No- Bake PB & Choc. Goodies
- 1/2 cup (115g) salted butter, melted (*can substitute butter for Coconut oil)
- 1 cup graham cracker crumbs (8 Grahams mashed into crumbs)
- 1 cup powdered sugar (*Poweder sugar substitute recipe below)
- 3/4 cup + 2 Tablespoons (215g) creamy peanut butter, like creamy Jiff
- 1 cup (180g) semi-sweet chocolate chips
- Line a 8x8 or 9x9 square baking pan with aluminum foil.
- In a medium bowl, mix the melted butter*, graham cracker crumbs, and powdered sugar* together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan using a Bella round spatula to pack it down. Rinse spatula for next step.
- In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Using your Bella spatula stir until smooth. Spread over peanut butter layer, scrape your chocolate bowl and swipe over the chocolate layer in a smooth pattern.
- Cover with saran wrap.
- Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrige. Serve chilled. (Setting them out for a few hours at room temperature for serving is OK.) Bars may be frozen up to 2 months. Thaw overnight in the refrige.
*Powder sugar Substitute recipe:
1 1/2 cups granulated sweetener of choice (I typically use Splenda) 1 Tbsp cornstarch
1. Place the sweetener and cornstarch into your blender
2. Blend on high continuously until the mixture is of uniform powdered consistency. In a high-powered blender this will take only about 30 seconds.
3. Keep the lid on your blender for a few minutes until the powder settles.
A Little Something Cholately for Valentines Day:
Who doesnt love Fuggy Chocolately Brownies?? I know I do!! Shhhhh... these ones aren't all that bad for you either
4 egg whites
- 1/2 t. Baking Soda
- 2 C. semi-sweet chocolate chips
- 3/4 C. Dutch-processed Cocoa Powder
- 1 1/3 C. flour
- 1/2 t. salt
- 1 C. Splenda Blend or preferred sweetner (look up the conversion chart for sugar substitutes)
- 2/3 C. apple sauce or melted coconut oil
- 1/2 C. boiling water
- 1 t. vanilla
- 1 pt. strawberries (garnish)
- Preheat oven to 350°. Grease a 9x13" Cake Pan and set aside.
- In a large mixing bowl stir together using your Bella whisk, the cocoa powder and the baking soda.
- Whisk in 1/3 C. of apple sause or melted coconut oil until smooth. whisk in the boiling water until the mixture is smooth and thick.
- Whisk in the Splenda blend and egg whites with the remaining 1/3 C. apple sauce or melted coconut oil. Add the vanilla and salt until just smooth.
- Dump in flour and semi-sweet choc. chips at the same time, stir until just combimed.
- Pour batter into your greased pan and bake 35-40 min. or until rownies start to pull from pan (always better to under bake brownies than to over bake)
- Cool Completely in pan.
Take your strawberry and cut a V into the top removing the leaves.
Cut the strawberry length wise to create a heart shape.
Continue this process untill all strawberries are sliced into hearts.
Once you finish slicing, assemble the strawberries over your brownies and serve. Enjoy!
Coming Soon...No Bake, Healthy, Blueberry overload, Freezer cake....you should be excited!
Oreo Truffles Valentine's Hearts
Recipe type: Dessert
3 ingredients heart shaped Oreo Cream Cheese Truffles covered with white chocolate, perfect for Valentine's Day
- 24 Oreo cookies-crushed into fine crumbs (put into a blender for quicker crumbs)
- 5 oz. softened cream cheese
- 12-14 oz. high quality white chocolate (you can use white chocolate candy coating or vanilla almond bark)
- Heart shaped sprinkles-optional
- Line a tray with baking paper.
- Crush whole Oreos with the filling into really fine crumbs using your blender then combine it with softened cream cheese, using the Bella Skimmer Masher this will aid in mixing before you start turning it by hand.
- You can do this part by hand, press with the back of the spoon, or use a mixer with paddle attachment (the mixture is really thick and I prefer to knead it by hand).
- When it’s all evenly combined transfer the mixture onto baking paper and spread it in an even layer about ½ inch thick (or more, depending how large is your cookie cutter).
- Place the tray in the freezer for 45 mins. (or more) until it’s harden enough for cutting.
- Cut out the truffles with heart shaped cookie cutter and place them back in the freezer for 20-30 mins. (Truffles must be frozen before dipping into chocolate).
- Line another tray with baking paper and set aside.
- Take a few hearts from the freezer (so the rest won’t soften while you are working) and dip one frozen hearts at the time into melted chocolate with a fork. Tap off the excess chocolate and transfer the hearts onto baking paper and top with sprinkles (if you don’t want to dip them twice in the chocolate). If you want to cover the truffles with second layer of chocolate( like I did), then after first dipping into chocolate, place chocolate covered hearts in the freezer to harden the chocolate faster and repeat the dipping process, and then top with sprinkles.
- Work in small batches because the heart must be frozen when placing them into melted chocolate.
- Store in an airtight container in the fridge(or freezer for longer storage).
- This recipe makes 16-20 small (about1.5 inch) hearts.
Recipe by Chocolate Desserts OMG at http://omgchocolatedesserts.com/oreo-truffles-valentines-hearts/