These No Bake Mint Chocolate Bars are made with a no bake graham cracker crust and topped with a creamy mint filling and chocolate ganache! See the step by step video down in the recipe card.

Love Mint Chocolate? You might also like this Mint Chocolate Lasagna and this No Bake Peppermint Bark Cheesecake!

I want to see hands from all my mint chocolate lovers! Where are you?

The husband and I love the mint chocolate combo. We disagree on our share of things, but generally dessert is not one of those things. Unless it’s pumpkin — then he’s all in and I’m on the edge somewhere.

But mint and chocolate? There’s never been any question.

These Mint Bars are the perfect combination of a chocolatey, chewy crust, creamy mint filling and rich chocolate ganache. The cool mint and decadent chocolate balance each other out perfectly!

If you love the chocolate mint combo as much as we do, you’ll also enjoy these Mint Cream Cheese Brownies and these Mint Chocolate No Bake Cookies!

Tips for making these Mint Chocolate Bars:

• Line your pan: I always line my pan with foil (don’t worry, it’s not going to be baked) so that once the bars are chilled I can easily remove them and slice. It’s one quick step that makes a big difference!
• Yes, you really need the egg (it’s a similar crust to these Nanaimo Bars, which also requires eggs). I promise it’ll be okay — it’s not raw, the egg cooks in the hot cocoa mixture and it binds everything so well that it can’t be left out.
• Yes, you really need to chill it: unless you don’t care about being able to cut nice slices!

Variations on these No Bake Bars:

• You can make these bars with almost any flavor — choose your favorite extract or even use just vanilla!
• You can use any color of food coloring, or none at all, if you want to color them for a special occasion
• Stir in some finely chopped candy canes or sprinkle on top of the chocolate before it sets for a Christmas-y treat

The filling is a perfectly cool and creamy mint buttercream frosting, and the chocolate ganache, well, it’s more chocolate and I think that’s saying enough.

More No Bake Christmas Treats!

• Peanut Butter Balls
• No Bake Christmas Tree Cookies
• Grasshopper Pie

More bars for baking!

Desserts

Nanaimo Bars

Desserts

Caramel Nut Bars

Desserts

Seven Layer Magic Bars Recipe

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No Bake Mint Chocolate Bars

These No Bake Mint Chocolate Bars are one of my ALL-TIME favorites! Made up of a no bake graham cracker crust and topped with a creamy mint frosting and chocolate ganache!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 16 bars

Calories 278cal

Author Ashley Fehr

Ingredients

Base

• 1/2 cup butter
• 1/3 cup cocoa
• 1/4 cup sugar
• 1 egg
• 2 cups graham cracker crumbs
• 3/4 cup shredded coconut

Filling:

• 1/4 cup butter
• 2 cups powdered icing sugar
• 2-3 tablespoons milk
• 1 teaspoon mint extract
• green food coloring

Ganache

• 2/3 cup chocolate chips or chopped chocolate
• 2 tablespoons butter

Instructions

• BaseLine an 8×8″ pan with tin foil.
• In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
• Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
• Filling:With an electric mixer, beat butter until smooth. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding a little more milk or sugar to reach desired consistency.
• Add mint extract and green food coloring (as desired). Spread over base in pan.
• Ganache:In a medium microwave safe bowl, combine chocolate and butter and melt in 20 second intervals on high, stirring each time, until smooth. Pour over filling in pan.
• Refrigerate until completely set, at least 2-3 hours, before slicing and serving. Store in the refrigerator or freeze for up to a few months.

Video

Nutrition

Calories: 278cal | Carbohydrates: 33g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 174mg | Potassium: 108mg | Fiber: 1g | Sugar: 24g | Vitamin A: 330IU | Calcium: 22mg | Iron: 1.3mg

The post No Bake Mint Chocolate Bars appeared first on The Recipe Rebel.

This Fruit and Yogurt Breakfast Tart is made with an easy granola crust, filled with a creamy skyr yogurt filling, and topped with fresh fruit. It’s perfect for breakfast or a sweet and nutritious treat!

Today I’m sharing something extra special with you! I’m partnering with siggi’s Yogurt as part of the first #MySiggisChallenge!

Across Canada creator’s and dieticians are competing to come up with a unique way to showcase siggi’s Yogurt — and this Fruit and Yogurt Breakfast Tart is my creation.

It’s no secret we love cheesecake, but we also love fueling our bodies with nourishing foods.

This Breakfast Tart is a fun breakfast or brunch made with good-for-you ingredients, like whole grain oats, pure maple syrup, fresh berries and siggi’s Icelandic Skyr Yogurt.

It has the perfect balance of whole grains, calcium and protein from the yogurt, and all the good things that come with those fresh summer berries. It’s also beautiful and fun to put together, which makes it perfect for a weekend breakfast or brunch!

What makes Siggi’s yogurt different?

As a mom of 3 girls, 8 and under, I love finding those products that stick to simple ingredients that I feel good about bringing home to them.

siggi’s is made with 100% real ingredients and real fruit, not flavoring.

It has less sugar and more protein than most yogurts you’ll find on the shelf, plus it’s made with Canadian dairy, which is so important to us living in a rural community!

It is really the star of the show in this breakfast tart, giving it a rich and creamy filling that my family loves!

What is Skyr yogurt?

Skyr yogurt and Greek yogurt are similar, but Skyr yogurt originates in Iceland and is even thicker and denser than Greek yogurt.

Although you can enjoy Skyr and Greek yogurts in the same way, Skyr yogurt has more protein and is actually naturally fat free, unless cream is added during production.

Skyr yogurt is a healthy addition to your day, and we enjoy it on its own, as well as in smoothies and a healthy swap for fats in baking.

