Showing posts with label no bake. Show all posts
Showing posts with label no bake. Show all posts
The recipe which I am sharing with you today for soft Puffed Wheat Squares is one which I adapted from the page Mennonite Girls Can Cook. These are the best puffed wheat squares.
They are soft and chewy and ooey, gooey, and filled with lots of lovely chocolate flavor. I do not believe that this recipe is Mennonite in origin, but I could be wrong, and often am.
Puffed Wheat cereal is an all-natural product. It is made from whole grains of steamed wheat that are pressurized and then depressurized to create a soft, spongy type of breakfast cereal.
Loads of families had this type of cereal for breakfast when I was a child. It was this or oatmeal. Both were wholesome. Both were economical. We used to get the puffed wheat in a huge bag, but now it comes in a much smaller bag.
This is the brand that I used. You can get it at No Frills, Loblaws, Superstore or the Independant here in town. Fat free and no sugar added.
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Making these squares I was reminded of when my children were growing up. They loved me to make things like these and I made them often. These or Rice Krispie squares. Both were quick and easy snacks that they loved.
They were great for putting into the lunch box or for enjoying as a nice light snack before bed. I have a photograph somewhere of my kiddos helping to clean out the pot after making squares like this. That was their favorite thing to do.
I didn't mind in the least. Good times and happy memories were being made!
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I small batched this recipe to make only 16 (2-inch) squares and half of them I am sending over to my sisters. I don't need a full batch of these around my house! They are so good, and I know I would be tempted to eat them all!
Yes, I am that greedy, especially when it comes to things like this that feel very nostalgic to me. When I am eating one of these, I feel just like a child again.
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WHAT YOU NEED TO MAKE PUFFED WHEAT SQUARES
Simple store cupboard ingredients. You might have to run to the store for the puffed wheat, but I am betting you have everything else!
- 1/4 cup (60g) butter
- 1/2 cup (175g) corn syrup (in the UK use golden syrup)
- 1/2 cup (100g) white sugar
- 1/8 cup (50g) soft light brown sugar, packed
- 3 heaped TBS unsweetened cocoa powder (not the drink mix)
- 1/2 tsp vanilla
- 5 cups (100g) puffed wheat cereal
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I just use regular salted butter. For me it is a bit pretentious to use unsalted butter for cooking with. I can't afford to have both in my kitchen. Think about it, our mothers never had unsalted butter. Never killed us.
I just cut back on any salt (if required) in a recipe to make up for it. There is no salt in this recipe.
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I used golden corn syrup. In America I would use light corn syrup and in the UK I would use Golden Syrup. YUMMMM!!
I already explained what the cereal is above.
Cocoa powder is the type of dry cocoa powder that you would use in baking. Here I use the brand called Fry's. You just need to make sure you are not using powdered chocolate drink mix such as what you would use to make hot chocolate.
Cocoa powder has nothing added to it. It is pretty much just ground cocoa beans. No sugar. No milk. Just the cocoa powder.
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HOW TO MAKE PUFFED WHEAT SQUARES
It doesn't get much easier than this. Melt some stuff together, pour it over the cereal and press into a pan. Wait for it to set up and cut.
Butter an 8-inch square baking pan really well. Set aside. (Alternately you can spray your pan with some canola oil cooking spray.)
Place the butter, both sugars, corn syrup, and cocoa powder into a medium, heavy bottomed, saucepan. Bring to the boil, stirring. Reduce to a low bubble and cook for two minutes, stirring constantly. Stir in the vanilla.
Have the wheat puffs ready in a bowl. Pour the hot mixture over top and mix everything well together. Press into the prepared baking pan. (I found a rubber spatula did a really good job of this.)
Leave to stand until set and then cut into squares to serve. Store any leftovers in an airtight container.
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And that's it. Easy peasy lemon squeasy. I love how they cut so easily into perfect squares. Do be warned, they are addictive. So scrumptious that you can trick yourself into having "just a nibble" and before you know it . . . well, you know . . . gone!
Disappeared. Nada left. In a puff of smoke. Wheat puff smoke. Scrumptious!
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This is my Grandmother's plate. It was a wedding gift. It's not worth anything but means the world to me. I think she would like that I am still using it all these years later.
