No-Bake Nutella Marshmallow Crunch Bars

No-Bake Nutella Marshmallow Crunch Bars

by | Nov 18, 2014 | Cookies & Bars, Desserts, Kid-Friendly

So you have a shower/potluck/party thing to attend and need to bring a dessert. You don’t want to do store-bought but don’t have time to bake something. If this sounds familiar than this my friends is the recipe for you. You need five things: butter, Nutella, chocolate chips, marshmallows, and cereal. Those ingredients and about 10 minutes. All you do is melt and mix and you’ll have these rich delicious bars that’ll make you look like a shower/potluck/party hero.

No-Bake Nutella Marshmallow Crunch Bars | Freshnessgf.com

I made these for a recent office baby shower and I am happy to report that these bars were snapped up pretty quickly. Now it’s important to mention that there was a ZILLION other delicious gluten-filled snacks there too, including Dunkaroo style cookies and frosting (genius), homemade pecan caramel filled cookies, a cake, cupcakes, ice cream bars, fruit, etc. Basically, a sugar-filled food coma waiting to happen.

Office Baby Shower

Office Baby Shower aka Sugar-Filled-Food-Coma (Clockwise from top left: Genius animal crackers and frosting for Dunkaroo-inspired dessert, the full spread, the cake and cute popcorn filled cups, the gifts for mom-to-be, and homemade pecan caramel-filled cookies)

I promised to share the recipe after the shower so here you go – the easiest no-bake bar recipe for your next event. They are pretty rich, so I recommend keeping the portions quite small.   Also, they get a bit melty so it’s best to keep refrigerated until ready to serve.  Now I just need to figure out how to make a gluten-free version of those pecan cookies.  Seriously, just look at them.  *drool*

No-Bake Nutella Marshmallow Crunch Bars

 

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No-Bake Nutella Marshmallow Crunch Bars

So you have a shower/potluck/party thing to attend and need to bring a dessert. You don't want to do store-bought but don't have time to bake something. If this sounds familiar than this my friends is the recipe for you. You need five things: butter, Nutella, chocolate chips, marshmallows, and cereal. Those ingredients and about 10 minutes. Adapted from Love & Olive Oil)
Course: Dessert, Snack
Diet: Gluten Free
Keyword: chocolate, cookies & bars, kid-friendly, nuts
Servings: 25 pieces
Author: ness

SPECIAL EQUIPMENT

  • 8" x 8" pan

INGREDIENTS

  • 2 cups gluten-free puffed rice cereal (I used Enjoy Life brand Crunch Rice Cereal)
  • 1/4 cup butter
  • 1/2 cup Nutella (plus 1 tablespoon)
  • 2 cups semi-sweet or bittersweet chocolate chips
  • 3 cups mini marshmallows (divided)
  • 1 ounce white chocolate bar for garnish (optional)

INSTRUCTIONS

  • Line an 8"x8" square pan with parchment paper. In a medium saucepan, melt butter over low heat. Add Nutella and stir with a wooden spoon or rubber spatula until fully incorporated and melted, about 2 minutes. Remove from heat and stir in chocolate chips until melted and combined, letting the residual heat melt the chocolate. If necessary, return saucepan to low heat until chocolate is fully melted. Remove from heat.
  • Add cereal to a large mixing bowl. Add melted chocolate mixture to cereal and stir with a wooden spoon or rubber spatula until combined. Gently add two cups of marshmallows and fold in to combine. Spread mixture onto parchment paper lined pan and gently press down with the back of spatula until level - be gentle as you don't want to crush the cereal.
  • Sprinkle remaining one cup of marshmallows on top of bars in an even layer and press down slightly so they stick to melted chocolate. In a small bowl, add remaining tablespoon of Nutella and heat in microwave for 20 seconds until melted. Using a teaspoon, drizzle melted Nutella over marshmallows. If using, shave white chocolate on top for garnish.
  • Place pan in refrigerator for at least 30 minutes. Lift parchment paper from each side and place bars onto a large cutting board. Cut into 1.5" squares. Keep refrigerated until ready to serve.
Bars will keep covered for up to 5 days - keep refrigerated.  It'd be fun to get creative with the toppings, including flaked sea salt, gluten-free candy cane pieces, chopped nuts, etc.  Recipe adapted from Love & Olive Oil.
Hazelnut Chocolate Power Balls

Hazelnut Chocolate Power Balls

by | Jul 24, 2014 | Breakfast, Cookies & Bars, Desserts, Kid-Friendly, Snacks & Appetizers, Vegan, Vegetarian

The past month has literally blown by in a sea of BBQs, pool parties, get-togethers, road trips,  etc. And all this socializing has left me a little behind on recipe testing/actual cooking – I’ve been surviving mostly on leftover BBQ, thrown together salads, and a few simple standby recipes like this and this. However, in the summertime spirit of eating light to keep it tight, I thought a raw, vegan snack ready in five minutes would be a good way to go. Perfect for post-workout/road trip/breakfast-to-go type snacking.

