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Smarter Shopping: No-bake Bake Sale Ideas

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Last week, we got an email with the latest version of the school calendar: when Curriculum/Meet the Teacher night is, when Winter Break is, the rundown of the PTA meetings. Yes, It has begun. My day planner and the Apple iCal are getting full...and it hasn't even entered Week 2.

When the days are so packed, even one little extra thing can trip me up. Anyone else with me on that? So, I've decided to thwart those tiny hiccups by stocking up and getting ready for them. First on that list: stock up on easy stuff I know I'll need. Like brown paper bags for those field trip lunches, extra treats to have on hand for homework energy boosts, and ingredients to make last-minute yummies for that bake sale I know I'll forget about. 

The thing about that last one...well, as has been well documented here on CafeMom, I'm not a good cook, let alone baker. So, I have to find recipes that even a not-so-great-in-the-kitchen mama can make. Imagine my joy when I saw the words "no bake" in front of these bake sale ideas! I know, how awesome is this? Here are a few I'm going to attempt.

Smores Rice Krispie Treats from SallysBakingAddiction.com

 6 cups Rice Krispies Cereal 
1 bag (10.5-oz) miniature marshmallows 
1/4 cup (4 Tbsp) unsalted butter 
1 and 1/2 cups graham cracker pieces 
3/4 cup mini chocolate chips (or regular size chocolate chips)

Spray 11x7 baking pan with nonstick spray. Set aside. In a large saucepan, melt the butter. Pour in the marshmallows and constantly stir until melted with butter. Remove the pan from heat and pour in the rice krispie cereal and graham cracker pieces. Mix together well. Add chocolate chips and gently stir - you want most of the chips to hold their shape and not to completely melt. Immediately press rice krispie treats into prepared baking pan. Use the flat side of a spatula sprayed with nonstick spray to flatten the rice krispie treats down evenly. Refrigerate for about 25 minutes and cut into 24 squares.

 

Easy Peppermint Bark Recipe from SavorySwetLife.com (ideal for that holiday bake sale)

1 bag of chocolate chips (any kind you like)
1 bag of white chocolate chips
24 mini candy canes, crushed *do not crush using a food processor - place candy canes in a zip lock bag and use a hammer to crush into small pieces

Line the bottom of a 9×13 pan with parchment paper.  Pour (brown) chocolate chips in a microwave-safe bowl.  Microwave chocolate chips in increments of 30 seconds stirring the chips each time until chocolate chips have completed melted and mixture is smooth.  Spread melted chocolate  as evenly as possibly into lined pan.  Place pan into freezer for 20 minutes.  Repeat the same melting process with the white chips.   While chocolate is still smooth, stir in half of the crushed candy cane mixture.  Allow the white chocolate to slightly cool for a minute.  Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer.  Spread white chocolate as quickly as possible.  Top off with remaining crushed candy cane and gently pat down with the back of a spatula.  Return pan to freezer for 20 minutes.  Remove from freezer and gently lift the whole mixture from the pan with a butter knife.  You should now have a solid sheet of peppermint bark.  Remove parchment paper and break into pieces. Store any left over bark in a ziplock bag and place in the freezer. Enjoy!

Chocolate-dipped pretzels from Candy.com

1 package (12 oz) semi-sweet chocolate chips or chopped chocolate
1 tbsp shortening
2 dozen pretzel rods or large pretzel twists
Assorted sprinkles or small candies (optional)
1/2 cup white chocolate chips (optional)

Prepare a baking sheet by lining it with aluminum foil. Combine the chocolate chips or chopped chocolate and the shortening in a large microwave-safe bowl, and microwave until the chocolate is melted, stirring after every 20-30 seconds. When chocolate gets overheated it thickens and becomes unworkable, so watch your chocolate carefully! Take it out of the microwave when there are still unmelted chips remaining, and stir until the final chips melt. If dipping pretzel rods, hold a rod by one end and dip it in the chocolate, leaving an inch or two uncovered. If you are dipping pretzel twists, drop the whole pretzel in the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Shake the chocolate-dipped pretzels several times to remove excess chocolate, and place it on the prepared baking sheet. If you are using sprinkles or small candies, sprinkle them on when the chocolate is still wet. Repeat with remaining chocolate and pretzels. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate. If desired, melt the white chocolate and drizzle it over the pretzels for a decorative look. Briefly return the candy to the refrigerator to set the white chocolate before serving.


No Bake Golden Oreo Truffles from SallysBakingAddiction.com

1 package (8 oz) cream cheese, softened
1 package Golden Oreos or Regular Oreos, finely crushed (about 4.5 cups)
2 Ghirardelli White Chocolate or Semi-Sweet Chocolate Baking Bars (8 oz total)
sprinkles

Line a baking sheet with a silicone baking mat or parchment paper. Set aside. Chop up Oreos finely in a food processor or blender. Mix the crumbs together with the cream cheese until well combined. Shape into 40 (1-inch) balls and place onto prepared baking sheet. Freeze for about 30 minutes. (FREEZING the balls is the most important step of this recipe. If they are not mostly frozen, the chocolate will not coat the balls properly.) Chop up and melt the white chocolate bars according to the package directions. Dip the balls into chocolate and immediately top with sprinkles. Place back onto prepared baking sheet and refrigerate for at least 20 minutes so the chocolate sets.