If you would like some other ideas about delicious cereal snacks, do check out the following:
SWEET MARIE SLICES - These are chock full of crunchy-ness, and chewy-ness, and peanuty-ness, and scrummy-ness . . . with just the right amount of chocolaty-ness to make them incredibly moreish, can't put me down . . . addictive-ness!
SUGARED DATE SQUARES - I like to make these around Christmas time, but they are good anytime. Delectably scrumptious little bites of cereal and dried fruit, cut into squares and rolled in powdered sugar. Betcha can't eat just one!
Puffed Wheat Squares (small batch)
Yield: 16 (2-inch)
Cook time: 10 MinTotal time: 10 Min
A lovely taste of nostalgia. A quick and easy make that the whole family will love. You will need an 8-inch square pan.
Ingredients
- 1/4 cup (60g) butter
- 1/2 cup (175g) corn syrup (in the UK use golden syrup)
- 1/2 cup (100g) white sugar
- 1/8 cup (50g) soft light brown sugar, packed
- 3 heaped TBS unsweetened cocoa powder (not the drink mix)
- 1/2 tsp vanilla
- 5 cups (100g) puffed wheat cereal
Instructions
- Butter an 8-inch square baking pan really well. Set aside.
- Place the butter, both sugars, corn syrup, and cocoa powder into a medium, heavy bottomed, saucepan. Bring to the boil, stirring. Reduce to a low bubble and cook for two minutes, stirring constantly. Stir in the vanilla.
- Have the wheat puffs ready in a bowl. Pour the hot mixture over top and mix everything well together. Press into the prepared baking pan. (I found a rubber spatula did a really good job of this.)
- Leave to stand until set and then cut into squares to serve. Store any leftovers in an airtight container.
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Thanks so much for visiting! Do come again!
What to do, what to do . . . you are craving something sweet and moreish, but the temperatures outside are ragingly hot and you just can't face putting on the oven to bake something. Thankfully I am here to save the day with the perfect solution!
The best ever chocolate oatmeal no-bake bars! Say what? No Bake! Count me in!!
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These lovely bars are perfect for those days when you are craving something chocolatey and peanutty but don't want to turn on the oven. Plus they have that moreish nutty factor from the oats.
Using only five simple ingredients, plus vanilla, they won't break the bank either! Quick. Easy. Delicious! Where do I sign up?
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WHAT YOU NEED TO MAKE NO BAKE CHOCOLATE OATMEAL BARS
This is a small batch recipe, making only six scrumptious bars, but you can easily double everything to make more if you wish. Just use a larger pan. I recommend an 8 or a 9 inch square pan in that case.
- 1/2 cup (120g) butter
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 tsp vanilla extract
- 1 1/2 cups (120g) rolled oats
- 1/2 cup (90g) semi sweet or dark chocolate chips
- 1/4 cup (45g) smooth peanut butter
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I use regular salted butter. I haven't got the budget to keep two kinds of butter in my house. I actually don't find that things are all that salty as most of the time I don't add any salt to the recipe at all, just relying on the salt that is in the butter.
Oh boy do I ever miss Danish butter. I used Lurpak butter the whole time I was in the UK. I guess it has gotten super expensive now, but then again, it never was as cheap as the other brands. But boy oh boy was it every worth the extra pennies.
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Full disclosure here, today I used the large flake oats because I didn't have any medium oats. This gave them a lot of chewy texture. If you don't like a lot of chew, use smaller flakes.
Do NOT use instant oats.
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I used Kraft brand smooth peanut butter. I think you could get away with using a natural peanut butter, but I don't like to say for sure because I never have done.
The chocolate chips I use are the Kirkland brand that you buy at Costco. They are my favorite. I could eat them just like regular chocolate.
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HOW TO MAKE NO BAKE CHOCOLATE OATMEAL BARS
The only thing easier than making these bars is eating these bars!
Butter a medium sized loaf tin and line with baking parchment leaving an overhang on the two long sides for ease of removal.
Melt the butter and brown sugar together in a medium sized saucepan over medium heat until the butter is completely melted an the brown sugar no longer feels gritty beneath a spoon. Stir in the vanilla and mix in the oats until well blended.
Cook over low heat for 3 to 4 minutes, stirring occasionally.
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Melt the chocolate chips and peanut butter together in a small microwave safe bowl in the microwave, (on high) giving it a stir every 30 seconds until smooth.