Hazelnut Chocolate Powerballs | freshnessgf.com

Now, these may look like truffles, but they are more like homemade Lara Bars in ball form. Thus the name ‘powerballs’ instead of ‘powerbars’. As per usual, D was my first taste tester and I may have forgotten to tell him that part. He thought they were chocolate truffles and was pretty shocked to discover that they were raw, vegan, healthy snacks after he popped one in his mouth. Also, I left one date pit in his by accident and he almost lost a tooth.  Oopsy.

Hazelnut Chocolate Powerballs | freshnessgf.com

Since my first taste testing was a fail, I brought some into the office for the team to try. And guess what? They were a huge hit. I wish I had brought more because I swear there were some serious sad faces going on. But the few who did get to try them had some great suggestions like adding different nuts, rolling the balls in shredded coconut, adding orange zest, nut butters, etc. Basically, the possibilities are endless. Also, this recipe is gluten-free, vegan, free from refined sugar, dairy-free, raw, and paleo.

Hazelnut Chocolate Power Balls | Freshnessgf.com

This recipe was adapted from a great blog called Cook Republic that features healthy, inventive recipes and stunning, inspiring photography. The original recipe called for pistachios, almonds, and orange zest and the combination made for most beautiful flecks of colour. I went for a Nutella inspired version with just hazelnuts and cocoa powder. What’s most exciting about this recipe is that they actually took 5 minutes to make. Quoting my colleague ‘it’ll take longer to clean the food processor’ – it wasn’t that bad cleaning it afterward but you get the point. This recipe is E.A.S.Y. and F.A.S.T.

Hazelnut Chocolate Power Balls | Freshnessgf.com

These pretty, truffle-esque powerballs would also be a great gift idea – specially packaged in a mason jar and a cute homemade tag. You’ll look like a hero because they would only take you five minutes to make and it’ll look like you slaved over them.

So voila, the easiest healthy snack recipe there ever was. Plus, now I know what to bring to the next work potluck.

 

Hazelnut Chocolate Power Balls | Freshnessgf.com

Hazelnut Chocolate Powerballs | freshnessgf.com
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Hazelnut Chocolate Powerballs

These may look like truffles, but they are more like homemade Lara Bars in ball form. Thus the name 'powerballs' instead of 'powerbars'. As per usual, D was my first taste tester and I may have forgotten to tell him that part. He thought they were chocolate truffles and was pretty shocked to discover that they were raw, vegan, healthy snacks after he popped one in his mouth. (adapted from Cook Republic)
Course: Appetizer, Breakfast, Dessert, Snack
Diet: Gluten Free, Vegan, Vegetarian
Keyword: chocolate, cookies & bars, corn-free, dairy-free, egg-free, gluten-free, kid-friendly, nuts, paleo, soy-free
Servings: 20 balls
Author: ness

INGREDIENTS

  • 1 1/2 cups pitted dates
  • 3 tablespoons cocoa powder
  • 3/4 cups hazelnuts
  • 6 dried figs (stalks snipped (about 1/2 cup))
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • extra cocoa powder for rolling

INSTRUCTIONS

  • Combine first six ingredients in a food processor and pulse until the nuts are chopped and a crumbly dough starts to form. Scoop a tablespoon of the mixture and roll gently between two palms of your hands to form a ball. Place extra cocoa powder in a small dish and roll the ball so it's mostly coated in cocoa powder. Tap any excess cocoa powder off.
Store in an airtight container in a cool place for up to a week (although I have a feeling they'll be gobbled up way before that). Recipe adapted from Cook Republic.
Chocolate Covered Popcorn

Chocolate Covered Popcorn

by | Dec 20, 2013 | Desserts, Gifts, Kid-Friendly, Snacks & Appetizers

Double Chocolate Marshmallow Popcorn | Freshnessgf.com

My name is Vanessa and I’m a snackaholic. If I’m stressed, I snack. If I’m happy, I snack. Entertaining? I snack. You get it. Sometimes I have to be careful that my snack intake on a given day doesn’t outdo my actual meal calories. I have many snack weaknesses, including popcorn and chocolate, so it’s only natural that I would combine the two into a delicious and super easy homemade snack. And since it’s holiday time, it’s the perfect gourmet homemade gift. Like who wouldn’t want a whole bag of chocolate-covered popcorn? I can’t even imagine.

