No Bake Archives - Barefeet in the Kitchen

Rocky Road Fudge

Mary Younkin — Wed, 11 Oct 2023 08:30:00 +0000

Creamy chocolate fudge filled with peanuts and marshmallows makes a chewy, crunchy, salty, sweet Rocky Road Fudge that all ages will enjoy.

Rocky Road ice cream has been one of my favorite ice cream flavors ever since I was a child and this Rocky Road Fudge has everything I love about the classic ice cream flavor mixed into a rich chocolate fudge.

Rocky Road brownies, Rocky Road chocolate bark, Rocky Road pretty much anything is sure to be a hit with my family. What’s not to love about a handful of chocolate filled with peanuts and marshmallows?

Rocky Road Fudge

When I was playing with ideas for new fudge recipes this holiday season, I knew I needed to make a rocky road fudge. I’ve put peanuts in fudge before, and I’ve put marshmallows in fudge, but I had yet to try both together.

I’m happy to report that the finished Rocky Road Fudge was just as good as I imagined it would be, if not better. It was a hit with my kids and given the opportunity we could have polished off the whole batch in no time at all.

5 Minute Fudge

I am so completely hooked on five-minute fudge recipes. Unlike traditional old-fashioned fudge recipes, no candy thermometers or other special equipment is required.

You don’t even need a stove to make this fudge. Everything melts in the microwave and then sets up in the fridge in just a few hours.

My 5 minute fudge obsession started with this simple Chocolate Pecan Fudge, a recipe I’ve used as the base for tons of chocolate fudge recipes since, including this one.

Rocky Road Fudge is the latest incarnation of 5 minute fudge I’m sharing this year. Don’t miss the others like White Chocolate Pretzel Fudge, bite size pieces of salty-sweet heaven. Creamy Peanut Butter Fudge, Chocolate Covered Oreo Fudge, and Peppermint Marshmallow Fudge are even more recipes you’re sure to enjoy.

I also plan to give this Eggnog Fudge and this Maple Nut Fudge a whirl this upcoming holiday season.

Kitchen Tip: I use this bowl and this spatula to make this recipe.

Easy Rocky Road Fudge

You’ll need the following ingredients for this recipe:

semi-sweet chocolate chips
sweetened condensed milk
butter
vanilla extract
miniature marshmallows
salted peanuts

Peanuts are the traditional nut of choice for rocky road inspired desserts but just about any other nut would be tasty as well.

Almonds, walnuts, or pecans come to mind as excellent substitutes if you don’t have peanuts, are cooking for someone with a peanut specific allergy, or just want something different.

PLEASE NOTE: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.

The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.

Even if you’ve had success subbing with something else in other recipes, I promise that you NEED to use sweetened condensed milk for this fudge recipe!

Rocky Road Fudge Recipe

Rocky Road Fudge starts by combining semi-sweet chocolate chips, sweetened condensed milk and butter in a glass bowl. After microwaving for 90 seconds, stir everything together until well combined and smooth.

Add vanilla extract, peanuts and miniature marshmallows to the chocolate, then pour the fudge into a pan lined with parchment paper. Chill until firm, slice and serve! It’s hard to think of homemade fudge that’s any easier.

I like to slice this fudge into 1 inch squares. It’s so rich that having the option to have just a bite at a time is wonderful, but feel free to slice it into whatever size squares or rectangles you like.

The recipe can also be halved to make a smaller amount of fudge, just pour the warm fudge into a loaf pan to chill to get the right consistency

This rich and nutty fudge pairs perfectly well with a cold glass of milk for an after school treat and makes a satisfying pick-me-up with a cup of coffee, too.

If you don’t have a microwave or prefer not to use one, it’s easy to make this recipe on the stovetop as well. Simply use a double boiler to melt the butter, chocolate and milk together, stirring as you go.

Whether you make fudge in the microwave or on the stovetop, it’s a treat that’ll keep everyone coming back for just one more taste.

How to Store Fudge

These fudge recipes will store very nicely in the refrigerator for up to two weeks, or in the freezer for up to two months. I love the convenience of making a few different varieties of fudge long in advance and having it ready to share with friends and family for parties or casual get-togethers.

Store the sliced fudge in an airtight container, separating the layers with wax paper or parchment. Store the different flavors in separate containers to maintain the best taste.

It’s also convenient to have a fridge or freezer stocked with fudge when you need a last-minute gift. Put a couple of dozen squares of fudge in a gift box wrapped with ribbon and you have an instant homemade gift that anyone would be excited to receive.

Everyone likes fudge and Rocky Road Fudge is sure to become a new favorite.

Rocky Road Fudge

Creamy chocolate fudge filled with peanuts and marshmallows makes a chewy, crunchy, salty, sweet Rocky Road Fudge that all ages will enjoy.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings pieces, depending on size

Calories 137kcal

Ingredients

2 cups semi-sweet chocolate chips
14 ounces sweetened condensed milk
1/4 cup butter
1 teaspoon vanilla extract
2 cups miniature marshmallows
1 cup salted peanuts

Instructions

Combine the milk, the chocolate, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. (If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)
Stir to combine and heat another 15 seconds if needed. Add the extract and stir until smooth. Stir in the peanuts and marshmallows and scoop the mixture onto a parchment lined tray.
Spread with a spatula to approximately 1-inch thickness. Chill until ready to serve. Slice into squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!

Notes

COOK’S NOTE: Peanuts are traditionally the nut of choice for rocky road. However, almonds, walnuts, and pecans will all work quite well for this fudge recipe.

The recipe halves nicely in order to make a smaller amount of fudge. It can be made in a loaf pan. Slice the smaller recipe into 12-18 pieces.

Nutrition

{originally published 11/19/17 – recipe notes and photos updated 10/11/23}

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Chocolate Covered Blueberries

Mary Younkin — Tue, 06 Jun 2023 08:30:00 +0000

Sweet and slightly tart fresh blueberries are lightly covered in dark chocolate to create an irresistible sweet snack that doubles as a quick and easy dessert too.

Chocolate Covered Blueberries

Have you ever had that crazy “aha” moment where you wonder why you never thought of something before now?

My sister, Jenny, called me a few days ago and told me that she had been craving a dessert and there was nothing sweet in her house, so she melted a few chocolate chips and poured them over blueberries.

When she couldn’t stop talking about this new treat, I decided I’d better try it right away. She was right, oh so very right.

Who knew that chocolate-covered blueberries would be even more tempting than the ever-popular chocolate covered strawberries?

Dark Chocolate Covered Blueberries

Having made my share of desserts in the past, I can say that these chocolate-covered blueberries are one of the easiest recipes I’ve made.

All you’ll need to do is lay out your blueberries, prep a simple chocolate sauce, and pour it over the berries. Chill the berries in the refrigerator, and you’re done!

