Rice Krispy Treat No Bake Cheesecake

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! Today, I’m coming at ya with this AMAZING Rice Krispy Treat No Bake Cheesecake. And it’s a doozy!

So. I’m struggling.

Summertime’s in full swing in Sacramento and to call it ‘sweltering’ would be an understatement. Girl, it’s HOT here. Like denim shorts fusing to your skin hot. Like sweating profusely on a morning walk hot. Like if you turn on the oven I’m going to scream at you hot.

So no bake treats? We need them desperately.

I’m on a mission to create as many no-bake treats as I can this summer to avoid turning on my oven as much as possible. Of course I’m still going to bake traditional goodies like cookies, regular cheesecakes and cupcakes, but I want to save those for days when I’m feeling ambitious and somewhat sadistic.

Thus, this wonderful No-Bake Cheesecake was born!

I have a very similar version in my new cookbook, Out of the Box Desserts, which comes out in August… or which should be arriving on your doorstep shortly if you ordered from QVC! The cheesecake base is the same, but the crusts and toppings are a little different. Whether you make my cookbook’s version or this version, promise me you’ll make one or the other – they’re simply too good not to enjoy!

And everyone will flip out when they see that the crust is made out of a giant Rice Krispy Treat. I meeeeann… you are so welcome.

Of course, this cheesecake is only for die-hard RKT fans like myself. If you’re not a superfan of the stuff, then you may want to pass. This is pure, unadulterated RKT goodness.

So let’s break it down for ya. You make a standard batch of Rice Krispy Treats, except instead of pressing it into a square or rectangular pan, you’ll press it into a greased 9 or 10″ springform pan. Springform pans are also traditionally used for cheesecake, and it is necessary to help pop the crust out when it’s finished setting. Let the crust set in the pan for a couple minutes while you prepare the glorious marshmallow cheesecake filling.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! For the filling, simply beat together some cream cheese, sugar, and vanilla – standard stuff. Beat in some marshmallow creme (and try not to groan audibly) and then fold in some Cool Whip. Now, whenever I make a Cool Whip recipe, all you naysayers come out of the woodwork, but PLEASE, use real deal Cool Whip. Real whipped cream isn’t as stable as Cool Whip is, and your cheesecake won’t stay as high, fluffy and airy with anything other than Cool Whip. So yeah, blame science.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! Then, pour that wonderous marshmallow cheesecake goodness into your RKT crust. Garnish with whipped cream (there’s where you can use real-deal whipped cream) and plenty of stacked and cubed RKTs for garnish to really drive the point home that you mean business and are not to be messed with.

And that’s that! Fluffy, light, airy, marshmallowy goodness that sits inside of a giant, gooey, crispy RKT crust. The end.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! *adapted from my Toasted Marshmallow S’mores No Bake Cheesecake in my book, Out of the Box Desserts

5.0 from 1 reviews
Rice Krispy Treat No Bake Cheesecake
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 8-10
 
This No Bake Rice Krispy Treat Cheesecake is phenomenal! Light, fluffy and packed with flavor, it's perfect for any and every die-hard RKT fan!
Ingredients
  • FOR CRUST:
  • 6 cups Rice Krispies cereal
  • ¼ cup salted butter
  • 1 pkg miniature marshmallows
  • FOR FILLING:
  • 1 (8 oz) pkg cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 (7 oz) jar marshmallow creme/fluff
  • 1 (8 oz) pkg Cool Whip, thawed
  • FOR GARNISH:
  • Whipped cream
  • Cubed & prepared Rice Krispy Treat Squares (I used the ones from the box)
Instructions
  1. Liberally grease a 9" or 10" springform pan with cooking spray. Set aside.
  2. In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes.
  3. While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. Lastly, fold in the Cool Whip by hand until combined.
  4. Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! This cheesecake is SO creamy, decadent and delicious while still being light and fluffy. It’s sure to make a great impression at any backyard BBQ, party, or even a random Monday night! 🙂

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! Have a super sweet day!

xo, Hayley

 

White Chocolate Marshmallow Dip

This White Chocolate Marshmallow Fruit Dip is INCREDIBLE! Light, fluffy, creamy and smooth, it's great with fresh fruit, brownie bites, pound cake cubes and more! Such an easy, fast, no-bake treat!

I’m so excited to bring you this recipe today!

This White Chocolate Marshmallow Dip is incredible. I mean, it is out. of. this. world and into a whole new universe of awesomeness. Like, I literally don’t know if the Milky Way Galaxy can even handle this dessert, y’all.

It’s that good.

And it comes from my dear friend Melissa’s brand new cookbook, Melissa’s Southern Cookbook.

If you know me, you know I’m a Californian (and wannabe New Yorker) through and through. But my FAVORITE cuisine has to be Southern food. Hush puppies, biscuits & gravy, gumbo… it’s all gravy in my book, baby. I live for an amazingly crispy fried chicken or a killer banana pudding parfait. And this book has it all!!

