Tag Archives: sweetened condensed milk

No Bake Key Lime Pie Parfaits

No Bake Key Lime Pie Parfaits

No Bake Key Lime Pie Parfaits

It’s hot all over right now. Definitely too hot to turn on the oven. And it’s hard to concentrate on creating dessert, but a yummy treat does make me feel better. The answer to the dilemma is a no-bake sweet.

When I was a kid I would make a key lime pie whose recipe was on the package of a pre-baked pie shell. It was so simple to make, providing quick gratification without working up a sweat. It seemed perfect, so I dug up the recipe.

After I found vegan versions of the ingredients I had a revelation. The pie could be deconstructed for a fun, somewhat elegant, and still easy dessert. I mixed the base, layered the ingredients in a glass, and the Key Lime Pie Parfait was born.

key lime pie parfait ingredients

key lime pie parfait ingredients

Until next time, happy non-baking!

No Bake Key Lime Pie Parfaits
Print Recipe

No Bake Key Lime Pie Parfaits

It’s hot all over right now. Definitely too hot to turn on the oven. And it’s hard to concentrate on creating dessert, but a yummy treat does make me feel better. The answer to the dilemma is a no-bake sweet.
Course: Dessert
Cuisine: Vegan
Keyword: Key Lime, No Bake, Pie, Summer, Sweetened condensed milk, Whipped Topping
Servings: 6
Author: The Decadent Vegan Baker

Ingredients

  • 1 can vegan sweetened condensed milk
  • 5 ounces frozen limeade concentrate from a can thawed slightly (see note)
  • 1 container vegan whipped topping thawed per package directions
  • cookies for layering such as graham crackers, chocolate or vanilla wafers, or Biscoff

Instructions

  • Place the sweetened condensed milk and limeade concentrate in a large bowl and mix well. Using a spatula, fold in the whipped topping until combined. Refrigerate for one hour to allow filling to firm up.
  • Put as many cookies as desired in a plastic bag and gently bash with a large spoon until crumbs of various sizes remain. Place a spoonful of crumbs in the bottom of a parfait glass. Cover the crumbs with two spoonfuls of key lime filling. Repeat the layers, then finish with a sprinkle of topping. Repeat the process in fresh glasses until no filling remains. Serve immediately.

Notes

Note: You will not use an entire container. Make some refreshing limeade with the rest.

You Choose Layered Bar Cookie

you choose layered bar cookie

you choose layered bar cookie

Warmer weather means more social gatherings, and social gatherings mean you may be called upon to bring food for a small crowd. An easy to prepare and even easier to serve treat is a bar cookie. You load ingredients in a layer, then bake them in the pan you will be serving them in. Easy. Besides, these layered cookies will be a hit, making you a baking hero.

The concept of these bars is to choose a flavor combination that suits your mood, what’s in your pantry, and any dietary needs you follow. If the proportions remain the same, then this treat is basically foolproof. The combo for my bars was a riff on chocolate covered cherries, with crunchy pistachios to top them off. And, yes, I was a hero.

Until next time, happy baking!

Note: See Holiday Layered Magic Bars for Sweetened Condensed Milk recipe.

you choose layered bar cookie
Print Recipe

You Choose Layered Bar Cookie

Warmer weather means more social gatherings, and social gatherings mean you may be called upon to bring food for a small crowd. An easy to prepare and even easier to serve treat is a bar cookie. You load ingredients in a layer, then bake them in the pan you will be serving them in. Easy. Besides, these layered cookies will be a hit, making you a baking hero.
Course: Dessert, Snack
Cuisine: Vegan
Keyword: Baking, Bar Cookies, Chocolate, Cookie Crumb, dried fruit, Nuts, Recipe, Sweetened condensed milk
Author: The Decadent Vegan Baker

Equipment

  • 9 x 13-inch pan

Ingredients

  • ½ cup non-dairy butter melted
  • 1 (11 to 12-ounce) can non-dairy sweetened condensed milk, or make your own (see note)
  • 2 cups cookie crumbs such as graham cracker, vanilla wafer, or chocolate wafer
  • 2 cups baking chips such as chocolate chips or peanut butter chips OR no-nut M&Ms
  • 1 ½ cups dried fruit such as raisins, apricots, or cherries, chopped into small pieces if needed
  • 1 cup chopped nuts such as walnuts, pistachios, or peanuts

