes. Don’t freeze them until solid. You won’t be able to chew through the filling.

Use a fork to submerge cookie butter truffle filling into the melted chocolate-coconut oil. Tap off any excess chocolate and then transfer to a wire rack set over parchment paper. Immediately top the truffle with crushed speculoos cookie bits. The chocolate will set up quickly if your cookie butter truffle fillings are cold. Alternatively, you can also place the dipped truffles into the fridge to set up. Store in the fridge until you are ready to serve and enjoy!

Cookie Butter Truffles

Here are my changes to the original PEANUT BUTTER TRUFFLES recipe

  • Instead of 2 cups granulated sugar, reduce to 1 1/2 cups granulated sugar
  • Instead of 5 oz canned evaporated milk, reduce to 4 oz (1/2 cup) canned evaporated milk
  • Instead of 3/4 cup peanut butter,use 1/2 cup cookie butter (also known as speculoos or biscoff spread)
  • Omit 1/2 tsp vanilla
  • Instead of 2 Tbsp shortening,use 2 Tbsp coconut oil
  • Note on directions: Use a heavy bottomed pot such as a dutch oven to heat mixture. Combine sugar, milk, and butter and heat until boiling. Continue to cook until mixture reaches 200 degrees F, stirring constantly to prevent burning.
  • Cookie Butter Truffles

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I think we all know that Valentine’s day is quickly approaching. I don’t normally get all giddy about Valentine’s day because my boyfriend’s birthday is the same week. I would much rather make his birthday special than worry about Valentine’s day.

Without a doubt, I am always still on a diet during that time. I like to make an exception and have a really good dinner that night, you know, like pizza. However, I usually ask him not to get me candy because I don’t want it to go to waste. Instead, I get chocolate covered strawberries; which he insists is still candy, and I just call it fruit.

This easy Chocolate Orange Cranberry Fudge is a dark chocolate fudge flavored with an orange zest and loaded with cranberries and almonds.

I just love giving homemade gifts, and that includes baked goods! I think this Chocolate Orange Cranberry Fudge would be a perfect homemade gift for Valentine’s day. No one has to know how easy it is either.

This fudge is a pleasant surprise. It’s flavored with an orange zest and loaded with sweetened cranberries and sliced almonds. The original recipe called for white chocolate, but I decided to use dark chocolate instead. I also swapped out the pistachios for almonds.

I’ve found that orange, cranberry and almond is one of those classic combinations that can be used in a variety of desserts such as cakes and cookies.

This easy Chocolate Orange Cranberry Fudge is a dark chocolate fudge flavored with an orange zest and loaded with cranberries and almonds.

This fudge is very simple. You just need to combine dark chocolate chips together with sweetened condensed milk. Best of all, there is no candy thermometer needed. Once the chocolate is melted you add your cranberries and almonds and pour it in an 8-inch pan. Make sure you line the pan with parchment paper or tin foil so you can easily remove it from the pan. You could even customize this fudge with your own favorite fillings.

Are you thinking about making this for a loved one? Package it up in a cute little box and tie it with some ribbon. Does fudge still count as candy? I’ll let you guys debate that one on your own!

For the original recipe, see this recipe for Creamy Cranberry Fudge.

This easy Chocolate Orange Cranberry Fudge is a dark chocolate fudge flavored with an orange zest and loaded with cranberries and almonds.


no-bake cookies with peanut butter and chocolate

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.

no-bake cookies in process

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.

Holiday No-Bake Cookies

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 Blackberry Icebox has layers of graham cracker, blackberry ice cream and fresh blackberries.

 Blackberry Icebox Cake

Hi again! I am Julianne from Beyond Frosting and I am back to bring you this Blackberry Icebox Cake. The first time around, I shared these Orange Cream Pop Cupcakes with you, but since it’s summer and all, I decided it was the perfect time for a no-bake icebox cake.

This time of year is perfect for no-bake dessert because they can be made in so any different forms. You’ve got layered refrigerator cakes, pudding desserts and my favorite, ice cream cakes (also known as icebox cakes).

Summer time is full of fun stuff like s’mores, ice cream and summer fruit. I don’t know about you, but I can’t get enough berries, peaches and melons. When I was searching for a no-bake dessert to recreate, I came across this Black Raspberry Cream Pie. The recipe has a black raspberry ice cream base made with cream cheese, blackberry jam and whipped cream. I had never made an ice cream with jam before, so I was really intrigued by the whole idea.

To put my own spin on it, I added some fresh cut berries for a little bit of color and texture and instead of baking the graham cracker crust, I left the graham crackers whole and used them to build layers for the icebox cake.

 

Blackberry Icebox Cake

To create the layered crust, alternate graham crackers with ice cream, spreading each layer evenly. The graham crackers provide a very stable base for building the layers, and since they are frozen, they stay a little bit crunchy, but they are very easy to cut through.

When I made the whipped cream for the ice cream, I double the batch so I could add some fresh whipped cream on top of the cake, and added a few leftover berries for garnish, which I added right before serving.

What I love about this ice cream filling, is that it stays frozen enough to be an ice cream consistency but soft enough to eat right out of the freezer. I am a big fan of no-churn ice creams that are made with fresh whipped cream.

This Blackberry Icebox Cake is different from most freezer cakes I have tried, and I have to say I am totally hooked. The fresh jam is a great way to flavor the ice cream making it a very versatile recipe. Plus, your friends will be so impressed by your homemade ice cream and you don’t even have to tell them how easy it is!

To make this icebox cake for yourself, follow the original recipe for the black raspberry ice cream, but add in fresh berries; I used 10 oz of blackberries. Instead of preparing the crust, keep your graham crackers whole. It’s always better to line the pan with tin foil, so you can lift it out of the pan to cut it. I used an 8-inch square pan for this recipe. 

Enjoy!

Blackberry Icebox Cake

 


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:

For the Praline Pecans:

2 Tbsp butter

1 Tbsp heavy cream

3 Tbsp brown sugar

1/4 tsp pumpkin pie spice

1/8 tsp salt

2/3 cup pecan pieces

1/2 tsp pure vanilla extract

For the crust:

1 cup vanilla wafer crumbs

1 tsp pumpkin pie spice

3 Tbsp butter, melted

 

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.

 

About Melissa: 

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.

 

Caramel Desserts

 

 

 

 

 

 

 

 

 

 

 

 


Tis the peppermint season! This is one of my favorite holiday flavors – it’s crisp, fresh and seems to always put a seasonal touch on any dessert dish. This Double-Deck Pot de Creme is no exception.

I love this recipe for its ease of preparation, but most of all—it’s a no-bake recipe that can be made ahead of time. Which of course makes it holiday-perfect when your oven is busy doing savory, your head is crazy with timing each dish, and one hand is busy balancing a cocktail and the other is busy refilling appetizers, all while carrying on multiple conversations. Okay, so maybe not everyone’s holiday soirees are as I described above, but if you are remotely close to that, then you will love this no-fuss recipe even more.

So keep this recipe classic as you see here or melt a 1/4 cup of crushed peppermint candy into the dark chocolate and finish with a sprinkle of it on top for a holiday touch.

*Recommend peppermint candy: Hershey’s Candy Cane Kisses, Andes Peppermint Crunch, Ghiradelli Peppermint Bark.

 


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