3 SIMPLE no-bake desserts to make this weekend

Here's a secret: You don't have to be the neighbourhood Nigella to wow visitors with your own homemade treats. In fact, you don't even need to own an oven to convince everybody of your culinary prowess. Yep; the unbridled adulation of your friends and family can be yours in no time in return for a little chopping, melting and mixing. How? With our pick of the best no-baking-necessary desserts. Mix 'em up, then store them in the fridge until you have a sugar-fiend to impress. No Bake Peanut Butter Cookies

Ingredients:

690g white sugar
170g Dairygold
185g milk
375g Peanut butter (chunky)
1/2 teaspoon vanilla extract
405g oats

Method:

Heat the sugar, Dairygold and milk in a saucepan on medium heat to a rolling boil, stirring constantly.
Boil for two minutes, stirring constantly
Remove from heat, mix in the peanut butter and vanilla.
Stir in the oats, adding a little at a time, stirring until the mixture has cooled a little.
Using a tablespoon, drop onto wax paper to cool completely and harden.

Recipe by Time 2 Save Workshops No Bake Millionaire's Shortbread Bars Serves 12

Ingredients

Base

300g shortbread cookies, crumbled
7 tablespoons Dairygold

Caramel layer

¼ cup brown sugar
6 tablespoons Dairygold
350g evaporated milk

Chocolate layer

200g chocolate
1 tablespoon Dairygold

Method Grease a 8x8 square baking pan well. Mix the cookie crumbs and melted Dairygold until everything is wet. Press the shortbread mixture into the pan in an even layer. Refrigerate until firm.

To make the caramel layer: Add all caramel ingredients to a small saucepan and bring to a boil. Reduce the heat to low and simmer until thickened (this might take 30 minutes - stir constantly). Pour over the hardened shortbread base and refrigerate until hard.

To make the chocolate layer: Melt the chocolate with the Dairygold. Pour over the caramel layer and refrigerate until hardened. Cut into bars.

Recipe by Savory Nothings

No Bake Chocolate Cake Serves 12

Ingredients Dairygold, to grease pan

225g 70% chocolate, well chopped 225g heavy cream 1/2 teaspoon allspice 2 teaspoons finely ground espresso 1/4 teaspoon fine grain salt cocoa powder, to serve

Method

Lightly spread some Dairygold on a 15cm springform pan or a small loaf pan and line with parchment paper. Gently melt the chocolate over a bowl of hot water. In a separate pan heat the cream over a medium heat. Add the allspice and the espresso. When the cream is hot (not boiling) remove from heat, add the salt and stir. Pour the chocolate into the pan of cream. Stir slowly until everything comes together. Pour into the prepared pan, cover with plastic wrap and refrigerate for a few hours, or ideally overnight. To serve, remove from the pan, dust with cocoa and slice. Recipe by 101 Cookbooks

3 SIMPLE no-bake desserts to make this weekend

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