Melissa's Southern CookbookFirst, you’ll be drawn to the gorgeous color photos of her recipes. Everything from Homemade Pimiento Cheese to Country Sausage and Grits Casserole, to Buttermilk Fried Chicken and Sweet Tomato-Glazed Meatloaf. And of course, my favorite chapter: the desserts! Lemon Sour Cream Pound Cake, Mississippi Mud Brownies, and last but not least, this White Chocolate Marshmallow Fruit Dip.

This White Chocolate Marshmallow Fruit Dip is INCREDIBLE! Light, fluffy, creamy and smooth, it's great with fresh fruit, brownie bites, pound cake cubes and more! Such an easy, fast, no-bake treat!While this dip tastes amazing with fresh fruit, I also love it for cubed pound cake, brownie bites, even as a “sauce” for ice cream sundaes! You could also blend this dip mixture into an incredible milkshake or top a slice of apple or peach pie with it. OH MY GOODNESS.

But I like it just the way it is: as a wonderfully creamy, ultra dreamy, fluffy and smooth dip for fruit and pound cake. Simple, delicious, and perfect for summer get-togethers, backyard BBQs and potlucks. Everyone will be crowding this dish for sure!

This White Chocolate Marshmallow Fruit Dip is INCREDIBLE! Light, fluffy, creamy and smooth, it's great with fresh fruit, brownie bites, pound cake cubes and more! Such an easy, fast, no-bake treat!*from Melissa’s Southern Cookbook

White Chocolate Marshmallow Dip
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 4
 
This White Chocolate Marshmallow Fruit Dip is AWESOME. Fluffy, dreamy, light as air and packed with sweet white chocolate and marshmallows flavors, it's great served with fresh fruit or pound cake cubes!
Ingredients
  • ½ cup white chocolate chips
  • 3 Tbsp heavy whipping cream
  • 1 (8 oz) pkg cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 (7 oz) pkg marshmallow fluff/creme
  • Assorted fresh fruit, pound cake cubes, brownie bites, etc.
Instructions
  1. In a microwave-safe bowl, combine the white chocolate chips and the heavy cream. Microwave on HIGH power for about 20-25 seconds. Stir, then microwave again for another 15-20 seconds. Stir once more until smooth and combined. Let cool slightly.
  2. In a large bowl, beat the cream cheese, powdered sugar and vanilla extract with a handheld electric mixer until smooth and fluffy. Beat in the white chocolate mixture to combine. Lastly, beat in the marshmallow fluff until smooth and combined.
  3. Pour into a dish, cover and chill until serving. Serve with assorted fresh fruit, pound cake cubes, brownie bites, etc.

This White Chocolate Marshmallow Fruit Dip is INCREDIBLE! Light, fluffy, creamy and smooth, it's great with fresh fruit, brownie bites, pound cake cubes and more! Such an easy, fast, no-bake treat!You guys are going to flip for this dip!

Be sure to pick up Melissa’s cookbook at QVC, Barnes & Noble, Amazon, Target & Books A Million! You can also visit her blog at Melissa’s Southern Style Kitchen!

This White Chocolate Marshmallow Fruit Dip is INCREDIBLE! Light, fluffy, creamy and smooth, it's great with fresh fruit, brownie bites, pound cake cubes and more! Such an easy, fast, no-bake treat! Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I was generously provided with Melissa’s Southern Cookbook to review. All opinions are my own.

Easy Homemade Microwave Lemon Curd

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! I’m going back to the basics with this recipe, people.

As I’m getting older (and I know everyone is now collectively rolling their eyes whenever a 25-year old says they’re getting older), I’m finding that I’m starting to feel like I’m becoming who I’m supposed to be. I know that sounds like a terrible Taylor Swift song or a tampon commercial, but truly, I’m becoming my own woman.

For one, my style has slightly changed. I no longer feel the need to wear costume-y clothes, unless they have Peter Pan collars because I’m mildly obsessed with those. I’m also trying out this thing where I go jewelry-less which feels weird since my neck is used to the additional 5 pound weight strapped around it.

I’m also giving less of a hoot about makeup. I used to cringe at the idea of leaving the house without an entire pageant face done up. Now, I couldn’t care less about whether or not the Taco Bell drive-thru teenager notices my chin pimple or if the cute guy in line at Safeway cares that I don’t have any mascara on. Quite simply, because I no longer care.

Don’t take that as me no longer caring about my appearance – I still wear deodorant (you’re welcome) and enjoy dressing up to go to the dollar store on days that end in ‘y’ but I just no longer care about whether or not my eye shadow coordinates with the secondary color scheme of my dress. And you know what? It’s positively liberating.

In fact, I haven’t worn makeup in weeks. And I’m set to travel on two trips this month and I’m not even positive I’ll bring my makeup with me. I’m going rogue, people, and I’m ready for the onslaught of “you look tired” comments that usually tail along when I don’t have my signature cat-eye. BRING IT.

Actually, I don’t even care much about snagging a man anymore, either. In the past I’d get dolled up to go grocery shopping, hopelessly waiting for Mr. Right to stand behind me in line. We’d bat our eyes at one another and as I reached for the conveyor belt barrier, he would too and our hands would touch. And he magically wouldn’t judge the fact that I have 5 pounds of butter in my basket, twelve boxes of cake mix and five packages of Oreos. And then we’d go out for drinks and fall madly in love and laugh in unison when people asked to tell them the story of how we’d met.

