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Hazelnut Truffle Squares

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These dark chocolate Hazelnut Truffle Squares are inspired by Ferrero Rocher. The delicious chocolate truffles are simple to make yet so impressively delicious! In just a short time you can have beautiful hand-made truffle squares that are perfect for dessert trays or gift-giving – everyone loves a chocolate truffle! In one bite, you’ve got the toasty crunch of hazelnuts, the fudgy, melt-in-your-mouth, dark chocolate hazelnut truffle mixture, and a deliciously nutty cookie base… perfection!

Hazelnut Truffle Squares

FAQ’s about Making These Hazelnut Truffle Squares:

  • Are Hazelnut Truffle Squares gluten free? These truffle squares are gluten free, although nobody would know just by tasting them – trust me!
  • Where can I find gluten free animal cookies? I used gluten free great value animal cookies from Walmart.
  • Can I Make this dessert ahead of time? – Yes, actually I recommend making it the day before and letting it set in the fridge overnight, if you have enough time.
  • Why should I make Truffle Squares instead of making my truffles into balls? – Truffle Squares are WAY easier to make and they don’t make a big mess to make, the way round shaped truffles do and they taste just as good!
  • Can I use a different cookie for the base? – Yes, you can use a different kind of cookie crumb base, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps. If you’re not on a gluten free diet feel free to use regular gram cracker crumbs.

Hazelnut Truffle Squares

What Ingredients Do you Need To Make Hazelnut Truffle Squares?

Here’s what you’ll need: (See recipe card below for full recipe)

For the cookie base:

  • Animal Cookie Crumbs – gluten free
  • Brown Sugar
  • Butter
  • Hazelnuts – ground

For the Hazelnut Truffle Filling: 

  • Semi Sweet Chocolate Chips
  • Heavy Cream
  • Hazelnut Spread
  • Butter
  • Hazelnuts-  roasted

For the Topping: 

  • Dark Chocolate Chips
  • Hazelnuts – ground

Hazelnut Truffle Squares

How Do You Make Hazelnut Truffle Squares?

Here’s how to make it: (See recipe card below for full recipe)

Step 1: Preheat your oven to 350°F. Then roast the hazelnuts on a baking pan for 8-10 minutes. Once they’ve cooled, remove the skins.

Step 2: Make the cookie base. Line a 8″ x 8″ square baking pan with parchment paper. Use a food processor to grind up 1/2 cup of the roasted hazelnuts. Then use the food processor to grind up the animal cookies into crumbs. Combine the cookie crumbs and 1/4 cup of the ground hazelnuts (saving the rest for the topping) in a mixing bowl. Add the brown sugar and melted butter and mix until fully combined. Then press it into the bottom of the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.

Step 3: Make the truffle filling. Start by melting the semi sweet chocolate chips in the microwave in 30 second increments until melted, stirring to prevent overheating, around 1 minute 30 seconds. Stir the butter and hazelnut spread into the melted chocolate. Then pour the heavy cream into a small saucepan over medium heat. Whisking occasionally, heat until just before it boils. Remove from the heat, then slowly pour over the melted chocolate. Gently begin stirring in one direction. Do not forcefully stir, always be gentle! Keep stirring until it’s a smooth ganache.

Step 4: Pour 2/3 of the truffle filling into the prepared cookie base and spread it out evenly. Then press the 1/2 cup of roasted hazelnuts into the filling approximately 1 ” apart. Cover with the remaining 1/3 of filling and spread out covering the hazelnuts. Melt the dark chocolate chips in the microwave in 30 second increments until melted, stirring to prevent overheating, around 1 minute 30 seconds. Spread the melted chocolate evenly over the filling, then sprinkle the last 1/4 cup of ground hazelnuts over the chocolate. Refrigerate for 30 minutes or until chocolate has completely set before serving. Then cut into 1″ squares.

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Hazelnut Truffle Squares

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Hazelnut Truffle Squares

Recipe Notes For Making The Best Hazelnut Truffle Squares:

  • Make Ahead & Freezing Instructions: Layer truffles in a tupperware between parchment paper and store at room temperature or in the refrigerator for up to 1 week. Freeze for up to 2 months, then thaw overnight in the refrigerator.
  • Feel free to add a little bit of hazelnut liqueur or extract to the truffle filling. You can also add a little expresso powder if desired.
  • You can use a different kind of cookie crumb base, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps.
  • No microwave? Use a double boiler. Place the chips in a large heat-proof bowl over a pot of gently simmering water. Cook until the chips are entirely melted, stirring frequently.
  • The estimated time includes chilling time. Actual hands-on prep is less than 15 minutes. 
  • I use dark and semi sweet chocolate but any type of chocolate will work for this recipe. Use your favourite.
  • Make sure to line your baking pan with parchment paper. Not only will this make cleaning up easier, but it’s easier to remove the squares after they hardens.

Hazelnut Truffle Squares

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Don’t miss any recipes like these Hazelnut Truffle Squares. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

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Hazelnut Truffle Squares

Hazelnut Truffle Squares

These dark chocolate Hazelnut Truffle Squares are inspired by Ferrero Rocher. The delicious chocolate truffles are simple to make yet so impressively delicious!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, christmas, hazelnut, squares
Prep Time: 15 minutes
30 minutes
Total Time: 45 minutes
Servings: 49 1" squares
Author: Lyndsay Baker

Ingredients

For the Cookie Base:

  • 1 Cup Animal Cookie Crumbs gluten free
  • 1 Tbsp Brown Sugar
  • 2 Tbsp Butter melted
  • 1/4 Cup Hazelnuts ground

For the Hazelnut Truffle Filling:

  • 2 Cups Chocolate Chips semi sweet (16oz)
  • 1/2 Cup Heavy Cream
  • 1/3 Cup Hazelnut Spread
  • 2 Tbsp Butter
  • 1/2 Cup Hazelnuts toasted

For the Chocolate Topping:

  • 1 1/2 Cups Chocolate Chips dark
  • 1/4 Cup Hazelnuts ground

Instructions

  • Preheat your oven to 350°F. Then roast the hazelnuts on a baking pan for 8-10 minutes. Once they've cooled, remove the skins.
  • Make the cookie base. Line a 8" x 8" square baking pan with parchment paper. Use a food processor to grind up 1/2 cup of the roasted hazelnuts. Then use the food processor to grind up the animal cookies into crumbs. Combine the cookie crumbs and 1/4 cup of the ground hazelnuts (saving the rest for the topping) in a mixing bowl. Add the brown sugar and melted butter and mix until fully combined. Then press it into the bottom of the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
  • Make the truffle filling. Start by melting the semi sweet chocolate chips in the microwave in 30 second increments until melted, stirring to prevent overheating, around 1 minute 30 seconds. Stir the butter and hazelnut spread into the melted chocolate. Then pour the heavy cream into a small saucepan over medium heat. Whisking occasionally, heat until just before it boils. Remove from the heat, then slowly pour over the melted chocolate. Gently begin stirring in one direction. Do not forcefully stir, always be gentle! Keep stirring until it's a smooth ganache.
  • Pour 2/3 of the truffle filling into the prepared cookie base and spread it out evenly. Then press the 1/2 cup of roasted hazelnuts into the filling approximately 1 " apart. Cover with the remaining 1/3 of filling and spread out covering the hazelnuts. Melt the dark chocolate chips in the microwave in 30 second increments until melted, stirring to prevent overheating, around 1 minute 30 seconds. Spread the melted chocolate evenly over the filling, then sprinkle the last 1/4 cup of ground hazelnuts over the chocolate. Refrigerate for 30 minutes or until chocolate has completely set before serving. Then cut into 1" squares.

