Talk about the perfect dessert, this stunning tart is basically a giant raspberry-flavored s’more with a silky chocolate ganache and fluffy, pink-tinged marshmallow meringue topping flavored with freeze-dried raspberries. Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: […]
Talk about the perfect dessert, this stunning tart is basically a giant raspberry-flavored s’more with a silky chocolate ganache and fluffy, pink-tinged marshmallow meringue topping flavored with freeze-dried raspberries.
Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: it’s a rich, decadent reality.
What do you get when you combine a classic milk chocolate s’more with fresh and fruity raspberry flavor? Something gosh darn delicious, that’s what.
This tart has everything: a sweet and salty graham cracker crust, bold raspberry jam, a silky smooth chocolate ganache, and a fluffy, raspberry-scented toasted marshmallow meringue to top it all off.
For as impressive as it is, it’s surprisingly simple.
I call this recipe nearly no-bake, because the crust does need a few minutes in the oven. If you truly can’t stand the thought of turning on your oven in the summer heat, you can set the crust in the fridge or freezer before adding the jam and ganache. However it might be a little less cohesive and slightly more crumbly when you cut into it.
I am a bad blogger. While others are posting recipes for green bean casseroles, newfangled stuffing, and yet another way to improve turkey (it’s amazing how many ways there seem to be, and they just keep coming…) this year, I’m back to digging into my recipe files, finally getting around to making some of the recipes I’ve clipped over the years. This usual-sounding cake was…
I am a bad blogger. While others are posting recipes for green bean casseroles, newfangled stuffing, and yet another way to improve turkey (it’s amazing how many ways there seem to be, and they just keep coming…) this year, I’m back to digging into my recipe files, finally getting around to making some of the recipes I’ve clipped over the years.
This usual-sounding cake was one of the clipped recipes that have been patiently waiting for almost a few decades (as was the case for this chocolate hazelnut tart and these butterscotch bars), and I’m just now tackling. If a cake made with crushed Graham crackers and spicy speculoos cookies, along with butter, whole wheat flour, and flaky sea salt, sounds good to you, you’re not alone. I traveled across the Atlantic with it!
I’m back on the wagon of tackling the recipes in the bulging files of recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever…
I’m back on the wagon of tackling the recipes in the bulging files of recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever want to write a book of well-seasoned pork recipes, I’ve got plenty of inspiration.
This one is from Gourmet magazine way back in 2004, a few years before they ceased publishing. I knew people in the test kitchen at Gourmet and they thoroughly tested their recipes, so you know they’re going to work. Gourmet was “modernized” under its last editor, Ruth Reichl, but the test kitchen remained a constant; she knew the value of a solid recipe and good testers. She also knew the appeal of a great photo and Romulo Yanes, who recently passed away, created many of the great images that Gourmet was known for.
Many questioned why Condé Nast killed Gourmet but not Bon Appétit, but the subscription numbers were more favorable for the latter, which didn’tendwell, and is now undergoing another revamp. I, for one, am happy that there hasn’t been that much turnover here at the blog, but I should probably shake things up here at some point, too.
I’m not sure whether to hug or curse the person who invented no-bake peanut butter bars. This homemade version of a peanut butter cup is so ridiculously simple that you might never buy a packaged peanut butter cup at the store again. Especially since you can stash these in your freezer and just take one out to nibble on every now and then. IT’S JUST TOO EASY.
No-bake peanut butter bars have been around for eons. Well, decades at least. There are a million versions of this recipe out there, but mine have a slightly more even ratio between the chocolate and peanut butter portions, and I like to nestle a little mini-pretzel in the top for a little added crunch.
Oh, and most no-bake peanut butter bar recipes usually specify not to use natural-style peanut butter, but that’s what I use with mine and it works just fine! :)
What Kind of Nut Butter Can I Use?
I used a natural-style peanut butter made with just peanuts and salt for these peanut butter bars. If you’re allergic to peanuts you can use a different type of nut butter, like almond or cashew (although those will be quite a bit more expensive).
Just make sure you choose a nut butter that is quite firm when refrigerated and soft when room temperature. As long as it firms up when refrigerated, it will work for these bars. Oh, and make sure it has at least a little salt and is very well stirred before adding to the recipe. Too much oil and the bars won’t set.
Choose Your Chocolate
This recipe is also fairly flexible when it comes to the type of chocolate used. I used plain old semi-sweet chocolate chips, but you could have a little fun and use dark chocolate, or a different flavored chocolate chip if you’d like.