Variations on this breakfast tart:

• You can swap the maple syrup in the granola base for honey, if you prefer.
• You can leave out the coconut in the base and add additional oats, or finely chopped almonds.
• Try this Breakfast Tart with any flavor of siggi’s yogurt — the Cherry and Blueberry would also be delicious!
• Serve this breakfast tart with whatever fruit is in season — sliced bananas, chopped kiwi or grapes, and any kind of berries are great on here! You can also add a drizzle of honey, peanut butter, or other nut butter when serving if you desire.

Other ways to enjoy your siggi’s:

• 30+ Healthy Smoothie Recipes
• Strawberry Banana Smoothie
• Healthy Strawberry Smoothie recipe
• Pineapple Smoothie
• Greek Yogurt Lemon Bundt Cake

*This post has been generously sponsored by siggi’s yogurt and I was compensated for my time in creating this recipe. Head over to siggis.ca for more creative ways to add siggi’s skyr yogurt to your day!

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Fruit and Yogurt Breakfast Tart

This Fruit and Yogurt Breakfast Tart is made with an easy granola crust, filled with a creamy Skyr yogurt filling, and topped with fresh fruit. It's perfect for breakfast or a sweet and nutritious treat!

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 162cal

Author Ashley Fehr

Ingredients

Granola Crust

• 1/2 cup rolled oats
• 1/4 cup shredded coconut
• 1/4 cup pure maple syrup
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla extract

Yogurt Filling

• 1/4 cup water (or other clear liquid, like fruit juice)
• 1 package unflavored gelatin (7g)
• 500 grams siggi's Skyr Yogurt any flavor

Toppings

• fresh fruit and berries, liquid honey, peanut butter, or others as desired

Instructions

Granola Crust

• Preheat the oven to 350 degrees F and line a 6" springform pan with parchment paper.
• In a medium bowl, stir together oats, coconut, syrup, vanilla and cinnamon. Press into the bottom of the prepared pan and bake for 15-20 minutes, until dry and light golden brown.
• Set aside to cool to room temperature.

Filling

• Add water to a small bowl and sprinkle gelatin over top. Let sit a couple of minutes.
• Pour yogurt into a medium bowl.
• Microwave water with gelatin for 15-20 seconds on high, stirring until dissolved. If necessary, microwave another 15-20 seconds until gelatin dissolves.
• Whisk gelatin into the yogurt until it is evenly incorporated. Spread into cooled crust and smooth the top.
• Cover lightly with plastic wrap or foil and refrigerate for at least 6 hours or until set.
• Serve with fresh fruit and other toppings as desired.

Nutrition

Calories: 162cal | Carbohydrates: 19g | Protein: 13g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 55mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 48IU | Calcium: 118mg | Iron: 1mg

The post Fruit and Yogurt Breakfast Tart appeared first on The Recipe Rebel.

Chewy, chocolatey deliciousness!

These No Bake Crunch Bars are not a copycat of the Nestle Crunch Bars (although I do love those as well!).

This recipe is another one from my Grandma’s church cookbook.

Sometimes I feel like I spent so much time scouring the internet for new and exciting recipes, that I don’t take enough time to treasure the recipes I grew up with.

Sometimes those are the best recipes.

I just love a good no-bake recipe. I think it’s safe to say that everybody loves a good no-bake recipe.

These bars are so perfectly chewy, with a bit of crunch and texture from the oats, coconut and rice krispies. The layer of chocolate on top makes them totally indulgent and ultra fudgy!

Variations on these Crunch Bars:

• You can use dark or milk chocolate, depending on your preferences. I usually use semisweet, because it’s what I have the most of around here, but you can go more or less sweet, as you prefer! Even white chocolate would be great in these!
• You can easily make these gluten free by using certified gluten free oats and gluten free rice cereal, or another similar cereal, or even sub in more oats.
• The ratio of coconut to oats to Rice Krispies doesn’t matter that much, so if you prefer one over the other, or if you want to leave out the coconut (for example), just bump up the other two to fill in the gap.
• What does matter is the ratio of dry ingredients to “glue” — the butter, marshmallows and chocolate. Don’t mess with that one!

More easy no bake bars:

• Nanaimo Bars
• No Bake Chocolate Nutella Cheesecake Bars
• No Bake Mint Chocolate Bars
• Better No Bake Chocolate Peanut Butter Bars

*This recipe and post has been updated since the original in January 2015

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No Bake Crunch Bars

These Chocolate Crunch Bars are a no bake dessert that comes together in minutes! Chewy, fudgy, and crunchy, they're sure to be a family favorite!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 bars

Calories 231cal

Author Ashley Fehr

Ingredients

• 3/4 cup hard margarine or butter divided
• 8 cups mini marshmallows divided
• 2 cups semisweet chocolate chips divided
• 1 1/2 cups Rice Krispies
• 1 cup shredded coconut
• 1 cup large flake oatmeal

Instructions

• Melt together ¼ cup margarine and 4 cups marshmallows. Stir in ½ cup chocolate chips until melted. Stir in coconut, Rice Krispies, and oatmeal.
• Press into a 9×13″ pan that’s lined with tin foil (to save on washing!) and sprayed with non-stick spray.
• Melt together remaining margarine, marshmallows and chocolate chips. Spread on top of coconut layer. Set aside to set completely (I like to leave it in the fridge).
• They are fine sitting at room temperature, but I like to store them in the refrigerator or freezer so they don’t get too soft and stick together.

Notes

*To melt ingredients together, I used the microwave. I cooked in the microwave on high for 1 minute, and then in 30 second intervals after that, stirring in between until smooth. You could also melt on the stove over medium-low heat.