And my friends all tell me I should keep at the online dating or pick up some more hobbies so I can go out and meet people. But frankly, I finally feel like I don’t need a man – or anyone – to complete me. And honestly, at this point in my life, I feel like a significant other may just be a burden on my whole rah-rah girl power liberation movement I have going on.

So yeah, I’m 25 and finally feeling like myself. It’s about damn time. I’m going back to the basics in my personal life and in my cooking aesthetic. Don’t worry – my aesthetic of making crazy wonderful desserts out of cake mix and butter are still here to stay. But I do plan on amping up my queue with more homemade recipe staples, too – ones that taste anything but ordinary but have that classic feel. Things like this Homemade Microwave Lemon Curd which, by the way, is so stupidly easy that my dog could probably make it. Normally I don’t like saying things like that because 1) it’s somewhat insulting to my dog, and 2) because there’s always someone out there who won’t achieve the recipe and then I’ll feel bad. But forreals, if you follow the steps (and they are majorly easy to follow), you will have made your own lemon curd from scratch.

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! BOOYAH.

Now let’s get curdin’! (Also, I promise to never say ‘curdin” again).

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! *slightly adapted from here

Easy Homemade Microwave Lemon Curd
Author: 
Recipe type: Treats
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
This Microwave Lemon Curd is SO easy to make and tastes AMAZING. Serve it with pancakes & waffles, on top of scones or muffins, layered between cake, filled in cupcakes, or by the spoonful!
Ingredients
  • ½ cup (1 stick) butter, melted and slightly cooled
  • 1 cup sugar
  • 3 eggs
  • 1 cup freshly squeezed lemon juice (and don't you dare try to substitute it!)
  • 3 large lemons, zested
Instructions
  1. In a large microwaveable bowl, combine the melted butter, sugar and eggs, whisking together until combined. Stir in the lemon juice and lemon zest.
  2. Microwave on HIGH for 1 minute. Stir, then continue microwaving in 1-minute intervals, stirring well after each round, for a total of about 6-7 minutes, or until the curd coats the back of a metal spoon and thickens.
  3. Place a fine mesh sieve or strainer over a clean bowl - preferably one with a spout. Pour the curd through the sieve or strainer and gently use a spoon or spatula to stir the curd through the sieve. Discard the large pieces of curd, lemon seeds, zest, and whatever else will not fit through the sieve.
  4. Pour the curd evenly into 2-4 mason jars with lids. Seal the lids and let set at room temperature for about 1 hour to cool down, then refrigerate until chilled. Store leftovers in the fridge for up to 3 weeks.
  5. To serve, spread it on pancakes, waffles, French toast, muffins, scones, pound cake, angel food cake, in between cake layers, as a filling for cupcakes, swirled into cheesecake batter, spread on toast, as a filling for thumbprint cookies... or by the spoonful!

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! This curd tastes HEAVENLY. Smooth, creamy, with bright, fresh, tart lemon flavor. To serve, spread it on waffles, pancakes, French toast, muffins, scones, pound cake (as pictured), angel food cake, sandwiched between layers of cake, as a filling for cupcakes, swirled into cheesecake batter, spread onto toast, as a filling for thumbprint cookies or tarts, and of course, by the spoonful (aka, my favorite method).

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! Have a super sweet day!

xo, Hayley

 

Strawberry Dole Whips

These Strawberry Dole Whips taste like Disney's famed pineapple whips but with a delightfully sweet strawberry flavor! SO easy to make, comes together in minutes and only requires a blender! Well, I’m all finished with my cookbook.

*cue the violin music*

I’m kind of sad it’s over. For the past two months, I’ve worked day in and day out on it, putting my heart and soul into every word, every recipe, every photograph. I really hope when it’s all said & done that you guys love it!

And now that it’s over (and as I prepare for editing with my publishing team), I want to celebrate… by going to Disneyland.

I mean, hello? Happiest place on Earth? Celebrating finishing this labor of love with Mickey and Minnie? Total no brainer.

I wish I could take you all with me – but alas, I’m no Stephen King. So I promise right here, right now, that I will eat a churro for you guys. And by ‘you guys’, I mean each and every one of my readers. I know that’s a lot of churros, but one time I went to Disneyland and they were literally all I ate. The only thing non-churro item I ate on that trip was one of those abnormally large pickles. Churros and pickles – my diet is so sophisticated.

Anyway, one of my new favorite treats at Disneyland is the Dole Whip. I’ve made a Pineapple Dole Whip before, based after the original, but this is a Strawberry Dole Whip, aka, my new favorite kind. It still has pineapple for that tropical flavor, but I added strawberries to make it pink and festive. Plus, the strawberries add great berry flavor and sweetness and it’s such a fun twist on a classic treat!

My Dole Whip recipe doesn’t require an ice cream maker like most do. This means that while my Dole Whips are thick and creamy, they’re less “solid” like soft-serve and more like a really thick, icy smoothie or frosty.