And what a delicious contrast! The combination of rich, creamy dark chocolate and sweet, refreshing, mildly tart blueberries is a match made in heaven. Serve these sweets while they’re slightly cold, and the flavor of the berries will really pop.

For a slightly more complex flavor, you can also sprinkle coconut over the berries as you’re preparing to chill them.

Chocolate Covered Blueberries Recipe

You’ll only need a few ingredients to make this easy dessert.

Fresh blueberries
Dark chocolate chips
Coconut oil
Sweetened shredded coconut (optional)

First, you’ll want to wash and completely dry the blueberries. Then, set 12 muffin cups on a plate or tray. Place 6-8 blueberries in the bottom of each muffin cup, depending on size.

Place the chocolate and coconut oil in a glass measuring cup or bowl. Heat in the microwave for 90 seconds at 50% POWER.

Stir and heat for an additional 30-60 seconds at 50% POWER, if needed, and then stir one more time to finish dissolving the chocolate.

Make sure your microwave is at 50% POWER, and keep a close eye on the chocolate; the smell of burnt chocolate won’t leave your kitchen easily.

If you’d rather not use the microwave, you can also melt the chocolate in a double boiler, or a glass bowl over a simmering pan of water.

Spoon the melted chocolate over the berries. You can lightly spread it over the berries with the back of a spoon.

Alternatively, you can add the berries to the bowl with the chocolate and stir to coat, then transfer them to the muffin cups.

If desired, sprinkle with coconut. Place in the refrigerator for 30 minutes, or until the chocolate has set firm.

Remove from the muffin cups and serve cold. The chocolate-covered berries may be stored in an airtight container and kept in the refrigerator for up to 3 days.

Chocolate Covered Fruit

Looking for more chocolate covered fruit recipes? This Dessert Fondue Board is a treat for the eyes and for everyone’s taste buds, served with loads of fruit, cream puffs, graham crackers, and pretzels.

Homemade Magic Shell is so easy to make. (You only need TWO ingredients!) Once you’ve tried it, I can pretty much guarantee that you’ll never even consider buying it again. In about five minutes, you can have delicious chocolate-covered clementines like nothing you’ve ever tasted before.

These Chocolate Covered Banana Bites are ridiculously delicious for something so over the top simple, with just a slight hint of coconut flavor and then rich chocolate alongside a bite of frozen banana.

With only three ingredients and a few minutes of prep, these Chocolate Covered Kiwi Popsicles are an easy sweet treat (and a good recipe to make with the kids!).

Chocolate Covered Blueberries

Sweet and slightly tart fresh blueberries are lightly covered in dark chocolate to create an irresistible sweet snack that doubles as a quick and easy dessert too.

Course Dessert, Snack

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 79kcal

Ingredients

4 ounces fresh blueberries about ¾ cup
⅔ cup dark chocolate chips
2 tablespoons coconut oil
sweetened shredded coconut OPTIONAL for topping

Instructions

Wash and completely dry the blueberries. Set 12 muffin cups on a plate or tray. Place 6-8 blueberries in the bottom of each muffin cup, depending on size.
Place the chocolate and coconut oil in a glass measuring cup or bowl. Heat in the microwave for 90 seconds at 50% POWER. Stir and heat for an additional 30-60 seconds at 50% POWER, if needed. Stir to finish dissolving the chocolate.
Spoon the melted chocolate over the berries. Lightly spread the chocolate over the berries with the back of a spoon. Alternatively, you can add the berries to the bowl with the chocolate and stir to coat, then transfer them to the muffin cups.
Sprinkle with coconut, if desired. Place in the refrigerator for 30 minutes, or until the chocolate has set firm. Remove from the muffin cups and serve cold. Store any remaining chocolate covered blueberries in the refrigerator.

Notes

If you’d rather not use the microwave, you can also melt the chocolate in a double boiler, or a glass bowl over a simmering pan of water.

The chocolate covered berries may be stored in an airtight container and kept in the refrigerator for up to 3 days.

Nutrition

{originally published 6/20/15 – recipe notes and photos updated 6/6/23}

The post Chocolate Covered Blueberries appeared first on Barefeet in the Kitchen.

Twix Ice Cream

Mary Younkin — Fri, 19 May 2023 08:30:00 +0000

Every scoop of this Twix ice cream is bursting with chunks of cookies, caramel, and chocolate. If you love Twix candy bars, this ice cream just might be your newest favorite flavor!

Candy Bar Ice Cream

I can’t remember the last time I ate a full-size candy bar. But, bake pieces of them into a cookie, or sprinkle them on top of a cake, and I am so there for it!

Did you know that ice cream used to only come in smooth and creamy flavors? Well, I adore fully loaded flavors with rich texture and depth. So, you know candy bar ice cream definitely had to happen.

I spied a Twix ice cream at the store a while back and did a double-take. I love making copycat recipes for foods like that, so this needed to happen asap.

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

Twix Ice Cream

I was so excited to play with this recipe. Twix has been my favorite candy bar for a long time. My boys know that it’s the only thing I want out of their Halloween stash. And, they’re kind enough to share.

So, it was a treat to work with these candy bars in a recipe, even if slicing them made some of them into a crumbly mess. That’s ok–don’t toss them! Sprinkle the crumbs into the ice cream along with the bigger candy pieces.

I grabbed my ever-present jar of salted caramel sauce from the fridge (doesn’t everyone stir a spoonful of caramel into their weekend coffees?) and whipped up a quick jar of two ingredient hot fudge sauce while the ice cream base was churning.

Twix Ice Cream Recipe

heavy cream
whole milk
sugar
vanilla extract
kosher salt
Twix candy bars
caramel sauce
hot fudge sauce

This Twix ice cream recipe uses a vanilla ice cream base. Whisk together the heavy cream, milk, sugar, vanilla, and salt in a mixing bowl. Then, pour it into your ice cream maker and freeze it according to the manufacturer’s instructions.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

While the ice cream is churning, chop the candy bars into tiny pieces. Once it is ready, scoop about a third of it into an 8″ or loaf pan. Then, sprinkle the ice cream with Twix pieces and drizzle with caramel sauce and fudge.

Repeat these layers twice more. Place in the freezer and allow the ice cream to harden for at least 2-3 hours before serving.

Chocolate Caramel Ice Cream

I love chocolate and caramel sauce on ice cream – that may be why you’ll find many ice cream recipes here that feature or play nicely with those flavors. Pour them over Cookies and Cream or Chocolate and Peanut Butter Ice Cream and dessert becomes a party.

Is there anything better than a scoop of smooth Chocolate Ice Cream on top of decadent Texas Sheet Cake? That’s the kind of chocolate on chocolate overload I can get behind!

This No Bake Twix Pie looks fabulous too, it’s on my must-try list now. And for a white chocolate and caramel combination you’ll want to try too, check out this fudge for your holiday baking.

