Cozy No-Bake Christmas Treats

Kodiak Times
Dec 1, 2020
4 min read

“We all like figgy pudding, we all like figgy pudding, we all like figgy pudding, so bring it right here!” But what is figgy pudding exactly? Well, to be honest, I don’t know, but I have plenty of other treats to get us in the Christmas spirit. Even though the holiday season might look a little different this year, we can all still celebrate with yummy Christmas snacks and classic Christmas desserts, no baking required. Without further ado, here are the top 5 recipes that my family and I pig out on every Christmas:

1. Rice Krispies

Ingredients:

-¼ cup (or 50ml) of margarine or butter

-1 250g package of 40 regular marshmallows

-1/2 tsp. (or 2 ml) of vanilla extract

-6 cups (1.5 L) of Kellogg’s Rice Krispies cereal

Instructions:

1-In large saucepan over low heat, melt margarin. Add marshmallows, stir until melted and well blended. Remove from heat.

2-Stir in vanilla. Add cereal, stir until coated.

3-Using a lightly buttered spatula, press into buttered 3.5 L (13 x 9”) pan. Cool. Cut into squares.

Microwave instructions:

In large microwaveable bowl, microwave margarine at HIGH (100%) for 1-1 ½ minutes or until smooth when stirred, after stirring for 45 seconds. Follow steps 2 and 3 above.

-Cooking times are for 700-watt microwave ovens, increase by 15-30 seconds for lower-wattage ovens.

Extra Notes:

Melt white or dark chocolate and drizzle on top or spread to cover.

Sprinkle your choice of holiday sprinkles on top of plain squares OR melted chocolate.

Add food colouring to the Rice Krispies to make them green or red. Use Christmas tree cookie cutters to make Christmas tree shapes.

Recipe from the Rice Krispies box

2. Layered Chocolate Fudge

Ingredients:

-2 pkg. (8 squares each) of Baker’s Semi-Sweet Chocolate

-2 cups of canned sweetened condensed milk, divided

-2 tsp. of vanilla

-1/2 cup chopped pecans, toasted (optional)

-1 pkg. (6 squares) Baker’s White Chocolate

Instructions:

1-Line 9-inch square pan with foil, with ends of foil extending over sides; grease foil.

2-Microwave semi-sweet chocolate and 1-1/2 cups of milk in medium microwaveable bowl on HIGH for 2 minutes. Start stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Add vanilla (and nuts); mix well.

3-Pour into prepared pan. Refrigerate while preparing the top layer.

4-Place white chocolate and remaining milk in medium microwaveable bowl. Microwave on HIGH for 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Take out pan and pour over fudge layer in pan.

5-Refrigerate for 1 hour or until firm. Cut into 40 squares to serve.

Extra Notes:

-If fudge has been refrigerated for longer than 1 hour, let fudge stand at room temperature 15 minutes before cutting into squares

-Store any leftover fudge in a tightly covered container in the refrigerator

-Store leftover canned sweetened condensed milk in tightly covered container in refrigerator for up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavour, stir into your cup of hot brewed coffee or tea instead of regular milk.

Recipe from: https://www.kraftwhatscooking.ca/recipe/layered-chocolate-fudge-89355

3. Peppermint Bark

Ingredients:

-8 ounces (about 1 1/3 cup) dark chocolate, chopped

-8 ounces (about 1 1/3 cup) white chocolate, chopped

-6 peppermint candy canes

Cook Time: 25 minutes

Instructions:

1-Place the candy canes in a large Ziplock bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2-Prepare a cookie sheet by covering it with smooth aluminum foil.

3-Melt the dark chocolate. Pour the chocolate onto the prepared cookie sheet, use a spatula to spread it to a uniform of 1/8” thickness. Place in the tray in the refrigerator to firm up for 15 minutes.

4-While the dark chocolate hardens, melt the white chocolate.

5-Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6-While the white chocolate is still wet, sprinkle the chopped candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once bark is completely set, break into small, uneven pieces by hand.

Recipe from my great-grandmother

4. Magic Finger Jell-O

Ingredients:

-2 pkg. unflavoured galetin

-1 (6 oz.) pkg. Jell-O or 2 (3 oz.) pkgs.

-2 ½ cups of water

-1/4 cup or less of sugar or artificial sweetener

Instructions:

1-Dissolve unflavoured galetin in one cup of cold water. Set aside.

2-In a saucepan, bring 1 cup of water to a boil and add Jell-O and sugar. Bring to a boil and then remove from heat.

3-Add gelatin mixture. Stir and add ½ cup of cold water

4-Pour into a greased pan and set in the refrigerator until solid (about 2 hours). Cut into squares (or use a cookie cutter) and store in an airtight container in the refrigerator.