Notes

  • Make Ahead & Freezing Instructions: Layer truffles in a tupperware between parchment paper and store at room temperature or in the refrigerator for up to 1 week. Freeze for up to 2 months, then thaw overnight in the refrigerator.
  • Feel free to add a little bit of hazelnut liqueur or extract to the truffle filling. You can also add a little expresso powder if desired.
  • You can use a different kind of cookie crumb base, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps.
  • No microwave? Use a double boiler. Place the chips in a large heat-proof bowl over a pot of gently simmering water. Cook until the chips are entirely melted, stirring frequently.

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Hazelnut Truffle Squares

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Hazelnut Truffle Square Recipe, check out some of my other Gluten Free Christmas Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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Gluten Free Hazelnut Truffle Squares Recipe

Keywords: Hazelnut Truffle Squares; Gluten Free Hazelnut Truffle Square Recipe; Gluten Free Dessert Recipes; Recipes using Hazelnuts; Easy GF No Bake Dessert Recipes; Best Gluten Free Hazelnut Bars Recipes; Easy Gluten Free Dessert Recipes; Gluten Free Nuttella recipes; Gluten Free Christmas recipes; Easy Gluten Free Christmas Baking; Chocolate Hazelnut Bar Recipe; Ferrero Rocher Bars; Ferrero Rocher Square Recipe

 

Marshmallow Popcorn Squares

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Swap the cereal for popcorn with these sweet and chewy Marshmallow Popcorn Squares. Just like the traditional version, marshmallow popcorn treats are as quick and easy to make as they are to eat. You’ll only need five ingredients to make the incredibly fun & delicious White Chocolate Funfetti Style Treats. They’re perfect for an after school snack, movie night, birthday dessert, entertaining idea, or bake sale dessert!

Marshmallow Popcorn Squares

Why You’ll Love These Marshmallow Popcorn Squares:

  • Only 5 ingredients are needed to make this Marshmallow Popcorn Bar Recipe.
  • It’s perfect for gifting or just sharing with the family.
  • Marshmallow Popcorn Bars are gluten-free, although nobody would know just by tasting them – trust me!
  • They’re also egg free and nut free.
  • Quick (less than 5 minutes of hands-on time) and easy to make.
  • This recipe is great for both kids and adults.
  • Great for birthday parties, party favors, bake sales and more.
  • No pans of boiling sugar or a sugar thermometer needed.
  • Easy no fail recipe made in the microwave or on the stove top.

Marshmallow Popcorn Squares

What Ingredients Do you Need To Make Marshmallow Popcorn Squares?

Here’s what you’ll need: (See recipe card below for full recipe)

  • Popcorn
  • Marshmallows 
  • Butter
  • White Chocolate Chips
  • Coloured Sprinkles

Marshmallow Popcorn Squares

How Do You Make Marshmallow Popcorn Squares?

Here’s how to make it: (See recipe card below for full recipe)

Step 1: Grease a 2.5 qt or 12×9 oval casserole dish (a 9×13 baking dish will also work),  then set a side. Pop the popcorn if you’re popping your own.

Step 2: Then using a large microwave safe bowl, melt the butter first. Use the butter to grease the bottom and sides of the bowl. Then melt the marshmallows in the greased bowl in the microwave on 30 seconds increments until they’re melted, approximately 1 minute 30 seconds. Alternatively, melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5 to 7 minutes.

Step 3: Stir in the popcorn. This may require using a second mixing bowl. Stir until the popcorn is fully coated in the melted marshmallow. Then pour it into the prepared pan. Use wet hands (to keep the marshmallows from sticking) to press the popcorn marshmallows firmly into the pan.

Step 4: In a small microwave safe bowl add the white chocolate chips and microwave in 30 second increments until melted, stirring to prevent overheating. around 1 minute 30 seconds. Pour the melted chocolate evenly on top of the marshmallow popcorn and spread out any thicker spot. Next sprinkle the coloured sprinkles on top of the melted chocolate. Let cool completely in the dish before cutting into pieces and serving!

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Marshmallow Popcorn Squares

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Marshmallow Popcorn Squares

Recipe Notes For Making The Best Marshmallow Popcorn Squares:

  • The squares will keep, at room temperature, for up to 5 days in an airtight container.
  • You can customize the sprinkles you add to these squares. You can add some orange and black sprinkles for Halloween, or red and green sprinkles for Christmas.
  • Use whatever popcorn you like whether it’s white, yellow, kettle, or buttered popcorn. All of those will work. I use 1 bag of sweet and salty popcorn.

Marshmallow Popcorn Squares

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Don’t miss any recipes like these Marshmallow Popcorn Squares. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

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Marshmallow Popcorn Squares

Marshmallow Popcorn Squares

Swap the cereal for popcorn with these sweet and chewy Marshmallow Popcorn Squares. Just like the traditional version, marshmallow popcorn treats are as quick and easy to make as they are to eat. You’ll only need five ingredients to make the incredibly fun & delicious Funfetti  Style Treats.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, Dessert, gluten free, no bake, popcorn
Prep Time: 10 minutes
1 hour
Total Time: 1 hour 10 minutes
Servings: 24 squares
Author: Lyndsay Baker

Ingredients

  • 10 Cups Popcorn sweet and salty
  • 1 Bag Marshmallows 400 g
  • 2 Tbsp Butter
  • 1 Cup White Chocolate Chips
  • 2 Tsp Coloured Sprinkles

Instructions

  • Grease a 2.5 qt or 12x9 oval casserole dish (a 9×13 baking dish will also work),  then set a side. Pop the popcorn if you're popping your own.
  • Use a large microwave safe bowl, melt the butter first. Use the butter to grease the bottom and sides of the bowl. Then melt the marshmallows in the greased bowl in the microwave on 30 seconds increments until they're melted, approximately 1 minute 30 seconds. Alternatively, melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5 to 7 minutes.
  • Stir in the popcorn. This may require using a second mixing bowl. Stir until the popcorn is fully coated in the melted marshmallow. Then pour it into the prepared pan. Use wet hands (to keep the marshmallows from sticking) to press the popcorn marshmallows firmly into the pan.
  • In a small microwave safe bowl add the white chocolate chips and microwave in 30 second increments until melted, stirring to prevent overheating. around 1 minute 30 seconds. Pour the melted chocolate evenly on top of the marshmallow popcorn and spread out any thicker spot. Next sprinkle the coloured sprinkles on top of the melted chocolate. Let cool completely in the dish before cutting into pieces and serving!

Notes

  • The squares will keep, at room temperature, for up to 5 days in an airtight container.
  • You can customize the sprinkles you add to these squares. You can add some orange and black sprinkles for Halloween, or red and green sprinkles for Christmas.
  • Use whatever popcorn you like whether it’s white, yellow, kettle, or buttered popcorn. All of those will work. I use 1 bag of sweet and salty popcorn.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>>Click Here To Pin This Recipe<<

Marshmallow Popcorn Squares

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Marshmallow Popcorn Square Recipe, check out some of my other Gluten Free No-Bake Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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Gluten Free Marshmallow Popcorn Square Recipe

Keywords: Marshmallow Popcorn Squares; Gluten Free Marshmallow Popcorn Square Recipe; Gluten Free Dessert Recipes; Recipes using Popcorn; Easy GF No Bake Dessert Recipes; Best Gluten Free Popcorn Bars Recipes; Easy Gluten Free Dessert Recipes; Gluten Free popcorn dessert recipes; Gluten Free Christmas recipes; Easy Gluten Free Christmas Baking; Marshmallow Popcorn Bar Recipe

 

No Bake Pumpkin Pie

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Save oven space for the Turkey and Stuffing with this Easy No Bake Pumpkin Pie. It’s an Incredibly simple to make, absolutely delicious, light and creamy, gently spiced No-Bake Dessert! I’m talking about the lightest and creamiest version of pumpkin pie you will ever try. Serve it with fresh whipped cream for the ultimate dessert experience.

