Tag Archives: no-bake recipes

Millionaire’s Rice Krispies Treats

Have you ever had Millionaire’s Shortbread? Called “millionaire’s” because it’s so rich, it’s a popular sweet in the UK, consisting of a buttery shortbread crust layered with homemade caramel and dark chocolate. It’s as delicious as it is beautiful to look at, and one of my favorite recipes that hasn’t made it onto this blog yet…though I have a sneaking suspicion it will before the year is out.

Millionaire’s Rice Krispies Treats

For now though, I’m taking the Millionaire’s Shortbread look and flavors and pushing them in an easy no-bake direction, just in time for picnic season. Instead of using a shortbread crust, I’m swapping in a layer of Rice Krispies Treats!

Millionaire’s Rice Krispies Treats

Oh, y’all, these Millionaire’s Rice Krispies Treats are so good! They’re super rich and delicious with an irresistible, chewy, crispy crust. And I mean, can we take a minute to admire these layers?!

Let’s take a look at each one. To start, I used my go-to Rice Krispies Treats formula. As a general rule, I use 1 tablespoon butter : 1 cup mini marshmallows : 1 cup cereal and round up as needed. I’ve doubled that formula to give the other layers a good thick base. If you like, you may use another formula (there are a zillion out there), but keep in mind that you want these Rice Krispies Treats to be sturdier than they are gooey to support all the other layers.

For the middle caramel layer, I decided to forgo the homemade caramel this time around, instead opting for a mix of melted soft caramel candies and cream. Some will sink into the nooks in the Rice Krispies Treats as it sets, while the rest will set smoothly to support the chocolate topping. Yum!

The top is the easiest layer of all three: dark chocolate and butter melted together until smooth and spread from edge to edge. Easy peasy.

Millionaire’s Rice Krispies Treats

As with many no-bake treats, these are easy to make but take a fair amount of time since each layer needs to set up before the next can be added. The whole process can be done in a couple hours though (including setting time), so it’s no big deal. If you don’t have time to make these all in one go, you can take a few minutes here and there and assemble them at your leisure.

Once all the layers are set and chilled, it’s time to slice up the treats! Since these are so rich, I like to cut these pretty small (24 servings from an 8-inch pan), but do whatever makes you happy. While you need a few chills to set these treats properly, you may serve them cold or at room temperature. I like both, but am extra fond of the gooey caramel centers the room temp versions have to offer.

Millionaire’s Rice Krispies Treats

Like I said above, I think these would be wonderful for picnics and other casual get togethers this spring. I took a batch to a meeting last week and they were *very* popular. More than one person said “I can’t believe you actually made these. They’re so good!” Just proof that you only need a tiny amount of effort for a dessert that looks and tastes like a million bucks!

Millionaire’s Rice Krispies Treats
Millionaire’s Rice Krispies Treats
makes one 8-inch square pan, about 24 treats

Rice Krispies Treats:
2 tablespoons unsalted butter
2 cups mini marshmallows
pinch of Kosher or sea salt
2 cups Rice Krispies cereal

Caramel Filling:
16 ounces caramel candies (1 1/2 11-ounce bags, about 60 caramels)
6 tablespoons heavy cream
pinch of Kosher or sea salt

Chocolate Topping:
4 ounces dark or bittersweet chocolate, chopped
2 tablespoons unsalted butter, cut into pieces

Butter a 8-inch square pan. Line it with parchment, leaving overhang on at least two sides for removal. Butter again.

Make the Rice Krispies Treats. Heat a medium, heavy-bottomed pot over medium heat. Add butter and swirl to melt. Add mini marshmallows and salt, and stir constantly until melted. Remove pan from heat and stir in Rice Krispies cereal.

Transfer cereal to prepared pan. Use greased implements or hands (be careful—the mixture is hot!) to press the mixture into an even layer. Let cool completely.

Make the caramel filling. Combine caramels, heavy cream, and salt in a small saucepan over medium heat. Stir constantly until melted and smooth, about 5 minutes. Remove from heat.

Pour caramel over the top of the Rice Krispies Treats and smooth to the edges. Let cool at room temperature for 20 minutes before transferring to the freezer for 30 minutes (or the refrigerator for 2 hours) to firm up.

Make the chocolate topping. Combine chopped chocolate and butter in a small microwave-safe bowl. Microwave in 15 second increments, stirring in between, just until melted. Drop chocolate over filling and use a small offset icing spatula to carefully spread it over the caramel. Let cool a few minutes before transferring to the freezer until chocolate has hardened and the bars are chilled through, about 30 minutes (or 1-2 hours in the refrigerator).

Use parchment overhang to remove bars to a cutting board. Carefully remove and discard parchment. Use a lightly-greased sharp chef’s knife to slice into 24 pieces. For cleanest slices, wipe knife clean between cuts.

Treats may be served cold or at room temperature. They may be kept covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. For best storage, layer them with parchment or wax paper.

Friday Favorites: No-Bake Recipes II

Every year I consider doing a “No-Bake Summer,” wherein I only make desserts (and other things) that don’t require cranking the oven in my already-too-hot apartment. I’ve never gone through with it though, mostly because I just really love to bake (regardless of the potential for heatstroke). That said, I have a whole new appreciation for no-bake desserts after the searing hot temperatures we had in NYC this week.

