4 Unique No Bake Desserts Perfect For This Hot Summer!


This has been a particularly hot summer, and I don’t know about you, but I’m definitely looking for any excuse to not use my oven! Cool dinners and no-bake treats are the way to go!

There are so many tasty no bake treat options out there. When I think of no bake treats, I often think about the obvious ones- No bake cookies, muddy buddies (puppy chow), dessert lasagnas, and of course, ice cream!

But if you’re looking for some recipes that think outside the box a little bit, I’ve got a few down below for you!

This first one isn’t necessarily a recipe, but a great idea! Take sugar or waffle cones and dip the large ends in melted chocolate. When the chocolate has cooled, fill with your favorite fruits, like strawberries, pineapples and grapes! You can serve them as is, or add your favorite fruit dip or yogurt to complement the fruit if you want. Such a light but delicious dessert idea!

This next one is such a fun spin on rice krispie treats! While rice krispie treats by themselves are certainly another great no bake treat option, this is a nice summer twist that adds flavor- and looks so fancy! These would look so pretty on your dinner table spread!

S’mores Rice Krispies Treats Pinwheels

Prep time:
Serving size: 15
Calories per serving: 72

Ingredients:
10 ounces miniature marshmallows
1/4 cup butter plus more for greasing
5 cups Rice Krispies®
3/4 cup graham crackers crumbs
1 (7-ounce) jar marshmallow creme
6 bars hershey's chocolate 1.55 oz each


Directions:
Preheat oven to 200 degrees.

Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.

Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.

Stir in cereal and graham cracker crumbs.

Press mixture into prepared pan.

Spread marshmallow creme on top using an offset spatula.

Place Hershey's bars on top of the marshmallow creme.

Place in oven for two minutes. Use a spatula to spread the softened chocolate.

Let cool for 10 minutes.

Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.

Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.

Slice and serve!

Source: smomontimeout.com


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This Creme Brulee Pie looks amazing! I love that it’s no bake but still seems so elegant!

No Bake Creme Brulee Pie

Serving size: 4
Calories per serving: 470

Ingredients:
1 9 inch graham cracker pie crust Golden Oreo crust, or shortbread crust
1 (3.4-ounce) package instant vanilla pudding
3/4 cup heavy whipping cream
1 cup nonfat milk
1 tablespoon vanilla bean paste (extract may be substituted)
sugar for topping


Directions:
Whisk pudding with whipping cream and milk for 2 minutes or until smooth. Stir in vanilla bean paste. Let sit for 5 minutes.
Spread pudding into the bottom of prepared pie crust. Chill for at least 4 hours before serving.
Note on brulee: it’s best to brûlée slices instead of the entire pie. It’s harder to slice once it has the brûlée on top and it must be eaten immediately. Unless you plan to serve the entire pie immediately, slice, then continue.
Sprinkle each slice with sugar and use a kitchen torch to brûlée the top.
Alternate brûlée no-torch no-oven method: Add ¼ cup granulated sugar to a small saucepan. Place over low heat and do not touch it, but watch it closely. Once it starts to turn to liquid, stir with a wooden spoon, being careful not to get it on the sides of the pan, until the sugar turns to crystals then to liquid again, and turns a light amber color. Drizzle some onto each slice of pie. Note: this sugar hardens more than it does with the torch. Err on the light side of adding it to the top and be cautious eating it.

Source: scrazyforcrust.com


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These No Bake Millionaire Bars are a sweet and salty way to stay cool and eat deliciousness!

Easy No Bake Millionaire Bars

Prep time:
Serving size: 16
Calories per serving: 226

Ingredients:
1 package (10.25) shortbread cookies
1 cup mini pretzels
1/2 cup butter {melted}
1/4 cup brown sugar {packed}
6 tablespoons butter
1 (12-ounce) can sweetened condensed milk
1/2 teaspoon , kosher salt
7 ounces semi sweet chocolate chips
1 tablespoon butter
16 mini pretzels


Directions:
Line a 9x9 baking pan with parchment paper. Cut two thin pieces and create an X in the bottom of the pan. OR spray the pan with non stick cooking spray.

Shortbread/Pretzel Crust

Combine shortbread cookies and pretzels in a food processor and pulse until you have fine crumbs. Add melted butter and stir to combine. Pour the mixture into the bottom of the prepared 9x9 pan and press down into an even layer. Refrigerate until the caramel is ready.

Caramel Layer

Combine the brown sugar, butter and sweetened condensed milk in a medium saucepan. Bring the mixture to a boil. Reduce heat and stir until thickened. Pour over the shortbread/pretzel crust and spread out into an even layer. Sprinkle with kosher salt and refrigerate until cold.

Chocolate Layer

Melt chocolate and butter in the microwave for 30 seconds. Remove and stir, add 20 second intervals until your chocolate is melted and smooth. Pour over the caramel layer. Add the pretzels to the top in even rows of 4 by 4, or 16 pretzels. Press the pretzels down slightly. Refrigerate until the chocolate has hardened.

To serve, remove the bars from the pan using parchment paper. Cut into bars using the pretzels as the guide. Store leftover bars in the refrigerator for up to 5 days.

Source: spracticallyhomemade.com


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These No Bake Salted Caramel Coconut Macaroons are a little more elegant twist on no bake cookies.

Salted Caramel Coconut Macaroons

Serving size: 24
Calories per serving: 176

Ingredients:
3 tablespoons milk
6 tablespoons salted butter
1 (11-ounce) package Kraft caramels, wrappers removed
4-5 cups shredded, sweetened coconut
4 ounces melting chocolate, such as almond bark
sea salt


Directions:
1. Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil. 2. When the caramel is melted and smooth, add the coconut, starting with 4 cups. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey. 3. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper. 4. Allow to cool completely. 5. In a small bowl, melt the chocolate according to the package directions. 6. Dip the bottoms of each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt. 7. Allow cookies to firm completely, then serve. Store at room temperature in an airtight container.

Source: slifeloveandsugar.com


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What are some of your favorite no bake treats to make in the summertime? Share with us below!

Source:
  •   http://myrandominsanities.blogspot.com/2015/04/the-things-we-do-for-love.html
  •   https://www.momontimeout.com/smores-rice-krispies-treats-pinwheels/
  •   https://www.crazyforcrust.com/no-bake-creme-brulee-pie-recipe/
  •   https://practicallyhomemade.com/easy-no-bake-millionaire-bars-recipe/
  •   https://www.lifeloveandsugar.com/no-bake-salted-caramel-coconut-macaroons/
  •   https://www.publicdomainpictures.net/en/view-image.php?image=93804&picture=scorching-sun

    Camille Hoffmann
    Weekly Newsletter Contributor since 2014
    Email the author! camille@dvo.com


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