Creamy chocolate ice cream filled with chocolate-covered cashews and swirled throughout with caramel sauce adds up to bowls of Bear Claw Ice Cream that no one can resist.

Crunchy, chewy Oreo pieces and chunks of decadent brownie mingle together in every scoop of this Oreo Brownie Ice Cream.

Twix Ice Cream

Treat yourself to a scoop of luscious ice cream, bursting with chunks of cookie, caramel, and chocolate in every sweet spoonful!

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings ½ cup servings

Calories 566kcal

Ingredients

1½ cups heavy cream
1½ cups whole milk
⅔ cup sugar
2 teaspoons vanilla extract
⅛ teaspoon kosher salt
12 fun-size Twix candy bars cut into ¼-inch pieces, about 1½ cups worth
½ cup caramel sauce store-bought or homemade
½ cup hot fudge sauce store-bought or homemade

Instructions

Whisk together cream, milk, sugar, vanilla, and salt. Pour into your ice cream maker and freeze according to the manufacturer's instructions.
While it churns, chop the candy bars into uniform ¼ inch pieces.
Scoop about a third of the ice cream into an 8″ pan or loaf pan, then scatter about a ½ cup of the candy bar pieces over the ice cream. Drizzle with caramel sauce and hot fudge. Repeat this step twice more.
Place in the freezer and allow the ice cream to harden for at least 2-3 hours before serving.

Nutrition

The post Twix Ice Cream appeared first on Barefeet in the Kitchen.

Chunky Monkey Ice Cream

Mary Younkin — Fri, 05 May 2023 08:30:00 +0000

Rich banana ice cream, decadent chocolate chunks, and crunchy walnuts create a tantalizing dessert you won’t soon forget. This delightful recipe for Chunky Monkey Ice Cream is the perfect indulgence.

What is Chunky Monkey Ice Cream?

Once, I was like you, looking at this name, and wondering to myself, “What is Chunky Monkey Ice Cream?” But, now that I have many sweet summers and delicious scoops under my belt, I can share the secrets of this delicious treat.

This variety was developed by Ben and Jerry’s, featuring pieces of walnuts and fudge (chunky) in banana flavored ice cream (monkey). And, it has been charming taste buds for over 30 years.

But, now you can make homemade chunky monkey ice cream in the comfort of your own kitchen, to the delight of your family and friends.

Chunky Monkey Ice Cream Recipe

You will need the following ingredients to make this chunky monkey ice cream recipe:

heavy cream
milk
sugar
kosher salt
vanilla extract
very ripe bananas
walnuts
chocolate chips
coconut oil or vegetable oil

Chunky Monkey Ice Cream

Start by whisking together the cream, milk, sugar, salt, and vanilla in a large mixing bowl. Place the bananas in a smaller bowl use a fork to mash them well. Add them to the ice cream mixture and stir or whisk to combine.

Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions.

While the ice cream is churning, place the chocolate chips and coconut oil in a small microwave-safe, glass bowl. Microwave for 90-120 seconds until softened. Stir to melt.

Then, let the chocolate rest at room temperature while the ice cream finishes churning. Do NOT add to ice cream while still warm.

Scoop the finished ice cream into an airtight container, drizzling chocolate and sprinkling walnuts over each scoop as it is added to the container. Swirl lightly with a knife or the end of a spoon and drizzle any remaining chocolate over the top of the ice cream. Place in the freezer until ready to serve.

Chunky Ice Cream

It’s hard to believe that once, ice cream was only ever made to be smooth and creamy. Personally, I adore flavors of chunky ice cream that add texture and depth, like this dreamy chocolate peanut butter cup ice cream recipe, or this peanut butter Nutty Bars ice cream recipe.

I may also have hidden a pint or two of cookies and cream ice cream from my kids in my day. And, the berry flavor in this blueberry chocolate chunk recipe is one of my favorites.

You can’t really go wrong with the classic chocolate chip cookie dough. But, if you’re into cookies, I highly recommend trying monster cookie ice cream (and cookie monster ice cream), too!

And, if you have reached the recipe card only to find that your bananas are not quite ripe enough, just know that hope is not lost. In the absence of bananas, you can find yourself with these brownies with walnuts. And, that’s still a win!

Chunky Monkey Ice Cream

Rich banana ice cream, decadent chocolate chunks, and crunchy walnuts make this recipe for Chunky Monkey Ice Cream the perfect indulgence.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 367kcal

Ingredients

1¼ cup heavy cream
1 cup milk
½ cup sugar
⅛ teaspoon kosher salt
1 tablespoon vanilla extract
2 very ripe bananas about ⅔ cup mashed
½ cup walnuts chopped small

Chocolate Chunk Ingredients

⅔ cup semi-sweet chocolate chips
2 teaspoons refined (unflavored) coconut oil or vegetable oil

Instructions

Ice Cream

Whisk together the cream, milk, sugar, salt, and vanilla in a large mixing bowl. Place the bananas in a medium bowl and use a fork to smash them well. Add them to the ice cream mixture and stir or whisk to combine.
Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions.

Chocolate Chunks

While the ice cream is churning, combine the chocolate chips and coconut oil in a small glass bowl. Microwave for 90-120 seconds until softened. Stir to melt.
Let the chocolate rest at room temperature while the ice cream finishes churning. Do NOT add to ice cream while still warm.
Scoop the finished ice cream into an airtight container, drizzling chocolate and sprinkling walnuts over each scoop as it is added to the container. Swirl lightly with a knife or the end of a spoon and drizzle any remaining chocolate over the top of the ice cream. Place in the freezer until ready to serve.

Nutrition

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Lemon Dip

Mary Younkin — Tue, 18 Apr 2023 08:30:00 +0000

Creamy Lemon Dip served with fresh berries, graham crackers, or shortbread cookies is a light summery dessert that is perfect for sharing with friends.

Lemon Fruit Dip

I made this dip for a pool party with friends a while back and it disappeared lightning-fast. Kids and adults happily scooped it up with the dippers and then nearly licked the bowl clean.

The fluffy sweet fruit dip is tempting enough straight off the spoon, but when you serve it with graham crackers, fresh strawberries, or shortbread cookies? I can tell you for a fact that no one is able to resist it.

For the lemon curd in this dip, I used my 5-Minute Microwave Lemon Curd. It turns out perfectly every time and it’s honestly easier than going to the store to buy lemon curd.

That recipe will make more than you need just for this lemon dip, but you won’t be sad about that.

Easy Fruit Dip Recipes

Fruit dips and plenty of fruit to dip into them are some of my kids’ favorite snacks. I’ll happily find any excuse possible to make and eat all of these dips.

Thick and creamy, cinnamon spice yogurt takes about 10 seconds to stir together and it makes a great dipping sauce for apples. It’s also a terrific breakfast with a sprinkling of granola and berries.

