NutellaWho wants to toil in a hot kitchen in this season of parties and reunions? You can still give the oven a rest without killing the holiday vibe, thanks to these luscious treats!
Smores Ice Cream Cake
Ingredients: 2 packages graham crackers (18 rectangles); 2/3 c unsalted butter (melted); 12 oz chocolate fudge sauce; 1 1/2 qt chocolate ice cream; 2 1/2 c mini marshmallows; and 1 qt vanilla ice cream
1. Grind graham crackers into fine crumbs in a food processor. Add melted butter and blend. Press mixture evenly into a 9- inch spring form pan, coating the bottom and 2 inches up the sides. Freeze until solid, about 30 minutes.
2. Spread half of the fudge sauce over the crust, refreeze for about a half hour. Meanwhile, soften chocolate ice cream and stir in 1 cup marshmallows. Spread mixture over fudge and freeze until firm, about a half hour.
3. Spread remaining fudge over ice cream, freeze until firm, about a half hour, then spread softened vanilla ice cream on top of the cake and freeze solid, approximately overnight.
4. Place oven rack 6 inches from broiler; heat broiler on high. Top cake with remaining marshmallows. Place under broiler 1 to 2 minutes until marshmallows are toasted, then return to freeze. When firm, cover with plastic wrap and freeze for about 6 hours or up to 3 days.
Nutella Cool Whip Pie
Ingredients: 1 shortbread crust; 8 oz cream cheese, softened; 1/4 c powdered sugar; 1 c Nutella, plus more for garnish; 12 oz Cool Whip, divided; and 8 Ferrero Rocher chocolates, finely chopped, divided
1. In a large bowl, beat cream cheese, powdered sugar and Nutella until light and fluffy. Fold in 8 oz (one container) Cool Whip until fully combined. Add six chopped Ferrero Rocher chocolates and mix to incorporate.
2. Fill the pie crust with mixture and smooth top. Freeze for 1 hour to set.
3. To serve, top with remaining Cool Whip. Drizzle with Nutella, then sprinkle over remaining chopped Ferrero Rocher chocolates.
Peanut Butter Fudge
Ingredients: 1 c (250 g) creamy peanut butter; 1 c (2 sticks or 230 g) unsalted butter; 1 tsp vanilla extract; 1/4 tsp salt (optional); 4 c (460 g) sifted confectioners’ sugar; and 3/4 c add-ins, such as chocolate chips, peanuts or Reese’s Peanut Butter Cups (optional)
1. Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides to lift the finished fudge out.
2. Melt the peanut butter and butter together in a large bowl. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large rubber spatula or wooden spoon. Add the salt if you prefer a salty/ sweet fudge. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.
3. Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.
4. Store fudge in an airtight container in the refrigerator for up to 1 week. Fudge may be frozen for up to 2 months. To thaw, simply transfer to the refrigerator for 2-4 hours.
(Recipes and photos from www.yummly.com; www.delish.com; sal- Follow us @lopezlinkph on Twitter and Like us on Facebook at facebook.com/lopezlinkonline lysbakingaddiction.com)