I do recommend serving these between 1 and 3 hours after making and freezing them, which produces that thickness and icy texture reminiscent of a Dole Whip. If you leave them in the freezer longer than 3 hours, they will start to harden. Not a problem, just leave them at room temperature for an hour or two, or pop them in the fridge for several hours to take the hard chill off.

Whatever you do, let’s cheers to my book and make them!

These Strawberry Dole Whips taste like Disney's famed pineapple whips but with a delightfully sweet strawberry flavor! SO easy to make, comes together in minutes and only requires a blender! *adapted from my Dole Whips recipe

5.0 from 1 reviews
Strawberry Dole Whips
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 2-4
 
These Strawberry Dole Whips are a fun take on the classic Disney treat!
Ingredients
  • 2 (20 oz) cans crushed pineapple
  • 2 Tbsp sugar
  • 1 cup frozen strawberries
  • Juice of one lime
  • Juice of one lemon
  • 1 (8 oz) tub Cool Whip, frozen
Instructions
  1. In a large blender, combine the crushed pineapple and sugar. Blend on HIGH for about 1 minute or until smooth. Add in the remaining ingredients, breaking up the Cool Whip into pieces to make it easier to blend.
  2. Blend on HIGH for about 1 more minute or until smooth and creamy. Distribute among glasses and freeze between 1-3 hours, or until desired thickness has been achieved.
  3. NOTE: the Dole Whips will get quite frozen in the freezer if left in there longer than 3 hours. Bring them to room temperature for an hour or two, or keep them in the fridge for several hours before serving.

These Strawberry Dole Whips taste like Disney's famed pineapple whips but with a delightfully sweet strawberry flavor! SO easy to make, comes together in minutes and only requires a blender! Creamy, smooth, luscious and tropical, you’ll flip for these whips!

Be sure to pin this to your favorite board to save the recipe!

These Strawberry Dole Whips taste like Disney's famed pineapple whips but with a delightfully sweet strawberry flavor! SO easy to make, comes together in minutes and only requires a blender! Have a super sweet day!

xo, Hayley

The Perfect Brown Butter Rice Krispy Treats

These Brown Butter Rice Krispy Treats are utter perfection! Nutty, buttery, gooey and a hint of vanilla completes this classic dessert recipe! Okay, so this isn’t really a recipe, but it’s worth posting because OH MY GOSH THESE ARE SO GOOD.

If you’ve never made brown butter before, it really brings a deeper, more complex flavor and much-needed oomph to any recipe… these krispy treats included. It almost adds a warm, toasted marshmallow-y flavor to these treats which really makes them even more delicious!

And did ya know that rice krispy treats happen to be one of my favorite desserts ever? And that 99% of the time, I’ll just eat the goop instead of actually making the treats? So it’s actually kind of miraculous that I have actual treats to show you today, because I managed to resist my insane urge to stick my hands in the bowl and binge.

These Brown Butter Rice Krispy Treats are utter perfection! Nutty, buttery, gooey and a hint of vanilla completes this classic dessert recipe! The best part about this recipe is that it’s completely adaptable to your preferences. If you’d like, feel free to use Fruity Pebbles or even Cocoa Pebbles. You can also use flavored marshmallows as well to bring out different flavors to these easy, scrumptious treats. Or try drizzling these with salted caramel sauce for an added richness. It’s seriously limited to your imagination!

Enough yapping – let’s get down to business!

These Brown Butter Rice Krispy Treats are utter perfection! Nutty, buttery, gooey and a hint of vanilla completes this classic dessert recipe!

5.0 from 1 reviews
The Perfect Brown Butter Rice Krispy Treats
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 15
 
These Brown Butter Rice Krispy Treats are so rich, sinfully delicious, buttery and irresistible!
Ingredients
  • ¼ cup unsalted butter
  • 10 cups (1 pkg plus 2 cups) miniature marshmallows, divided
  • 1 tsp vanilla extract
  • Pinch salt
  • 6 cups Rice Krispies cereal
Instructions
  1. In a medium saucepot, melt the butter over medium-low heat. Once the butter has melted, keep a watchful eye on it while whisking it. In about 5 minutes, it'll turn a deep amber color after foaming and fizzing for awhile. Remove it immediately from the heat once you see that amber color.
  2. Immediately stir in the salt, vanilla, and 8 cups (1 pkg) of marshmallows and stir to combine. The residual heat of the saucepot should melt the marshmallows, but if it doesn't melt them all the way, turn the heat back to low and stir the marshmallow mixture constantly until melted.
  3. Fill a large bowl with the Rice Krispy cereal and pour the marshmallow mixture into the bowl. Add in the remaining 2 cups of marshmallows and toss everything to coat. Once fully coated, spread into a greased 13x9" baking pan. To compact the cereal mixture into neat bars, grease the bottom of a glass cup with cooking spray and press down on the krispy treats until compacted.
  4. Let set for about 1 hour at room temperature before cutting into bars.

These Brown Butter Rice Krispy Treats are utter perfection! Nutty, buttery, gooey and a hint of vanilla completes this classic dessert recipe! Chewy, gooey, sticky and chewy, these delectable bars will be your new favorite way to have rice krispy treats!