Nutrition

Calories: 231cal | Carbohydrates: 27g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Sodium: 103mg | Potassium: 115mg | Fiber: 1g | Sugar: 16g | Vitamin A: 390IU | Vitamin C: 1.1mg | Calcium: 14mg | Iron: 1.7mg

The post No Bake Chocolate Crunch Bars appeared first on The Recipe Rebel.

This German Chocolate Cake is made with rich, chocolate cake layers, coconut pecan frosting and chocolate ganache for an impressive chocolate cake that will wow your chocolate lovers!

Recipe first shared on Spend With Pennies.

Surprise!

We’re smack dab in the middle of January and I’m here with a luscious German Chocolate Cake recipe

But sometimes I struggle with getting back to routine after the holidays, and cake always helps. Especially if it’s chocolate!

I’m sharing tons of tips and tricks to make this your best German Chocolate Cake yet, including tips to make ahead and freeze, so be sure to skim through the post below to ensure success!

And if you’re a chocolate fanatic like myself, you might also enjoy my ultra popular The Best Chocolate Cheesecake Recipe, this Crockpot Hot Chocolate, or my Grandma’s Hot Fudge Sundae Cake!

What’s in a German Chocolate Cake?

This German Chocolate Cake is made up of three different components, but sometimes only the first two are used. I like to add the chocolate ganache because it adds a bit more chocolate flavor and the drizzle is fun!

1. Three layers of chocolate cake
2. Cooked coconut pecan custard frosting — the trademark of the German Chocolate Cake, and not as hard to make as you might think!
3. Chocolate ganache — just for a little extra chocolate! I like to pour it over the top cake layer before adding the rest of the frosting, because it makes fun drips and really makes it extra special.

What’s the difference between German Chocolate Cake and Chocolate Cake?

There is just one difference between other types of chocolate and “German” chocolate, and that is that German chocolate is typically a bit sweeter.

Interestingly enough, German Chocolate Cake was actually developed by an American named Samuel German, and has nothing to do with Germany. He created the type of German chocolate that was traditionally used in the recipe.

Nowadays, most German Chocolate Cake recipes are made with whatever type of chocolate you have on hand. This means it’s easy to enjoy any time of the year! (And no need for fancy imported chocolate ).

This chocolate cake recipe is one I originally adapted from Hershey’s, and it’s one of my favorites!

It’s rich and chocolatey without being overly sweet, it’s incredibly moist and it’s the perfect complement to the sweet coconut pecan frosting.

How to store German Chocolate Cake:

German chocolate cake can be left at room temperature for several hours until you serve it, but any leftovers should be stored in the refrigerator for the best results.

How to refrigerate cake:

You can store this German Chocolate Cake in the refrigerator in an airtight container for 4-5 days.

How to freeze cake:

It can also be stored in the freezer for up to 3 months — I prefer to slice it and freeze the slices in a large airtight container, that way I can pull out a slice or two when the cravings hit!

How to prep this German Chocolate Cake ahead:

If you know me at all, you know I love any recipe that can be made or prepped at least somewhat in advance.

Toddlers make life unpredictable, and I’m never guaranteed an hour or two when I really need it. With make ahead recipes, I can choose to make them when I don’t have a child hanging off my leg

I prefer to make my frosting the day I’m assembling, but cake freezes perfectly, so I’ll often bake my cake layers a few weeks before I need them, wrap them tightly in plastic wrap and they can be frozen up to 3 months.

The best part is you don’t have to thaw frozen cake to assemble! It is actually easier to frost when it’s frozen.

You can make the entire cake the day before you need it, and just store in the refrigerator. If you choose to frost the sides, you don’t even need to cover it, and the cake will actually slice more easily when chilled.

More chocolate desserts you’ll love!

• Frozen Hot Chocolate: 3 Ways
• No Bake Chocolate Cheesecake + VIDEO
• Mocha Chocolate Mug Cake Recipe + VIDEO
• Double Chocolate Chip Cookies

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German Chocolate Cake

This German Chocolate Cake is made with rich, chocolate cake layers, coconut pecan frosting and chocolate frosting for an impressive cake that will wow your chocolate lovers!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 708.64cal

Author Ashley Fehr

Ingredients

Cake

• 2 cups granulated sugar
• 1/2 cup canola oil
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 1 3/4 cup all purpose flour fluffed and levelled
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup hot coffee or water

Frosting

• 1 cup heavy cream
• 1 cup granulated sugar
• 3 egg yolks
• 1/2 cup unsalted butter
• 1 1/2 cups sweetened shredded coconut
• 1 cup finely chopped pecans
• 1 teaspoon vanilla extract

Ganache

• 100 grams dark chocolate about ¾ cup chopped
• 1/4 cup heavy cream

Instructions

Cake

• Lightly grease and flour three round 8″ cake pans, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.
• In a large bowl, whisk together sugar and oil until combined.
• Add milk, eggs and vanilla and whisk until smooth.
• Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.
• Slowly stir in hot coffee until batter is smooth — it will be thin.
• Divide evenly between prepared pans and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.

Frosting

• In a medium saucepan, whisk together cream, sugar and egg yolks until combined.
• Add butter, and cook over medium heat, whisking often, until thickened, about 5-10 minutes.
• Remove from heat and stir in coconut, pecans and vanilla.
• Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes — if you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20-30 minutes, stirring often.

Ganache & Assembly

• In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.
• Place one cake layer on a serving plate. Top with ⅓ of the coconut pecan frosting.
• Repeat with remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting (optional: you can reverse the order, and spread remaining frosting on top cake layer, then spread and drip the ganache on top). Let chocolate cool completely before slicing.