No Bake Pumpkin Pie

FAQ’s About Making No Bake Pumpkin Pie:

  • Is this no bake pumpkin pie gluten free? It is gluten free, though nobody would know just by tasting it – trust me!
  • Can I use a pre made crust for this recipe? Yes, you can although pre made gluten free pie crusts are harder to find. If you’re not on a gluten free diet, you can make this recipe with a graham cracker crust.
  • Where can I find gluten free animal cookies? I used 1 box of gluten free great value animal cookies from Walmart.
  • Can I use homemade whipped cream? Yes, you can. But, honestly, Cool Whip holds up better because it has a stabilizing agent in it. Whipped cream is less stable, so your pie may be slightly runnier.
  • Can I Make this dessert ahead of time? – Yes, actually I recommend making it the day before and letting it set in the fridge overnight, if you have enough time.

No Bake Pumpkin Pie

What Ingredients Do you Need To Make No Bake Pumpkin Pie?

Here’s what you’ll need: (See recipe card below for full recipe)

For the Crust:

  • Animal Cookie Crumbs – gluten free
  • Butter – melted
  • Brown Sugar

For The No Bake Pumpkin Filling:

  • Pumpkin Puree – Not canned pie filling
  • Vanilla Pudding – Instant
  • Milk
  • Pumpkin Pie Spice
  • Cinnamon

For the Cheesecake Topping: 

  • Whipped Topping 
  • Cream Cheese Chips

No Bake Pumpkin Pie

How Do You Make No Bake Pumpkin Pie?

Here’s how to make it: (See recipe card below for full recipe)

Step 1: Make the crust. Use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into a greased pie pan using the bottom of a cup. Use your fingers to press the crumbs onto the sides of the pie pan. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.

Step 2: Make the pumpkin pie filling. In a mixing bowl mix the vanilla pudding and the milk. Stir until the pudding has thickened, then stir in the pumpkin puree, the pumpkin pie spice and the cinnamon. Stir until completely incorporated. Next spread the pumpkin filling into the bottom of the prepared crust. Smooth out the top and place in the fridge while the top layer is prepared.

Step 3: Make the top layer. In a microwave safe bowl, melt the cream cheese chips. Microwave for 1 – 1 1/2 minutes stirring a few times throughout. Stir until completely mixed. Then let them cool for 10 – 15 minutes, stirring a few times while it cools. In a large mixing bowl, mix 1/2 of the tub of cool whip with the melted cream cheese chips. Stir until fully mixed, then stir in the remaining cool whip. Spread the topping over the pumpkin pie filling and smooth out the top.

Step 4: Cover the pie and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Garnish with whipped cream and a sprinkle of cinnamon (optional).

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No Bake Pumpkin Pie

MORE GLUTEN FREE NO-BAKE DESSERT RECIPES:

No Bake Pumpkin Pie

Recipe Notes For Making The No Bake Pumpkin Pie:

  • Use Pumpkin Puree, NOT canned pumpkin pie filling. Pumpkin pie filling contains wheat flour!
  • The estimated time includes chilling time. Actual hands-on prep is less than 15 minutes. 
  • Feel free to use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps.
  • Take the Cool Whip out of the freezer to thaw a few hours before making the pie.
  • Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
  • No microwave? Use a double boiler. Place the chips in a large heat-proof bowl over a pot of gently simmering water. Cook until the chips are almost entirely melted, stirring frequently.
  • If you’re not able to find cream cheese chips, you can use white chocolate chips instead.
  • You can store this no bake dessert covered in the fridge for up to two days.

No Bake Pumpkin Pie

 

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this No Bake Pumpkin Pie. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

No Bake Pumpkin Pie

No Bake Pumpkin Pie

Save oven space for the Turkey and Stuffing with this Easy No Bake Pumpkin Pie. It's an Incredibly simple to make, absolutely delicious, light and creamy, gently spiced No-Bake Dessert! I’m talking about the lightest and creamiest version of pumpkin pie you will ever try. Serve it with fresh whipped cream for the ultimate dessert experience.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten free, no bake, pie, Pumpkin
Prep Time: 15 minutes
4 hours
Total Time: 4 hours 15 minutes
Servings: 8 Slices
Author: Lyndsay Baker

Ingredients

For the Crust:

  • 2 Cups Animal Cookie Crumbs gluten free
  • 1/4 Cup Butter melted
  • 2 Tbsp Brown Sugar

For the Pumpkin Filling:

  • 2 Cups Pumpkin Puree
  • 1 Box Instant Vanilla Pudding 153 g / 5.1 oz
  • 1 Cup Milk
  • 2 Tsp Pumpkin Pie Spice
  • 2 Tsp Cinnamon

For the Whipped Topping:

  • 1 Package Whipped Topping 1 L / 8 oz
  • 1 1/2 Cups Cream Cheese Chips melted

Instructions

  • Make the crust. Use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into a greased pie pan using the bottom of a cup. Use your fingers to press the crumbs onto the sides of the pie pan. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
  • Make the pumpkin pie filling. In a mixing bowl mix the vanilla pudding and the milk. Stir until the pudding has thickened, then stir in the pumpkin puree, the pumpkin pie spice and the cinnamon. Stir until completely incorporated. Next spread the pumpkin filling into the bottom of the prepared crust. Smooth out the top and place in the fridge while the top layer is prepared.
  • Make the top layer. In a microwave safe bowl, melt the cream cheese chips. Microwave for 1 – 1 1/2 minutes stirring a few times throughout. Stir until completely mixed. Then let them cool for 10 - 15 minutes, stirring a few times while it cools. In a large mixing bowl, mix 1/2 of the tub of cool whip with the melted cream cheese chips. Stir until fully mixed, then stir in the remaining cool whip. Spread the topping over the pumpkin pie filling and smooth out the top. 
  • Cover the pie and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Garnish with whipped cream and a sprinkle of cinnamon (optional).

Notes

  • Use Pumpkin Puree, NOT canned pumpkin pie filling. Pumpkin pie filling contains wheat flour! 
  • The estimated time includes chilling time. Actual hands-on prep is less than 15 minutes. 
  • Feel free to use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps.
  • Take the Cool Whip out of the freezer to thaw a few hours before making the pie.
  • Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
  • No microwave? Use a double boiler. Place the chips in a large heat-proof bowl over a pot of gently simmering water. Cook until the chips are almost entirely melted, stirring frequently.
  • If you're not able to find cream cheese chips, you can use white chocolate chips instead.
  • You can store this no bake dessert covered in the fridge for up to two days.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>>Click Here To Pin This Recipe<<

No Bake Pumpkin Pie

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free No Bake Pumpkin Pie Recipe, check out some of my other Gluten Free No-Bake Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

Follow OGF On Facebook, Pinterest, Instagram & YouTube

Gluten Free No Bake Pumpkin Pie Recipe

Keywords: No Bake Pumpkin Pie; Gluten Free Pumpkin Pie Recipe; Gluten Free Pumpkin Recipes; No Bake Pumpkin Pie Recipes; Easy No Bake GF Pie Recipes; Best Gluten Free Pumpkin Pie Recipes; Easy Gluten Free Pie Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas Baking; Best No Bake Holiday Desserts

 

Peanut Butter Pretzel Bark

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This Peanut Butter Pretzel Bark is a delicious homemade sweet ‘n salty treat. It requires no oven time and is made with just 4 ingredients: chocolate chips, peanut butter chips, pretzels and peanut butter cups. It makes a simple holiday gift for friends, family or your kid’s teachers and instructors. The ridiculously easy PB + chocolate bark takes almost no effort to make and is fun no matter your age. You really can’t mess these up!