Chocolate Covered Popcorn | Freshnessgf.com

I made two batches out of a HUGE bag of Skinny Pop popcorn from Costco and still had tons of popcorn leftover (the bag is so big, you could probably use it as a magic carpet sled afterwards). Batch one was straightforward classic, super decadent chocolate covered popcorn. The second batch was a combination of popcorn and mini marshmallows drizzled with white and milk chocolate. 

Both are intensely delicious and it’s tough to say which is my favourite. There are no limits to what combinations can be made, but possible ingredients include nuts, dried fruit, gluten-free graham crackers, and/or caramel. Once you realize how easy it is to make, this can be whipped up anytime and all the time.

After the chocolate has cooled and hardened, it can be served right away or packed away for a few days in an airtight container.  I would probably label this as ‘Gourmet Chocolate Covered Popcorn’ or ‘Artisan Double Chocolate Marshmallow Popcorn’… it’s all in the marketing.  Happy snacking.

Chocolate Covered Popcorn | Freshnessgf.com
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Chocolate Covered Popcorn

I made two batches out of a HUGE bag of Skinny Pop popcorn from Costco and still had tons of popcorn leftover (the bag is so big, you could probably use it as a magic carpet sled afterwards). Batch one was straightforward classic, super decadent chocolate covered popcorn. The second batch was a combination of popcorn and mini marshmallows drizzled with white and milk chocolate.
Course: Dessert, Snack
Diet: Gluten Free
Keyword: chocolate, gluten-free, kid-friendly, nut-free
Servings: 8
Author: ness

INGREDIENTS

Chocolate Covered Popcorn

  • 1 cup chocolate chips or chopped dark chocolate
  • 8 cups popcorn (lightly salted)

Double Chocolate Marshmallow Popcorn

  • 1 cup mini marshmallows
  • 7 cups popcorn (lightly salted)
  • 1/2 cup chocolate chips or chopped dark chocolate
  • 1/2 cup white chocolate chips or chopped white chocolate

INSTRUCTIONS

  • CHOCOLATE COVERED POPCORN:
  • In a microwave safe bowl, heat chocolate chips for 1 minute. Stir and heat for 30 seconds. Repeat until chocolate is melted.
  • In a large bowl, add popcorn and pour melted chocolate on top. Stir with a rubber spatula until popcorn is well coated. Spread popcorn on baking tray and place in fridge for 10 minutes or until chocolate hardens. Break apart and serve.
  • DOUBLE CHOCOLATE MARSHMALLOW POPCORN:
  • Add marshmallows and popcorn baking sheet, mix to combine and spread evenly.
  • Place chocolate chips in microwave safe bowl and heat for 1 minute. Stir and reheat for 30 seconds. Repeat until chocolate is melted. Dip a spoon or butter knife into melted chocolate and drizzle over popcorn. Repeat with white chocolate. Place in fridge for 10 minutes or until chocolate hardens. Break apart and serve.
Broreos (Fudgy Brownies Stuffed with Oreos)

Broreos (Fudgy Brownies Stuffed with Oreos)

by | Sep 19, 2013 | Cookies & Bars, Desserts

Meet the Broreo: A homemade fudgy brownie stuffed with an Oreo cookie (all gluten-free of course).  In your face Cronut and Crookie.  It seems like it’s not enough to just have a great dessert, it has to be filled with something else awesome.   This is a food craze I’m into, whereas not so much with bacon everything or deep-fried carnival crap.

Broreo - Gluten Free Brownies with Oreos

A good friend of mine lost her granddad recently and instead of sending her flowers, I made her these brownies. She’s not gluten-free so I used regular Oreos and even threw in a few mint Kit Kats for good measure. But before I gave them to her, I had my office mates taste test these brownies. I sent out a meeting invite and everything – I wanted to keep it official and all that. I’m happy to report that everybody lost their minds and these have been called ‘legendary’, ‘amazing’, ‘delicious’, and ‘brilliant.’  A baking BOOYA. 

cookies in gluten brownie batter

gluten free brownies 

Biting into that brownie with the crunch of the cookie is pure delight. If you want to jazz these up, you can also make individual Broreos inside a muffin pan. You can even smash in some broken cookies into the top to enhance the cookie fun further. Go bro-nanas.