Nutrition

Calories: 708.64cal | Carbohydrates: 79.74g | Protein: 7.61g | Fat: 42.71g | Saturated Fat: 18.16g | Cholesterol: 132.69mg | Sodium: 443.31mg | Potassium: 330.73mg | Fiber: 5.11g | Sugar: 57.51g | Vitamin A: 743.32IU | Vitamin C: 0.22mg | Calcium: 88.94mg | Iron: 3.27mg

The post German Chocolate Cake appeared first on The Recipe Rebel.

It’s been too many years that I’ve had this blog here and haven’t shared a Nanaimo Bar recipe, especially since Nanaimo Bars are one of my all time favorite Christmas desserts!

I have this No Bake Nanaimo Bar Cheesecake, which if you ask me, is all of the incredibly parts of a classic Nanaimo Bar plus cheesecake, so it really doesn’t get any better.

But sometimes you just need a smaller bite for a tray of goodies around the holidays, and you want a classic Canadian Nanaimo Bar. The perfect little bite!

If you’re doing some holiday baking (or no baking!) this year, be sure to add these Nanaimo Bars to your list!

And if you’re a mint chocolate lover like me? Try these No Bake Mint Chocolate Bars, which are essentially a mint version of a Nanaimo Bar.

What is a Nanaimo Bar?

A Nanaimo Bar is a classic Canadian treat that originated in Nanaimo, BC — hence the name!

Nanaimo Bars are the ultimate bite-sized treat:

• a chewy, chocolatey base (no bake, but we do have to cook it on the stove!), made with graham cracker crumbs, shredded coconut, finely chopped almonds
• a creamy custard filling made only with Bird’s Custard Powder (affiliate link) (you can cheat and use instant vanilla pudding mix but it won’t be the same!)
• a thin layer of chocolate ganache

Tips for making the best Nanaimo Bars:

• Use a pan with straight edges, and line with parchment paper or wax paper (since we won’t be baking them) so that you get perfectly even layers that come out of the pan without much trouble
• Chill well before slicing, for even layers and clean edges
• Use good quality chocolate for the top layer — because it’s going to taste like whatever you use! I prefer to buy a solid bar of dark chocolate instead of using chocolate chips
• Find or order Bird’s Custard powder for the filling — it really is what makes this recipe unique!

Variations on this Nanaimo Bar recipe:

• Add a teaspoon of mint extract and green food coloring to the filling for a mint Nanaimo Bar
• Add a tablespoon or two of peanut butter to the filling for a peanut butter chocolate Nanaimo Bar
• Add some cocoa powder or melted chocolate to the filling for a triple chocolate Nanaimo Bar
• Add in 1/4-½ teaspoon of almond extract to the filling for a stronger almond presence
• Add in some orange extract or zest and orange (or red and yellow) food coloring to the filling for a chocolate orange Nanaimo Bar
• Have a little fun with it! Dream up some flavor combinations of your own 🙂

How to store Nanaimo Bars:

In the refrigerator:

Store in an airtight container up to 1 week in the refrigerator — if they last that long!

In the freezer:

Slice into squares and freeze in an airtight container, not quite touching, so that it’s easy to just grab a few when you’re hangry or when you need to fill out a holiday baking tray or tin.

They thaw quickly and are amazing straight out of the freezer!

More no bake bars and cookies you’ll love!

• No Bake Samoa Cookies
• 35+ Easy Christmas Treats (no bake!)
• Fudgy Mint Chocolate No-Bake Cookies + VIDEO
• Peanut Butter Chocolate Fudge with Pretzels + VIDEO
• 25 No Bake Cookies Recipes

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Nanaimo Bars

Nanaimo Bars are a classic Canadian no-bake bar cookie, made with a chocolate coconut base, creamy custard filling and chocolate ganache.

Course Dessert

Cuisine canadian

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 36 bars

Calories 289.96cal

Author Ashley Fehr

Ingredients

Crust

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa
• 2 beaten eggs
• 2 cups graham cracker crumbs
• 1 cup finely chopped almonds
• 2 cups shredded coconut

Filling

• 1 cup unsalted butter
• 1/2 cup heavy whipping cream
• 1/2 cup Bird's custard powder
• 2 teaspoons vanilla extract
• 4 cups powdered icing sugar

Ganache

• 200 grams dark chocolate (about 1.5 cups chopped)
• 1/2 cup heavy cream

Instructions

Crust

• In a large, deep pan, melt butter, sugar and cocoa together over medium heat, whisking often.
• Remove from the heat and slowly whisk in eggs, beating constantly.
• With a spatula, stir in graham crumbs, almonds and coconut.
• Press firmly into a parchment-lined 9×13" pan — lining is optional but will make getting the bars out much easier!

Filling

• In a large bowl, beat butter with an electric mixer on medium speed until smooth.
• Add in cream, custard powder and vanilla and beat until smooth.
• Gradually add in powdered sugar, one cup at a time, beating well after each addition.
• Spread filling evenly over crust and pop in the freezer while you make your ganache.

Ganache

• In a small pot, melt chocolate and cream together on low heat, stirring frequently. Let cool for 10 minutes.
• Remove bars from freezer and pour ganache evenly over bars, spreading into a thin even layer.
• Place bars in the refrigerator to set completely before slicing, at least 4 hours.

Nutrition

Calories: 289.96cal | Carbohydrates: 29.17g | Protein: 2.34g | Fat: 19.18g | Saturated Fat: 11.3g | Cholesterol: 46.18mg | Sodium: 53.78mg | Potassium: 117.12mg | Fiber: 1.75g | Sugar: 23.34g | Vitamin A: 427.7IU | Vitamin C: 0.04mg | Calcium: 27.3mg | Iron: 1.28mg

The post Nanaimo Bars appeared first on The Recipe Rebel.