Peanut Butter Pretzel Bark

 

Why You’ll Love This Peanut Butter Pretzel Bark Recipe:

  • Only 4 ingredients are needed to make this Peanut Butter Bark Recipe.
  • It’s perfect for gifting or just sharing with the family.
  • Peanut Butter Bark is gluten-free, although nobody would know just by tasting it – trust me!
  • Quick (less than 5 minutes of hands-on time) and easy to make.
  • No pans of boiling sugar or a sugar thermometer needed.
  • Easy no fail recipe made in the microwave or on the stove top.

Peanut Butter Pretzel Bark

What Ingredients Do You Need To Make Peanut Butter Pretzel Bark?

To make this delicious Peanut Butter Bark, you’ll only need 4 Ingredients: (See recipe card below for full recipe)

  • Chocolate Chips – or any type of chocolate you can melt.
  • Peanut Butter Chips
  • Pretzels -gluten free
  • Peanut Butter Cups – mini

Peanut Butter Pretzel Bark

How Do You Make Peanut Butter Pretzel Bark?

Here’s how to make this deliciously easy dessert: (See recipe card below for full recipe)

Step 1: Line a baking sheet with parchment paper. Set aside. Use a knife to chop the peanut butter cups into smaller pieces. Then break the pretzels in smaller pieces as well.

Step 2: Place the chocolate in a microwave-safe bowl and microwave in 30 second increments until melted, stirring to prevent overheating. Pour the melted chocolate onto the prepared baking sheet and use a spatula or a knife to spread it into a thin layer, about 1/4-inch thick.

Step 3: Next, place the peanut butter chips in a microwave-safe bowl and microwave in 30 second increments until melted, stirring to prevent overheating. Drizzle the melted peanut butter chips over the spread out chocolate. Use a spoon or spatula to spread and swirl the peanut butter evenly into the chocolate.

Step 4: Press the pretzel and peanut butter cup pieces into the melted chocolate and peanut butter chips. Refrigerate the peanut butter bark to set the chocolate, about 30 minutes. Once set, break it into small uneven pieces by hand or use a knife to cut into pieces. Serve immediately.

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Peanut Butter Pretzel Bark

MORE GLUTEN FREE NO-BAKE DESSERT RECIPES:

Peanut Butter Pretzel Bark

Recipe Notes For Making The Best Peanut Butter Pretzel Bark:

  • The easiest way to melt chocolate and peanut butter chips is in the microwave. Using 2 microwave-safe bowls, warm the chocolate and peanut butter chips at 30-second intervals, stirring after each. Microwaving for approximately 1 minute 30 seconds total.
  • No microwave? Use a double boiler. Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently. Repeat the same steps to melt the peanut butter chips.
  • Chocolate bark stays most stable chilled, so I suggest keeping in the refrigerator or freezer. Store it in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.
  • Make sure and line your baking sheet with either parchment paper or a silicone baking sheet. Not only will this make cleaning up easier, but it’s easier to remove the chocolate after it hardens.
  • I use dark chocolate but any type of chocolate will work for this recipe. Use your favourite.
  • Add different candies – M&Ms, Reese’s Pieces, different types of chocolate chips, nuts etc.
  • Large or regular sized peanut butter cups can also be chopped up and used for this recipe.
  • If you can’t find or don’t want to pay $8.00 for gluten free pretzels... you can skip them or replace them with nuts or gf cookie pieces.

Peanut Butter Pretzel Bark

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Peanut Butter Pretzel Bark

Peanut Butter Pretzel Bark

This Peanut Butter Pretzel Bark is a delicious homemade sweet 'n salty treat. It requires no oven time and is made with just 4 ingredients: chocolate chips, peanut butter chips, pretzels and peanut butter cups.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, gluten free, peanut butter, pretzel
Prep Time: 5 minutes
Total Time: 35 minutes
Servings: 36 servings
Author: Lyndsay Baker

Ingredients

  • 1 package Chocolate Chips 270 g
  • 1 package Penut Butter Chips 270 g
  • 3/4 Cup Pretzels gluten free
  • 1/2 Cup Peanut Butter Cups mini

Instructions

  • Line a baking sheet with parchment paper. Set aside. Use a knife to chop the peanut butter cups into smaller pieces. Then break the pretzels in smaller pieces as well. 
  • Place the chocolate in a microwave-safe bowl and microwave in 30 second increments until melted, stirring to prevent overheating. Pour the melted chocolate onto the prepared baking sheet and use a spatula or a knife to spread it into a thin layer, about 1/4-inch thick.
  • Next, place the peanut butter chips in a microwave-safe bowl and microwave in 30 second increments until melted, stirring to prevent overheating. Drizzle the melted peanut butter chips over the spread out chocolate. Use a spoon or spatula to spread and swirl the peanut butter evenly into the chocolate. 
  • Press the pretzel and peanut butter cup pieces into the melted chocolate and peanut butter chips. Refrigerate the peanut butter bark to set the chocolate, about 30 minutes. Once set, break it into small uneven pieces by hand or use a knife to cut into pieces. Serve immediately.

Notes

  • Make sure to use Gluten Free Pretzels. 
  • The easiest way to melt chocolate and peanut butter chips is in the microwave. Using 2 microwave-safe bowls, warm the chocolate and peanut butter chips at 30-second intervals, stirring after each. Microwaving for approximately 1 minute 30 seconds total.
  • No microwave? Use a double boiler. Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently. Repeat the same steps to melt the soft caramel squares.
  • Chocolate bark stays most stable chilled, so I suggest keeping in the refrigerator or freezer. Store it in an airtight container at refrigerated for up to 3 weeks or frozen for 3 months.

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Peanut Butter Pretzel Bark

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Gluten Free Peanut Butter Pretzel Bark Recipe

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Butterscotch Marshmallow Squares

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These retro Butterscotch Marshmallow Squares have a chewy, gooey texture that will remind you of your childhood. Featuring butterscotch and peanut butter flavours, mixed with fluffy marshmallows. These highly addictive 4 Ingredient squares are perfect for gift-giving, holiday parties, or anytime you want a super easy to make sweet treat.

Butterscotch Marshmallow Squares

What Are Butterscotch Marshmallow Squares?

Butterscotch marshmallow squares are a incredibly delicious dessert bar made with creamy peanut butter and butterscotch chips and mini marshmallows. It’s truly a match made in heaven!

The must try old fashion dessert goes by a lot of different names. Peanut butter marshmallow bars, confetti squares (made with coloured marshmallows), no bake goodie bars, etc.

Butterscotch Marshmallow Squares

WHY YOU SHOULD TRY THESE BUTTERSCOTCH MARSHMALLOW SQUARES:

Here’s why this is the best butterscotch marshmallow square recipe!

  • Only 4 ingredients are needed to make these butterscotch bars.
  • It makes such a fun family cooking project.
  • They’re perfect for gifting or just sharing with the family.
  • They are gluten-free, although nobody would know just by tasting it – trust me!
  • Quick (less than 5 minutes of hands-on time) and easy to make.
  • No pans of boiling sugar or a sugar thermometer needed.
  • Easy no fail recipe made in the microwave or on the stove top.