 Brownies in muffin pan

Camera Questions: I often get asked what kind of camera I use for my posts.  I want to say that I’m all into photography and use some sexy SLR to take my shots, with tools like tripods and fancy lighting thingys.  But what I actually use is a 4-ish year old point and shoot camera that’s being held together by a rubber band.  The latch for the battery broke ages ago but the camera still works and it’s great for blogging. 

It’s small and I throw it around the kitchen (a lot) and since it’s ghetto and broken, it’s no big deal if I get a little this or that on it, which always happens when I’m photographing stuff while cooking.  I always wonder how other food bloggers use their fancy SLR cameras while cooking and it’s a totally mystery to me.  Also, I sometimes use my husband’s IPhone or my HTC android camera, because that Sony has the worst battery life.  One day I’ll get a fancy camera and learn how to use it.  Until then, this trusty rubber band rules.

That rubberband is how the magic of photography happens here. Mystery unveiled.

That rubber band is how the magic of photography happens here. Mystery unveiled.

Recipe Note: I used to make these brownies with regular flour back before I went gluten-free and I’ve just swapped the flours. The recipe is super easy since it uses cocoa powder instead of melted chocolate and yields a totally fudgy brownie – the perfect vehicle for stuffing with gluten-free cream filled sandwich cookies (I.e. Oreo wannabes). I swapped the regular flour for Bob’s Red Mill All Purpose Gluten Free flour and you can’t even tell the difference.  It’s so easy that I’ve made three batches to test out in a week.  Go ahead, be bold, and get your Broreo on. 

Cocoa and glutino cookies

Gluten free brownie batter

 

gluten free Broreos - freshnessgf.com

GF Brownies Stuffed with Oreos | www.freshnessgf.com
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Broreos (Fudgy Brownies Stuffed with Oreos - Gluten-Free)

Biting into that brownie with the crunch of the cookie is pure delight. If you want to jazz these up, you can also make individual Broreos inside a muffin pan. You can even smash in some broken cookies into the top to enhance the cookie fun further. Go bro-nanas.
Course: Dessert, Snack
Diet: Gluten Free
Keyword: Bob's Red Mill, butter, cake, chocolate, eggs, gluten-free
Author: ness

SPECIAL EQUIPMENT

  • Metal 8”x8” baking sheet, foil or muffin pan

INGREDIENTS

  • 1/3 cup unsweetened cocoa powder
  • 1 cup sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon table salt
  • 10 tablespoons hot melted unsalted butter
  • 2 cold large eggs
  • 1/3 cup Bob’s Red Mill All Purpose Gluten Free Flour
  • 12 to 16 Gluten-free Chocolate Vanilla Creme Cookies (Glutino or Kinniknnick)

INSTRUCTIONS

  • Pre heat oven to 325 degrees. Line 8”x8” baking pan with foil, across the bottom and up the sides of the pan
  • In a medium mixing bowl, sift in cocoa powder, breaking up any lumps. Add sugar, vanilla, salt, and melted butter. Mix with electric hand mixer or vigorously with whisk until all ingredients fully incorporated, about 1 minute. Add eggs, one at a time, beating until batter is thick and lightened in colour, about 2 minutes.
  • Add flour and mix with a rubber spatula just until combined. Do not over mix.
  • Spread half batter evenly into prepared pan. Place cookies in single layer and press down slightly. Pour remaining batter over cookies and spread evenly. Bake for 28 to 30 minutes. Brownies are done when top is puffed and slightly crusted and a toothpick inserted in centre comes out with a little batter stuck to it.
  • Let brownies cool completely in pan on a rack. Lift the ends of the foil to remove from pan. Peel foil away and place brownies on cutting board and cut into squares, approximately 16 to 20 pieces.
  • MUFFIN PAN METHOD:
  • Prepare brownie mix using above instructions. Place paper cupcake liner in muffin pan. Spoon two tablespoons of batter into cupcake liner, add cookie and press down slightly. Add two more tablespoons of batter on top of cookie and spread to cover. Add additional cookie bits and press into batter, if desired. Bake for 20 minutes or until done.
I used to make these brownies with regular flour back before I went gluten-free and I’ve just swapped the flours. The recipe is super easy since it uses cocoa powder instead of melted chocolate and yields a totally fudgy brownie – the perfect vehicle for stuffing with gluten-free cream filled sandwich cookies (I.e. Oreo wannabes). I swapped the regular flour for Bob’s Red Mill All Purpose Gluten Free flour and you can’t even tell the difference. It’s so easy that I’ve made three batches to test out in a week. Go ahead, be bold, and get your Broreo on. Adapted from Fine Cooking Magazine
Easy 5 Ingredient Nutella Cookies with Sea Salt (Gluten Free)

