I finally bought a mini muffin pan from Sur La Table the other day and I knew I had to make these! These peanut butter cups are super easy to make and there is no baking required!
These babies are already eaten. You can’t stop at just one!
The peanut butter inside is a combination of powdered sugar, brown sugar and butter. It’s very creamy and rich. Perfect to sink your teeth into.
Peanut Butter Cups
Makes about 4 dozen
1 and 1/2 cups powdered sugar
1 cup creamy peanut butter
1/2 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1/4 cup shortening
1. In a small bowl, combine the powdered sugar, peanut butter, brown sugar, butter and vanilla, cover and set aside.
2. In a microwave, melt chocolate chips and shortening, stir in until smooth. Pour teaspoonfuls into paper-lined mini muffin cups.
3. Drop a round teaspoonful of peanut butter mixture into each cups, top with another teaspoonful of chocolate. Refrigerate until set. Enjoy!
From: Taste of Home
Easy, n0-bake chocolate bark perfect for the holiday season.
Add whatever mix-in’s you like! I choose marshmallows, holiday M&M’s, pretzels and peanuts. Sweet and salty!
2 cups semisweet chocolate chips
2 Tbs butter
1 cup mini marshmallows
1 cup M&M’s
1/2 cup pretzels, chopped
1/2 cup peanuts, chopped
1. Melt chocolate and butter in a saucepan on the stove. Stir until melted. Let cool until warm. Pour into 8×8 baking dish. Make sure baking dish is covered in foil first!
2. Mix marshmallows, M&M’s, pretzels and peanuts in a bowl then pour over the chocolate, pressing down.
3. Put in fridge for 30 minutes to set. Cut into bars. Enjoy!
(Paleo) Chocolate Orange Truffles
From: Practical Paleo
Makes 12 truffles
2 Tbs coconut oil
3 Tbs coconut butter
2 Tbs almond butter
1/2 tsp vanilla extract
2 Tbs unsweetened cocoa powder
2 tsp maple syrup
Zest of 1 orange (1 tsp set aside for the coating)
2 Tbs shredded coconut (for the coating)
1. Place the coconut butter, almond butter and vanilla extract in a bowl and combine until smooth. Add the flavor ingredients until smooth.
2. Mixture will be soft, so place in freezer for about 10 mins until you can form the batter until 1-inch balls with your hands. Roll each ball in the orange and coconut coating.
3. Refrigerate to solidify. Enjoy.
These truffles are so good! I found the gingerbread Oreo’s at Walmart and knew I had to make these.
I dipped them in white chocolate and sprinkled them with some ginger cookies. Super easy to make and no-bake.
Makes about 18 truffles
1 package gingerbread Oreo’s
1 8 oz package low-fat cream cheese
2 cups white chocolate coating
1/2 cup gingersnap cookies or ginger spice cookies, crushed
1. Pulse gingerbread Oreo’s in a food processor until crumbled.
2. Place the cream cheese in a large plastic bag and add the crushed Oreo’s. Massage with hands until the Oreo’s and cream cheese are combined.
3. Roll into balls and place on foil-covered cookie sheet. Place in freezer to chill for 10 minutes.
4. Meanwhile, melt the white chocolate coating over the stove in a small saucepan, stirring occasionally. Pulse gingersnap cookies until crumbled in food processor.
5. Take out the balls and dip into melted chocolate using a fork. Sprinkle with crushed cookies. Place into fridge and let chill for a half hour. Enjoy.
These are one of my favorites! Ooey gooey rice krispy treats filled with cookie dough! No eggs required.
Make these now!
Cookie Dough Crispy Treats
From: The Cookie Dough Lover’s Cookbook
Makes 24 treats
For cookie dough:
1/3 cup unsalted butter
1/4 cup sugar
1/2 cup light brown sugar, packed
1 tsp vanilla extract
1/4 cup milk or cream
1 1/4 cups flour
1/4 tsp salt
3/4 cup mini semisweet chocolate chips
For crispy treats:
2 Tbs unsalted butter
7 cups mini marshmallows
1/2 tsp vanilla extract
7 cups crisp rice cereal
1. Grease 13×9 inch baking pan with butter or cooking spray.
2. In a mixing bow, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low (or by hand) until incorporated. Stir in chocolate chips.
3. Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and add vanilla. Fold in cereal, gently stirring until completely coated.
4. Press half the cereal mixture into prepared pan. Spread cookie dough and then top with remaining cereal, carefully pressing into an even layer. (You may want to use your hands for this step, so cover hands in butter so it won’t stick to your fingers). Cut into squares. Enjoy.
No-Bake Peanut Butter Balls
Makes about 30-40 balls
1 cup crunchy peanut butter
1/4 cup butter, softened
1 cup powdered sugar
2 Tbsp unsweetened cocoa powder
2 cups crispy rice cereal
1.5 cups dry-roasted peanuts, chopped
1 cup semisweet chocolate, chopped
1 cup chocolate-flavor candy coating
1 Tbsp shortening
1. In a large mixing bowl, beat peanut butter and butter on medium speed for 30 seconds. Beat in powdered sugar and unsweetened cocoa powder on low until combined.
2. With a wooden spoon, stir in rice cereal and 1 cup of the chopped peanuts. Cover and chill for an hour.
3. Line a cookie sheet with parchment paper or foil and with buttered hands, shape mixture into 1-inch balls. Let chill.
4. In a small saucepan, heat and stir semisweet chocolate, chocolate candy coating and shortening over low heat until melted and smooth. Cool 5 minutes or until slightly thickened.
5. Use a fork to dip chilled balls into chocolate mixture, allowing excess to drip off. Sprinkle each ball with remaining chopped peanuts. Chill balls about 20 minutes or until firm. Enjoy.
These truffles are incredibly addicting.
Easy to make, only 3 ingredients and so satisfying.
Makes 24 balls
Adapted from: TotalNoms
1 package of Oreo’s
8 oz package of cream cheese, cubed
1 cup semisweet chocolate chips, melted
1. Pulse the cookies in food processor until crumbled. Put the crumbled cookies into a large plastic bag and add the cream cheese. Squeeze bag until cream cheese and crumbles are mixed together.
2. Roll into balls and put onto baking sheet covered with foil or parchment paper. Let chill for half hour in the fridge.
3. Melt chocolate in the microwave with 30 second intervals or melt on the stovetop. Let cool.
4. Roll chilled balls into the chocolate mixture, covering the balls and put back onto baking sheet.
5. Top with sprinkles, let chill for an hour in the fridge. Eat.