Press half of the oat mixture into the loaf tin. (I find the bottom of a metal measuring cup works well at doing this.)
Remove two tablespoons of the chocolate mixture from the bowl and pour the remainder over top of the oats in the tin, smoothing it out evenly. Sprinkle the remaining oats over top and press down gently. Drizzle with the reserved chocolate mixture.
Chill in the refrigerator for 2 to 3 hours before cutting into six bars.
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To cut these into bars, just lift it out by the overhang of the paper onto a cutting board. Make one cut down the middle of the bars lengthwise, and then make three shorter cuts cross wise.
Presto, six perfect and evenly sized bars! If you like you can cut them in half yet again, but I find them to be just the right size as is
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These delicious no bake chocolate oatmeal bars with peanut butter are not suitable for packing into school lunches because of the peanut butter. Most schools these days are peanut free because of allergies.
I have to say I really enjoyed them with the larger flaked oats. I loved the nutty chewiness that they gave to the finished product. I think I will always use the larger flaked oats.
What's your favorite no bake treat to make in the summer months? I really want to know. Lets share!!
Some of my other no-bake treats on here are:
NO BAKE CHEESECAKE - Everyone who likes cheesecake always falls in love with this delicious no bake version! I love it because not only is it scrumptious but it is very easy to make. You can top it with any fruit filling you enjoy!
PEANUT BUTTER CORNFLAKE BARS - These delicious bars are a favorite summertime treat! Not only are they no baked, which keeps you out of the heat of the kitchen, but they are quick and easy to make. They also use only four simple ingredients, excluding the optional topping.
REFRIGERATOR TOFFEE BARS - These are such a simple make. As simple as stirring a few things together in a saucepan and simmering/boiling them on the stove for a short time . . . sweetened condensed milk, brown sugar, butter . . . and milk . . . and layering the resulting toffee sauce in a pan with some crisp buttery crackers. Topped with melted chocolate chips, these always go down a real treat!
No Bake Chocolate Oatmeal Bars (small batch)
Yield: 6
Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M
These tasty bars are so easy to make and help to keep the heat out of the kitchen. Using only a few store cupboard ingredients they are also very quick and easy to make. Delicious!
Ingredients
- 1/2 cup (120g) butter
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 tsp vanilla extract
- 1 1/2 cups (120g) rolled oats
- 1/2 cup (90g) semi sweet or dark chocolate chips
- 1/4 cup (45g) smooth peanut butter
Instructions
- Butter a medium sized loaf tin and line with baking parchment leaving an overhang on the two long sides for ease of removal.
- Melt the butter and brown sugar together in a medium sized saucepan over medium heat until the butter is completely melted an the brown sugar no longer feels gritty beneath a spoon. Stir in the vanilla and mix in the oats until well blended.
- Cook over low heat for 3 to 4 minutes, stirring occasionally.
- Melt the chocolate chips and peanut butter together in a small microwave safe bowl in the microwave, (on high) giving it a stir every 30 seconds until smooth.
- Press half of the oat mixture into the loaf tin. Remove two tablespoons of the chocolate mixture from the bowl and pour the remainder over top of the oats in the tin, smoothing it out evenly. Sprinkle the remaining oats over top and press down gently. Drizzle with the reserved chocolate mixture.
- Chill in the refrigerator for 2 to 3 hours before cutting into six bars.
Thanks so much for visiting. Do come again!
My sister and I are always on the hunt for healthier snacks to indulge in. When I was over at her place at the weekend, she had made these No Bake Lemon Coconut Balls. For me it was love at first bite!
Two of my favorite things are lemon and coconut! To have them both combined in one delicious snack is just great. For them to be as quick and easy to make as these are is just the icing on the cake!
No bake. No fuss. No muss. Fairly healthy, and using only a few simple ingredients? Where do I sign up!!!!
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My sister has been making these for years apparently. They are so delicious, I just had to have the recipe so that I could make some for myself!
They were really simple to make. If you can use an electric mixer and beat things together and a cookie scoop, then you can make these no bake lemon coconut balls!
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WHAT YOU NEED TO MAKE NO BAKE LEMON COCONUT BALLS
Just a few simple ingredients makes these very affordable.