Crunchy peanut butter apple dip is simple and slightly sweet, perfect to enjoy with apples, pretzels, or about anything else you might want to dip into it.

This creamy cranberry jalapeno dip is lightly sweetened and balanced with just a hint of heat from the peppers. Served with crackers and pretzels or spread on toast, this is an unforgettable holiday treat.

This peanut butter and honey yogurt dip was “officially” named a favorite snack in our house when my boys were little. I made it on repeat for months! Who knew that yogurt would be such a great match for peanut butter? It makes the dip smooth and creamy and adds a slight tang that is balanced nicely by a bit of honey.

How to Use Lemon Curd

While carrying it directly to your mouth with a spoon is always a solid plan, it’s fun to use lemon curd in different recipes too.

I use this bowl, this whisk, and this spatula to make this recipe. You’ll need the following ingredients too:

cream cheese
heavy whipping cream
lemon curd
fresh strawberries, graham crackers, or shortbread cookies for dipping

Lemon Curd Dip

Place the cream cheese in a mixing bowl and beat with an electric mixer until it is smooth and creamy. Slowly add the cream while continuing to mix until fully combined and the mixture is fluffy.

When the cream cheese and heavy cream are well combined, add ¾ cup of lemon curd and mix again to combine. Scoop into a bowl for serving and top with the remaining lemon curd.

Cover and refrigerate until ready to eat. Serve with berries, graham crackers, or shortbread cookies for dipping.

Dessert Dip Recipes

Fully loaded chocolate chip cookie dough dip served with lots of sliced apples is my kids’ idea of perfect dessert snacking.

Caramel cheesecake dip is without a doubt one of the best spur-of-the-moment recipes ever. I had some leftover cream cheese after making a couple of batches of cookies and about half a jar of caramel sauce leftover too.

So, I tossed that cream cheese in the mixer and beat it until it was smooth, then drizzled in caramel sauce until it tasted just right. The five of us sat and dipped apples into this dip right after lunch and managed to wipe out almost half the dip in just a few minutes.

Creamy, lightly sweetened candy cane dip is the perfect addition to a dessert cookie display or holiday snack tray. For a sweet and salty treat, try dipping pretzels in this one.

Served with loads of fruit, cream puffs, graham crackers, and pretzels, this dessert fondue board is a treat for the eyes and for everyone’s taste buds.

Lemon Fruit Dip

Creamy Lemon Dip served with fresh berries, graham crackers, or shortbread cookies is a light summery dessert that is perfect for sharing with friends.

Course Appetizer, Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings, about 2 cups cups

Calories 221kcal

Ingredients

8 ounces cream cheese room temperature
½ cup heavy whipping cream
¾ cup lemon curd plus an additional 2 tablespoons for topping
fresh strawberries, graham crackers, or shortbread cookies for dipping

Instructions

Place the cream cheese in a mixing bowl and beat with an electric mixer until it is smooth and creamy. Slowly add the cream while continuing to mix until fully combined and the mixture is fluffy.
When the cream cheese and heavy cream are well combined, add ¾ cup of lemon curd and mix again to combine. Scoop into a bowl for serving and top with the remaining lemon curd.
Cover and refrigerate until ready to eat. Serve with berries, graham crackers, or shortbread cookies for dipping.

Notes

For the lemon curd in this dip, I used my 5 Minute Microwave Lemon Curd. It turns out perfectly every time and it’s honestly easier than going to the store to buy lemon curd.

Nutrition

{originally published 8/4/16 – recipe notes and photos updated 4/18/23}

The post Lemon Dip appeared first on Barefeet in the Kitchen.

Strawberries Romanoff

Mary Younkin — Thu, 13 Apr 2023 08:30:00 +0000

Strawberries Romanoff is a dressed-up version of strawberries with whipped cream – it tastes so much fancier than it actually is!

The Romanoff sauce is made with a sweet and slightly tangy combination of whipped heavy cream, sour cream, and a bit of sugar. It takes less than ten minutes to assemble this irresistible dessert, making it a favorite all summer long.

Romanoff Sauce

Romanoff cream sauce is just about the most delicious thing I’ve made lately. My friend Lynne was here a few weeks ago when I made this to photograph it and we may have eaten the full recipe on our own. I probably shouldn’t admit these things, but yeah, we did that.

Leftover strawberries Romanoff for breakfast? Yes, please. Romanoff cream is the perfect complement to the summer’s sweet strawberries.

Fresh strawberries and cream is a combination of which I simply can’t get enough. In this case, the whipped cream adds a creamy, velvety texture that complements the strawberries perfectly. Strawberry Romanoff gets rave reviews every time we make it.

Strawberry Romanoff

While the combination of strawberries and cream isn’t a unique one, this particular dish has a place in history – regardless of which story you choose to believe.

If you scour the internet, you will come across several variations of Strawberries Romanoff, accompanied by diverse claims about its origin. One popular belief credits Marie Antoine Careme, who was the chef to the Russian ruler Nicholas I from the Romanoff family, as the mastermind behind this classic recipe.

Conversely, some attribute the creation of a similar recipe, known as Strawberries Americaine Style, to Chef Escoffier from the Carlton Hotel in London. His dish was served over ice cream and was later renamed Strawberries Romanoff by a self-proclaimed “Prince Michael Romanoff,” who opened a restaurant in Hollywood and pretended to be a member of the royal family.

The recipe I’m sharing has been very gently adapted from La Madeleine’s recipe. Their very famous Strawberry Romanoff gives a nod to both of those earlier versions. Since I don’t live in Houston and haven’t had the opportunity to enjoy theirs in person, I’m pretty happy to be able to make it at home.

Strawberries Romanoff

Traditionally, the sliced berries are either soaked in vodka, or briefly marinated in brandy or orange liqueur. The sweet cream mixture is often made with a splash of alcohol as well.

I’ve made this a few times both with and without alcohol and if I’m being honest? I think we like this every bit as much without any alcohol at all.

I’ve made the liqueur in the recipe below optional and swapped the liqueur in the cream for vanilla extract. Strawberries Romanoff works very well without alcohol, but if you have it on hand and enjoy adding it, go for it.

Since we typically eat dessert with the kids, it’s often easiest to just skip the alcohol. Otherwise, I split the berries into a couple of different bowls and we’re good to go with both versions.

La Madeleine Strawberries Romanoff

You’ll need the following ingredients to make this recipe:

fresh strawberries
cognac, brandy, or orange liqueur OPTIONAL
sour cream
light brown sugar
vanilla extract
heavy cream
powdered sugar

To assemble the dessert, place the strawberries in a medium-sized bowl. Drizzle with orange liqueur, if desired, and toss to combine. Allow the strawberries to rest while preparing the sweet cream mixture.

In a small bowl, stir together the sour cream, light brown sugar, and vanilla extract. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.