Share your easiest no-bake (or bake) bake sale recipes! 

©iStockphoto.com/ RuthBlack 

by on Sep. 17, 2013 at 12:00 AM
Replies (11-20):
SweetLuci
by Luci on Sep. 17, 2013 at 9:29 AM

 

Peanut Butter Rice Krispy Pralines:

1 1/2 cups white sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter
1 teaspoon vanilla extract
1/3 cup peanut butter
1 1/2 cups Rice Krispies

Lay out a large sheet of waxed paper and spray with cooking spray. Make sure to do this before starting to cook the pralines.

Combine the sugars, milk, butter and vanilla extract in a large pot, at least 4 quarts, over medium-high heat. When it comes to a boil, stir constantly for 3 minutes while the mixture is bubbling. In the last 20 seconds, stir in peanut butter.

Remove from heat and stir constantly until the mixture thickens and becomes creamy and cloudy. Stir in Rice Krispies, then spoon out onto the greased waxed paper.

*For traditional pralines, omit the peanut butter and rice krispies and add 1 1/2 cup chopped pecans to the pot with all the ingredients at the beginning of the recipe.

SweetLuci
by Luci on Sep. 17, 2013 at 9:33 AM

         

 

Oreo Truffles

1 pkg. (1 lb. 2 oz) Oreo Cookies

1 package (8 oz) Cream cheese softened

2 pkg. (8 oz. each) semi-sweet baking chocolate, melted per package directions

or Chocolate candy coating discs

Crush cookies in food processor add softened cream cheese. Blend until completely combined. Remove to a bowl and store in refrigerator to completely chill (1 hour?) Remove and form into balls, teaspoon size or tablespoon size. (I like to use a small cookie scoop-like an ice-cream scoop, but smaller-so they’re all the same size-but that’s not necessary) Place on foil or parchment paper lined cookie sheet. Place in refrigerator again to chill, (1 hour), or place in freezer for about 15 minutes at least. Melt chocolate as package directs and dip ball in and replace on baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Put a small amount of chocolate in zip lock bag, melt in microwave (on 50% power or defrost), just until barely melted. Snip off a tiny corner of the bag and use it like you would a pastry bag to drizzle over top of truffles. Store covered in refrigerator.


Notes: I have used peanut butter filled Oreo’s, mint-filled, strawberry-filled, the vanilla Oreo’s and original Oreo’s. They are all good. If I make a variety, I try to use different coatings, milk chocolate on one, dark or white chocolate on another; and drizzle with different flavors. For mint-I cover with dark chocolate and drizzle with white chocolate with green food coloring added, or roll in crushed peppermint stick candies. For strawberry I used white chocolate covering with a drop of red coloring added to the drizzle to make it pink. I have also used sprinkles-these have to be added quickly after dipping, before the chocolate hardens so they will stick. You can also save some of the cookie crumbs and sprinkle these on top. There is also gold and silver dust that can be purchased at Michael’s or other places that have Wilton candy making supplies. I use the plastic gloves when rolling the balls and dipping in chocolate-it sticks less than it does to your hands.

 

SweetLuci
by Luci on Sep. 17, 2013 at 9:34 AM

 

Pecan Clusters

1 (7 ounce) jar marshmallow cream

3/4 pound Hershey's chocolate kisses, unwrapped

2 1/2 cups sugar

6 ounce can evaporated milk (not skim evap)

4 Tablespoons butter 2 cups pecans, halves or broken


Place marshmallow cream and chocolate kisses into a large bowl; set aside. Combine sugar, milk, and butter in a saucepan. Bring to a boil and cook for 8 minutes. Pour over marshmallow and chocolate, stirring until well blended, then stir in pecans. Drop by teaspoonfuls onto waxed paper

SweetLuci
by Luci on Sep. 17, 2013 at 9:35 AM

 

No Bake Butterscotch Haystacks

1 cup Butterscotch Chips

½ cup Peanut Butter Chips

1 Tablespoon shortening (do not use butter or oil)

1 ½ cups (32 oz) chow mein noodles, coarsley c broken

Line tray with wax paper. In medium microwave-safe bowl, place butterscotch chips, peanut butter chips and shortening. Microwave at highj (100%) for 1 minute. If necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Immediately add chow mein noodles, stir until evenly coated. Drop mixture by heaping teaspoonfuls onto prepared tray or into paper candy cups. Let stand until firm. If necessary, cover and refrigerate until firm. Store in tightly covered container in refrigerator.