Butterscotch Marshmallow Squares

What Ingredients Do You Need To Make Butterscotch Marshmallow Squares?

Here’s what you’ll need: (See recipe card below for full recipe)

  • Butter
  • Butterscotch Chips
  • Peanut Butter
  • Mini Marshmallows

Butterscotch Marshmallow Squares

How Do You Make Butterscotch Marshmallow Squares?

Here’s how to make this deliciously easy dessert: (See recipe card below for full recipe)

Step 1: Line an 8×8″ pan with parchment paper and set aside.

Step 2: In a large microwave safe bowl, add the butter, butterscotch chips and the peanut butter. Microwave for 1 – 1 1/2 minutes stirring a few times throughout. Stir until completely mixed.

Step 3: Let cool for a few minutes, then stir in the marshmallows. Stir until the marshmallows are fully mixed in. Then spread the mixture into the bottom of the prepared pan.

Step 4: Refrigerate for 1 – 2 hours or until the squares have set. Slice into 2-inch squares and store in an airtight container.

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Butterscotch Marshmallow Squares

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Butterscotch Marshmallow Squares

Recipe Note For Making The Best Butterscotch Marshmallow Squares:

  • If you don’t have a microwave or prefer not to use it, this recipe also works using the stove top. Melt the butter, butterscotch chips and peanut butter together in a pot over medium low heat. let cool for a few minutes before adding the marshmallows.
  • Enjoy up to a week! Simply store refrigerated in an airtight container to maintain freshness.
  • Make sure to use parchment paper to line your pan — it makes getting it back out of dish so much easier when you’re ready to serve it.
  • I don’t recommend using large marshmallows for this recipe. You could use a knife or scissors to chop larger marshmallows down into smaller pieces if needed.
  • You can speed up the cooling time by sticking the bars in the freezer!
  • Try using coloured mini marshmallows to mix it up a bit.
  • I used creamy peanut butter because that’s what I had on hand. However, you can also use crunchy peanut butter for a little added texture and crunch.

Butterscotch Marshmallow Squares

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Butterscotch Marshmallow Squares

Butterscotch Marshmallow Squares

These Butterscotch Marshmallow Squares Feature butterscotch and peanut butter flavours, mixed with marshmallows. No Bake Treat Perfection!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: butterscotch, Dessert, gluten free, no bake
Prep Time: 5 minutes
Total Time: 2 hours 5 minutes
Servings: 16 servings
Author: Lyndsay Baker

Ingredients

  • 1/2 Cup Butter
  • 2 Cups Butterscotch Chips
  • 3/4 Cup Peanut Butter smooth (not natural)
  • 4 Cups Marshmallows mini

Instructions

  • Line an 8×8″ pan with parchment paper and set aside.
  • In a large microwave safe bowl, add the butter, butterscotch chips and the peanut butter. Microwave for 1 - 1 1/2 minutes stirring a few times throughout. Stir until completely mixed.
  • Let cool for a few minutes, then stir in the marshmallows. Stir until the marshmallows are fully mixed in. Then spread the mixture into the bottom of the prepared pan. 
  • Refrigerate for 2 hours or until the squares have set. Slice into 2-inch squares and store in an airtight container.

Notes

  • Enjoy up to a week! Simply store refrigerated in an airtight container to maintain freshness.
  • If you don’t have a microwave or prefer not to use it, this recipe also works using the stove top. Melt the butter, butterscotch chips and peanut butter together in a pot over medium low heat. let cool for a few minutes before adding the marshmallows.
  • I don't recommend using large marshmallows for this recipe. You could use a knife or scissors to chop larger marshmallows down into smaller pieces if needed.

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Butterscotch Marshmallow Squares

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If you Love this Gluten Free Butterscotch Marshmallow Squares Recipe, check out some of my other Gluten Free Dessert Recipes Here:

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Butterscotch Fudge

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 This Popular 3 ingredient Butterscotch Fudge recipe is a MUST TRY! The fun and simple Fool Proof Creamy Fudge is Incredibly Delicious! It’s a super easy recipe that comes together in just a few minutes. It’s naturally gluten free and is the perfect treat for gifting or just sharing with the family!

Butterscotch Fudge

WHAT IS BUTTERSCOTCH FUDGE?

Butterscotch Fudge is an easy to make soft and melty candy. It is very sweet and has a creamy texture. It’s incredibly delicious!

There are generally two types of homemade fudge – sweetened condensed milk or cooking the sugar, cream, and butter. I prefer the sweetened condensed milk because it makes making fudge fool-proof and super easy. In this recipe we combined deliciously creamy butterscotch fudge with a sprinkle of salt. It’s smooth and creamy. You’ll love it!

Fudge is huge a hit on dessert tables, grazing boards, and at holiday parties. Since it keeps well at room temperature, it can sit out for a few hours on a platter.

Butterscotch Fudge

WHY YOU SHOULD TRY THIS BUTTERSCOTCH FUDGE:

Here’s why this is the best fudge recipe!

  • Minimal ingredients are needed to make this butterscotch fudge.
  • It makes such a fun family cooking project.
  • It’s perfect for gifting or just sharing with the family.
  • It is gluten-free, although nobody would know just by tasting it – trust me!
  • Quick (less than 5 minutes of hands-on time) and easy to make.
  • No pans of boiling sugar or a sugar thermometer needed.
  • Easy recipe that works with any kind of chips (chocolate, peanut butter, white chocolate chips…) and sweetened condensed milk.

Butterscotch Fudge

What Ingredients Do You Need To Make Butterscotch Fudge?

Here’s what you’ll need to make this easy 3 ingredient fudge: (See recipe card below for full recipe)

  • Butterscotch Chips – Find these in the baking aisle near the chocolate morsels.
  • Sweetened Condensed Milk – Make sure to get a good quality brand (we like Eagle).
  • Salt – I use Himalayan salt but sea salt also works well.

Butterscotch Fudge

How Do You Make Butterscotch Fudge?

Here’s how to make this deliciously easy dessert: (See recipe card below for full recipe)

Step 1: Line an 8×8″ pan with parchment paper and set aside.

Step 2: In a large microwave safe bowl, add the butterscotch chips. Microwave for 1 1/2 – 2 minutes stirring a few times throughout. Then stir in the sweetened condensed milk and 3/4 of the salt. Stir the fudge until completely mixed.

Step 3: Spread the fudge into the bottom of the prepared pan and press down until the fudge is flat and even throughout then pan. Then sprinkle the top with the remaining salt.

Step 4: Refrigerate for 2 – 3 hours or until the fudge has set. Slice into 1-inch squares and store in an airtight container.

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Butterscotch Fudge

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Butterscotch Fudge

Recipe Notes For Making The Best Butterscotch Fudge:

  • If you don’t have a microwave or prefer not to use it, this recipe also works using the double-boiler method for melting chocolate.
  • Important Note: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.
  • Feel free to omit the salt if needed. Plain unsalted butterscotch fudge is also delicious.
  • Make sure to use parchment paper to line your pan — it makes getting it back out of dish so much easier when you’re ready to serve it. Tin foil or plastic wrap wrap will also work if needed.
  • Add nuts to this fudge. Pecans and walnuts are both delicious in butterscotch fudge.
  • This easy butterscotch fudge is best stored in a cool, dry place. You can store it at room temperature or in the fridge. At room temperature, fudge can last for 1 to 2 weeks. It’s important to store it in an airtight container, with parchment paper or wax paper between layers, and out of the heat or sun. In the fridge homemade fudge will last a little longer, up to 3 weeks.
  • To Freeze the fudge. Wrap it tightly in parchment (cut or uncut) and then slide it into a freezer bag. Press the air out of the bag and freeze flat.