Add the powdered sugar to the whipped cream and beat until thick. Pour the sour cream mixture into the whipped cream and stir gently to combine.

Spoon the strawberries into individual serving dishes or glasses. Divide the sweet cream mixture over the strawberries. Serve immediately and watch everyone grin!

Strawberries and Cream

Homemade vanilla ice cream topped with strawberries has been a long-time favorite for me. Stirring the sliced berries into bowls of cold melting ice cream is something I remember doing every summer of my childhood.

Strawberry crisp ice cream really shines with its blend of creamy ice cream, sweet berries, and an abundance of chewy brown sugar oat crust pieces.

Layers of cream cheese, berries, and buttery pretzels add up to the strawberry pretzel salad recipe that is loved by adults and kids alike. The pretzel crust adds a salty-sweet layer to this dessert that makes it irresistible.

Top a warm dish of strawberry cobbler with cold, creamy ice cream for the perfect combination of hot and cold, sweet and refreshing, summer dessert happiness.

Light and flaky, slightly rich and sweet from the cream and the berries, my family went nuts over these strawberries and cream biscuits the first time I made them. They’ve been made countless times in the years since.

A sweet steaming bowl of strawberries and cream oatmeal is the epitome of breakfast comfort food. I made this oatmeal for breakfast a while back and while I was writing that post to share with you, I craved it all over again. I immediately had to stop and make a bowl of that strawberries and cream oatmeal for lunch. Truth.

I have quite a thing for strawberries and cream. And Strawberries Romanoff, it’s the ultimate version of that combination.

Strawberries Romanoff

Strawberries Romanoff is a dressed-up version of strawberries with whipped cream – it tastes so much fancier than it actually is!

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 186kcal

Ingredients

32 ounces fresh strawberries washed, trimmed, and sliced, about 4-5 cups
2 tablespoons orange liqueur, brandy, or cognac OPTIONAL
½ cup sour cream
2 tablespoons light brown sugar
1 teaspoon vanilla extract
½ cup heavy cream
3 tablespoons powdered sugar

Instructions

Place the strawberries in a medium-sized bowl. Drizzle with orange liqueur and toss to combine. Allow the strawberries to rest while preparing the sweet cream mixture.
In a small bowl, stir together the sour cream, light brown sugar, and vanilla extract. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar to the whipped cream and beat until thick. Pour the sour cream mixture into the whipped cream and stir gently to combine.
Spoon the strawberries into individual serving dishes or glasses. Divide the sweet cream mixture over the strawberries. Serve immediately.

Nutrition

This recipe has been gently adapted from La Madeleine’s recipe for their famous Strawberries Romanoff.

The post Strawberries Romanoff appeared first on Barefeet in the Kitchen.

No-Bake Chocolate Peanut Butter Bars

Mary Younkin — Wed, 29 Mar 2023 08:30:00 +0000

No-bake cookies have met their match with these no bake chocolate peanut butter bars. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

Before I tell you more about these amazing homemade candy bars, I’d better confess that no-bake cookies and I have a bit of a love/hate relationship.

No Bake Chocolate Peanut Butter Bars

I love how easy no bake cookies are to make; I hate how unattractive they tend to be. I love how rich the chocolate and peanut flavors can be; I hate the raw oatmeal that frequently overwhelms the cookies.

(That whole raw oatmeal situation is balanced with the addition of coconut in these no bake chocolate coconut cookies or bars or bites… whatever you call them, the coconut changes the texture (and improves it!) in the best way possible.)

When I ran across these no-bake bars, (a.k.a. “the best recipe I’ve ever messed up“) I couldn’t believe I’d never thought to try making the cookies into bars. At least they would look better, right?

I’m going to be flat-out honest here and tell you my thinking when I started making these treats. (My friend Donna can attest to it because we were talking on the phone at the time.)

I thought, “I’ll make these because the kids will love having a dessert over the weekend and I won’t be tempted to eat more than one.”

Chocolate Peanut Butter No Bake Bars

That is seriously funny in hindsight. I almost licked the saucepan clean as I was waiting for the bars to harden in the refrigerator.

The additional coconut, honey, and nuts in these bars take them far out of the league of traditional no-bake treats.

That oatmeal that I dislike in other cookies? It is providing structure and just a bit of flavor, instead of being the dominant ingredient.

No Bake Chocolate Coconut Cookies

There are plenty of options with these bars. If you prefer a completely unprocessed ingredient list, use pure dark chocolate, natural peanut butter, and unsweetened coconut.

No-bake cookies and bars benefit greatly from the addition of coconut. The texture and the flavor can’t be beaten. If you are like me and have no plans to give up your refined sugars (and are too impatient to make a special trip to the store), use whatever ingredients happen to be in the house.

I found that a 1″ square piece of these bars satisfied my chocolate craving. (One square at a time, that is. I can’t even describe how much I enjoyed these treats!)

As I was enjoying one of these with my husband late last night, we both agreed that they put store-bought candy bars to shame.

These no bake chocolate peanut butter bars are a naturally gluten free treat too! Check out all of our gluten free dessert recipes here.

For more no-bake desserts, try these Chocolate Peanut Butter Ritz Cookies, Monster Cookie Dough Bites, and the Chocolate Zebra Cake.

Kitchen Tip: I use these bowls, this spatula, and this pan to make this recipe.

No-Bake Peanut Butter Chocolate Bars

You’ll need the following ingredients to make this recipe:

peanut butter
honey
coconut oil
rolled oats
shredded coconut
chopped pecans
dark or semi-sweet chocolate chips
vanilla extract

To make the chocolate coconut bars, melt the peanut butter, honey, and coconut oil in a medium-size saucepan over medium-low heat. Stir frequently as the mixture melts.

When it has melted, remove from the heat and add the chocolate. Stir until the chocolate is completely smooth.

Add the oats, coconut, and pecans. Stir to combine. Pour the mixture into an 8×8 pan. Refrigerate until the chocolate hardens, at least 3-4 hours.

Slice into 1″-2″ square pieces. Store in an airtight container in the refrigerator.

To make this in the microwave, combine the peanut butter, honey, coconut oil, and chocolate chips in a large glass mixing bowl. Microwave 90 seconds at high power. Stir and return to microwave. Heat for an additional 90 seconds, only until the chocolate has almost melted. Stir until smooth.

No Bake Cereal Bars

Rice Krispies Treats are the original no-bake cereal bar and I know very few people who can resist them. Want to know how to make gooey, soft, and chewy Rice Krispie Treats?

Chocolate-drizzled peanut butter cup rice crispy treats, coconut lover’s rice crispy treats, even chocolate-covered pretzel rice crispy treats – I love them all.

No bake cereal bars like these no bake crunch bars and these crispy chocolate bars can made with rice krispies or corn flakes. And for the ultimate treat for any peanut butter lover, no bake peanut butter bars can be made in mere minutes.