I know we’ve been here before, but I’m saying it again: I love coconut.

This Coconut Cream Pie is one of my favorite Easter desserts (or any time in the Spring!), because coconut just feels so tropical and fresh after being stuck in a polar vortex for 4 or 5 months.

Easter is one of my favorite times of the year because the weather is warming up (hopefully!) and we’re busting out all of the light and fresh spring eats.

If you’ve been around here for a while, you know I’m kind of all over the place when it comes to pie.

A traditional fruit pie? Meh.

If it’s my only dessert option, sure I’ll take it, but I will go for anything else before I go for the slice of pie.

Cream pies, on the other hand — I’m there.

Some of my favorites around here? This Lemon Meringue Pie, Grasshopper Pie, Banana Cream Pie, and Strawberry Cream Cheese Pie.

So this easy Coconut Cream Pie is joining the family just in time for your Easter celebrations!

How to make easy Coconut Cream Pie:

1. Start with the crust. This is an easy pie dough that takes no time to whip together, but feel free to swap out a refrigerated pie crust or even a graham cracker crust if you’re in a pinch! Be sure to poke it all over with a fork or blind bake with pie weights so that it doesn’t puff up when baking.
2. Make the coconut filling: I like to take the easy way out, and I haven’t had any one complain about the results! First, we whisk everything together in a medium saucepan, then we cook gently over medium or medium-low heat until it begins to bubble and thicken. If you notice any lumps, you can press through a sieve but I’ve never had anything but perfectly smooth filling! (Just be sure that you whisk continuously while it cooks!).
3. Let it cool completely, then top and serve. Because I prefer to skip the shredded coconut in the pie (just my texture preferences — you feel free to add some in if you like!), I toast some up to sprinkle over the whipped cream so people know what’s inside.
4. Make sure you chill well before slicing! This is a great pie to make the day before serving so it is nice and set when you need to slice.

What makes this Coconut Cream Pie even easier?

Most custard recipes will call for tempering the eggs, or heating some liquid, then whisking some hot liquid into the eggs, then whisking the eggs back into the hot mixture. It is a bit of a process and can be nerve-racking if you are trying to keep up with all the steps.

Because I’m a bit of a rebel, I like to whisk all of my custard ingredients together cold, then gently heat and whisk until thickened.

I haven’t experiences any catastrophes when I’ve done this, and I’ve done this a lot, so this is the way I continue to do it.

We’re all about easy and delicious over here!

How to store Coconut Cream Pie:

Coconut Cream Pie cannot be frozen or made too far in advance, as custard does not freeze particularly well and will make the pastry soggy if stored for too long.

However, this is a great pie to make the day before a special occasion so it has a nice long time to chill. I recommend placing some parchment or wax paper directly on the surface of the custard to chill in the refrigerator, up to 24 hours.

Then remove the parchment, top with whipped cream and toasted coconut and serve.

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Coconut Cream Pie

This easy Coconut Cream Pie recipe is completely made from scratch, right down to the easy pie crust and coconut custard filling! It’s the perfect Easter dessert or anytime dessert!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 372cal

Author Ashley Fehr

Ingredients

Pie crust:

• 1 1/4 cups all purpose flour (156g)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup cold butter cut into cubes
• 3-4 tablespoons cold water

Filling:

• 2 cups coconut milk * (higher fat, canned milk will give the best flavor and texture)
• 1/2 cup granulated sugar
• 3 large eggs
• 3 tablespoons corn starch
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract

Instructions

Pie crust:

• In a medium bowl, stir together the flour, sugar and salt.
• Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
• Gradually add in cold water, stirring each time until you can press it together.
• Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
• Preheat oven to 425 degrees F.
• Roll out to fit a 9″ pie plate.
• Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
• Bake for 10-15 minutes until light golden brown. Set aside to cool while you make the filling.

Filling:

• Combine coconut milk, sugar, eggs, and corn starch in a large saucepan. Whisk thoroughly until combined. Whisk in extracts.
• Cook over medium heat, whisking frequently, until very thick. This can take up to 10 or 15 minutes — be patient! You don’t want to increase the heat too much and risk a lumpy filling.
• Pour into cooled pie crust and press a piece of parchment paper on to the top. Refrigerate until well chilled, or overnight.
• Garnish with whipped cream and toasted coconut as desired and serve.

Notes

*You can absolutely use regular milk and increase the coconut extract to  teaspoons.

Nutrition

Calories: 372cal | Carbohydrates: 32g | Protein: 5g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 278mg | Potassium: 167mg | Sugar: 13g | Vitamin A: 445IU | Vitamin C: 0.6mg | Calcium: 26mg | Iron: 3.1mg

The post Easy Coconut Cream Pie recipe appeared first on The Recipe Rebel.

This No Bake Nanaimo Bar Cheesecake has all of the familiar flavors of the classic Nanaimo bar but in an easy no bake cheesecake! The perfect Christmas dessert (but I won’t tell if you indulge year round!). Includes step by step recipe video.

Happy December friends! I am continuing on my quest to turn all of my favorite Christmas treats into a cheesecake with this No Bake Nanaimo Bar Cheesecake — maybe my favorite so far (although this No Bake Peanut Butter Marshmallow Square Cheesecake is equally as delicious!).

Naniamo Bars are just one of my favorite classic Canadian treats (friends, we have some incredible eats up here!) and they originated in Nanaimo, B.C.. Makes sense, right??

