Occasionally we make exceptions for Weekday Supper when a recipe isn’t fast but it is easy and can be made ahead. How could we resist the beautiful Hot Mess Nutella Snickers Pie made by Jenny Hartin of The Cookbook Junkies, for her review of No-Bake Treats? Make this and stash it in the refrigerator. You’ll be the Weekday Supper hero at your house when you pull it out.
This summer has seen some record-breaking hot days for most of us. Even when we are having scorchers, we still love to serve a homemade dessert for family and friends, even in August. To the rescue comes Julianne Bayer with her debut release, No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More, with refreshing recipes to satisfy our sweet tooth without the aid of an oven.
Julianne is the voice behind the sweet blog, Beyond Frosting. Her grandmother gave her the nickname of Sugar and she certainly has lived up to that title. This blogger has turned her love of sweets into a book with 80 tempting desserts. As soon as I opened the book, I knew it would earn a spot on the shelf. Often times, titles that focus on desserts can be the same recipes we’ve seen time and again. This title engaged me with the varied recipes and the gorgeous photographs of desserts that look anything but easy and quick.
No-Bake Treats’ chapters are set out as follows: No-Bake Cheesecakes; No-Bake Pies; No-Bake Layered Desserts and Icebox Cakes; No-Bake Tarts; Ice Cream and Frozen Treats; No-Bake Cookies, Bars and Treats; Puddings and Parfaits and then ends with Helpful Tips and Tools. The majority of these recipes can easily be the showstopper ending to any great meal (and as an educator once told me wisely, “sometimes dessert can be the meal.”)
These treats are beautiful and present as if we spent hours creating them. In reality, they are relatively easy to throw together and don’t require any special knowledge of techniques or equipment. No one needs to know how easy they were to prepare, except the cook.
Page after page of unique and luscious recipes tempt us. Lemon Macaroon Cheesecake, Champagne Cranberry Cheesecake, Bourbon Butterscotch Pudding Pie, Espresso Bean Chocolate Truffles and Cabernet Spiked Chocolate Tart would satisfy any gourmand. Recipes for Funfetti S’more Mousse Bombs, Monster Cookie No-Bake Bars and Cake Batter Cream Pie Parfaits will bring out the kid in all of us. There is something for everyone in No-Bake Treats.
As soon as my eyes fell upon Hot Mess Nutella Snickers Pie, I knew I would score some major points by making that recipe for my boys. There are a few steps to this pie but the result is so worth the time. It was declared “the best dessert you ever made.” In full disclosure, my son says that about every dessert I make. My husband and our dinner guest also declared it wonderful and I loved the different textures as well as the lightness that the Nutella cream adds which counterbalances some of the richness. I’m sure there will be many more of Julianne’s recipes on our dessert table in the future.
We all know that friend who says, “I can’t bake.” Well, this is the perfect book for them – no baking necessary – and for this baker it contains plenty of new and exciting recipes to keep me intrigued and my family singing my praises.
- 1 (14-oz [405-g]) package chocolate sandwich cookies (I use Oreos)
- 8 tbsp (115g) unsalted butter
- 8 oz (225g) cream cheese, softened
- 1 ½ cups (355ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 cup (180g) Nutella or similar spread
- ½ cup (80g) salted peanuts, chopped
- ½ cup (80g) mini–chocolate chips
- 1 cup (237ml) heavy whipping cream
- ½ cup (65g) powdered sugar
- ½ cup (80g) peanuts
- ¼ cup (88g) salted caramel
- ⅔ cup (85g) Snickers or similar candy bar, chopped
- Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind the cookies into fine crumbs using a food processor or blender.
- In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.
- In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left.
- Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.
- In a large mixing bowl, beat the cream cheese at low speed for 30 seconds with the whisk attachment to eliminate any lumps.
- Increase the speed to medium and slowly start adding the heavy whipping cream, about ¼ cup (59 ml) at a time. The idea is to slowly add the heavy whipping cream so that the cream cheese will not be lumpy. It should resemble a liquid consistency.
- Once all of the heavy cream has been added, increase the speed to high until the mixture becomes bubbly.
- Slowly add the powdered sugar and continue beating until stiff peaks form.
- Turn off the mixer and spoon the Nutella into the mixing bowl.
- Beat the Nutella into the whipped cream slowly at first, and once it starts to mix increase the speed to medium-high and beat for 30 seconds or until stiff peaks form again.
- Fold the chopped peanuts and mini–chocolate chips into the batter with a spatula, and pour the filling into the prepared crust.
- Cover and refrigerate for 4 to 6 hours.
- Prepare the whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Remove the sides of the springform pan.
- Sprinkle the top of the pie with peanuts and drizzle on all but 2 tablespoons (30 ml) of the salted caramel.
- Pipe the whipped cream in a large circular motion, creating 10 or so peaks of whipped cream near the edge of the pie.
- Chop the Snickers bar into small pieces, placing a small piece on each whipped cream peak, and then pile the remaining Snickers in the middle of the pie.
- Drizzle with the remaining salted caramel.
- I suggest freezing this for 20 to 30 minutes before slicing. This will help ensure a cleaner slice. Also, I suggest using a clean, sharp knife to cut.
Recipe ©Julianne Bayer, published courtesy of Page Street Publishing
Editor’s note: This recipe is printed courtesy of the publisher. The author of this review received a complimentary copy of the cookbook, No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More. No other compensation was received from the publisher. Links to the cookbook are affiliate links.
Pin Hot Mess Nutella Snickers Pie!
Enter the Giveaway!
Many thanks to Page Street Publishing for permission to reprint the recipe and for sponsoring one copy of this wonderful cookbook for a giveaway, open to US residents only. Please leave a comment on the post – What’s your favorite No-Bake Treat? – to enter. The rafflecopter has several options for earning more chances to win! The more you do, the better your chances. No purchase necessary. The winner will be notified by email. If the winner does not respond in 48 hours, an alternate winner will be selected.
a Rafflecopter giveaway