These Brown Butter Rice Krispy Treats are utter perfection! Nutty, buttery, gooey and a hint of vanilla completes this classic dessert recipe! Have a super sweet day!

xo, Hayley

Biscoff Taffy Truffles

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! Can we talk proximity for a moment?

Some people have NO idea what this means unfortunately, especially when you’re out shopping.

I cannot tell you how many times I could be minding my own business standing in line and feeling someone else’s breath on the back of my neck. If I can hear you breathing, you’re way too close to me, buddy.

And my new personal favorite: people standing right next to me when I’m checking out at the grocery store. They’re practically behind me while I’m entering my PIN and it makes me SO uncomfortable.

It’s pretty much to the point where I want to ask them if they’re buying my groceries for me since they’re standing so damn close. That, or give them a really long, inappropriate hug for having no sense of proximity.

And how come it’s always the smelliest people who get close? Like, why can’t a really hot guy wearing really yummy cologne get close to me? It’s always some old dude who smells like old socks or someone who hasn’t used a bar of soap in a decade. WHY, CRUEL WORLD, WHY?

And when you try to move up and away from them, they never take the hint. They just inch closer and closer, to the point where they’re practically piggy-backing you, and you just want to turn around and kick them in the groin for invading your personal bubble.

I don’t know about you, but I need a decently-sized personal bubble around me at all times. Maybe I should hire my own security team who envelopes around me at all times. Or maybe I should start smelling like old socks… maybe then, people will avoid me.

Anywho, personal problems aside, let’s talk about these Biscoff Taffy Truffles. You guys know about Biscoff right? It’s a spread made of ground Biscoff cookies that has a similar texture to peanut butter but has a spicy-sweet flavor, similar to graham crackers. It comes in crunchy and creamy form, and today the creamy version is used for these irresistible truffles.

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! The taffy cookies remind me of my grandma, who always had them on hand in her pantry whenever I’d visit. They’re rectangular cookies made by Mother’s brand, and they have a graham cracker-y tasting outer shell with a smooth, sweet taffy filling. In a word? Totally divine. And combined with the Biscoff spread and a little cream cheese, they transform into bite-sized perfection.

Psst – these would make a great last-minute Santa gift – just sayin’!

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy!

Biscoff Taffy Truffles
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 20-24
 
These Biscoff Taffy Truffles combine taffy sandwich cookies with the rich, smooth Biscoff spread.
Ingredients
  • 1 pkg Mother's Brand Taffy Cookies, finely crushed
  • 6 oz cream cheese, softened
  • ½ cup Biscoff spread
  • 1 pkg vanilla CandiQuik or almond bark
  • Toasted coconut, for sprinkling on top (optional)
Instructions
  1. In a large bowl, combine the crushed taffy cookies crumbs, the cream cheese, and the Biscoff spread. Using a large spoon or your hands, begin mixing the ingredients together to form a cohesive dough. Mixture will be sticky!
  2. Roll into Tablespoon-sized balls and place on a foil-lined baking sheet. Freeze for about 20-30 minutes or until firm.
  3. Once firm, melt your vanilla CandiQuik until smooth, according to package directions. Coat each truffle into the CandiQuik, coating completely, and allowing excess to drip off. Return to the baking sheet. Top with sprinkles or toasted coconut, if desired. Allow to set before serving.

These Biscoff Taffy Truffles are irresistibly poppable! Sweet, spicy and coated in rich white chocolate, they're a no-bake treat that's totally easy! Easy, delicious, and totally irresistible, these Biscoff Taffy Truffles will soon become a new favorite!

Have a super sweet day!

xo, Hayley

No Thermometer Needed Easy Toffee

This Easy Toffee is SO SIMPLE and is made entirely WITHOUT a candy thermometer! Crunchy, sweet, buttery and decadent, it's great to give as gifts too! I am SO EXCITED about this recipe today!

If you’re anything like me, candy thermometers kinda freak you out. Honey, I get you. I’m not a fan either. They’re too official and scary and cold and hard and heartless. (Can you tell I loathe them?) So if I can avoid using one at all costs, I’m on board.

But making candy at home often requires them, and toffee is usually no exception. However, this recipe is completely made with trust, love, and good old-fashioned perfect timing. It’s made in ten minutes – five to boil the mixture, and five to let it sit before spreading the chocolate – and then it just needs a couple hours in the fridge to set.

It starts with butter – two sticks – and 1 & 1/2 cups of brown sugar. Simply bring the mixture to a boil and boil, stirring constantly, for five minutes precisely. Pour the mixture into a greased and foil-lined baking pan and top with chocolate chips. Throw that sucker into the microwave (without turning the microwave on) and let it sit undisturbed for five minutes – this will help melt the chocolate. Spread the chocolate into an even layer, and top with whatever you like – I’ve topped mine with Heath chocolate toffee bits, but this would be great with chopped almonds or pecans.