Those chewy, slightly crunchy, peanut butter cereal bars are loaded with pockets of gooey marshmallows and they are a huge hit every time we make them.

No-Bake Chocolate Peanut Butter Coconut Bars

Chocolate and peanut butter are a perfect match in these chewy no-bake treats.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings bite-size pieces

Calories 93kcal

Ingredients

1 cup peanut butter
½ cup honey
½ cup coconut oil
1¼ cups dark or semi-sweet chocolate chips
1 teaspoon vanilla extract
2 cups rolled oats (not instant oats)
1 cup coconut
½ cup chopped pecans

Instructions

Melt the peanut butter, honey and coconut oil in a medium-size saucepan over medium-low heat. Stir frequently as the mixture melts.
When it has melted, remove it from the heat and add the chocolate chips and vanilla. Stir until completely smooth. Add the oats, coconut, and pecans. Stir to mix well.
Pour into an 8×8 pan. Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1″-2″ square pieces. Store in the refrigerator. Enjoy!

Notes

Alternate microwave directions:

Combine the peanut butter, honey, coconut oil, chocolate chips, and vanilla extract in a large glass mixing bowl. Microwave 90 seconds at high power. Stir and return to microwave. Heat for an additional 90 seconds, only until the chocolate has almost melted.

Stir until smooth. Add the oats, coconut, and pecans. Stir to combine. Pour into an 8×8 pan. Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1″-2″ square pieces. Store in an airtight container in the refrigerator.

Nutrition

{originally published 3/3/13 – notes and photos updated 3/29/23}

The post No-Bake Chocolate Peanut Butter Bars appeared first on Barefeet in the Kitchen.

Peanut Butter Ice Cream Topping

Mary Younkin — Mon, 20 Mar 2023 07:30:00 +0000

With just 3 ingredients and about 2 minutes of effort, you can make this salty, sweet, completely irresistible peanut butter ice cream topping. I’m willing to bet that you’ll find yourself pouring it over everything.

Peanut Butter Sauce for Ice Cream

Chocolate syrup, caramel sauce, hot fudge, and berry sauces get a lot of attention when it comes to ice cream toppings. For good reason, they’re pretty awesome, right?

I’m here to tell you that there’s a new hit in that line-up. This nut-filled peanut butter sauce is the salty-sweet ice cream pairing that you didn’t realize was missing in your life.

While you can certainly sweeten your peanut butter ice cream topping with powdered sugar, honey, or the sweetener of your choice, I prefer to keep it richly peanut butter flavored as a balance to the sweet ice cream.

Hand me a spoonful of peanut butter on its own and I’m a happy camper, but when you combine that peanut butter with the creaminess and sweetness of ice cream, it becomes a flavor explosion in your mouth.

The nuttiness of the peanut butter adds a savory element to the dessert, balancing out the sweetness of the ice cream and creating a more complex flavor profile.

Peanut Butter Magic Shell

This is the easiest dessert topping you may ever make. Have you made chocolate magic shell before? Thanks to the magic of coconut oil and the way it firms up when it gets cold, making homemade magic shell is so very easy.

To make the peanut butter topping, you’ll melt peanut butter and coconut oil together. Stir well and add a splash of vanilla extract, if you’d like.

Now you’re ready to pour peanut butter sauce over anything and everything you’d like. When poured over ice cream, it will firm and harden into a crisp shell that will crack when hit with a spoon.

The shell melts smoothly when you bite into it, creating an unforgettable treat for any peanut butter lover.

The first time I made this sauce, we poured it over a batch of Homemade Chocolate Ice Cream. Chocolate and peanut butter is a guaranteed win every time. Even better on Dark Chocolate Ice Cream.

Want to take that combination right over the top? Chocolate peanut butter ice cream with chocolate and peanut butter chunks mixed throughout each bite is already a dream come true. Top that with this peanut butter sauce and you’re going to be in heaven.

I made a batch of Monster Cookie ice cream last week and couldn’t resist pouring peanut butter topping over our bowls. The combination was so very perfect. I can hardly wait to share that ice cream recipe with you – we’ve made it three times already!

Peanut Butter Sauce Recipe

You will need just three ingredients to make this ice cream topping:

crunchy or creamy peanut butter
coconut oil
vanilla extract, optional

A note about coconut oil: When using coconut oil for recipes like this one, I prefer refined coconut oil that is free of coconut fragrance. (FYI – this is the “cheap” coconut oil, nothing fancy at all.)

You can certainly make this with unrefined coconut oil, it simply might have a hint of coconut fragrance to it.

Not just for ice cream, this peanut butter dessert sauce is nothing short of amazing with so many desserts. Pour it over cakes or use it as a dip for cookies and apples.

Skip the icing and drizzle peanut butter sauce on this banana bundt cake. Swap the plain peanut butter for peanut butter sauce to make Crunchy Apple Nachos.

Hershey’s Chocolate Cake is truly the most versatile and easiest perfect one-bowl chocolate cake recipe I have ever made. It is flat-out amazing with this peanut butter sauce. Just drizzle the warm sauce on each slice before serving.

Peanut Butter Ice Cream Topping

With just 3 ingredients and about 2 minutes of effort, you can make this salty, sweet, completely irresistible peanut butter ice cream topping.

Course Breakfast

Cuisine American

Cook Time 10

Total Time 10

Servings servings

Calories 76kcal

Ingredients

⅔ cup crunchy peanut butter
⅓ cup coconut oil
½ teaspoon vanilla extract optional

Instructions

Combine the peanut butter and coconut oil in a small glass bowl or glass measuring cup. Microwave for 1 minute. Stir until combined. Add vanilla, if desired.
Allow the sauce to cool to room temperature before pouring it over ice cream. (It can be poured while warm, but it will be much thinner and won't create the same magic shell effect.) Store at room temperature and reheat for just a few seconds when needed, if it firms up too much to pour.

Notes

This peanut butter ice cream topping can also be made with creamy peanut butter. If you choose to use creamy peanut butter, reduce the amount of coconut oil by 1 tablespoon.

For ZERO coconut flavor, use a refined coconut oil. If you don’t mind, or prefer a hint of coconut flavor, use an unrefined coconut oil.

Nutrition

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Chewy Rice Krispie Treats

Mary Younkin — Tue, 27 Dec 2022 09:30:00 +0000

Want to know how to make gooey, soft, and chewy Rice Krispie Treats?

Whether you’re serving them after dinner, taking them to a potluck, or simply making them for a fun snack with your kids after school, find out how to make rice crispy treats that turn out perfectly every time!

Gooey Rice Krispie Treats

Which is it? Rice Crispy Treats or Rice Krispy Treats? Rice Crispies or Rice Krispies? I go back and forth as I’m guessing you all do as well. Luckily, we all know how delicious they are, regardless of how you spell the name!