Instructions

  • Preheat the oven to 350°F with a rack set in the middle of the oven. Line a 9 x 13-inch baking pan with greased foil or parchment paper.
  • Stir together the melted butter and cookie crumbs in a medium bowl. Spread this into the prepared baking pan then press it down with a spatula.
  • Evenly sprinkle the chips or M&Ms over the cookie base. Sprinkle the dried fruit over top.
  • Pour the sweetened condensed milk evenly over everything. Sprinkle the nuts over top. (I do this last to keep the nuts crunchy.)
  • Bake for 25 to 30 minutes, or until you see liquid bubbling at the edges. Set the pan on a wire rack to cool the bars thoroughly. Cut when cool, although these are even better hours later when they have fully firmed up.
  • Store in an airtight container at room temperature for up to 1 week.

Notes

See Holiday Layered Magic Bars for Sweetened Condensed Milk recipe.

Layered Nutty S’mores Bars

layered nutty s’mores bars

As I was rummaging through my cupboard I saw a few ounces of chocolate bar here, a handful of flavored chips there, and a smattering of nuts. Sitting in the middle was the sweetened condensed oat milk I yearned to experiment with. Add to all of this the fact that Halloween was fast approaching, and an idea formed.

I could take the bits of chips, chocolate, nuts and condensed milk, throw in a few pantry staples, and use them all to create a sweet treat perfect for the holiday. It would be part candy, with a nod to a bar cookie.

The result reminded me of soup. Yes, that sounds odd, but I mean that making a soup with an adaptable recipe can have the outcome of clearing out odds and ends in the fridge. This recipe does that for desserts. Feel free to use any nut or flavored chip or chocolate or sweet cracker.

My layered bar consists of a combination of less sweet ingredients because I didn’t want something that was over the top. If you’re looking for a sweeter indulgence then go right ahead!

Layered Nutty S’mores Bars adapted from Peanut S’mores Magic Bars

6 tablespoons vegan butter, melted, plus more for buttering the pan
14 vegan graham crackers
(1) 11.25-ounce can sweetened condensed oat milk
1.5 cups vegan chocolate chips or chopped up chocolate
3/4 cup peanut butter chips
3/4 cup peanuts or other nuts
8 ounces vegan marshmallows

Preheat your oven to 350F with a rack in the center. Line a 9 x 9” broiler-proof baking pan with foil, leaving a 2” overhang on both sides. Butter the bottom and sides of the foil and set aside.

Pulse 11 graham crackers into fine crumbs in a food processor. Put the crumbs in a bowl, add the melted butter, then combine them with your hands (the mixture should hold together when squeezed). Transfer this mixture to your prepared baking pan and press it into the bottom in an even layer.

Pour the sweetened condensed oat milk over the crumbs. Sprinkle the chocolate, peanut butter chips, and peanuts over the condensed milk. Break the remaining 3 crackers into chunks with your hands then sprinkle evenly over top.

Nature's Charm oat milk products
Nature’s Charm oat milk products

Bake until the sides of the bars are golden brown, 25 to 30 minutes. Remove the pan from the oven and turn the broiler on. Scatter the marshmallows over the top of bars. Put the pan under the broiler until the marshmallows are dark golden and toasted, 2 to 3 minutes.

Remove the pan from the oven and place on a wire rack to cool completely. Once cool, place the pan in the fridge for an hour so the bars can firm up. Using the foil overhang as handles, pull the bars out of the baking pan and remove the foil. Cut into squares while still cold, but serve the bars at room temperature.

Tips:
Use any combination of chocolate or chocolate chips. I used dark chocolate chips and also a chopped up salted 70% chocolate bar.
Because my chocolate bar was salted, I opted for unsalted peanuts.
My marshmallows were full-sized so I cut them into quarters. No need to with minis.

Until next time, Happy Halloween and happy baking!