For this cheesecake, I have borrowed the base for this cheesecake from the Nanaimo Bar recipe on Nanaimo’s web site, although I have simplified the method a little to suit my lazy girl baking style.

On top of that, we have a silky smooth no bake cheesecake, with a good amount of Bird’s Custard Powder (affiliate link) for that classic flavor. I honestly don’t even know what you would use for a substitute if you couldn’t find it — it’s so readily available here that it’s not an issue! I supposed you could swap it for an equal amount of instant vanilla pudding mix, just don’t tell any self-respecting Canadian you did so.

And on top of that? A silky smooth dark chocolate ganache.

If there is one dessert you need to make this holiday season, this is it friends. It comes together so easily and will totally wow your guests!

Tips and Tricks for Making this No Bake Nanaimo Bar Cheesecake:

• If you can’t find Bird’s Custard Powder in stores, you can order it on Amazon here (and I get a few pennies for telling you that).
• Let it chill overnight if you can, so that it is firm and slices perfectly!
• Want to add a little garnish? Sprinkle some toasted coconut and almonds on top after pouring on the chocolate.

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No Bake Nanaimo Bar Cheesecake Recipe + VIDEO

This No Bake Nanaimo Bar Cheesecake has all of the familiar flavors of the classic Nanaimo bar but in an easy no bake cheesecake! The perfect Christmas dessert (but I won’t tell if you indulge year round!). Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 624cal

Author Ashley Fehr

Ingredients

Crust

• 1/2 cup butter
• 1/2 cup sugar
• 4 tablespoons cocoa
• 1 egg beaten
• 1 cup graham cracker crumbs
• 1/2 cup finely chopped almonds
• 1 cup sweetened shredded coconut unsweetened will work fine

Filling:

• 3 packages cream cheese (24 oz or 750 grams total) room temperature
• 1/2 cup Bird’s custard powder
• 1 cup heavy whipping cream 35%
• 1 1/2 cups powdered sugar

Ganache

• 3/4 cup finely chopped dark chocolate 1 100g bar
• 1/3 cup heavy cream

Instructions

• CrustIn a large pan, melt the butter over medium heat. Remove from heat and stir in sugar and cocoa.
• Gradually whisk in egg, stirring constantly. The heat from the pan and the butter will cook the egg as you stir (no raw eggs!).
• Stir in graham crumbs, almonds, and coconut until combined. Press firmly into a 9″ Springform pan.
• Filling: In a large bowl, beat cream cheese until smooth.
• Add custard powder, cream and sugar and beat until light and fluffy. Pour into Springform pan over crust and refrigerate to chill.
• Ganache: In a medium microwave-safe bowl, melt chocolate and cream in 15-20 second intervals, stirring well each time, until smooth (be careful NOT to overheat the chocolate or it will seize!) — I only had to do this twice.
• Remove cheesecake from the fridge or freezer and pour over top, smoothing to the edges. Refrigerate until completely set, at least 5-6 hours, before serving. Refrigerate leftovers up to 3-4 days or freeze up to 3 months.

Video

Nutrition

Calories: 624cal | Carbohydrates: 45g | Protein: 7g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 141mg | Sodium: 344mg | Potassium: 204mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1485IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 1.3mg

The post No Bake Nanaimo Bar Cheesecake Recipe + VIDEO appeared first on The Recipe Rebel.

So I was asked to bring a dessert to my in-laws for Thanksgiving.

That’s pretty normal, except for the one time my mother-in-law accidentally asked me to bring a salad. I was a little confused, but I wasn’t going to ask her what she was thinking, so I made a salad. I’m sure I used a recipe and everything.

She’s never asked me to bring another salad.

Not that it was a bad salad, but I think when she said “salad” she meant “dessert”, and she’s never made the same mistake again.

So my husband asked me what I was thinking of bringing, some new idea I was going to try out?

I said, “No, something I’ve made before –“

“What?! You don’t make things twice.”

“Actually, I’ve made this recipe two times, but not for quite a while. You probably won’t even remember it. It’s a date coconut cake, I know it sounds kind of lame –“

“No! It doesn’t sound lame. I remember that cake! It’s like all warm, and gooey….”

“Yeah! It’s more like a pudding-y cake, and we ate it with ice cream..”

For real. These are the things we talk about.

Cake.

I didn’t even make up that conversation just to have something somewhat interesting to say to you before I hand over the recipe. I wish you could have seen his eyes light up when I told him what I was going to make.

We both get pretty excited about our dessert.

And just food in general.

If you’ve never baked with dates before, there’s no reason to be afraid or weirded out. The dates don’t have a really strong flavour, they add such incredible moisture and a mild, fruity flavour to the cake. Just make sure you pick up pitted dates, and all you have to do is chop them up and soften them in some water. They will be pretty dense and chewy before you soak them — that is nothing to worry about!

The cake is so rich and moist, and then it’s topped with a coconut and brown sugar topping that is out of this world. Can you even believe this is light? You could eat it plain, and it would be totally amazing.

Me? Mine looks a little more like this.

But it’s less than 300 calories a piece, so I can top it with whatever I want, right??