Then simply let it set in the fridge for a couple hours before snapping it into pieces. It’s really as simple as that. No thermometers, no tricks, no jokes. Five minutes boiling, five minutes sitting, a couple hours setting. Done and done!

Now who wants some?!

This Easy Toffee is SO SIMPLE and is made entirely WITHOUT a candy thermometer! Crunchy, sweet, buttery and decadent, it's great to give as gifts too!

No Thermometer Needed Easy Toffee
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This Easy Toffee is a delectable holiday treat that's made without a candy thermometer! So simple, fast and foolproof.
Ingredients
  • 2 sticks (1 cup) butter (I used unsalted)
  • 1 & ½ cups brown sugar
  • 1 tsp vanilla
  • About ⅔ cup semi-sweet chocolate chips
  • About ½ cup Heath milk chocolate toffee bits (or chopped nuts - whichever you prefer)
Instructions
  1. Line an 8 or 9-inch square pan with foil, allowing the edges of the foil to hang over the pan. Grease the foil lightly with cooking spray. Set aside.
  2. In a large saucepan, bring the butter and brown sugar together over medium heat, stirring to help melt the butter. Bring the mixture to a boil, and stirring constantly, boil the mixture for exactly five minutes. Mixture will be thicker and caramel colored.
  3. Pour the toffee into the prepared pan. Immediately sprinkle with the semi-sweet chocolate chips and place the pan in the microwave so it can sit undisturbed for five minutes. Remove from oven and spread the chocolate into an even layer; immediately top with the toffee bits or nuts, if using. Allow toffee to come to room temperature before placing in the fridge to set for about an hour or two. Break into pieces.

This Easy Toffee is SO SIMPLE and is made entirely WITHOUT a candy thermometer! Crunchy, sweet, buttery and decadent, it's great to give as gifts too! My family and I could not stop eating this delectable, decadent, crunchy toffee. I still wish we had leftovers!

Want more toffee goodness? Check out these other recipes!

Peanut Butter ToffeeSalted Peanut Butter Toffee

Toffee Tiramisu BrowniesToffee Tiramisu Brookies

Sticky Toffee Pudding CookiesSticky Toffee Pudding Cookies

Have a super sweet day!

xo, Hayley

No-Bake Texas Sheetcake Bites

These No-Bake Texas Sheetcake Bites are perfect for when the chocolate craving strikes! Impossibly easy, totally foolproof and they taste super fudgy and amazing! I’m in a pickle.

You see, I have these friends on Instagram. We went to school together and they’re really nice. Some of them had a baby awhile ago, and trust me, I know they had a baby because that is ALL THEY POST.

Like, all the time.

I’m not even joking you. Constant bombardment of baby pictures daily, hourly, minutely. I wish I were kidding.

Pictures of her baby breathing. Pictures of her baby sleeping. Pictures of her baby rolling, kicking, crying, blinking, mid-blinking, mid-breathing, giggling, eating, drinking, staring, being a baby, pictures of everything related to the baby. Pictures of the baby’s clothes. Of its toys. Of its room. Of it and everything the baby has touched. Constant influx of pictures, pictures, and more freakin’ pictures.

It’s to the point where, no matter what time of day I scroll through IG, I see at least 10 posts from her and her baby. More pictures of the same damn baby.

I get it. You cheated death by birthing a human from your body. I’m sure it was glorious and angels sang in the midst of your sweating and pushing. Congrats. And I’m sure that you’re proud of this entity that you’ve created and want to shout from the rooftops that you love your child. But honestly? Not everyone wants to see incessant photos of your baby mid-blink with the caption “Blinking! <3”

I know what a baby looks like when it blinks. Is it the cutest thing in the world? No. Do my ovaries explode when I see no less than 5,457,358 baby pictures on Instagram? Certainly not. In fact, it’s more like birth control, because if I ever end up as a mom like that, I want someone to dropkick my eyeballs with stilettos.

And I’m in this pickle because I like these people enough but dammit, those baby pictures are clogging my feed and honestly making me snappy. I shouldn’t want to call Instagram and have them ban this woman’s account. I shouldn’t want to scroll extra fast past this baby’s poor face. I shouldn’t want to have to unfollow my friends but damn, they sure make it hard.

So there’s my pickle. And in pickles, I tend to conquer my fears by eating them. Tomato, tomahto.

These No-Bake Texas Sheetcake Bites are perfect for when the chocolate craving strikes! Impossibly easy, totally foolproof and they taste super fudgy and amazing! The idea for these No-Bake Texas Sheetcake Bites came to me when I was craving sheetcake frosting but didn’t want to turn the oven on since it’s been 100 degrees here lately. I was trying to think of a vessel I could slather that heavenly, sugary frosting on besides a spoon, and brownie bites came to mind – you know, the ones from the store bakery? Those are the perfect, poppable vessel for holding this substantial, chocolaty frosting.

And don’t worry. I’ll only Instagram this once.

These No-Bake Texas Sheetcake Bites are perfect for when the chocolate craving strikes! Impossibly easy, totally foolproof and they taste super fudgy and amazing!

