No-Bake Peanut Butter Chocolate Chip Granola Bars

No-Bake Peanut Butter Chocolate Chip Granola Bars

recipe from Two Peas and Their Pod 

 

Ingredients:

1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups quick oats
1 cup crispy rice cereal
1/4 cup mini chocolate chips

Directions:

1.      Line 8 inch square baking pan with parchment paper.

2.      In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Cook 2 minutes, remove from heat, and stir in vanilla.

3.      Stir in the oats and crispy rice cereal. Stir until well coated. Pour into the prepared pan. Press the mixture firmly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.

4.      Cool bars completely before cutting (if desired, refrigerate at least 30 minutes to make cutting easier). Store at room temperature or in the fridge (they are chewier, but a little crumblier at room temperature, but that is how I like them best).

***You can substitute ½ cup chopped pretzels for ½ cup of the rice crispies for a sweet/salty combo—my favorite!

***If you like, you can omit the brown sugar and use a total of 1/3 cup honey instead.

No-Bake Energy Bites

No-Bake Energy Bites
(Makes 18-20 bites)
recipe from Smashed Peas and Carrots

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp. vanilla

Mix everything above in medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Nutella Cream Pie

Nutella Cream Pie (see below for Nutella S'more Pie variation)

adapted from Food Network Magazine

1 prepared pie crust (regular pie crust or Oreo pie crust, both are delicious!)

2 cups milk

¼ cup sugar

¼ cup cornstarch

1/2 tsp. salt

4 large egg yolks

1 tsp. vanilla

4 oz. chopped bittersweet chocolate

3/4 cup nutella

1 cup whipping cream, whipped to soft peaks.

additional whipped cream and chocolate shavings for topping, if desired

Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate and nutella until melted. Cool slightly, stirring to prevent a skin from forming. When slightly cooled, transfer to a bowl, press plastic wrap to surface of filling, and refrigerate until completely cool. Fold in whipped cream. Spread in crust and chill. Serve topped with whipped cream and chocolate shavings, if desired

 If you want to make this into a Nutella S'mores Pie instead, prepare in graham cracker crust and top with marshmallow topping (below).

Marshmallow Topping:

3 egg whites

1 tsp. cream of tartar

1 ¼ cups powdered sugar

1 tsp. vanilla

 

Combine egg whites, cream of tartar, powdered sugar, and vanilla in large heatproof bowl set over simmering water. Beat with hand mixer until sugar dissolves. Remove from the heat and beat until stiff. Spread over pie and toast with kitchen torch until golden. Refrigerate until ready to serve (best served immediately).

 

Chocolate Cream Pie

Chocolate Cream Pie
recipe from The America's Test Kitchen Family Cookbook

Filling:
2 1/2 cups half-and-half
1/3 cup sugar
pinch salt
6 large egg yolks
2 Tb. cornstarch
6 Tb. (3/4 stick) unsalted butter, cut into 1/4-inch pieces
6 ounces semisweet or bittersweet chocolate, chopped fine
1 ounces unsweetened chocolate, chopped fine
1 tsp. vanilla

1 prepare Oreo cookie crumb crust

Topping:
1 1/2 cups heavy cream, chilled
2 Tb. sugar
1/2 teaspoon vanilla extract

1. Prepare the filling by bringing the half-and-half, half of the sugar, and the salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally.
2. Meanwhile, in a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch together until smooth.
3. Slowly whisk about 1 cup of the hot half-and-half mixture into the egg yolk mixture (this tempers the yolks so the eggs don't curdle/cook when added to the hot mixture, so make sure not to add all of the half-and-half at once). Then, slowly add the tempered yolk mixture to the remaining half-and-half (still on the burner), whisking continually. Reduce heat to medium. Whisking constantly,k return mixture to a simmer and cook until thickened and a few bubles burst on the surface, about 30 seconds. Remove from heat and whisk in the butter, then the chocolates, then the vanilla, whisking continually until smooth.
4. Pour the warm filling into the crust. Press a sheet of plastic wrap onto the surface of the filling (to prevent skin from forming on surface of pie as it cools) and refrigerate until filling is cold and firm, at least 3 hours.
5. Prepare the topping just before serving. Whip the cream, sugar, and vanilla together in a chilled bowl until soft peaks form. Spread over the top of the pie and serve immediately.

Mrs. Field's Chocolate Pie

Mrs. Field's Chocolate Pie

Crust:
2 cups crumbled chocolate chip cookies
1/4 cup butter, melted
1/4 cup sugar

Mix together and press into pie pan. Bake at 350 degree for 20 minutes.

Filling:
1 1/2 cups whipping cream
2 eggs
1/4 cup sugar
2 cups semisweet chocolate chips
1/4 tsp. salt
2 tsp. vanilla

Mix all ingredients together except cream. Heat the cream (in microwave or on stovetop) until nearly boiling. Pour hot cream over ingredients and mix until chocolate is melted and all is smooth. Pour over pie crust and let cool. Chill over night and serve with fresh whipped cream.

Crockpot Chocolate Mud Cake

Crockpot Chocolate Mud Cake 

recipe from Food.com

• 1 cup flour
• 2 teaspoons baking powder
• 6 tablespoons butter
• 2 ounces semisweet chocolate chips
• 2/3 cup plus 1/3 cup granulated sugar, divided
• 3 tablespoons plus 1/3 cup cocoa powder, divided
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 egg yolk
• 1/3 cup brown sugar
• 1 1/2 cups hot water
• whipped cream or ice cream

1. Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray.  *I have tried a single batch in my 2 1/2 quart pot or a double batch in my 6 quart pot and both have worked great.
2. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
4. Add the flour and baking powder and stir until thoroughly mixed. Pour into slow cooker and spread evenly.
5. In a medium bowl, whisk together the remaining white and brown sugar, cocoa and hot water and pour over batter in slow cooker. *this will look like a lot of liquid, but it will turn into the yummy fudge topping so don't panic when it looks like a big pot of hot chocolate.
6. Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
7. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. Serve with whipped cream or ice cream.