4 Easy 3-Ingredient Desserts 4 simple 3-ingredient desserts Bashny.Net

Peanut Butter S'mores Dip


INGREDIENTS
1 pound mini peanut butter cups
1 pound large marshmallows
15-20
crackers PREPARATION
1. Preheat oven to 350 ° F / 175 ° C.
2. Place a cup of peanut butter evenly on the bottom of a large skillet or nonstick skillet.
3. Place the marshmallows in a single layer on top.
4. Bake for 20 minutes until marshmallows are golden brown.
5. Serve with crackers for dipping!

Cookies and cream truffle

INGREDIENTS
1 pound mini peanut butter cups
1 pound large marshmallows
15-20 graham crackers
PREPARATION
1. Preheat oven to 350 ° F / 175 ° C.
2. Place the peanut butter cups in an even layer on the bottom of a large skillet or nonstick pan.
3. Place the marshmallows in a single layer on top.
4. Bake for 20 minutes until marshmallows are golden brown.
5. Serve with graham crackers for dipping!

Cookies & amp; Cream Truffles



INGREDIENTS
36 chocolate sandwich cookies
8 ounces cream cheese, softened
12 ounces white chocolate, melted
PREPARATION
1. In a food processor, finely crushed cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of truffle.
2. In a large bowl, combine cookie crumbs and cream cheese, stirring until evenly mixed.
3. Refrigerate the mixture for about an hour or until the mixture can be rolled into a ball and hold its shape.
4. Form the mixture into small balls (the size of golf balls).
5. Dip the truffles in melted white chocolate and place on a baking sheet lined with parchment paper.
6. Sprinkle some cookie crumbs on top of the chocolate truffle before the chocolate hardens.
7. Repeat with remaining truffles, chocolate reheating if necessary.
8. Serve!

Palmier cookies

INGREDIENTS
36 chocolate sandwich cookies
8 ounces cream cheese, softened
12 ounces white chocolate, melted
PREPARATION
1. In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
2. In a large bowl, combine cookie crumbs and cream cheese, stirring until evenly mixed.
3. Chill the mixture for about an hour or until the mixture can be rolled into a ball and hold its shape.
4. Form the mixture into small balls (the size of golf balls).
5. Dip the truffles in the melted white chocolate and place on a baking tray lined with parchment paper.
6. Sprinkle some of the cookie crumbs on top of the chocolate-coated truffle before the chocolate hardens.
7. Repeat with the rest of the truffles, reheating the chocolate if necessary.
8. Serve!

Palmier Cookies



INGREDIENTS
1 puff pastry sheet to unfreeze
1 cup sugar cane
½ stick melted butter
PREPARATION
1. Preheat oven to 425 ° F / 220 ° C.
2. Brush the melted butter evenly over the entire puff pastry.
3. Sprinkle with half of the sugar on the dough and then spread it around evenly.
4. Using a rolling pin, roll out the dough into a rectangle by clicking on the sugar in the dough.
5. Turn the dough, and then repeat the process, brush with butter and rolling the rest of the sugar.
6. Starting from short edge, roll them tightly to the middle.
7. Wrap in foil and cooled for approximately 30 minutes.
8. Remove the adhesive tape and press one of the rolls directly on top of another.
9. Trim the rough the ends of the dough, then cut into ½ inch cookie rounds. (They should look smushed heart.)
10. Place the slices on a baking sheet lined with parchment paper about 2 inches apart to allow for expansion.
11. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and biscuits are golden brown.
12. Cool, then serve!

Triple Decker Brownies

INGREDIENTS
1 sheet puff pastry, thawed
1 cup cane sugar
½ stick melted butter
PREPARATION
1. Preheat oven to 425 ° F / 220 ° C.
2. Brush the melted butter evenly over the puff pastry.
3. Sprinkle half the sugar on the pastry, then spread it around evenly.
4. Using a rolling pin, roll the pastry into a rectangle, pressing the sugar into the pastry.
5. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
6. Starting from the shorter edges, roll them tightly toward the middle.
7. Wrap in cling film and chill for about 30 minutes.
8. Remove the cling film and push one of the rolls directly on top of the other.
9. Trim off the uneven ends of the pastry, then slice ½-inch cookie rounds. (They should look like smushed hearts.)
10. Place the slices on a baking tray lined with parchment paper about 2 inches apart to allow for expansion.
11. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.
12. Cool, then serve!

Triple Decker Brownies



INGREDIENTS
January 16 ounce tube of cookie dough
16 chocolate sandwich cookies
½ box of brownie mix, prepared in accordance with the instructions on the packaging
PREPARATION
1. Preheat oven to 350 ° F / 175 ° C.
2. Press cookie dough evenly on the bottom of a 9 × 9 square baking pan.
3. Place 16 biscuits evenly over the cookie dough.
4. Pour batter on top of the brownie, spreading it evenly over the pastry.
5. Bake for 45-50 minutes, until a toothpick inserted comes out clean inside.
6. Cool, slice, then serve!

INGREDIENTS
January 16-ounce tube cookie dough
16 chocolate sandwich cookies
½ box brownie mix, prepared according to package instructions
PREPARATION
1. Preheat oven to 350 ° F / 175 ° C.
2. Press the cookie dough in an even layer on the bottom of a 9 × 9 square baking pan.
16 3. Place the cookies evenly on top of the cookie dough.
4. Pour the brownie batter on top, spreading it evenly over the cookies.
5. Bake for 45-50 minutes, until a toothpick inserted inside comes out clean.
6. Cool, slice, then serve!