5.0 from 3 reviews
No-Bake Texas Sheetcake Bites
Author: 
Recipe type: No-Bake Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
These No-Bake Texas Sheetcake Bites are little, poppable pieces of heaven! They're so easy, and conveniently no-bake for days when turning on the oven isn't an option.
Ingredients
  • About 30 pre-made, packaged brownie bites (find these in your local grocery store's bakery)
  • ½ cup unsalted butter
  • 5 Tbsp cocoa powder
  • 5 Tbsp milk or heavy cream
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • About 1 cup chopped pecan pieces
Instructions
  1. Line up the brownie bites onto a large rimmed sheet pan in an even layer. Set aside.
  2. In a large saucepan, melt together the butter, cocoa powder, and milk over medium heat, stirring occasionally, until it comes to a boil. Immediately remove from the heat and stir in the powdered sugar and vanilla until a glossy, thick frosting is achieved. Stir in the pecans quickly.
  3. Drop heaping Tablespoonfuls of frosting on top of each brownie bite. It's okay if the frosting falls down the sides of the brownie bite; these are not pretty desserts but they are tasty! Allow the frosting to harden and set for about 20-30 minutes before serving. Store leftovers airtight at room temperature for up to 5 days.

These No-Bake Texas Sheetcake Bites are perfect for when the chocolate craving strikes! Impossibly easy, totally foolproof and they taste super fudgy and amazing! I mean, are these heavenly or are they heavenly? Simply amazing! I love the classic sheetcake frosting: it’s ultra rich, super chocolaty and buttery soft. Plus, the salty crunch of the pecans is just perfect against these tiny, fudgy brownie bites. The perfect bite for days when turning on the oven isn’t an option!

These No-Bake Texas Sheetcake Bites are perfect for when the chocolate craving strikes! Impossibly easy, totally foolproof and they taste super fudgy and amazing! Hope you have a fantastical day!

xo, Hayley

Vanilla Bean Cherry Rum Punch

This Vanilla Bean Cherry Rum Punch is easy, fruity, sweet and FABULOUS! It'll instantly transport you to the sunny Caribbean where it was inspired by!If there’s one thing I use in my kitchen most often (well, one of a few things), it’s vanilla extract.

love the stuff and use it religiously in nearly everything. And those typical ‘teaspoon’ measurements in recipes? I easily add in a Tablespoon or more of vanilla. Vanilla, essentially, is the best thing ever.

I’m so excited to partner up with Nielsen-Massey Vanilla for a couple posts to introduce you to their premium vanilla extract and other extracts and products. In this recipe in particular, I use their Vanilla Bean Paste, but they also have Orange Extract, Chocolate Extract, Vanilla Bean Powder, Vanilla Bean Pods, and more in their collection.

And believe me, it’s all good.

The inspiration for this particular recipe comes from the Caribbean, specifically at a small specialty foods store in Nassau, Bahamas. After traveling there earlier this year, I fell in love with the island culture and their fun food and drink trends (like drinking from coconuts and eating rum cake) and wanted to impart that same island flair back home.

This Vanilla Bean Cherry Rum Punch is easy, fruity, sweet and FABULOUS! It'll instantly transport you to the sunny Caribbean where it was inspired by!While this isn’t served up in a coconut, it does bear a striking resemblance to the drink I had in that specialty food store. It was a cherry rum tea, based off a cherry-flavored iced tea they sold, and it had Caribbean rum and vanilla in it. It was sweet, fruity, refreshing, and unique, and I instantly fell madly in love with it, along with everything else in that store. (You don’t want to know how much I spent that day). I bought the tea, but I realized that not everyone has the blessing of owning rum-soaked tea bags from the Bahamas (if only we were all so lucky) and so I set out to recreate this drink at home sans tea.

This Vanilla Bean Cherry Rum Punch is easy, fruity, sweet and FABULOUS! It'll instantly transport you to the sunny Caribbean where it was inspired by!And you guys – this is it. It’s incredible and tastes even better than the island drink I remembered. And I knooooow you guys are going to love this springy, festive drink too.

I meannnn… it’s got vanilla beans in it. WHAT’S NOT TO LOVE!?

This Vanilla Bean Cherry Rum Punch is easy, fruity, sweet and FABULOUS! It'll instantly transport you to the sunny Caribbean where it was inspired by!

Vanilla Bean Cherry Rum Punch
Author: 
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 2-4
 
This refreshingly fruity rum punch is packed with flavor and has a unique vanilla twist.
Ingredients
  • 3 cups pineapple soda (like by Shasta or Fanta)
  • ¾ cup sugar-free black cherry syrup
  • ¼ cup Caribbean white rum
  • 1 Tbsp Nielsen-Massey Vanilla Bean Paste
  • Lime slices/wedges
  • Pineapple chunks
Instructions
  1. In a pitcher, stir together the pineapple soda, cherry syrup and rum. Add in the Nielsen-Massey Vanilla Bean Paste and whisk to combine and break up the paste.
  2. Fill glasses with pineapple chunks and lime slices/wedges, then top with ice. Pour the punch over top of the ice. Serve!