Butterscotch Fudge

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Butterscotch Fudge

Butterscotch Fudge

This Popular Butterscotch Fudge Recipe is a MUST TRY! The fun and simple Creamy Fudge is Incredibly Delicious!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: butterscotch, Dessert, fudge, gluten free, no bake
Prep Time: 5 minutes
2 hours
Total Time: 2 hours 5 minutes
Servings: 12
Author: Lyndsay Baker

Ingredients

  • 3 Cups Butterscotch Chips
  • 1 Can Sweetened Condensed Milk 14 oz (300 ml)
  • 1/2 Tsp Salt divided

Instructions

  • Line an 8×8″ pan with parchment paper and set aside.
  • In a large microwave safe bowl, add the butterscotch chips. Microwave for 1 1/2 – 2 minutes stirring a few times throughout. Then stir in the sweetened condensed milk and 3/4 of the salt. Stir the fudge until completely mixed.
  • Spread the fudge into the bottom of the prepared pan and press down until the fudge is flat and even throughout then pan. Then sprinkle the top with the remaining salt.
  • Refrigerate for 2 – 3 hours or until the fudge has set. Slice into 1-inch squares and store in an airtight container.

Notes

  • If you don’t have a microwave or prefer not to use it, this recipe also works using the double-boiler method for melting chocolate.
  • Important Note: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work.

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Butterscotch Fudge

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If you Love this Gluten Free Butterscotch Fudge Recipe, check out some of my other Gluten Free Dessert Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Gluten Free Butterscotch Fudge Recipe

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No Bake Apple Cheesecake

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This Deliciously Decadent No Bake Apple Cheesecake is the best of two desserts in one! Apple Pie + Cheesecake = 1 Heavenly Dessert! It’s really quick and easy to pull together and is the perfect dessert to impress friends, family and holiday guests. Apple Pie Cheesecake is the go to dessert for any occasion! 

No Bake Apple Cheesecake

FAQ’s About Making No Bake Apple Cheesecake:

  • Is this no bake apple cheesecake gluten free? It is gluten free, though nobody would know just by tasting it – trust me!
  • Can I use homemade whipped cream? Yes, you can. But, honestly, Cool Whip holds up better because it has a stabilizing agent in it. Whipped cream is less stable, so your cheesecake may be slightly runnier.
  • How long will cheesecake keep in the fridge? Leftovers will last 3 – 4 days. After that it may become runny. Make sure to store covered in an air tight container.
  • Can I use a pre made crust for this recipe? Yes, you can although pre made gluten free pie crusts are harder to find. If you’re not on a gluten free diet, you can make this recipe with a store bought graham cracker crust, if preferred.
  • Where can I find gluten free animal cookies? I used 1 box of gluten free great value animal cookies from Walmart.
  • How long will this cheesecake stay fresh? This delicious no bake dessert can be stored in an airtight container in your refrigerator for up to five days!
  • Can I use a larger pan? – I used an 8×8-inch baking pan to make the cheesecake. You can certainly use a 9- or even 10-inch square baking dish, noting that your cheesecake bars won’t be quite as thick. You may want to use more cookie crumbs as well.
  • What kind of Apple should I use to make apple cheesecake? – I use gala apples but some other apples that work great are: Granny Smith Apples, Braeburn Apples, Pink Lady Apples, Honey-crisp Apples and Golden Delicious Apples.
  • Can I Use a springform pan instead of using a square pan? – Yes, A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan and press onto bottom of pan.

No Bake Apple Cheesecake

What Ingredients Do You Need To Make No Bake Apple Cheesecake?

Here’s what you’ll need to make this easy no-bake cheesecake: (See recipe card below for full recipe)

For the Crust:

  • Animal Cookie Crumbs – gluten free
  • Butter
  • Brown Sugar

For Cheesecake Filling:

  • Cream Cheese
  • Sweetened Condensed Milk
  • Whipped Topping

For The Apple Pie Topping: 

  • Apples
  • Butter
  • Brown Sugar
  • Cinnamon
  • Corn Starch 
  • Water

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No Bake Apple Cheesecake

How Do You Make No Bake Apple Cheesecake?

Here’s how to make this deliciously easy dessert: (See recipe card below for full recipe)

Step 1: Peel, core, and chop the apples. Melt butter over medium heat. Stir in apples, sugar and cinnamon. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Then cool.

Step 2: Line an 8×8-inch square pan with parchment paper and set aside. To make the crust, use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.

Step 3: Make the cheesecake filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the sweetened condensed milk and mix until smooth. Next gently fold in the whipped topping. A rubber spatula works perfectly for this! Be careful not to knock the air out of the whipped cream. 

Step 4: Spread the cheesecake filling into the prepared crust. Then spread the cooled apple pie filling on top. Cover and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight.

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No Bake Apple Cheesecake

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No Bake Apple Cheesecake

Recipe Notes For Making The Best No Bake Apple Cheesecake:

  • Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
  • Use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or even gingersnaps taste good with lemons or limes.
  • Use store bought apple pie filling if preferred.
  • This cheesecake can be stored in the refrigerator for up to 3 days. Place the cheesecake in an airtight container before storing.
  • Use full-fat, brick-style cream cheese. Otherwise the cheesecake bars won’t set.
  • Pack the crust tightly into the pan. I like to use a flat bottomed glass or measuring cup to help press down the crumbs.
  • A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan  press onto bottom of pan.

No Bake Apple Cheesecake

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No Bake Apple Cheesecake

No Bake Apple Cheesecake

This Deliciously Decadent No Bake Apple Cheesecake is the best of two desserts in one! Apple Pie + Cheesecake = 1 Heavenly Dessert! It's really quick and easy to pull together and is the perfect dessert to impress friends, family and holiday guests.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: apple, cheesecake, gluten free, no bake
Prep Time: 15 minutes
4 hours
Total Time: 4 hours 15 minutes
Servings: 9
Author: Lyndsay Baker

Ingredients

For the Crust:

  • 1 Cup Animal Cookie Crumbs gluten free
  • 2 Tbsp Butter melted
  • 2 Tbsp Brown Sugar

For the Cheesecake Filling:

  • 8 oz Cream Cheese
  • 14 oz Sweetened Condensed Milk
  • 8 oz Whipped Topping

For the Apple Topping:

  • 4 Apples
  • 1/3 Cup Butter
  • 2 Tbsp Brown Sugar
  • 1 Tsp Cinnamon
  • 1 Tbsp Corn Starch
  • 2 Tbsp Water

Instructions

  • Peel, core, and chop the apples. Melt butter over medium heat. Stir in apples, sugar and cinnamon. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Then cool.
  • Line an 8x8-inch square pan with parchment paper and set aside. To make the crust, use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
  • Make the cheesecake filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the sweetened condensed milk and mix until smooth. Next gently fold in the whipped topping. A rubber spatula works perfectly for this! Be careful not to knock the air out of the whipped cream. 
  • Spread the cheesecake filling into the prepared crust, then spread the cooled apple pie filling on top. Cover and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Serve chilled.

Notes

  • A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan  press onto bottom of pan.