I’ve done a no-bake round-up before, but it’s been a few years. In the intervening time, I’ve added to my repertoire of creamy pies, non-traditional s’mores, puddings, and mason jar desserts. Instead of relying on ambient 350F (or so) heat to provide structure and flavor, all of these recipes rely on things like stovetop cooking (double boilers!), stiff peaks of whipped cream, coconut oil, and long chills for their deliciousness. There’s no wrong way to get your no-bake on! Here are a few of my oven-free favorites from the archives.

Friday Favorites: No-Bake Recipes II​

Chocolate Pudding

Homemade Chocolate Pudding is simpler than you may think, and takes all of fifteen minutes to whisk up. Made rich with whole milk and egg yolks and flavored with both cocoa powder and dark chocolate, this classic stovetop dessert is not to be missed!

Friday Favorites: No-Bake Recipes II​

Vegan Cheesecake (3 ways!)

Vegan cheesecakes require a bit more planning ahead than your average no-bake dessert, but they are so worth the minimal effort. These concoctions of soaked cashews, coconut oil, coconut cream, maple syrup and other delicious things come together in a blender, then firm up in the fridge. Their texture is as luxurious as any dairy cheesecake, and they are sooo delicious. Try a plain & peachy version, a decadent chocolate one, or the new chocolate hazelnut variation I posted on Wednesday. I promise you won’t be disappointed.

Friday Favorites: No-Bake Recipes II​

Lazy Lemon Curd & Lemon Meringue S’mores

You’ve almost certainly had classic lemon curd, but have you tried my Lazy Lemon Curd? It couldn’t be simpler—just whisk together lemon juice, egg yolks, and sweetened condensed milk, then simmer the mixture over a double boiler until it’s luscious and lemony. My all time favorite way to use it is stacked with toasted marshmallows and graham crackers for Lemon Meringue S’mores…

Friday Favorites: No-Bake Recipes II​

Little Lemon Pie Jars

…but I also love it whirled with cream cheese and confectioner’s sugar, lightened with whipped cream and nestled onto loosely-packed graham cracker crusts.

Friday Favorites: No-Bake Recipes II​

No-Bake Strawberry Cream Pie

Creamy pies are a classic no-bake treat. Here, billowy whipped strawberry filling is layered over fresh strawberries and a puddle of ganache, all nestled in a crumbly Oreo crust. Yum!

Chocolate Mousse Pie

If berries aren’t your bag, by all means, make this No-Bake Chocolate Mousse Pie. I don’t even think I need to talk you into it, except to say “make this.” Make this.

Have you made these or any of my other no-bake recipes? Let me know in the comments or on social media!

Friday Favorites: No-Bake Recipes

I have not forgotten you, I promise.

My oven died an untimely death last Wednesday, so I have not baked a thing in over a week. The stove still works, but the one day I was planning to make a batch of doughnuts for this blog, we had an electrical surge and were left without power for fourteen hours. The universe just did not want me to bake this week. Ah, well.

It’s odd not being able to do something I’ve done nearly everyday for four years, but I’d be lying if I said I haven’t enjoyed having a little forced break from baking. I have gone to bed earlier, washed fewer dishes, and spent a little more time outside (but also watched most of Girls). I also bought myself a bunch of new clothes and went a little nuts and booked a trip to Maine with my little sister. I clearly need my oven back so I can do more than browse AirBNB to fill my time.

As I sit here waiting for a technician to arrive and replace the oven’s heating element, I’m ready to get back to work. He’s been here twice already, so let’s hope the third time’s the charm. In the meantime, here are a few recipes from my archives that don’t require a functioning oven!

Oreo Peanut Butter

Friday Favorites: No-Bake RecipesOreos and peanut butter are a match made in heaven! Here the chocolatey cookies and salty peanuts are blitzed together in the bowl of a food processor until nice and creamy. This stuff is excellent by itself on toast, but I highly recommend pairing it with marshmallow fluff for the best Fluffernutter sandwich of your life.

Funfetti Cookie Dough Truffles

Friday Favorites: No-Bake RecipesYou can’t bake cookies without an oven, but when you have truffles filled with sprinkle-studded cookie dough, who cares? These easy no-bake treats are made with an edible, eggless cookie dough that is formulated specifically to be eaten raw!

No-Churn Mint Chocolate Chip Cookie Dough Ice Cream

Friday Favorites: No-Bake RecipesWhile we’re on the subject of edible, eggless cookie dough, let me introduce you to your new favorite ice cream. As you might have guessed, it’s a combination of mint chocolate chip and chocolate chip cookie dough, and it doesn’t require an ice cream machine–the best of all worlds.

Ultimate Chocolate-Peanut Butter Snack Mix

Friday Favorites: No-Bake RecipesThis stuff gets me into trouble. There’s chocolate, peanut butter, cereal, candy, a delectable confectioner’s sugar coating…let’s just say that when I start, I can’t stop.

Brownie Mix

Friday Favorites: No-Bake RecipesJust because you can’t actually bake my Cocoa Brownies yourself doesn’t mean you shouldn’t give them to someone else! Just layer the dry ingredients in a jar, attach a card with instructions, and give it to someone you love. If you’re lucky, they’ll invite you over to share 😊

Have you made any of these recipes? Let me know in the comments or on Instagram @e2bakesbrooklyn.

Cross your fingers for my oven!