No-bake desserts are ideal when you need a treat but don’t want to preheat the oven. The good news is you can still get your chocolate fix with these types of sweets. Check out these no-bake chocolate dessert recipes to appease your sweet tooth without the oven. Both kids and adults will love these treats, so they’ll please everyone in your household.
1. No-Bake Chocolate Oatmeal Drops
Arguably the most popular no-bake chocolate cookie is the chocolate oatmeal drop. This recipe from Betty Crocker will show you how to make the classic sweet with oats, peanut butter, and cocoa. You’ll combine those key ingredients with a mixture of sugar, milk, and butter, then drop spoonfuls of the sweet stuff on cookie sheets. The chocolate oatmeal drops will set in the fridge, and then you can transfer them to a plastic food storage container. This recipe yields 42 cookies.
- 2 cups quick-cooking oats
- ⅔ cup peanut butter
- 1 (3.5-ounce) can flaked coconut
- ¼ cup unsweetened baking cocoa
- 1 teaspoon vanilla
- 2 cups sugar
- ½ cup milk
- ¼ cup butter or margarine
Directions: Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside. In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.
2. No-Bake Triple Chocolate Brownies
No-bake triple chocolate brownies might seem too good to be true, but this recipe from Martha Stewart’s Everyday Food proves they’re possible. You don’t need any eggs to make these rich squares of goodness, but you will need graham cracker crumbs, hazelnuts, cocoa powder, sweetened condensed milk, and chocolate. You’ll mix everything together, then let it chill until you can cut the mixture into bars. We suggest you enjoy the indulgent treat with a glass of cold milk.
- Nonstick cooking spray
- 1 cup graham cracker crumbs (from 8 to 10 whole graham crackers)
- ½ cup finely chopped roasted hazelnuts
- ¼ cup cocoa powder
- ½ teaspoon coarse salt
- ¾ cup sweetened condensed milk
- 4 ounces bittersweet chocolate
Directions: Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
In a large bowl, mix together the graham cracker crumbs, hazelnuts, cocoa, and salt. Stir in the condensed milk. Place bittersweet chocolate in a medium bowl and set over a pot of barely simmering water until chocolate is melted, about 4 minutes.
Stir chocolate into graham cracker mixture until combined. Scrape mixture into prepared pan. Cover mixture with a piece of plastic wrap and press firmly into the pan. Chill until firm enough to cut, at least 1 hour. Lift the parchment paper to remove brownies from pan. Cut into 16 small squares. Store brownies in an airtight container in the refrigerator for up to 5 days.
3. No-Bake Peanut Butter Bars
Up next are no-bake chocolate peanut butter bars from Food Network‘s Ree Drummond. The base of the bars is made from butter, peanut butter, powdered sugar, crushed wafers, and chocolate chips. That base is frosted with a mixture of chocolate chips and peanut butter, then topped with chopped peanuts, so it’s safe to say these bars are decadent. You’ll need to refrigerate them for at least 1 hour before serving, and then you can cut them into 20 bars.
- 2 sticks salted butter, softened, plus more for greasing the pan
- 1 cup chunky peanut butter
- 2 cups powdered sugar
- 1 (12-ounce) box vanilla wafers
- 1 (12-ounce) bag mini semisweet chocolate chips
- 2 cups semisweet chocolate chips
- ½ cup creamy peanut butter
- ½ cup chopped peanuts
Directions: Grease a 9-by-13-inch pan with some butter. Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time.
Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside.
Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.
4. Chocolate Chip Cookie Dough Balls
You’ll love these no-bake chocolate chip cookie dough balls from Food Network‘s Trisha Yearwood for a quick and tasty snack or dessert. All you need for success is butter, two types of sugar, applesauce, flour, vanilla extract, and lots of chocolate. You’ll first make your cookie dough balls with an electric mixer by combining the ingredients, then rolling the dough into balls. After they’ve hardened in the refrigerator, it’s time to coat them in more chocolate. The end result is chocolate covered cookie dough balls that are enough to feed 3 to 4 dozen people.
- ⅔ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¼ cup dark brown sugar, packed
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup mini semisweet chocolate chips
- 12 ounces dark chocolate wafers or semisweet chocolate chips
- 6 blocks chocolate-almond bark
Directions: To make the dough beat the butter, granulated sugar, brown sugar, applesauce and vanilla together with an electric mixer. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Return the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.
5. No-Bake Chocolate Fudge
Last is one more no-bake chocolate dessert that is simple and sweet: chocolate fudge from The Kitchn. It’s a little treat everyone can enjoy, and it won’t have you slaving away in front of the oven. If you have sugar, cocoa powder, salt, whole milk, butter, and vanilla, you can make this homemade chocolate fudge in a snap. Skip the candy store, because these treats are way better than anything you can buy.
- 2 cups white sugar
- ¼ cup cocoa powder
- ½ teaspoon salt
- 1 cup of whole milk
- 2 tablespoons butter, plus more
- 2 teaspoons vanilla
Directions: Measure the ingredients and whisk. Measure the sugar, cocoa and salt in the sauce pan you are using to cook the fudge. Add the milk and whisk until blended. Bring the mixture to a boil over a medium-low flame. Stir occasionally with the spatula.
While the fudge is cooking, butter a small gratin dish. Fill a glass or jar with ice and water and set next to the stove. Start checking the fudge for doneness after 10 minutes of boiling. It’s ready when the fudge forms a soft, pliable ball when you drop some of the mixture into the water. If you are using a thermometer, your fudge is ready when it reaches 235 degrees Fahrenheit.
When the fudge is done, turn off the heat and gently stir in the vanilla and butter. Remove from the stove and place the pan of fudge in the sink of cold water. Holding the pot steady with one hand, beat the fudge using a wooden spoon until it is fairly cool but still liquid.
Pour the fudge into your prepared pan. Allow it to cool before cutting into squares.