This Vanilla Bean Cherry Rum Punch is easy, fruity, sweet and FABULOUS! It'll instantly transport you to the sunny Caribbean where it was inspired by!This drink couldn’t be simpler to whip up and is so versatile. Use dark rum for a richer flavor or a flavored rum for something funky and different, but I love the flavor of the simple white Caribbean rum paired with the fruity pineapple soda and sweet black cherry syrup. The vanilla bean paste adds such a warmth and richness to this cocktail that’s positively irresistible; I know you’ll love it as much as we did!

Vanilla Bean Cherry Rum Punch RecipeTo connect with Nielsen-Massey, be sure to visit their website HERE or connect with them via Facebook or Twitter. You can also follow the hashtag #NMVSpring for more inspiration featuring their vanilla products!

Have a super sweet day!

xo, Hayley

 

Donut Tiramisu

This unique Donut Tiramisu uses long, maple-y long john donuts instead of ladyfingers to soak up all the chocolate and coffee goodness! Creamy, sweet and rich, this tiramisu will soon become a fast favorite!You guys. This tiramisu is out of control in the best way possible.

I mean, instead of boring old ladyfingers, I made it with yeasty, maple-y donuts. WHAT COULD BE BETTER?

(The answer: another slice. Because I’m woefully lacking it right now).

This idea came at me in a couple of different directions. First, I knew I wanted to make tiramisu because I just got this brand spankin’ new Hamilton Beach FlexBrew Coffee Machine delivered to my door as part of being their Brand Ambassador. And you guys, this brewer is totally amazing! Here’s why.

Hamilton Beach FlexBrewFirst of all, it’s called ‘FlexBrew’ because it’s a flexible brewing machine… meaning it will brew a carafe’s worth of coffee on one half, and brew a single cup of coffee on the other. Pretty neat, right? As someone who drinks only a cup of coffee but uses a carafe to brew (all the waste – tragic, I know), this is a genius solution for me. When company comes over, or for lazy Sundays where I can drink cup after cup, the carafe side is perfect. Simply switch the dial to “Carafe” to brew. But for most days, I’m a single serving kinda gal, so I’ll just switch the dial the other way and brew my solo cup.

Hamilton Beach FlexBrewIt’s pretty genius, you guys.

So with this new coffee magic, I knew I would brew a pot of coffee so I could simultaneously drink my coffee, make my tiramisu, and serve it with my tiramisu. Brilliance!

This unique Donut Tiramisu uses long, maple-y long john donuts instead of ladyfingers to soak up all the chocolate and coffee goodness! Creamy, sweet and rich, this tiramisu will soon become a fast favorite!And then I got to thinking – I’ve never actually seen ladyfingers in real life. Does my grocery store even carry those? Are the only people who consume ladyfingers regularly old ladies? Donuts also go with coffee, so why not use those? Donuts. Yes. Donuts.

And here you have it, in all its glory. And it really, truly is glorious.

This unique Donut Tiramisu uses long, maple-y long john donuts instead of ladyfingers to soak up all the chocolate and coffee goodness! Creamy, sweet and rich, this tiramisu will soon become a fast favorite!*adapted from my Bailey’s Twinkie Tiramisu recipe

Donut Tiramisu
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 9
 
This Donut Tiramisu is packed with rich coffee and chocolate flavors and a delightful whipped cream cheese filling. You won't be able to resist having another slice!
Ingredients
  • 4 long john donuts (or another bar-shaped, unfilled donut), split lengthwise
  • 1 (12 oz) container whipped cream cheese
  • ½ cup sugar
  • 1 Tbsp vanilla extract
  • 1 tsp cinnamon
  • 1 (8 oz) tub Cool Whip, thawed
  • ¼ cup chocolate sauce
  • ¼ cup strong brewed coffee, at room temperature
  • Cocoa powder, for dusting
Instructions
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray and set aside.
  2. Line four halves of the donuts along the bottom of the dish. Drizzle with half of the chocolate sauce and coffee evenly. Set aside. Meanwhile, cream together the whipped cream cheese, sugar, vanilla and cinnamon with a handheld mixer until creamy, about 1 minute. Fold in the Cool Whip until combined. Spread HALF of the mixture evenly over top of the donuts. Lay with the remaining four donuts, drizzle evenly with coffee and chocolate, and top evenly with the remaining Cool Whip mixture.
  3. Refrigerate for about 4 hours or overnight, if possible. Cut into squares and serve.

This unique Donut Tiramisu uses long, maple-y long john donuts instead of ladyfingers to soak up all the chocolate and coffee goodness! Creamy, sweet and rich, this tiramisu will soon become a fast favorite!This tiramisu is packed with that fresh-from-the-fryer donut flavor. Rich and maple-y, this tiramisu is soft, light and fluffy, studded with cinnamon and bursting with coffee and chocolate flavor. You’ll love it and the fun donut twist!

For more information on Hamilton Beach’s FlexBrew Coffee Machine, be sure to visit their website! You can also connect with them on Facebook, Twitter, and Pinterest!

Have a delicious day!

xo, Hayley

In the interest of full disclosure, I was generously provided with a machine to sample in my own home as a brand ambassador. All opinions are 100% my own. 

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