no-bake treats – My Whisk and I

Chocolate Biscuit Slice

October 10, 2023September 12, 2023by Karen ClaassenLeave a Comment

200g plain sweet biscuits
125g butter, melted
395g can condensed milk
290g dark chocolate, chopped

Line a 20cm x 20cm baking tin with baking paper.
Add the biscuits to a food processor and blitz to a fine crumb.
Drizzle in the melted butter and add 80ml of the condensed milk.
Pulse until the mixture is combined.
Spoon into the prepared tin, smooth the surface and set aside.
Add the rest of the condensed milk to a heatproof bowl and add the chopped chocolate.
Place the bowl over a saucepan of simmering water until the chocolate has melted.
Stir the mixture well and pour over the biscuit base.
Spread it out into an even, smooth layer.
Cover with plastic wrap and refrigerate for an hour.
Remove from the tin and slice into squares.

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Chocolate Crunch Bars

September 14, 2023September 3, 2023by Karen ClaassenLeave a Comment

750ml Rice Krispies (puffed rice cereal)
250ml peanut butter, I like the crunchy
125ml maple syrup
250g chocolate, chopped
60ml butter, cubed

Line a 200cm x 200cm baking tin with baking paper.
Add the Rice Krispies to a large mixing bowl and set aside.
Add the peanut butter, syrup, chocolate and butter to a saucepan and place over a very low heat until melted.
Remove from the heat and stir through.
Pour this mixture over the Rice Krispies and mix until well combined.
Spoon into the prepared baking tin, level it out and refrigerate for one hour.
Cut into bars.

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No-Bake Oats Cookies

June 13, 2023June 8, 2023by Karen ClaassenLeave a Comment

110g butter, diced
350g sugar
80ml cocoa powder
120ml milk
5ml vanilla
160g peanut butter
280g oats

Line 2 baking sheets with baking paper (or line a cupcake tin with paper cups).
Add the butter, sugar, cocoa powder and milk to a saucepan set over medium heat.
Stir the mixture until the sugar has melted and it reaches a boil.
Allow to boil for exactly 60 seconds, without stirring.
Remove from the heat.
Add the vanilla, peanut butter and oats and stir until THOROUGHLY combined!
Spoon about 60ml of the mixture onto the lined baking sheets and set aside to set for an hour.
Store the oats cookies in a glass container.

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Rice Krispie Cups

March 5, 2023March 4, 2023by Karen ClaassenLeave a Comment

4 bananas
1 x 380g tin of caramel treat
4 x 250ml Rice Krispies

Line a 12-hole muffin tin with paper cups.
Add 3 bananas to a mixing bowl and mash until smooth.
Add 190ml of the caramel and mix through.
Now add the Rice Krispies and mix thoroughly.
Divide the mixture evenly amongst the paper cups, pressing in the cup with the bottom of a shot glass to create a hollow centre.
Now add a teaspoon caramel to each Rice Krispie cup.
Slice the last banana into 12 slices and place a slice on top of each Rice Krispie cup.
Refrigerate the cups for 1 hour.