If you spend any time with me on Instagram, you may have noticed that I’ve been on a wee bit of a homemade rice crispy treats kick lately.

Chocolate-drizzled peanut butter cup rice crispy treats, coconut rice crispy treats, even rice crispy treat ice cream – yes, I went there and it was AMAZING!

Add some chocolate-covered pretzels or really mix things up with these chocolate peanut butter bites, classic rice crispy treats, and ooey-gooey marshmallow-filled soft rice crispy treats; it’s hard to find home style rice crispy treats that I won’t eat.

I like Rice Krispie Treats that are soft enough to pull apart with my fingers, the day after making them, after they’ve been sitting out on the counter.

Gooey rice krispy treats aren’t complicated. You probably made the original rice Krispies treat recipe at least a time or two when you were a kid. While I’d never turn down anyone else’s rice crispy treats recipe, I’m kind of picky about my own.

This gooey recipe krispie treats recipe delivers soft and chewy rice crispie treats with plenty of ooey-gooey marshmallow goodness. I want to taste the sweet and sticky marshmallows in each and every bite of my treats.

I’ve tested this recipe by leaving the sliced rice krispy treats on a plate for 48 hours and they remained chewy and not at all hard. (The only thing hard was not eating the entire batch in the first 24 hours after baking them. Lord knows how little self-control I have when it comes to Rice Crispy Treats of all kinds.)

I don’t like my rice krispy treats to scrape the roof of my mouth or become crunchy. So, in short, gooey rice crispy treats = my happy place.

How to Make Rice Crispy Treats

This recipe–it is THE recipe, the only Rice Krispie Treats recipe you ever need. Once you learn how to make rice crispy treats like these, you’ll never go back. No other recipe can compare, I promise.

Have I convinced you yet?

In a nutshell, take the original recipe off the side of the cereal box, add more butter, add way more marshmallows, and there you have it. It isn’t complicated, but oh, it makes me so very happy to have perfectly soft rice crispy treats ready to eat in just minutes.

If you’re feeling a little extra, I recommend drizzling some melted chocolate across the top of the treats and letting it set up for a bit of chocolate awesomeness in each bite.

Recipe for Rice Crispy Treats

Like so many of the best recipes, perfect Rice Crispy Treats start with a respectable amount of melted butter. After melting the butter in a saucepan, add miniature marshmallows to the saucepan and stir them with the butter until fully melted. (I use this pot and this spatula to make this recipe.)

How do you make rice crispy treats? I use 8 cups of mini marshmallows in this recipe which is about one and a half of the standard-sized bags of marshmallows.

The extra marshmallows in these Rice Crispy Treats (along with the butter) are the secret to keeping them soft and gooey even days after cooking.

Stir crispy rice cereal (brand name Rice Krispies or your favorite generic brand) into the marshmallow and butter mixture until well incorporated. Pour the rice cereal mixture into a baking sheet lined with parchment paper and use your hands

At this point, lightly wet your hands or coat them with a thin amount of butter. Use your hands to gently press and pat the cereal mixture evenly across the pan. Take care here not to press the mixture too flat and compact.

PLEASE NOTE: If you press the rice krispie treat bars down too firmly, the result won’t be nearly as soft and chewy as you might like and you’ll lose some of that awesome gooey factor.

Chewy Rice Crispie Treats

Remember how I said extra marshmallows are one of the key differences between my perfect Rice Krispy Treats and the standard recipe on the side of the cereal box? Well, I found a way to add even more marshmallows to this treat (and I have no regrets about this).

Can you have too many marshmallows? I say not for this.

If you love marshmallows and super-gooey chewy rice krispie treats as much as I do, take an extra 1 to 2 cups of miniature marshmallows and add them to the cereal mixture just before you pour it onto the baking pan.

The marshmallows will soften without melting completely. I love biting into a rice crispy treat and tasting fluffy whole marshmallows in the chewy, lightly crispy cereal bars.

The extra marshmallows are completely optional; we like these Rice Crispy Treats just fine without them as well. Still, I find myself adding the extra couple of cups of marshmallows just about every time I make this recipe.

After patting the rice cereal mixture into the baking pan, let the whole thing cool for a few minutes. Slice the bars into your preferred size. One of the great things about this recipe is that you can customize the bars to any shape or size you like.

I typically make my Rice Krispy Treats in the traditional square or rectangular shape. If I’m making them for a party or a lot of people, I might cut them into smaller sizes so they’re easier to share.

Remember the chocolate-covered rice krispy treats I mentioned earlier? That’s what happens when you have just two remaining rice krispy treats and you decide to chop them very small and dip them in melted chocolate.

Pop them in the refrigerator and 15 minutes later, you have a plate full of rapidly disappearing bite-size candies that your kids (and everyone else!) will love!

Chocolate Covered Rice Krispy Treats taste like Crunch candy bars but even better. Everyone you serve them to will be totally wowed because they look and taste like they take a lot of effort. No one else needs to know how easy they are to whip up at a moment’s notice; it’ll be our secret.

Gluten Free Rice Krispie Treats

Are rice krispie treats gluten free? Rice Crispy Treats are safely gluten-free ONLY when made with a specifically labeled “gluten-free crisp rice cereal.” (Kellogg’s rice Krispies do not meet the standard for Celiac disease, as they contain malt flavoring. My gluten-sensitive son has always been able to eat rice Krispies without any issues. However, he does NOT have Celiac disease.)

This is another reason why these gooey rice krispy treats are a favorite to bring to parties and gatherings. I know that everyone, even my friends who can’t eat gluten, will be able to enjoy them. As a reader kindly pointed out as well, Post Cocoa Pebbles and Fruity Pebbles are naturally gluten-free, making them an easy substitution in this recipe too.

For more ideas for gluten free desserts, check out all of the Gluten Free Dessert Recipes I’ve shared over the years. There are so many naturally gluten free desserts (and gluten free adaptions of classic favorites) you need to have in your rotation!

If it’s no-bake dessert recipes you’re after, I can help you out there too.

No Bake Chocolate Cereal Bars are right up there with Perfect Rice Krispy Treats on my list of favorite easy no-bake desserts. They use cornflakes instead of rice cereal combined with an irresistible blend of honey, melted chocolate, and peanut butter.

Looking for more easy dessert recipes? This heartwarming Arroz con Leche with cinnamon offers a taste of tradition and comfort to anyone lucky enough to taste its creamy goodness.

