Easy No Bake Treats for the Holiday Season

25 November 2024

1. Chocolate Peanut Butter Balls

Ingredients:

• 1 cup chocolate chips
• 1 cup peanut butter
• 1 cup icing sugar
• 2 cups digestive biscuit or granita style crumbs

Instructions:

1. In a bowl, mix peanut butter, icing sugar, and biscuit crumbs until well combined.
2. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper,
3. Melt the chocolate chips in a microwave or double boiler.
4. Dip each ball in the melted chocolate and return to the baking sheet, or into little individual paper cases.
5. At this point (before the chocolate is completely set), you can add other decorations like sprinkles, extra melted chocolate drizzle, 100s & 1000s or chopped peanuts.
6. Refrigerate until set.

2. Rice Crispy Treats

Ingredients:

• 6 cups rice bubbles cereal
• 1 package or about 300g marshmallows
• 3 tablespoons butter
• Sprinkles of your choosing (optional)

Instructions:

1. Melt butter in a large pot over low heat. Add marshmallows and stir until melted.
2. Remove from heat and add Rice Krispies. Stir until evenly coated.
3. Press the mixture into a greased baking pan.
4. Sprinkle with decorations (if using), allow to cool and then cut into squares.

3. Peppermint Bark

Ingredients:

• ± 350g dark chocolate (2 blocks)
• ± 350g white chocolate (2 blocks)
• 1/2 teaspoon peppermint extract
• Crushed candy canes

Instructions:

1. Melt the dark chocolate and spread it evenly on a parchment-lined baking sheet. Let it set.
2. Melt the white chocolate, then stir in peppermint extract.
3. Pour the white chocolate over the dark chocolate and spread it out.
4. Sprinkle crushed candy canes on top.
5. Allow to cool completely, then break into pieces.

4. Coconut Snowballs

Ingredients:

• 2 cups desiccated or shredded coconut
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1 cup white chocolate, melted

Instructions:

1. In a bowl, mix shredded coconut, sweetened condensed milk, and vanilla until combined.
2. Form the mixture into small balls and place on a baking sheet.
3. Dip each ball in melted white chocolate and return to the sheet or roll in additional desiccated coconut.
4. Refrigerate until the chocolate sets.

5. Chocolate Coconut Truffles

Ingredients:

• 1 cup digestive biscuit crumbs
• 1 cup sweetened shredded coconut
• ½ cup condensed milk
• 1 cup dark chocolate chips
• 1 tbsp coconut oil (optional for melting chocolate)

Instructions:

1. In a bowl, mix the biscuit crumbs, shredded coconut, and condensed milk until well combined.
2. Roll the mixture into small balls (about 2cm in diameter) and place them on a baking sheet lined with parchment paper.
3. Freeze the balls for about 30 minutes to firm up.
4. Meanwhile, melt the chocolate chips with coconut oil in a microwave or double boiler until smooth.
5. Dip each truffle in the melted chocolate, then return to the baking sheet.
6. Optionally, sprinkle extra coconut on top before the chocolate sets.
7. Refrigerate until firm, then enjoy!

6. Peanut Butter Chocolate Truffles

Ingredients:

• 1 cup creamy peanut butter
• ½ cup icing sugar
• 1 cup chocolate chips
• 1 tbsp butter (optional)
• Chopped nuts for coating

Instructions:

1. In a bowl, combine peanut butter and icing sugar until smooth.
2. Roll the mixture into small balls and place them on a parchment-lined baking sheet.
3. Freeze the truffles for about 15-20 minutes.
4. Melt chocolate chips with butter until smooth.
5. Dip each truffle into the melted chocolate and cool slightly, before rolling in chopped nuts.
6. Place back on the baking sheet and refrigerate until set.

7. Matcha White Chocolate Truffles

Ingredients:

• 230g white chocolate, chopped
• ½ cup heavy cream
• 1-2 tsp matcha powder
• ½ cup crushed pistachios (for coating)

Instructions:

1. Heat the heavy cream in a saucepan until just simmering, then pour it over the chopped white chocolate.
2. Let sit for a minute, then stir until smooth.
3. Add matcha powder and mix until well incorporated. Let cool to room temperature.
4. Once the mixture is firm enough to handle, scoop out small portions and roll them into balls.
5. Roll the truffles in crushed pistachios to coat.
6. Refrigerate until firm.