- 1 cup coconut cream
- 1/2 cup raw honey
- 1 tsp finely grated lemon zest
- the juice of one lemon
- 1/2 tsp of vanilla
- unsweetened coconut flakes to roll the balls in
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WHAT IS COCONUT CREAM?
Thick, creamy and filled with rich coconut flavor, coconut cream is something you will want to keep in your store-cupboard, as it is a really useful ingredient. I always have a couple of cans of it in mine.
Its great in curries and stir fries and in tasty snacks and desserts such as this recipe I am sharing today. You can also whip it just like real cream.
Coconut cream is a type of thick cream made from coconut milk.
Although canned versions are widely available, you can also make your own coconut cream at home. Simply refrigerate good quality, full fat, coconut milk for a few hours. A thick layer of cream should float to the top and separates from the thin, watery liquid below.
This very versatile ingredient has a distinct, coconut-like flavor with a rich, creamy texture that makes it a great addition to a range of recipes, including soups, smoothies, and desserts.
It’s also widely used in many types of cuisine.
Because it’s unsweetened, low in carbs, and also dairy-free, it’s also frequently featured in many vegan and ketogenic recipes. Do let it be noted that this recipe I am sharing today is neither vegan or ketogenic due to the use of honey.
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The use of lemon zest gives these a lovely lemon flavor, along with the lemon juice. The lemon juice also serves to help thicken the cream even further so that you can roll the mixture into balls.
The coconut for rolling the finished balls in is un-sweetened. These are plenty sweet enough with the honey!
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HOW TO MAKE NO BAKE LEMON COCONUT BALLS
Nothing could be easier to make than these delicious no bake treats. Just mix, shape, roll and chill. Easy peasy!
Mix the coconut cream together in a bowl with the honey, lemon zest, lemon juice and vanilla until well combined.
Have ready a bowl of coconut flakes.
Using a small cookie scoop scoop out balls and drop them into the coconut flakes, rolling the balls into the flakes to coat them completely. Place into a small paper cups and then into a covered container for storage. Store covered in the refrigerator.
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HOW TO MAKE COCONUT CREAM FROM CANNED COCONUT MILK
Chill full fat canned coconut milk in the refrigerator overnight. This will make the milk fat separate and solidify on top.
Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl.
(You can reserve the liquid coconut milk for other uses. It makes excellent ice cubes.)
Whisk the solidified cream in a circular motion until it develops a cream-like consistency.
It does have a relatively short shelf life, so you need to keep it refrigerated and use it up within five days. You can however freeze it for much longer, up to two months.
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Just look at how rich and creamy these are. They fairly melt in the mouth. They are not low in calories as coconut cream is relatively calorie dense as is honey, but you will find that eating one of these or even just half of one of these really satisfies that sweet tooth of yours!
And its nice to know that when you are satisfying it, you are eating healthy, natural ingredients. These make great snacks for the children as well. Must healthier than a candy bar!
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ALL DRESSED HUMMUS - Smooth, rich and creamy and topped with all sorts of crunchy bits. Chopped fresh veggies and toasted chick peas. Yummy!
GINGERBREAD ROASTED CHICKPEAS - Crisp and crunchy and sweetly spiced with all of the spices that make gingerbread such a wonderful treat! Deliciously moreish!
GARDEN HERB DIP - I am betting you have everything in your house right now to make it also . . . cream cheese, thick plain yogurt, mayonnaise, a bit of Dijon mustard and a splash of hot sauce, along with some chopped spring onions (scallions), chives and seasonings.
No Bake Lemon Coconut Balls
Yield: makes about 16
Prep time: 10 MinTotal time: 10 Min
A recipe I got from my sister for the most delicious little no bake coconut balls. Almost like a truffle!
Ingredients
- 1 cup coconut cream
- 1/2 cup raw honey
- 1 tsp finely grated lemon zest
- the juice of one lemon
- 1/2 tsp of vanilla
- unsweetened coconut flakes to roll the balls in
Instructions
- Mix the coconut cream together in a bowl with the honey, lemon zest, lemon juice and vanilla until well combined.
- Have ready a bowl of coconut flakes.
- Using a small cookie scoop scoop out balls and drop them into the coconut flakes, rolling the balls into the flakes to coat them completely.
- Place into a small paper cups and then into a covered container for storage.
- Store covered in the refrigerator.
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