Substitute: substitute 1 cup semi-sweet chocolate chips or milk chocolate chips.

charlene_kyle
by Charlene on Sep. 17, 2013 at 9:35 AM

 TFS

charlene_kyle
by Charlene on Sep. 17, 2013 at 9:35 AM

 Those look delicious.

Quoting SweetLuci:

         

 

Oreo Truffles

1 pkg. (1 lb. 2 oz) Oreo Cookies

1 package (8 oz) Cream cheese softened

2 pkg. (8 oz. each) semi-sweet baking chocolate, melted per package directions

or Chocolate candy coating discs

Crush cookies in food processor add softened cream cheese. Blend until completely combined. Remove to a bowl and store in refrigerator to completely chill (1 hour?) Remove and form into balls, teaspoon size or tablespoon size. (I like to use a small cookie scoop-like an ice-cream scoop, but smaller-so they’re all the same size-but that’s not necessary) Place on foil or parchment paper lined cookie sheet. Place in refrigerator again to chill, (1 hour), or place in freezer for about 15 minutes at least. Melt chocolate as package directs and dip ball in and replace on baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Put a small amount of chocolate in zip lock bag, melt in microwave (on 50% power or defrost), just until barely melted. Snip off a tiny corner of the bag and use it like you would a pastry bag to drizzle over top of truffles. Store covered in refrigerator.


Notes: I have used peanut butter filled Oreo’s, mint-filled, strawberry-filled, the vanilla Oreo’s and original Oreo’s. They are all good. If I make a variety, I try to use different coatings, milk chocolate on one, dark or white chocolate on another; and drizzle with different flavors. For mint-I cover with dark chocolate and drizzle with white chocolate with green food coloring added, or roll in crushed peppermint stick candies. For strawberry I used white chocolate covering with a drop of red coloring added to the drizzle to make it pink. I have also used sprinkles-these have to be added quickly after dipping, before the chocolate hardens so they will stick. You can also save some of the cookie crumbs and sprinkle these on top. There is also gold and silver dust that can be purchased at Michael’s or other places that have Wilton candy making supplies. I use the plastic gloves when rolling the balls and dipping in chocolate-it sticks less than it does to your hands.

 

 

SweetLuci
by Luci on Sep. 17, 2013 at 9:37 AM

 

 

        Easy Peanut Butter Fudge

12 oz Package semisweet chocolate -morsels
12 oz Jar crunchy peanut butter
14 oz Can sweetened condensed milk

Put chocolate chips and peanut butter into a microwave-safe dish.
Microwave on high 1-2 minutes until chips have completely melted. Add
sweetened condensed milk; stir until mixture is of a uniform
consistency. Pour into an 8x8 square pan lined with wax paper.
Refrigerate until firm. Cut into 1" pieces. Recipe Yield: 1-1/2 pounds
or 16 servings fudge.

 

SweetLuci
by Luci on Sep. 17, 2013 at 9:40 AM

 They are addictive!

Quoting charlene_kyle:

 Those look delicious.

Quoting SweetLuci:

         

 

Oreo Truffles

1 pkg. (1 lb. 2 oz) Oreo Cookies

1 package (8 oz) Cream cheese softened

2 pkg. (8 oz. each) semi-sweet baking chocolate, melted per package directions

or Chocolate candy coating discs

Crush cookies in food processor add softened cream cheese. Blend until completely combined. Remove to a bowl and store in refrigerator to completely chill (1 hour?) Remove and form into balls, teaspoon size or tablespoon size. (I like to use a small cookie scoop-like an ice-cream scoop, but smaller-so they’re all the same size-but that’s not necessary) Place on foil or parchment paper lined cookie sheet. Place in refrigerator again to chill, (1 hour), or place in freezer for about 15 minutes at least. Melt chocolate as package directs and dip ball in and replace on baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Put a small amount of chocolate in zip lock bag, melt in microwave (on 50% power or defrost), just until barely melted. Snip off a tiny corner of the bag and use it like you would a pastry bag to drizzle over top of truffles. Store covered in refrigerator.


Notes: I have used peanut butter filled Oreo’s, mint-filled, strawberry-filled, the vanilla Oreo’s and original Oreo’s. They are all good. If I make a variety, I try to use different coatings, milk chocolate on one, dark or white chocolate on another; and drizzle with different flavors. For mint-I cover with dark chocolate and drizzle with white chocolate with green food coloring added, or roll in crushed peppermint stick candies. For strawberry I used white chocolate covering with a drop of red coloring added to the drizzle to make it pink. I have also used sprinkles-these have to be added quickly after dipping, before the chocolate hardens so they will stick. You can also save some of the cookie crumbs and sprinkle these on top. There is also gold and silver dust that can be purchased at Michael’s or other places that have Wilton candy making supplies. I use the plastic gloves when rolling the balls and dipping in chocolate-it sticks less than it does to your hands.

 

 

 

othermom
by Ruby Member on Sep. 17, 2013 at 9:43 AM

Thanks for sharing.

Juniper53098
by June on Sep. 17, 2013 at 9:57 AM

TFS

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