Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

OATMEAL CHOCOLATE PEANUT BUTTER NO-BAKE CANDY BARS

1 c peanut butter
2/3 c honey
½ c coconut oil
2 c oats (not instant)
1 ¼ c semisweet chocolate chip
¾ c dried cranberries
½ c coconut

In a medium saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips, cranberries and coconut. Stir until combined and chocolate chips are melted.
Spread into a 9x13 pan. Refrigerate until hardened, about an hour. Store in Refrigerator.

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.

Freezer Caramel Drizzle Pie

Freezer Caramel Drizzle Pie
recipe from allrecipes.com

Ingredients:
2 (9 inch) prepared graham cracker crusts
2 Tb. butter
1 (7 ounce) pacakge shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) pacakge cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Directions:
1. Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
2. In large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of the caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight. 

Lemon Meringue Pie

Lemon Meringue Pie
recipe from The America's Test Kitchen Family Cookbook

Filling: 
1 1/2 cups cold water
1 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
6 large egg yolks
1 Tb. grated lemon zest
1/2 cup fresh lemon juice (from about 3 lemons)
2 Tb. unsalted butter

Meringue:
1/3 cup water
1 Tb. cornstarch
4 large egg whites
1/2 tsp. vanilla extract
1/2 cup sugar
1/4 tsp. cream of tartar

1 pie crust, baked and cooled

1. Heat oven to 325 degrees.
2. Prepare the filling by combining sugar, water, cornstarch, and salt in large saucepan over medium heat and bring to a simmer, whisking constantly. When mixture starts to turn transluscent, whisk in egg yolks 2 at a time. Whisk in the zest, then the lemon juice, and finally the butter. Return the mixture to a full simmer, then remove the pan from the heat. Cover with plastic wrap, pressing onto the surface of the filling, to keep it hot while making the meringue.
3. Make the meringue by brining the water and cornstarch to a simmer in a small saucepan over medium-high heat, whisking constantly. When mixture turns translucent and begins to bubble, remove it from the heat.
4. Whip the egg whites and vanilla in a large bowl with an electric mixer on low speed until frothy. Mix sugar and cream of tartar together, then add to the egg whites, 1 tablespoon at a time. Increase speed to medium and whip the egg whites until soft peaks form. Add cooked cornstarch mixture to the whipped egg whites, 1 tablespoon at a time, and continue to whip the egg whites until they are glossy and form stiff peaks.
5. Remove plastic from the lemon filling and return to very low heat to reheat, about 1 minute. Pour the hot filling into the baked, cooled pie crust. Dollop the meringue over the top of the pie, making sure to adhere the meringue to the crust. Use the back of a spoon to create peaks in the meringue. Bake until the meringue is golden brown, about 20 minutes. Transfer the pie to a wire rack and cool to room temperature before serving.

Pumpkin Cobbler

Pumpkin Cobbler

Filling:
1 29 ounce can plain pumpkin (not pumpkin pie mix)
3 eggs, beaten
4  tsp. pumpkin pie spice (combination of cinnamon, ginger, nutmeg, allspice)
1 12 ounce can evaporated milk
1 cup sugar
1/2 tsp. salt

Mix together and pour into greased 9x13 pan.

Topping:
1 box yellow cake mix
1 1/2 cubes butter, melted

Sprinkle cake mix over pumpkin filling in pan. Drizzle melted butter over top. Bake for 1 hour at 350 degrees or until golden brown on top.

(Debbie's note: I topped the cake mix with a streusel made with flour, butter, and brown sugar before pouring the butter over the top.)

Soda Cracker Pie

Soda Cracker Pie

Crust:
14 soda (saltine) crackers
1 tsp. baking powder
1 cup chopped nuts (pecans or walnuts)
3 egg whites
1 cup sugar
1 tsp. vanilla

Topping: 
1/2 pint (1 cup) whipping cream
4 Tbs. powdered sugar
1/2 tsp. vanilla

Crush soda crackers. Add baking powder to the nuts. Beat egg whites until stiff and add sugar gradually. Add nut mixture and vanilla. Fold crushed crackers into egg mixture and pour into greased pie plate. Bake 30 minutes at 350 degrees. Let cool 2 hours. Whip cream until stiff. Add powdered sugar and vanilla. Spread over pie. Refrigerate for 6-8 hours.

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.

Crock Pot Coconut Bread Pudding

Crock Pot Coconut Bread Pudding
Recipe from: Get Crocked  

• 1 c. unsweetened coconut milk
• 1/2 c. milk
• 1 c. evaporated milk (substitute light evaproated mild)
• 4 c. dry French bread with crust, cut into 1 inch cubes
• 2 lg. eggs
• 1/2 c. sugar
• 1/2 tsp. salt
• 1 1/2 tsp. pure vanilla extract
• 1/2 c. sweetened coconut flakes, firmly packed
• 1/2 c. golden raisins

1. In a lightly greased crock pot, combine the coconut milk, milk, evaporated milk and French Bread pieces.

2. Stir thoroughly to mix.

3. In a small mixing bowl, beat the eggs, sugar, salt and vanilla extract.

4. Add the egg mixture to the bread and milk mixture in the stoneware of the crock pot.

5. Stir in the coconut flakes and raisins.

6. Cover. Cook on High for 3 hours.

7. Serve warm or chilled.

8. Garnish with additionacoconut flakes, if desired.

Optional: sprinkle with 1/3 cup of chopped pecans before cooking.