No-Bake Treat Ideas

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.

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.

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.

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.

Pulse 14 crumbled gingersnaps, 1/2 cup each confectioners’ sugar and cookie butter (speculoos spread), 1/4 cup chopped candied ginger and 1/2 stick room-temperature butter in a food processor. Form into 1 1/2-inch balls. Roll in confectioners’ sugar, insert a lollipop stick into each and chill until firm.

Pulse one 7-ounce tube almond paste, the grated zest of 1 orange, 3 tablespoons orange juice and 1 teaspoon vanilla extract in a food processor until combined. Add one crumbled 11-ounce pound cake and 1/2 teaspoon almond extract; pulse until combined. Divide the mixture into 3 equal portions and tint each with food coloring (1 red, 1 yellow and 1 green). Pat each color into a 5 1/2-inch square and stack on top of one another. Cut into 3/4-inch squares. Melt 12 ounces chopped semisweet chocolate and stir in 1 tablespoon shortening. Dip the squares in the chocolate to coat. Chill until set.

Beat 1/4 cup each ricotta, mascarpone and confectioners’ sugar with a mixer until smooth. Spread the mixture onto large waffle cookies and top each with mini chocolate chips, a pinch each of cinnamon and sugar, and some grated orange zest.

Beat 4 ounces room-temperature cream cheese, 1/2 cup confectioners’ sugar, and 1 tablespoon each grated lemon zest and lemon juice with a mixer until smooth. Pipe onto almond biscuits, then top each with about 1/2 teaspoon raspberry preserves.

Melt 1 cup white chocolate chips. Mix with 2 cups sweetened shredded coconut and 1 cup finely chopped dried pineapple. Add 1 1/2 teaspoons each grated lime zest and lime juice to the mixture. Top with more lime zest. Form into 16 small mounds and chill until set.

Simmer 1/2 cup sugar, 2 tablespoons water and a pinch of cream of tartar in a saucepan over medium heat, without stirring, until brown (280 degrees F on a candy thermometer). Stir in 1 1/2 cups toasted blanched almonds and cook, without stirring, until dark brown (305 degrees F). Spread on a buttered, foil-lined baking sheet; let harden. Once hardened, drizzle with 4 ounces melted bittersweet chocolate and toss to coat; dust with sweetened cocoa powder. Chill until set.