*This post was originally written in November 2014 and the photos and recipe have been updated. My apologies for all that stuff about my life

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Coconut Date Pudding Cake

This Coconut Date Pudding Cake has an incredibly moist date cake layer topped with caramelized coconut topping — be sure to serve it with a scoop of ice cream!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 290cal

Author Ashley Fehr

Ingredients

Cake

• 1 cup chopped pitted dates
• 1 cup water
• 1 tsp baking soda
• 3 tbsp butter
• Pinch of salt
• 1 1/2 cups all-purpose flour I do about 50% whole wheat
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 1 tsp vanilla
• 1 large egg

Topping:

• 3/4 cup packed light brown sugar
• 3/4 cup flaked sweetened coconut
• 3 tbsp butter
• 2 tsp milk

Instructions

• Preheat oven to 350 degrees F. Grease and flour a 9″ springform pan (you can use a regular 9″ pan as well).
• In a small pot, combine dates, water, baking soda, butter and salt and bring to a boil, stirring occasionally. Set aside for 10 minutes for dates to soften.
• In a large bowl, combine flour, baking powder, salt, sugar, vanilla and egg. Pour in date mixture and whisk until combined. (I like to mash my dates a little with the whisk as I go).
• Spread into prepared pan and bake for 20 minutes.
• Meanwhile, prepare your topping. Combine brown sugar, coconut, butter and milk in a small pot (I use the same one from the dates, and just wipe it out a little). Bring to a boil and reduce to simmer for 1 minute.
• Pour brown sugar mixture over cake and bake another 10-12 minutes, until a toothpick comes out clean.
• Cool 5 minutes before running a knife around the edge and loosening the sides of the pan. Serve warm or cool completely before serving.

Nutrition

Calories: 290cal | Carbohydrates: 54g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 279mg | Potassium: 181mg | Fiber: 1g | Sugar: 39g | Vitamin A: 195IU | Calcium: 41mg | Iron: 1.1mg

The post Coconut Date Pudding Cake appeared first on The Recipe Rebel.

This Pineapple Coconut Cake is light, fresh and fruity, and covered in cream cheese whipped cream! It’s the perfect Easter dessert or anytime treat! With step by step VIDEO.

Easter has got to be one of the best times of the year.

The sun is (hopefully) shining, Spring is in the air and it smells fresh.

Or like mud.

But either way, after coming out of a winter like we have just had (super, totally miserable and more so than usual for chilly Manitoba), I am ready for all the things that remind me of the warmth on the horizon.

Two of those things?

Pineapple and coconut.

Together they have such a fresh, tropical vibe that seems to be so welcome on the Easter dessert table. And in cake form with a slather of cream cheese frosting?

Ain’t nobody complaining.

Except all of the coconut haters, and then do we even care? If they don’t want their slice I’ll gladly eat it!

How to make Pineapple Coconut Cake:

1. Start with the cake. This is a homemade pineapple cake made with crushed pineapple, shredded coconut, coconut milk and coconut extract for big tropical flavor.
2. Bake your cakes and make sure they are completely cool before filling and frosting (they can even be frozen solid!).
3. Make your filling: the filling here is a simple crushed pineapple and instant vanilla pudding mixture. We made the cake from scratch and I don’t feel bad about using a pudding mix to speed things up here!
4. Make your frosting: this is a coconut cream cheese frosting. It’s quite sweet and it stands up to being piped and on the sides of a tall cake. If you want something lighter, I recommend the cream cheese whipped cream from my Funfetti Cake recipe.

How to make Cream Cheese Frosting:

This cream cheese frosting is my frosting of choice these days (when it’s not whipped cream or Swiss meringue buttercream!). It’s simple to make, and has a bit of tang that I find cuts through a bit of sweetness.

It is still quite sweet, so feel free to add the sugar gradually so you can adjust to your tastes (keep in mind though that the sugar is what makes it firm, so if you reduce too much it won’t be as thick and sturdy).

The important things to remember are:

• room temperature cream cheese and butter (this prevents lumps)
• add the sugar gradually, and don’t forget the salt. A bit of salt helps to balance out that super sweet taste

How to make this Pineapple Coconut Cake ahead:

This Pineapple Coconut Cake is easy to make ahead!

I find that cake is easier to slice if it has been chilled for 8-24 hours, so I actually prefer to make it the day before or in the morning if we’re having it after dinner.

The cake layers themselves can be refrigerated up to 3 days or frozen up to 3 months (see below for details).

The assembled cake and pineapple filling can be made and refrigerated up to 3 days before assembling.

The cream cheese whipped cream is best made the day of or day before serving as whipped cream doesn’t hold long term.

The assembled Pineapple Coconut Cake can be stored up to 24 hours before serving.

How to freeze this Pineapple Coconut Cake:

• Remove each layer from the pan and wrap tightly in plastic wrap or place in a ziploc freezer bag.
• Freeze on a flat surface where it will retain its shape.
• Keep frozen up to 3 months before frosting and serving.
• To thaw, let sit at room temperature for 2-3 hours before frosting and assembling.

More Easter dessert recipes:

• Pineapple Lush Angel Food Cake Roll Recipe
• Hot Milk Cake with Broiled Coconut Frosting
• Easy No-Churn Coconut Cream Pie Ice Cream
• Pineapple Crisp
• Mom’s (Almost) No Bake Pineapple Squares

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Pineapple Coconut Cake

This Pineapple Coconut Cake is light, fresh and fruity, and covered in cream cheese whipped cream! It’s the perfect Easter dessert or anytime treat! With step by step VIDEO. 

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 739cal

Author Ashley Fehr

Ingredients

Pineapple Coconut Cake

• 1/2 cup oil (110g)
• 1/2 cup sour cream (135g)
• 1 1/2 cups granulated sugar (300g)
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1/2 cup coconut milk
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups all purpose flour (295g) fluffed and levelled
• 1 cup crushed pineapple with juice
• 3/4 cup sweetened, shredded coconut

Pineapple Filling

• 1 1/4 cup crushed pineapple with juice
• 1/2 cup milk
• 1 package vanilla instant pudding mix (102g)

Coconut Cream Cheese Frosting

• 1 cup cream cheese room temperature (250g/8oz)
• 1/2 cup unsalted butter room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 4 cups powdered sugar (480g)
• 1 pinch salt

Instructions

Pineapple Coconut Cake

• Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans.
• In a large bowl, whisk together the oil, sour cream and sugar.
• Add eggs, vanilla, coconut extract and coconut milk and whisk until combined. 
• Whisk in baking powder, baking soda and salt until completely combined.
• Stir in flour until just incorporated. Slowly stir in pineapple and coconut.
• Divide between prepared pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
• Let cakes cool in the pan for 20 minutes before removing to a wire rack to cool completely. Assemble or wrap and refrigerate or freeze.

