Name: 4 No Bake Treats Recipe
Total time: 20 min
Yield: 1
Cuisine: American

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Four delicious, easy, and no-baking required christmas treats. These no bake treats are perfect for holiday parties or gifts Video tutorial included. 

How to make 4 No Bake Treats Recipe

Chelsea Lords

Crawler

American

<p>Four delicious, easy, and no-baking required christmas treats. These no bake treats are perfect for holiday parties or gifts Video tutorial included. </p>

Vegetarian

Unsalted Butter,  Melted

Sheets graham cracker crumbs

Powdered sugar

2 tablespoons creamy peanut butter,  separated

Milk chocolate chips

Regular oreos

Cream Cheese Softened

Bag andes creme de menthe baking chips

Pecans,  toasted and coarsely chopped

1/3 cup milk chocolate chips,  separated

Bag soft caramels

Heavy cream

Optional topping:sea salt

White chocolate chips

Cookie butter or biscoff spread

Shortening

Line a 9x9 square baking pan with tin foil or parchment paper and set aside. Place the graham crackers in a food processor or blender and pulse until the crackers are crumbs.

step 1

In a large bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter and mix until smooth. Press this mixture down evenly in the prepared 9 x 9 pan.

step 2

In a microwave safe bowl, add the milk chocolate chips and the remaining 2 tablespoons peanut butter. Microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until the chocolate is melted and smooth.

step 3

Pour the melted chocolate over the peanut butter bars and tap the pan on the table a few times to get the chocolate in an even layer.

step 4

Let the bars harden at room temperature for an hour and then transfer to the fridge. Let the bars chill for 30 minutes to one hour before cutting into them.

step 5

Cut into the bars with a hot sharp knife (run the knife under hot water, dry it off, and then immediately cut the bars).

step 6

Line a mini muffin tin with mini muffin cups. Set aside.

step 7

No need to separate the oreos-you'll use the cookie and the creme.

step 8

In a blender or food processor, process the oreos (start with 16 and pulse 2 extra if the mixture is too wet) until you get a fine crumb consistency. Pour into a bowl.

step 9

Add in the softened cream cheese and mix, using hand mixers, until a thick and wet dough has been created. This takes a bit of patience. Just keep stirring, you'll get there!

step 10

Pinch off little balls of the dough and roll into small circles. You should have about 22 circles total. Flatten the circles to be the width of the mini muffin tin cavity.

step 11

In a small microwave-safe bowl, melt 1/2 cup of andes chocolate chips for 30 seconds. Remove from the microwave and stir for 30 seconds and then return for 15 more seconds if they aren't all the way melted.

step 12

Pour enough chocolate to barely coat the bottom of the muffin cup. Press the oreo cream cheese "dough" into the chocolate.

step 13

Pour more chocolate to cover the oreo "dough" completely.

step 14

Let harden at room temperature and store any leftovers in the fridge in an airtight container.

step 15

Line an 8 x 8 pan with parchment paper or tin foil and set aside.

step 16

To optionally toast the nuts (tons of flavor and highly recommended, follow steps 3-5. Otherwise skip to step 6).

step 17

Place a large frying pan on the stove top and turn to medium high heat.

step 18

As soon as the pan has warmed up, spread the nuts evenly in the pan. (no need to add any oil or cooking spray because the nuts already have enough oil to be able to be roasted).

step 19

Stir often until the nuts begin to smell fragrant. Remove from heat and the pan (don't leave them in the pan or they will continue to cook) and set aside. Watch the nuts carefully because they can go from perfect to burned very quickly.

step 20

Meanwhile, melt 1 and 3/4 cup chocolate chips in the microwave. Place in a microwave safe bowl and microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until the chocolate is melted and smooth.

step 21

Pour the melted chocolate in the bottom of the prepared pan and smooth. Tap the pan a few times on the counter to rid air bubbles and help smooth the chocolate.

step 22

Spread the pecans in an even layer over the melted chocolate.

step 23

In another microwave safe bowl, combine the unwrapped soft caramels and heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 10 seconds until the caramels and melted and smooth. Spread the caramel over the pecans.

step 24

Melt the remaining 1/3 cup milk chocolate chips in the microwave. Pour the melted chocolate into a small plastic bag and cut off the tip. Pipe the melted chocolate over the caramel layer in stripes.

step 25

step 26

Allow the bars to harden at room temperature.

step 27

Prepare a miniature muffin tin by lining it with paper muffin tin liners. Set aside.

step 28

Combine all of the ingredients in a large microwave safe bowl and microwave in bursts of 25 seconds stirring in between each burst for 15 seconds until the mixture is completely melted.

step 29

Stir until ingredients are completely smooth and then spoon evenly into prepared miniature muffin tin.

step 30

If desired, melt the additional 1/3 cup white chocolate chips in the microwave (in bursts of 20 seconds, stirring in between each burst) and then transfer to a plastic bag. Snip off the tip with scissors and "pipe" a design on top of the (still melty) cookie butter cups.

step 31

Allow to harden in the fridge or at room temperature.

4 No Bake Treats Recipe

ingredients serve

Ingredients for 4 No Bake Treats Recipe

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