These 3 No-Bake Treats Are Summer Dessert Goals

Photographed by Julianne Bayer.
If there's one thing we can predict about summer 2017, it's that there will be a food-centered occasion where we'll be expected to bring something. The "bring something" ask can be a vague and haunting concept that instills panic into our pre-planning hearts. What could it mean? What do we actually bring?! Hosts usually have the standard menu options covered (refreshments, apps, salads, mains, etc.), which means that the only open category to fall on our plate is dessert. A dreaded summer feat — because really, who wants to get all hot and bothered with baking?
But instead of giving in and purchasing yet another pre-made batch of chocolate chunk cookies and a pint of Neapolitan ice cream from the corner grocery store, this season we have a better solution: the no-bake dessert. The no-bake dessert is cool, creative, and actually pretty damn easy to assemble. And thanks to Julianne Bayer's festive cookbook No-Bake Treats, we have three enviable sweets ahead just begging to be made at home. So next time someone tells you to just "bring something," smile — because you've got it.
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Photographed by Julianne Bayer.
Iced Animal Cookie Dough Bars
Makes 16 bars

Cookie Dough Ingredients
1 ½ cups iced animal cookies, crushed
1 cup unsalted butter
1 cup granulated sugar
¾ cup light brown sugar
2 ¼ cups all-purpose flour
½ tsp salt
1 tbsp vanilla extract
3 tbsp milk
¼ cup sprinkles

Truffle Topping Ingredients
11 oz white chocolate chips
¼ cup heavy whipping cream
1 tbsp sprinkles

Cookie Dough Instructions
1. Place the iced animal cookies in a large plastic bag. Use a rolling pin to gently crush the cookies into small pieces. You want a mix of crumbs and large chunks of cookies. Soften the butter in the microwave for 10 to 15 seconds. In a medium-size mixing bowl, combine the softened butter, granulated sugar and brown sugar. Mix at medium speed until they’re well combined. You may need to scrape down the bowl occasionally. Once combined, add the flour and salt, and continue mixing. The dough will be crumbly. Next, add the vanilla extract, and then mix in the milk 1 tbsp at a time until the dough starts to form. Lastly, add the sprinkles and crushed animal cookies, and mix until combined to form your cookie dough.

2. Line a 9 in square pan with parchment paper or aluminum foil and wrap it over the top edge. Empty the cookie dough into the pan and gently press the dough into the pan with your fingers.

Truffle Topping Instructions
1. In a microwave-safe bowl, combine white chocolate chips with the heavy whipping cream. Microwave at 50 percent power for 60 to 90 seconds until the chocolate starts to melt, and then whisk vigorously until the chocolate is completely smooth. Allow the chocolate to cool.

2. Pour the melted chocolate over the top of the cookie dough and garnish with additional sprinkles. Leave it on the counter for at least 30 minutes to allow the chocolate to cool. Then refrigerate the bars until the chocolate is cooled and firm. The chocolate will still be soft to the touch. To serve, lift the parchment paper out of the pan and cut the bars into small squares. Store in an airtight container and keep refrigerated.
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Photographed by Julianne Bayer.
Funfetti S'more Mousse Bombs
Makes 30 s'more bombs

Filling Ingredients
1 cup heavy whipping cream
½ cup powdered sugar
4 oz cream cheese, softened
7 oz marshmallow crème
1 cup dry vanilla cake mix
36 Birthday Cake Oreo cookies (or similar cookie), divided
½ cup sprinkles

Coating Ingredients
12 oz dark chocolate chips
1 to 2 tbsp vegetable oil

Sprinkles for garnish

Filling Instructions
1. Prepare a batch of whipped cream first by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.

2. Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy, and scrape down the sides of the bowl as needed. Next, add the marshmallow crème and dry cake mix, and continue beating on medium speed until well combined. Crush 6 cookies in a large plastic bag such as a Ziploc bag by smashing them with a heavy kitchen tool such as a rolling pin. You will end up with a mix of fine crumbs and small pieces. Fold the crushed cookies and sprinkles into the cream cheese filling. Once mixed, fold the prepared whipped cream into the cream cheese filling.