How to Store Peanut Butter Bars
You’ll want to keep these peanut butter bars refrigerated so they don’t melt. I suggest keeping them in an air-tight container in the refrigerator no longer than a week, or you can freeze them for longer storage (freezer bag, up to three months or so). To thaw, just let them sit out at room temperature for about 10 minutes.
No Bake Pretzel Peanut Butter Bars
These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups!
If your graham crackers aren't already in crumb form, use a food processor to blitz them into a fine crumb.
Place the butter and 1 cup of peanut butter in a bowl. Microwave and stir in 30-second intervals, just until they're warm enough to melt together. Stir until evenly combined. (Reserve the last 2 Tbsp peanut butter for later.)
Add the powdered sugar and graham cracker crumbs to the melted peanut butter mixture and stir until evenly combined.
Line an 8×8-inch baking dish with parchment paper making sure some of the paper overhangs on the sides so you can lift the bars out of the dish later. Press the peanut butter mixture into the bottom in an even layer.
Add the chocolate chips and the last 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir. Continue to microwave and stir in 15 second increments until the chocolate is fully melted and smooth.
Pour the melted chocolate over the peanut butter base in the baking dish and spread it smooth. Add the mini pretzels on top in even rows (I did five rows of five across).
Refrigerate the peanut butter bars for two hours, or until completely set. Once set, lift the bars out of the dish using the parchment paper. Use a sharp knife to cut them into squares between the pretzels. Enjoy immediately, refrigerate for later, or freeze for long term storage.
How to Make Pretzel Peanut Butter Bars – Step by Step Photos
While you can actually buy graham crackers already in crumb form, it’s going to be less expensive to make crumbs out of whole crackers. You want a very fine and even crumb for this, so a food processor is probably the best option. You need 1 cup of crumbs, which should be about 8 sheets of graham crackers.
Whiz those graham crackers until they’r every fine and even.
Add 1 cup peanut butter and ½ cup butter (I used salted) to a bowl. Microwave for 30 seconds or just long enough that they’ll melt together. Avoid heating it until it’s piping hot. That will make the later steps more difficult. Stir until the mixture is even and smooth.
Add the graham cracker crumbs and 1 cup powdered sugar to the peanut butter mixture.
Stir until it forms an even paste-like mixture.
Line an 8×8-inch baking dish with parchment paper so that some of it sticks up the sides (this will help you remove the bars from the dish later). Spread the peanut butter mixture evenly into the bottom of the dish.
Add 1.5 cups chocolate chips and 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir will. Continue to microwave and stir in 15 second increments until the chocolate is melted and smooth. Avoid over heating the chocolate or it will begin to get grainy.
Pour the melted chocolate over the peanut butter base and then spread it out until smooth.
Press the mini-pretzels into the melted chocolate in rows. I did five rows of five across. Make sure to leave a little space between each because that is where you’ll cut your bars.
Refrigerate the peanut butter bars for at least two hours, or until they are solid. Lift them out of the dish using the sides of the parchment paper. Use a sharp knife to cut them into squares between each pretzel.
You can keep your peanut butter bars in the refrigerator for about a week, or freeze them for longer! They thaw pretty quickly at room temperature, so you can get that peanut butter chocolate fix whenever you’d like. ;)
One of my all-time favorite summer flavor combinations is a classic s’mores. Crunchy graham cracker, melty chocolate, and gooey marshmallows? I can’t get enough! I have incorporated this dynamic trio into so many recipes…Peanut Butter…
One of my all-time favorite summer flavor combinations is a classic s’mores. Crunchy graham cracker, melty chocolate, and gooey marshmallows? I can’t get enough! I have incorporated this dynamic trio into so many recipes…Peanut Butter S’mores Bars, S’mores Puppy Chow, S’mores Skillet Cookie, S’mores Ice Cream Pie and more! I am obsessed with all things…
These are seriously the most embarrassingly easy sheet pan s’mores! And you need them. I think I’ve died and gone to heaven. Cue all the exclamation points. And this is soooo not my regular Monday recipe. But we could all use some s’mores! This was another “recipe” that I shared on instagram when we had […]
These are seriously the most embarrassingly easy sheet pan s’mores! And you need them.
I think I’ve died and gone to heaven. Cue all the exclamation points.
And this is soooo not my regular Monday recipe. But we could all use some s’mores!
This was another “recipe” that I shared on instagram when we had my mom’s birthday two weeks ago. I couldn’t believe how many of you asked for the recipe and I hate to say, there really is no recipe! But here is the method for getting the perfect pan of s’mores, sans fire.
Now of course, disclaimer:
Yes yes YES I 100% think most of the fun with s’mores is roasting the marshmallow yourself. And just the simple act of roasting it over the fire. It totally MAKES the experience.