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No Bake Apple Cheesecake

 

More Easy Gluten Free Recipes:

If you Love this Gluten Free No Bake Apple Cheesecake Recipe, check out some of my other Gluten Free Dessert Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Gluten Free No Bake Apple Cheesecake Recipe

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Pumpkin Dip with Maple Pecans

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This Pumpkin Dip with Maple Pecans is a rich and creamy dip that’s perfect for fall gatherings or family dessert! Pumpkin dip is a fun treat made for sharing. It’s a quick and easy flavourful dessert dip that can be whipped up in minutes. The delicious pumpkin dip turns those cookies in the pantry, or fruit in the fridge, into the perfect autumn treat.

Pumpkin Dip

FAQ’s about Making Pumpkin Dip:

Is Pumpkin Dip Gluten Free? – Yes! This Pumpkin Dip Recipe is naturally gluten free. The dip can be made low carb and keto friendly as well by switching the sugar for powdered erythritol, xylitol, monk fruit or stevia.

Can I Make This Dip Ahead of Time? – Yes! You can absolutely make this dip ahead of time to use for a party, gathering, potluck, Halloween party or snack. Let it chill out in the refrigerator for a few hours or overnight.

How Do You Serve the Pumpkin Dip? – This makes a great party dip, served with gluten free shortbread cookies, graham crackers, gingersnaps, sliced apples, pretzels or vanilla wafer cookies.

How Do You Make This Dip Lighter? – Use light cream cheese instead of full-fat cream cheese to make it lighter with less calories.

What Spices are in Pumpkin Pie Spice? – Pumpkin spice (a.k.a. pumpkin pie spice) is an aromatic blend of cinnamon, nutmeg, cloves, and ginger. Sometimes allspice is included.

Can I use table Syrup Instead of Maple Syrup? – Yes, you can swap out the maple syrup for table syrup if needed. The table syrup will also work for this recipe.

Pumpkin Dip

What Ingredients Do You Need To Make Pumpkin Dip?

Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Pumpkin Puree – Don’t use pumpkin pie filling, it contains wheat flour
  • Cream Cheese
  • Powdered Sugar
  • Cinnamon
  • Pumpkin Pie Spice
  • Pecans
  • Maple Syrup

Pumpkin Dip

How Do You Make Pumpkin Dip?

Here’s how to make it: (See recipe card below for full printable recipe)

Step 1: Let the cream cheese come to room temperature. Preheat oven to 350 F. In a small bowl, cover the pecans with 1 Tbsp of maple syrup. Mix until the pecans are fully coated in the syrup. Then place them onto a parchment paper covered baking tray. Bake for 4-5 minutes, then stir them around before letting cool.

Step 2: In a large mixing bowl, use a mixer to soften the cream cheese. Mix in the pumpkin puree about a 1/3 at a time. Next mix in the powdered sugar, cinnamon, pumpkin pie spice and 2 Tbsp of the maple syrup.

Step 3: Place the pumpkin dip into a large serving bowl. Cover and chill in the fridge for at least 2 hours. Chop up the cooled maple pecans. Then cover the top of the dip with them. Next, drizzle the remaining 1 Tbsp of maple syrup over the top. Serve with gluten free shortbread cookies, graham crackers, gingersnap cookies or apple slices.

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Pumpkin Dip

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Pumpkin Dip

Tips For Making The Best Pumpkin Dip:

  • Important Note: Use pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling contains wheat flour. 
  • Use softened cream cheese.
  • Pumpkin dip will keep within the refrigerator for up to 3 days.
  • The maple syrup can be swapped out for honey or table syrup. It can also be omitted if preferred.
  • Try walnuts instead of pecans.
  • Regular sugar or brown sugar can be used in place of the powdered sugar.
  • For a lower-fat version of this recipe, substitute light cream cheese.
  • Use 2 Tsp of cinnamon and skip the pumpkin pie spice if needed.
  • Make it sugar free by switching out the sugar for powdered erythritol, xylitol, monk fruit or stevia.

Pumpkin Dip with Maple Pecans

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Pumpkin Dip with Maple Pecans

Pumpkin Dip with Maple Pecans

This Pumpkin Dip with Maple Pecans is a rich and creamy dip, perfect for any fall gathering or dessert! 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, Dip, gluten free, Pumpkin
Prep Time: 10 minutes
2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 1 Can Pumpkin Puree 15 oz
  • 8 oz Cream Cheese
  • 1/2 Cup Powdered Sugar
  • 1 Tsp Cinnamon
  • 1 Tsp Pumpkin Pie Spice
  • 4 Tbsp Maple Syrup divided
  • 1/3 Cup Pecans

Instructions

  • Let the cream cheese come to room temperature. Preheat oven to 350 F. In a small bowl, cover the pecans with 1 Tbsp of maple syrup. Mix until the pecans are fully coated in the syrup. Then place them onto a parchment paper covered baking tray. Bake for 4-5 minutes, then stir them around before letting cool.
  • In a large mixing bowl, use a mixer to soften the cream cheese. Mix in the pumpkin puree about a 1/3 at a time. Next mix in the powdered sugar, cinnamon, pumpkin pie spice and 2 Tbsp of the maple syrup. Mix until smooth.
  • Place the pumpkin dip into a large serving bowl. Cover and chill in the fridge for at least 2 hours. Chop up the cooled maple pecans. Then cover the top of the dip with them. Next, drizzle the remaining 1 Tbsp of maple syrup over the top. Serve with gluten free shortbread cookies, graham crackers, gingersnap cookies or apple slices.

Notes

Important Note: Use pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling contains wheat. 
 

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Pumpkin Dip with Maple Pecans

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Pumpkin Dip Recipe, check out some of my other Gluten Free Pumpkin Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

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Gluten Free Whipped Pumpkin Dip Recipe

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Flourless Peanut Butter Cookies

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These tried-and-true Flourless Peanut Butter Cookies may be the simplest cookie ever made! The naturally gluten-free flourless cookies are made with just a few pantry staples, you likely have in your kitchen already. The delicious peanut butter chocolate chip cookies come together in just a few minutes and are a long time family favourite!

Flourless Peanut Butter Cookies

FAQ’S ABOUT MAKING FLOURLESS PEANUT BUTTER COOKIES:

Can I use Natural Peanut butter for these cookies? – No, a “traditional” peanut butter like Jif or Skippy is best in this flourless peanut butter cookie recipe. Homemade or natural peanut butters don’t always work as well in baked goods.

Can I freeze flourless peanut butter cookies? – Yes, both the flourless cookie dough and the baked cookies freeze extremely well. If baking frozen cookie dough, add a minute or two to the total bake time.

Are Flourless Peanut Butter Cookies Gluten Free? – Yes! These flourless cookies are naturally gluten free and perfect for a gluten-free diet!

Are Flourless Peanut butter cookies Dairy Free? – No, this recipe uses chocolate chips with usually use dairy. That being said, you can find dairy free chocolate chips or you could skip the chocolate chips making the recipe dairy free.

Flourless Peanut Butter Cookies

WHAT INGREDIENTS DO YOU NEED TO MAKE FLOURLESS PEANUT BUTTER COOKIES?

Here’s what you’ll need to make these easy gluten free cookies: (See recipe card below for full printable recipe)

  • Peanut Butter – Use smooth peanut butter for the best results.
  • Margarine
  • Brown Sugar
  • White Sugar
  • Egg
  • Baking Soda
  • Chocolate Chips

Flourless Peanut Butter Cookies

HOW DO YOU MAKE FLOURLESS PEANUT BUTTER COOKIES?