Pineapple Filling

• Stir together crushed pineapple with juice, milk and pudding mix until smooth.
• Set aside until thickened.

Coconut Cream Cheese Frosting

• In a large bowl, beat cream cheese with an electric mixer until smooth. Add the butter and beat on high until smooth.
• Add the vanilla, coconut extract and salt and beat until combined.
• Add the powdered sugar in 3 or 4 batches, beating well after each addition and tasting near the end to ensure the frosting reaches your desired level of sweetness. Add a touch more salt or coconut extract if desired.

Assembly

• Plate on cake layer on a cake plate and spread with half of the pineapple filling, being sure to leave a border around the edge.
• Place another cake layer on top and spread with remaining pineapple filling.
• Top with last cake layer and frost as desired, decorating with remaining frosting and toasted coconut as desired.
• You can serve immediately, but I recommend refrigerating 4-6 hours as it will be easier to slice.

Video

Nutrition

Calories: 739cal | Carbohydrates: 111g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 347mg | Potassium: 331mg | Fiber: 2g | Sugar: 89g | Vitamin A: 680IU | Vitamin C: 10.1mg | Calcium: 101mg | Iron: 2.2mg

The post Pineapple Coconut Cake + step by step VIDEO appeared first on The Recipe Rebel.

I originally published this No Bake Samoa Cookies recipe back on March 13, 2014 — it was one of the very first recipes I ever posted here on The Recipe Rebel!

But now, 5 years later, I’m once again combing through the oldest recipes to see which need updated photos, which need to be retested, and which need to be trashed (yes, there have been a few!).

Nothing makes me happier than cleaning up this little corner of the internet and making sure that all of the recipes here are the best they could be.

So here we are! No Bake Samoa Cookies

The first time I made these according to the original recipe, I was blown away but how sweet they were.

And I’m not saying that as a positive thing.

Over the last 5 years I feel like my tastes have changed a lot, and I can’t handle sugar the way I used to.

Not because I’ve ever tried to cut out sugar (believe me!), just because I find myself leaning more towards fruity desserts or things that are not so sweet they give you a toothache.

I retested this recipe 3 times and I made some significant changes, so if there are any of you out there who enjoyed these previously, I hope you will enjoy the new and improved version just as well!

Tips for making these no bake cookies:

• Quick oats are smaller and will make the cookies less crumbly, but regular rolled oats should work if you’re in a pinch.
• You can swap out the flavor of pudding mix (though you’ll lose the “caramel” part of these samoa cookies!). I haven’t tested this recipe using sugar free pudding mix.
• I like to drizzle with dark chocolate, because I enjoy it over the more sweet chocolates, but any will work fine!
• I tried popping the pan into the fridge and the freezer to set more quickly, but I actually found they do best if you leave them to set, uncovered, at room temperature, for 2-3 hours, they dry out slightly and set without being sticky. With no bake cookies I really like to be able to hold them without half of the cookie staying on my fingers, and this was the best way to get them to set!

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No-Bake Samoa Cookies

No bake cookies made with butterscotch pudding, oats and coconut, topped with melted chocolate and toasted coconut: all the flavors of a Samoa cookie but so much easier!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 222cal

Author Ashley Fehr

Ingredients

Toppings

• 1/2 cup sweetened shredded coconut for toasting
• 1/2 cup dark or semisweet chocolate chips
• 1 tsp butter
• 1 tsp cream

For the cookies

• 1 1/2 cups granulated sugar
• 1/2 cup butter
• 1/2 cup milk
• 1 box instant butterscotch pudding (4 serving size)
• 1 tsp vanilla
• 1/2 teaspoon salt
• 3 cups quick cooking oats
• 2 cups unsweetened shredded coconut

Instructions

Toppings:

• To toast coconut: Place coconut in a small, dry pan. Heat over medium heat, stirring occasionally (stir more frequently towards the end), until coconut is light golden brown. Set aside.
• To prepare drizzle: In a small bowl, melt together chocolate, butter and cream. I microwaved mine at 50% power for 25 seconds. Pour chocolate into a Ziploc bag to use for drizzle later.

Cookies:

• In a large pot, bring sugar, butter and milk to a boil over medium-high, stirring often. Boil for 2 minutes, stirring constantly.
• Turn off the heat and stir in the vanilla and salt. Add in the pudding mix, oats and coconut and stir until combined.
• Scoop onto wax-paper lined cookie sheets. Snip a tiny piece of the bag’s corner and drizzle with melted chocolate. Sprinkle with toasted coconut.
• Let set at room temperature for 2-3 hours, uncovered. Plate in an airtight container and store in the fridge for up to 1 week or in the freezer for up to 3 months. You can store them at room temperature for a few days, but I like them cold as they are a little firmer.

Notes

*This recipe is easily halved if you just want a few! The only trick thing is halving the pudding mix, which can be easily done if you have a kitchen scale.

Nutrition

Calories: 222cal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 119mg | Potassium: 112mg | Fiber: 2g | Sugar: 18g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg

The post No Bake Samoa Cookies appeared first on The Recipe Rebel.