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No-Bake Treat Ideas

Whip up a few of these simple sweets from Food Network Magazine for the holidays.

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Photo: Justin Walker

Rocky Road Bark

Chop 1 pound semisweet chocolate; melt three-quarters of the chopped chocolate in the microwave, stirring every 30 seconds. Stir in 1 tablespoon shortening and the remaining chocolate until smooth. Spread thinly on a parchment-lined baking sheet; sprinkle with 1 cup mini marshmallows and 1/2 cup chopped peanuts. Let set; break apart.

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Photo: Justin Walker

Butter Pecan Toffee

Combine 1 stick butter, 3/4 cup sugar and 1 tablespoon corn syrup in a saucepan over medium heat; cook, stirring occasionally, until brown (305 degrees F on a candy thermometer). Arrange 20 tea biscuits side by side on a large buttered, foil-lined baking sheet; pour the sugar mixture on top and sprinkle with chopped toasted pecans. Chill until firm; break apart.

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Photo: Justin Walker

Hazelnut Brownies

Crush 26 vanilla wafers and 1 sleeve chocolate graham crackers in a food processor. Add 3/4 cup jarred dulce de leche, 8 ounces melted bittersweet chocolate and 1/4 cup chopped toasted hazelnuts; pulse until smooth. Press into a buttered, foil-lined 8-inch-square pan. Press 1/4 cup more nuts on top. Chill until firm, then cut into squares.

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Photo: Justin Walker

Dulce de Leche Petits Fours

Slice a thawed frozen pound cake (crusts removed) lengthwise 1/4 inch thick. Stack 3 slices with dulce de leche in between. Repeat with the remaining pound cake. Cut into triangles; dip 1 side of each in melted white chocolate and dust with cocoa powder. Chill until set.

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