Here’s how to make these easy 7 ingredient Peanut Butter Cookies: (See recipe card below for full printable recipe)

Step 1: Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step 2: In a large mixing bowl, mix together the peanut butter, margarine, brown sugar and white sugar. Mix until the sugar is fully combined with the peanut butter, then mix in the egg. Add the baking soda and mix the dough really well. The dough will thicken as it’s stirred. Next, stir the chocolate chips.

Step 3: Drop the dough into mounds onto the prepared baking sheets. Flatten with your fingers, a spoon or a fork. Bake until crisp, 12-15 minutes. Cool on the baking sheet for 5 minutes then transfer to a rack. Enjoy!

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Flourless Peanut Butter Cookies

MORE EASY GLUTEN FREE DESSERT RECIPES TO TRY

Flourless Peanut Butter Cookies

RECIPE NOTES FOR MAKING THE BEST FLOURLESS PEANUT BUTTER COOKIES:

  • The cookies will keep in an airtight container at room temperature for up to 5 days.
  • For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.)
  • The cookies can be frozen for up to 3 months but make sure the cookies are completely cooled, and then transfer them to an airtight container lined with parchment paper or freezer-safe bag before storing them in the freezer.
  • The cookie dough can be frozen for up to 3 months. Scoop the dough into balls,  let set on a baking sheet in the freezer, then place in a sealable bag. Bake as needed directly from the freezer.
  • The margarine can be left out if this recipe if preferred.
  • This recipe uses chocolate chips with usually contain dairy. That being said, you can find dairy free chocolate chips or you could skip the chocolate chips making the recipe dairy free.
  • To make the cookies vegan, substitute the egg for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes. Also use vegan chocolate chips.
  • You can bake these cookies without using parchment paper. I definitely recommend using parchment paper if possible but if you don’t have any, you can just lightly grease the pan instead.

Flourless Peanut Butter Cookies

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Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

These tried-and-true Flourless Peanut Butter Cookies are naturally gluten-free and come together in just a few minutes!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, Dessert, gluten free, peanut butter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
Author: Lyndsay Baker

Ingredients

  • 1 Cup Peanut Butter creamy
  • 2 Tbsp Margarine
  • 1/2 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Egg
  • 1 Tsp Baking Soda
  • 3/4 Cup Chocolate Chips

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
     
  • In a large mixing bowl, mix together the peanut butter, margarine, brown sugar and white sugar. Mix until the sugar is fully combined with the peanut butter, then mix in the egg. Add the baking soda and mix the dough really well. The dough will thicken as it's stirred. Then, stir the chocolate chips.
  • Drop the dough into mounds onto the prepared baking sheets. Flatten with your fingers, a spoon or a fork. Bake until crisp, 10-12 minutes. Cool on the baking sheet for 5 minutes then transfer to a rack. Enjoy!

Notes

Tip: These cookies will take around 10 minutes to bake, but I like to start checking them at around 8 minutes. They should be firm to the touch and browning at the edges ever so slightly.
Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.

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Flourless Peanut Butter Cookies

 

More Easy Gluten Free Recipes:

If you Love this Easy Peanut Butter Cookie Recipe, check out some of my other Gluten Free Dessert Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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GLUTEN FREE FLOURLESS PEANUT BUTTER COOKIES

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21 Strawberry Recipes That Taste Like Summer

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We’ve rounded up the Best 21 Strawberry Recipes That Taste Like Summer! Whether your favourite is strawberry shortcake, ice cream cake, or strawberry sugar cookies, you’ll find them all on this list of strawberry recipes your family is sure to devour! With so many delicious options it’s going to be hard to decide which to try first!

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Here’s my list of 21 Strawberry Recipes That Taste Like Summer.

They’re all Gluten Free! Enjoy!

1.Strawberry Ice Cream Cake

from Officially Gluten Free

Celebrate in style with this Strawberry Ice Cream Cake! It’s better than store-bought, guaranteed!! Filled with vanilla and strawberry ice cream, plus crushed Chocolate cookies and fudge, this is sure to be a big crowd-pleaser! 

Strawberry Ice Cream Cake

2. Easy Strawberry Compote

from What Molly Made 

Take cheesecake, waffles, cakes and ice cream to the next level with this easy (15 minute!) strawberry compote. It’s naturally sweetened and easy to freeze.

strawberry compote recipe

3. Strawberry Cupcakes from Mama Knows Gluten Free

4. Strawberry Cobbler from Mama Shire 

5. Almond Flour Strawberry Cake

from Fool Proof Living 

This Almond Flour Strawberry Cake is a light and summery treat you won’t want to pass up this strawberry season. Topped off with maple whipped cream and fresh strawberries, looking at it, it’s hard to believe that you only need 9 ingredients to make it.

6. Strawberry Rhubarb Pop Tarts

from Peanut Butter Plus Chocolate

Delicious recipe for homemade gluten free strawberry pop tart made with flakey pastry and strawberry-rhubarb compote. Simple, fast and perfect when you are looking for a perfect spring-summer treat.

7. Strawberry and Rhubarb Sorbet

from Kitchen Sanctuary 

Only five ingredients needed for this Easy Strawberry and Rhubarb Sorbet. No churn, refined sugar free and gluten free too!

8. Strawberry Pretzel Salad from Aimee Mars Living 

9. Strawberry Cake from Gluten Free Baking 

10. Easy Strawberry Salsa

from One Lovely Life 

Sweet & Spicy Strawberry Salsa – This easy strawberry salsa recipe is such a delightful change of pace. It’s a gorgeous blend of sweet & savory. You’ll love it!

11. Strawberry Sugar Cookies

from Lane & Grey Fare 

These Strawberry Sugar Cookies are are soft and chewy eggless pink sugar cookies that are made with real strawberries! They’re soft and chewy in the middle and crunchy on the edges; the perfect combo!

12. Strawberry Glaze Smoothie

from the All Natural Vegan 

This Strawberry Glaze Smoothie is an affordable and vegan take on the viral Hailey Bieber Smoothie from erewhon market in Los Angelas. This smoothie is packed full of skin-supporting ingredients to help you glow from the inside out.

13. Strawberry Shortcake from Fit Mitten Kitten 

14. Strawberry Cake Roll from Gluten Free on a Shoestring 

15. Healthy Strawberry Crisp from Erin Lives Whole

16. Strawberry Crunch Poke Cake

from The Tickled Tastebud 

This Gluten-Free Strawberry Crunch Poke Cake starts with a tender vanilla cake, it’s then drizzled with a strawberry jam layer. Then, it’s topped off with homemade whipped cream, and a deliciously sweet strawberry shortcake crunch topping.

Strawberry Crunch Poke Cake

17. Strawberry Shortcake Icebox Cake

from Iowa Girl Eats 

Gluten Free Strawberry Shortcake Icebox Cake is the ultimate summer dessert recipe. Sweet, creamy, plus all you need is 5 ingredients!

18. Strawberry Crisp

from All Things Healthy 

A perfectly sweetened strawberry crisp with a delicious jammy strawberry filling and sweet crisp topping. Full of fresh strawberries, this gluten free crisp has just the right balance of sweet and tart.

19. Strawberry Pie with Shortbread Crust from Zen Belly

20. Strawberry Cheesecake Bars from Addicted to Dates 

21. Strawberry Coconut Milkshake

from Nyssa’s Kitchen 

This strawberry coconut milk shake is a dairy free DREAM! Essentially a vegan strawberry milkshake made without ice cream – it is thick, creamy, and made with only 5 simple ingredients!

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin These Recipes To Pinterest <<

21 Strawberry Recipes That Taste Like Summer

Did you try any of these recipes? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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21 Strawberry Recipes That Taste Like Summer

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