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No Bake Chocolate Peanut Butter

No Bake Chocolate spread sweet – a cool and creamy, oreo, spread and chocolate loaded sweet, good for summer and anytime you would like a straightforward no-bake sweet. Summer is thus shut and also the hot temperatures, ar already fully swing wherever I live.

No Bake Chocolate Peanut Butter

And despite however well air conditioned the home is, i feel most folks would like to go away the kitchen appliance off and instead from cool, refreshing desserts. thus nowadays I’m sharing a formula for No Bake Chocolate spread sweet. It’s very good!! And if you’re a chocolate, biscuit or spread fan, this may be right up your alley.

No Bake Chocolate Peanut Butter


  • 20 Oreo cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup peanut butter
  • 1 cup powdered sugar
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 20 Miniature Reese's Peanut Butter Cups, divided, cut into halves/quarters.
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix


  1. Crush 16 of the Oreos, either with a food processor, or take out your frustrations and do with a rolling pin. In a small bowl mix oreo crumbs with melted butter.
  2. Press oreo crumbs/butter mixture into bottom of 9 inch pan to form a crust.
  3. Using electric mixer, mix softened cream cheese, peanut butter and confectioners sugar in a large bowl.
  4. Fold in half of the whipped topping. Spread over crust. Sprinkle with half of peanut butter cups.
  5. Make chocolate pudding according to package directions. Fold in remaining whipped topping.
  6. Spread over peanut butter cups.
  7. Crush remaining cookies. sprinkle over the top. Sprinkle remaining peanut butter cups.
  8. Chill for 2-3 hours before serving.

Garlic Ranch Pretzels

These Garlic-Ranch Pretzels square measure an ideal snack for a day pick-me-up, a soothing evening, or any party! they're easy to form and filled with flavor!

Garlic Ranch Pretzels

Surprisingly, this is often the foremost tough of the cracker recipes I actually have created however. But, don’t let that discourage you! the opposite recipes square measure very easy, thus being the foremost tough isn’t really that difficult! and, I’m getting to share all my best tips thus you don’t ought to build the mistakes that I did!

Garlic Ranch Pretzels

  • 20-ounce bag mini twist pretzels
  • 2 1-ounce packages Hidden Valley Ranch Dressing Mix
  • 1-1/2 Tablespoons garlic powder
  • ½ cup (1 stick) butter, melted
  1. Pour pretzels into a large, microwave-safe bowl.
  2. In a small bowl, combine ranch mix and garlic powder and gently stir.
  3. Sprinkle ranch mixture over pretzels and gently mix to coat. (The more you mix, the more of the ranch mixture will fall to the bottom of the bowl.
  4. Pour melted butter over pretzels.
  5. Using a toss the pretzels well to mix the ranch and garlic with the butter. Be sure to scrape the bottom and sides of the bowl as you toss.
  6. Microwave on high for 1 minute. Carefully remove pretzels from microwave and gently stir.
  7. Repeat microwaving two more times (total of 3 minutes).
  8. Spread pretzels out on paper towels to cool.
  9. Serve immediately, or store in an air-tight container.

Korean Beef Sloppy Joes

Korean Beef Sloppy Joes created with sweet and spicy flavors with a punch of garlic that’s a fun amendment from the classic sloppy joes.

Korean Beef Sloppy Joes
Korean Beef Sloppy Joes

One of the foremost in style recipes on the positioning is super straightforward Korean beef and these sloppy joes ar a delicious sloppy Korean withstand the ever in style final Sloppy Joes.


  • 1 1/2 pounds ground beef , 85/15 fat content
  • 3 cloves garlic , minced
  • 2 teaspoons sesame oil
  • 1/2 cup ketchup
  • 1/2 cup hoisin
  • 1/2 cup water
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sriracha
  • 2 green onions sliced thinly
  • 4  brioche rolls


  1. In a large skillet add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
  2. Cook until well browned (5-6 minutes), then add in the garlic, sesame oil, ketchup, hoisin, water, soy sauce, rice wine vinegar and sriracha and stir together well until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
  3. Toast the buns then spoon over the mixture and top with green onions.brioche rolls

Mexican Lunch Bowl With Spicy Crumb

Hope you guys have had an honest weekend?! we have a tendency to were each beneath the weather. Professional dancer was sick from his ‘nose job’ (as he calls his sinus op) and that I was nursing a chilly.

Mexican Lunch Bowl With Spicy Crumb

Thus we have a tendency to spent the weekend cooped up within, intake food from our deep freezer and binge observation the new season of Orange is that the New Black. It’s a shame as we have a tendency to were extremely trying forward to our weekend in Wales with friends, however we have a tendency to were in no state to socialize, thus we have a tendency to had to cancel. and therefore the weather taking a flip for the more serious (it rained the whole weekend) softened the blow a touch.

Today’s instruction could be a easy time period lunch or dinner bowl, galvanized by Mexican flavors. It’s fairly fast and straightforward to place along and ideal batch change of state material. It’s vibrant, filling, choked with plant macro molecule, spicy and zesty!

Mexican Lunch Bowl With Spicy Crumb


  • 2 tsp oil (I used olive oil)
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp hemp seeds
  • ¼ tsp garlic salt (or regular salt + garlic powder)
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground smoky paprika
  • ¼ tsp ground cinnamon


  • 1 ear of corn, halved
  • 2 jalapeno peppers
  • a large handful of lettuce leaves, chopped
  • ¾ cup cooked black beans (½ x 400 g / 14 oz tin)
  • 1 cup cooked quinoa* or brown rice
  • 10 cherry tomatoes, halved or quartered
  • ½ ripe avocado, diced
  • a handful fresh coriander, finely chopped
  • 1 spring onion, finely sliced
  • quick-pickled red onion (optional)
  • chipotle sauce
  • lime juice

  2. Heat up two teaspoons of oil on a small pan.
  3. Add the pumpkin seeds and stir-fry for about 2-3 minutes.
  4. Add the sunflower seeds and stir-fry until lightly golden (about 2 minutes).
  5. Finally, mix in the hemp seeds and stir fry for another minute.
  6. Switch off the heat and mix in all the dry spices. Stir the mixture around for a bit, the spices will toast gently in the residual heat.
  8. Heat up a griddle pan on a medium heat. You can also use a BBQ for this.
  9. Brush the corn with a little oil and place it on a hot griddle pan. Grill until tender and charred, about 7-8 minutes, turning occasionally.
  10. Place the lightly greased jalapeno peppers on the hot griddle next to the corn and allow them to cook until lightly charred and soft, turning occasionally.
  11. Season the corn with a little salt and set aside. Deseed jalapenos if you prefer less heat.
  13. Divide the lettuce, black beans, rice (or quinoa), tomatoes and avocado between two bowls.
  14. Supplement with a piece of grilled corn and a jalapeno.
  15. Sprinkle the bowls with fresh coriander, the spicy crumb and a few strands of quick-pickled onion (if using) or spring onion.
  16. Drizzle with chipotle sauce and a squeeze of lime.

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