Easy 5 Ingredient Nutella Cookies with Sea Salt (Gluten Free)

by | Aug 22, 2013 | Cookies & Bars, Desserts, Kid-Friendly

Everyone is obsessed with Nutella these days.  My love of Nutella started when I was a wee kid sneaking scoops of it into my mouth when no one was watching, and old habits die-hard.  I try not to bring a jar into the house too often, because it disappears too fast.  It ends up on my waffles, toast, crackers, in my cupcakes, etc.  But then I discovered this recipe and realized these cookies are probably the ultimate way to enjoy Nutella.

nutella cookie ingredients

The texture of this cookie is dense, fudgy, and chewy and all kinds of amazing.  These cookies remind me of my go-to holiday cookie recipe, chocolate crinkles, which are pretty elaborate and time consuming to make.  It’s kind of unbelievable that these Nutella cookies take all of 30 minutes to prep and bake, and yield such a similarly decadent and beautiful cookie.

nutella cookies 1

Even if you don’t bake, or are new to gluten-free baking, this is definitely a winning recipe to boost your baking confidence.  The sea salt takes these cookies to the next level of delicious.  I brought these to work today to share and they were a huge hit – my colleagues couldn’t tell they were gluten-free, or were so easy to make.  Well, until they read this.

nutella cookie close up

I wish I could take credit for inventing something as wonderful as these cookies, but if you Google ‘Nutella cookies’, you will see that there are a zillion versions of this cookie.  I’m not sure who the original inventor is, but to whoever you are, congratulations and thank you. This gluten-free version is probably one of the best cookies I have ever had.  I realize this is a bold statement, but I have never been as obsessed with a cookie as I am with these.  Except French macaroons, in Paris.

costco Nutella

I used the small jar of Nutella to make this recipe, leaving only a teensy bit behind to enjoy smothered on something the next day.  If I had to make more, I would use this jumbo jar of Nutella that I found at Costco.  With this recipe, I’ve finally found a reason good enough to haul the $30 bulk-sized jar of Nutella home – with this jar I can bake many batches of this delicious cookie to share instead of one tiny batch to devour all myself.

nutella cookie stack

Nutella Cookies with Sea Salt (Gluten-Free) | FreshnessGF.com
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Easy 5 Ingredient Nutella Cookies with Sea Salt (Gluten-Free)

The texture of this cookie is dense, fudgy, and chewy and all kinds of amazing.  These cookies remind me of my go-to holiday cookie recipe, chocolate crinkles, which are pretty elaborate and time consuming to make.  It’s kind of unbelievable that these Nutella cookies take all of 30 minutes to prep and bake, and yield such a similarly decadent and beautiful cookie.
Course: Dessert, Snack
Diet: Gluten Free, Vegetarian
Keyword: Bob's Red Mill, chocolate, gluten-free, kid-friendly
Servings: 18 cookies
Author: ness

INGREDIENTS

  • 1 egg
  • 2 tablespoons brown sugar
  • 1 cup Nutella
  • 1/2 cup plus 1 Tablespoon Bob's Red Mill Gluten Free All Purpose Flour
  • Flaked sea salt for sprinkling

INSTRUCTIONS

  • Preheat oven to 350 degrees.
  • Add egg and brown sugar to medium mixing bowl and beat with an electric hand mixer for 30 seconds. Add Nutella and flour and beat until combined. Dough will be thick. Cover with plastic wrap and place dough in freezer for 10 minutes.
  • After 10 minutes, roll dough into 1 inch balls. Place balls at least 2 inches apart on parchment paper lined baking sheet or ungreased baking sheet. Bake for 12 to 14 minutes or until just set. Cookies will be soft and a bit gooey looking. Remove from oven and sprinkle with sea salt. Let cool for a minute or two on baking sheet before carefully moving to cooling rack. Store cooled cookies in air tight container.
Recipe adapted from Ambitious Kitchen

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