Perfect Rice Krispy Treats

Want to know how to make gooey, soft, and chewy Rice Krispie Treats that will turn out perfectly every single time? Learn how to make PERFECT Rice Krispy Treats every single time!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 143kcal

Ingredients

6 tablespoons butter
8 cups miniature marshmallows about 1½ (10 ounce) bags of marshmallows
6 cups crisp rice cereal
optional: additional 2 – 3 cups miniature marshmallows

Instructions

Line a baking sheet with parchment and set aside. (Feel free to use foil, if you’d prefer. Just don’t forget to grease the foil very well with butter!)
Melt the butter in a large pot, over medium heat. Add the marshmallows and stir until they melt. Remove from the heat and stir in the cereal until well coated. (If desired, add the additional marshmallows now.)
Scoop the sticky cereal mixture onto the prepared pan. Lightly wet your hands (or butter them, if you’re like me) and gently press the cereal out across the pan, taking care not to press too hard and compact them. Let cool for a few minutes before slicing. Store in an airtight container for several days. Enjoy!

Notes

For an especially gooey treat, you can add additional marshmallows right at the end, just before pressing the mixture into the pan. I like the rice krispy treats both ways, but for the most part, I add those extra marshmallows every time.

Nutrition

{originally published 3/31/15 – recipe notes and photos updated 8/10/20}

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Peppermint Marshmallow Fudge

Mary Younkin — Tue, 20 Dec 2022 09:30:00 +0000

Peppermint Marshmallow Fudge is rich and creamy chocolate fudge, flavored with peppermint, and loaded with bites of marshmallow. A sprinkling of crushed candy canes on top makes this an altogether perfect holiday treat.

Candy Cane Fudge

My plan was to make a few batches of this candy cane fudge early and then hide them in the freezer for gifting later, but I wound up sending this off to work with my husband because I couldn’t stay out of it.

I’ve fallen in love with Five Minute Fudge recipes. The fudge turns out smooth and creamy without all of the traditional time spent stirring the pot on the stove.

With the holiday gift-giving season just up ahead, I thought it was time to make a version of my favorite chocolate fudge with a few extra festive touches.

The candy canes sprinkled on top, coupled with the bites of fluffy marshmallows, were an easy way to turn simple chocolate fudge into something full of Christmas cheer.

Marshmallow Fudge

This Peppermint Marshmallow Fudge is just right for bringing to a holiday party or gifting to friends, teachers, co-workers. . . just about everybody will love these little squares of mint chocolate fudge-y goodness. In fact, I cut them into smaller pieces than usual just to make sure there would be plenty to share.

Just the tiniest piece of this Peppermint Marshmallow Fudge satisfied me… for about an hour. Then I’d find myself back in the kitchen slicing off another teeny sliver. This is dangerously rich, sweet and tempting!

It’s a good thing it isn’t candy-making season year-round, right?

The red and white striped candy canes add such pretty color to the squares of dark chocolate marshmallow fudge. I’ve always been partial to a good fudge recipe with marshmallows and this one was no exception.

Rocky Road Fudge is a marshmallow fudge with peanuts that tastes just like the popular ice cream flavor. I also want to try this Marshmallow Fudge with Cherries this candy making season.

If you’re a fan of Oreo cookies, you should probably make a batch of Chocolate Covered Oreo Fudge to enjoy as the holidays approach. Buckeye Fudge and Chocolate Peanut Butter Fudge are guaranteed to bring big grins to the faces of anyone who loves peanut butter cups.

Marshmallow Fudge Recipe

Peppermint Fudge gets its minty flavor not only from the candy canes on top but from the tiniest bit of peppermint extract added to the melted chocolate.

Word to the wise: be extra careful when measuring your peppermint extract! A little goes a long way and too much will take your fudge from “pleasantly minty” to “unpleasantly toothpaste-y” in an instant.

We all liked how the dark chocolate tasted in this recipe. Milk chocolate, semi-sweet and white chocolate chips would taste delicious as well if you’re not wild about dark chocolate.

Like all of my 5-minute fudge recipes, I make this fudge in the microwave. In case you don’t have a microwave or don’t happen to be a fan of using it, you can easily make this recipe on the stovetop as well as with a double boiler. It’ll just take a few more minutes for everything to melt.

After pouring the fudge into a pan (I used an 8 x 10 pan but any size will work), just go about the rest of your day while the fudge sets in the fridge. It takes a couple of hours to reach the right firmness for slicing.

This is a fun recipe to make with your kids, too. They’ll love getting to crush the candy canes! I crush mine inside a ziploc bag to keep mess to a minimum and MAY have sneaked a few bites of candy cane after sprinkling most of the pieces on top of the fudge.

Peppermint Fudge Recipes

Five-minute fudge recipes are my saving grace this time of year. I always want to be that hostess or friend with tons of holiday treats at her fingertips, but then time gets away from me.

Lightning fast candy recipes can help you put together the prettiest and tastiest of holiday treats with the least amount of effort. This creamy smooth Peppermint Fudge is another chocolate-mint combination that we absolutely love.

This time of year always has me craving peppermint treats, so I know this fudge is going to become a seasonal regular around our kitchen.

As an added bonus, a piece of this fudge will melt beautifully into a steaming mug of milk and make a wonderful cup of peppermint hot chocolate! I’ve already stashed a batch of this fudge in the freezer to make cocoa on Christmas morning. (Five-minute fudge keeps well in the freezer for a couple of months.)

For more peppermint treats, check out this Peppermint Ice Cream, it’s crazy good and absolutely amazing with a slice of this Chocolate Cake.

Peppermint Bark is another favorite five-minute recipe for making around this time of year to give as a gift–if you can keep yourself from eating it all!

Peppermint Hot Chocolate Mix is a staple in our house throughout the holidays. I like to keep small jars of this cocoa mix on hand for gifts too.

For more peppermint ideas, this Candy Cane Body Scrub, these Candy Cane and Lime Bath Soaks, and this Lime Mint Foot Soak sound fantastic. These DIY Peppermint Candy Gifts would all be fun to make with the kids.

Peppermint Marshmallow Fudge

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings 1″ pieces

Calories 85kcal

Ingredients

2 cups semi sweet or dark chocolate chips
14 ounces sweetened condensed milk
¼ cup butter
⅛ teaspoon peppermint extract
2 cups mini marshmallows or homemade marshmallows chopped small
6 miniature candy canes or 1 large candy cane crushed (I place the candy in a ziploc before crushing, to cut down on the mess!)

Instructions

Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
Stir until smooth. Stir in the extract and the marshmallows. Pour into a well-greased pan. (I typically use a loaf pan or just spread the fudge out about an inch thick on a baking sheet.) Top with crushed candy canes. Chill until ready to serve. Store in an airtight container in the refrigerator for up to a week. Enjoy!

Notes

This fudge will keep nicely in the refrigerator for up to two weeks. Store in an airtight container, separating multiple layers with parchment or wax paper. Serve from the refrigerator.

Measure peppermint extract very carefully. I never measure over the bowl! If you add even a few drops too much, the flavor will change from “mint” to “toothpaste.”

Nutrition

{originally published 12/13/13 – recipe notes and photos updated 12/20/22}

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