But! Here’s the thing. If you don’t have a fire pit, and it’s late, and you have a few family members over (if you’re doing that, right now we’re doing our immediate fam) and you all want s’mores… you’re sort of out of luck.
Sure, the microwave works. I have been known many a time to make a microwaved s’mores in a moment of desperation. I am not ashamed.
Making sheet pan s’mores is the secret though. Also, a fab idea for a bunch of kids!
The first time I made these I had a complete brain meltdown. See, I’m terrible at math (you know this) and even worse, I don’t really care that I’m terrible at math? Thank you iPhone calculators and everything else in the last ten years. I made a big sheet pan and it didn’t register that I would just be adding tops to the s’mores. I kept thinking I was combining the s’mores that were on the sheet.
So we ended up with 25 s’mores. Yes. 25.
That’s a fun mistake though, let me tell you. I was thinking we’d end up with 12, because I’d smash them together. I know. It makes zero sense. Brain meltdown!
Anyway, that’s why these are so great. You can make a LOT at once and they are all done at the same time. It’s not like you have to wait to share sticks or big skewers for roasting. At the same time, a bunch of people can enjoy their s’mores! That’s a win.
These sheet pan s'mores are embarrassingly easy and oh so good. Perfect for a crowd, kids or when you don't have access to a bonfire!
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Author How Sweet Eats
12squares of chocolatelindt is my favorite, or use peanut butter cups
Place your oven rack on the lowest level of the oven. This is important! We’re using the broiler, and placing it on the lowest rack gives the marshmallows and chocolate a minute or two to toast and melt before burning.
Preheat the broiler in your oven to high. Place 12 graham crackers on a sheet pan. Top each with a piece of chocolate or a peanut butter cup. Top each with a marshmallow.
Place the sheet pan in the oven for 1 to 3 minutes - keeping your eye on it the whole time. This will all depend on your broiler! You want the marshmallows puffed and golden brown on top.
Remove the pan from the oven and top with the remaining graham crackers. Serve immediately.
A campfire twist on the classic puppy chow treat! S’mores Puppy Chow has marshmallow, graham and chocolate flavors mixed into the traditional chocolate peanut butter cereal treat. Beware, it’s addicting! Everyone loves a huge bowl of Puppy Chow (…
A campfire twist on the classic puppy chow treat! S’mores Puppy Chow has marshmallow, graham and chocolate flavors mixed into the traditional chocolate peanut butter cereal treat. Beware, it’s addicting! Everyone loves a huge bowl of Puppy Chow (aka muddy buddies). It’s a favorite on my site and a favorite at our house. Well, get…
No-Bake Strawberry Lemonade Cheesecakes are a burst of summer in one sweet bite. Delectable berry and citrus flavors make these individual desserts impossible to resist!
This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.
I’ve officially reached the point during this strange time in our lives that not only do I have no idea what day it is, I’m also now losing track of what month it is. Yesterday, I wrote two checks dated March 2nd. It wasn’t the 2nd of the month and definitely was not March.
Between working and homeschooling from home, every single day just jumbles together into a big blob of days. I’ve actually resorted to setting reminders on our Alexa because I can’t seem to even follow a calendar anymore.
One thing we are really good at right now is making desserts. From chocolate cake and brownies to more loaves of banana bread than I can count, Elle and I have been busy in the kitchen.
And with a slight taste of summer weather this past weekend, it was time to whip up one of our favorite sweet treats – No Bake Cheesecake!
Valentine’s Day is coming and and whether you’re going to be celebrating with your honey, your bestie, or your selfie, this super easy No Bake Strawberry Cheesecake is sure to make the day a little sweeter. 😉 Traditional cheesecake can be kind of a pain to bake and I definitely don’t want to feel pressured […]
Valentine’s Day is coming and and whether you’re going to be celebrating with your honey, your bestie, or your selfie, this super easy No Bake Strawberry Cheesecake is sure to make the day a little sweeter. ;) Traditional cheesecake can be kind of a pain to bake and I definitely don’t want to feel pressured to eat the whole thing, so I find this smaller batch no-bake version to be a reasonable compromise between flavor, effort, and my craving fix.
No-Bake Strawberry Cheesecake for Valentine’s Day, Galentines Day, or Any Day!
Can I Use a Different Fruit?
Strawberries aren’t exactly in season in February, so if you want to use a different fruit, you certainly can. You can either add plain fresh fruit, or simmer some frozen fruit (like raspberries or blueberries) with a little sugar and cornstarch to make a thick compote. OR, take the easy route and top your cheesecake with some jam. ;)
How Long Will These Last in the Refrigerator?