8. Spiced Gingerbread Truffles

Ingredients:

• 1 cup crushed gingerbread cookies
• ½ cup cream cheese, softened
• 1 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup white or dark chocolate, melted (for coating)

Instructions:

1. In a bowl, mix crushed gingerbread cookies, cream cheese, and spices until smooth.
2. Roll into small balls and place on a lined baking sheet.
3. Refrigerate for about 30 minutes to firm up.
4. Dip each truffle in melted chocolate and place back on the sheet.
5. Allow to set in the fridge.

9. Chocolate Peppermint Balls

Ingredients:

• 1 cup chocolate biscuit crumbs
• ½ cup cream cheese, softened
• 1 cup icing sugar
• 1 tsp peppermint extract
• 1 cup melted white chocolate (for coating)
• Crushed candy canes (for garnish)

Instructions:

1. In a bowl, mix the cookie crumbs, cream cheese, icing sugar, and peppermint extract until well combined.
2. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
3. Refrigerate for about 30 minutes to firm up.
4. Dip each ball in melted white chocolate and place back on the parchment.
5. Sprinkle crushed candy canes on top before the chocolate sets.
6. Refrigerate until the chocolate is firm.

10. Raisin Nut Balls

Ingredients:

• 1 cup pitted dates
• 1 cup walnuts or almonds
• ½ cup raisins
• 1 tsp vanilla extract
• ½ tsp cinnamon (optional)
• Coconut or chopped nuts for rolling

Instructions:

1. In a food processor, combine the dates, nuts, raisins, vanilla, and cinnamon. Blend until the mixture is sticky and well combined.
2. Roll the mixture into small balls and then roll in coconut or chopped nuts to coat.
3. Place on a parchment-lined baking sheet and refrigerate until firm.

11. Chocolate-Covered Pretzels

Ingredients:

• Pretzel rods or twists
• 1 cup chocolate chips (milk, dark, or white)
• Sprinkles or crushed candy canes

Instructions:

1. Melt the chocolate chips in the microwave or a double boiler until smooth.
2. Dip each pretzel into the melted chocolate, letting excess chocolate drip off.
3. Place on parchment paper and sprinkle with festive toppings of your choice.
4. Let them cool until the chocolate sets.

12. Snowball Popcorn

Ingredients:

• 10 cups popped popcorn
• ½ cup butter
• 1 package marshmallows
• Mini chocolate chips or M&Ms for decoration

Instructions:

1. In a large pot, melt the butter and marshmallows over low heat, stirring until smooth.
2. Pour the melted mixture over the popcorn and mix until well coated.
3. Allow the mixture to cool slightly, then form into balls.
4. Decorate with M&Ms or other festive toppings of your choice.

13. Christmas Pudding Treats

Ingredients:

• Small quantity or leftover Christmas Cake or Pudding
• Orange juice or rum (to moisten the cake if it’s dry)
• Dark chocolate melts
• White chocolate melts 
• Red & green M&Ms or sprinkles or red and green glacé cherries

Instructions:

1. Crumble your Christmas cake or pudding into a bowl.
2. Moisten it with small quantities of orange juice (or rum if using) at a time, until the mixture can be rolled into a ball. Chill to firm them up.
3. Melt your dark chocolate in a bowl (in the microwave or a pot), dip each pudding ball into chocolate, and set aside to cool.
4. Now melt the white chocolate and drizzle a small quantity over each ball. Add red and green decorations as desired.

Sprinkles & Toppings

Feel free to customize these recipes with your favourite flavours or decorations. Toppings could include:

• Red & green sprinkles
• Chopped nuts
• 100s & 1000s
• Chopped glacé cherries
• Gold or silver balls (sugar pearls)
• Chopped candy cane
• Desiccated coconut
• Chocolate vermicelli
• Milo or cocoa powder

However you choose to do it, making Christmas treats should be a fun activity – with or without little kitchen helpers.

If you’d like to find out more about One Central Health, give us a call today on (08) 9344 1318.