3. Spread the remaining cookies on a wire rack placed over a rimmed sheet pan. Use a medium-size cookie scoop to place a spoonful of filling on top of each Oreo. Give the cookies a little tap on the counter to help the filling adhere. Place the cookies in the freezer for 30 minutes to allow the filling to become firm. After 30 minutes, prepare the chocolate coating.

Coating Instructions
1. You will want to use a narrow bowl so that the chocolate is deep enough for dipping. In a microwave-safe bowl, heat the dark chocolate chips and 1 tbsp of vegetable oil for 60 seconds. Stir until the chocolate is completely smooth. If there are still chunks left, microwave for another 15 to 30 seconds. Test the chocolate by dipping your spoon into it. If the consistency is correct, the chocolate should easily run off the spoon. If it’s still too thick, add an additional 1 tbsp of vegetable oil and whisk it into the chocolate.

2. You have 2 options to coat the cookies in chocolate:
Option 1
You can dunk the cookies directly into the chocolate, tapping off any excess on the sides of the bowl and turning them upright to allow the extra chocolate to drizzle off. You will need to work quickly so the filling does not fall off.
Option 2
Using a spoon, drizzle the chocolate over the top of the cookies. Place the cookies on the wire rack with rimmed sheet pan beneath. With this method, there will be some run off into the pan and the cookies may not be completely coated. You may need some extra chocolate to coat them.

3. Garnish with sprinkles. Keep refrigerated in an airtight container until serving.
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Photographed by Julianne Bayer.
Birthday Cake Lasagna
Makes 12-15 slices

Pudding Ingredients
3 large egg yolks, slightly beaten
⅔ cup granulated sugar
4 tbsp vanilla cake mix
2 tbsp cornstarch
Dash of salt
2 cups heavy whipping cream
½ tsp vanilla extract

Filling Ingredients
2 cups heavy whipping cream
⅔ cup plus 2 tbsp vanilla cake mix, dry
½ cup sprinkles
8 oz cream cheese, softened

Layer Ingredients
11 oz Belgian waffle crisps
3 tbsp sprinkles

Pudding Instructions
1. Measure out all of the ingredients for the pudding prior to starting. Place the egg yolks in a separate bowl. In a medium-size saucepan, combine sugar, vanilla cake mix, cornstarch, salt, heavy whipping cream and vanilla extract. Heat the mixture on the stove top over medium-low heat, whisking constantly to dissolve the dry ingredients in the mixture. Once the mixture is warm (but not boiling), pour about ¼ cup into the bowl with the egg yolks and whisk vigorously to temper the egg yolks. Immediately pour the egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking. Whisk until the pudding starts to thicken. It will happen very quickly.

2. Strain the pudding through a fine sieve into a medium-size bowl. This step is optional, but it will help catch any lumps of ingredients that did not get blended. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow to cool on the counter for at least 1 hour before refrigerating. Refrigerate for 2 to 3 hours until the pudding has cooled and is firm.

Filling Instructions
1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the vanilla cake mix and continue beating on high speed until stiff peaks form. Next, gently fold the sprinkles into the whipped cream with a spatula. Separate out 2 cups (150 g) of the whipped cream for the filling and save the rest for the top layer of the dessert. Keep the whipped cream refrigerated while you are completing the remaining steps.

2. Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy, and then scrape down the sides of the bowl. Add 1 cup (75 g) of cooled pudding into the cream cheese and beat on low speed just until combined. Lastly, add the 2 cups (150 g) of prepared whipped cream and fold it gently into the mousse using your spatula.

Layer Instructions
1. Line the bottom of a 9-inch square dish at least 2 ½ inches tall with parchment paper. Line the bottom of the dish with 1 layer of Belgian waffle crisps, cutting if necessary. Using half of the remaining pudding, spread a thin layer of pudding over the waffle crisps. Top this layer with half of your cake batter mousse. Repeat these steps for the second layer using all of your remaining pudding and mousse. Lastly, add a third layer of waffle crisps and top with the remaining prepared whipped cream. Garnish with sprinkles. Cover and return the prepared dessert to the refrigerator for at least 3 to 4 hours to allow all of the layers to set.
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No-Bake Treats by Julianne Bayer, $13.47, available at Amazon.
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