The quality of this no bake cheesecake is definitely the best when eaten the same day it’s made. Although I ate one after it had been refrigerating for 24 hours and it was still quite delicious. The difference being that the fruit gets a little juicier and the graham cracker crust gets less crunchy as it absorbs moisture. If you want to make this ahead, I suggest making all three components and keeping them separate for storage, then assembling them within a couple hours of eating.
Can I substitute the Heavy Cream or Cream Cheese?
There are many different ways to make no bake cheesecake, some using heavy cream and cream cheese, some not. I have only tested this combination of ingredients and unfortunately can not vouch for or recommend any other method or ingredient substitutions without testing them myself.
What Size Jar Did You Use?
The jars in the photos are 12oz. jars. This recipe makes two larger servings that fit in the 12oz. jars, or you could do four smaller servings in 8oz. jars.
No Bake Strawberry Cheesecake for Two
This No Bake Strawberry Cheesecake is the perfect small batch dessert for Valentine's Day, Galentine's Day, or any day the cheesecake craving hits!
1/2 lb. fresh strawberries ($2.00)
2 Tbsp granulated sugar ($0.04)
4 oz. cream cheese, room temperature ($0.40)
1 Tbsp lemon juice ($0.03)
1 cup heavy whipping cream ($0.78)
1/2 cup powdered sugar ($0.03)
1/2 tsp vanilla extract ($0.15)
2 graham crackers ($0.10)
1 Tbsp butter ($0.13)
1/2 Tbsp brown sugar ($0.02)
Wash the strawberries well, remove the stems, then slice them. Place the sliced strawberries in a bowl, add the granulated sugar, and stir to combine. Let the strawberries sit while you prepare the rest of the dish, stirring them occasionally to help draw out the juices.
In a separate bowl, begin whipping the heavy whipping cream on high speed with a hand mixer or stand mixer. When it becomes thick and fluffy, but is not yet forming peaks, add the vanilla extract and powdered sugar. Start on low speed until the powdered sugar is incorporated, then switch to high speed and continue to whip until the whipped cream forms stiff peaks.
In a separate bowl, combine the cream cheese and lemon juice. Use a hand mixer or stand mixer to whip the cream cheese and lemon juice together until soft and creamy.
Add the whipped cream to the bowl of whipped cream cheese, then whip the two together until evenly combined.
To make the graham cracker crust, place the graham crackers in a zip top bag and use a heavy object to crush the crackers until they are in fine crumbs. Melt the butter in a small bowl, then add the graham cracker crumbs and brown sugar, and stir until combined.
To assemble the no bake cheesecakes, divide the graham cracker crumbs between two jars, glasses, or other small containers. Next add the cheesecake filling, then top with the juiced strawberries (making sure to add a couple spoonfuls of the strawberry juice with the berries). Enjoy immediately or refrigerate until ready to eat!
Scroll down for the step by step photos!
How to Make No Bake Strawberry Cheesecake for Two – Step by Step Photos
Wash and remove the stems from ½ lb. of fresh strawberries. Slice the strawberries then place them in a bowl with 2 Tbsp granulated sugar. Stir the strawberries until they’re coated with sugar. Let them sit while you prepare the rest of the dessert so the sugar has time to draw out the juices. Stir them occasionally as they sit. (photo is after they have been sitting and juices drawn out)
Add 1 cup heavy whipping cream to a bowl. Use mixer to whip the cream about half way, or until it is thick and fluffy, but not yet forming peaks. Add ½ tsp vanilla extract and ½ cup powdered sugar. Begin whipping again, first on low speed until the powdered sugar is incorporated, then switching to high to finish whipping.
Continue whipping until the cream forms stiff peaks. The whipped cream will be slightly thicker and more stiff than traditional whipped cream because the higher amount of powdered sugar.
In a separate bowl, whip together 4oz. room temperature cream cheese and 1 Tbsp lemon juice until the mixture is smooth and creamy. Once those are smooth and creamy, add the whipped cream and whip again until they’re combined. This is your “cheesecake” filling.
Now it’s time to make the crust. Place two full graham crackers in a zip top bag and use something heavy to crush them into fine crumbs.
Melt 1 Tbsp butter in a small bowl, then add the graham cracker crumbs and ½ Tbsp brown sugar. Stir to combine.
Now that all of the layers are prepared, it’s time to assemble. Divide the graham cracker crust crumbs between two 12oz. jars, or some other similar sized dish.
Then divide the cheesecake filling between the two jars.
Finally, add the juiced strawberries on top, making sure to add a spoonful or two of juice to each jar, too.
Enjoy your no-bake strawberry cheesecake now or refrigerate for later!