 Today I'm sharing with you 10 of the best desserts that I have ever made. And I'm gonna be honest, most of my treats consist of chocolate chips that are secretly eaten in the pantry when my kids aren't around. That's like my safe area. So I'm curious, what is your choice of treat? Is it chocolate? Is it peanut butter? Is it something like sour minus chocolate? But I would love to hear yours. Now when it comes to food, I get it, you can be a little picky. But when it comes to dessert, man, I'm not picky at all. I will literally eat whatever's in front of me. So that is why I'm going to share with you my 10 best desserts. I hope you guys love them. The first one I'm making is my mom's no bake cookies. You're first going to start by adding two tablespoons of butter. You're going to melt that over medium-high heat on your stove top. Then you're going to add a half a cup of milk and then two cups of sugar and just dump that right in. Now we're going to mix this all together just so it doesn't burn on the bottom of your pan. Next add two tablespoons of cocoa powder and then you're going to add just a little bit of vanilla. So about a half a teaspoon to a teaspoon of vanilla. A little bit of salt and then go ahead and mix that all together. Now once that starts to boil go ahead and pull it off the stove top and you're going to add three fourths cup of peanut butter. You can add creamy or chunky whatever you prefer and then mix that in until everything is nice and smooth. Next add two cups of instant oatmeal or quick oats while your chocolate is still hot because we want to be able to mix that really well together. Once that starts to dry it's going to start to harden up so we want to do it while it's hot. Now I love using cookie scoops when I scoop out these cookies because then I don't have to burn my fingers and they're all nice and even and proportional and you give what I'm saying. I like to scoop them out on foil so the cleanup is nice and easy and then you just let them dry. Once they're dry they harden and they are absolutely delicious. Next up is our no-bake eclair cake. So we have three and a half cups of milk that we already poured in just to make our lives a little easier. Next we're going to add like it's a 3.4 ounce of the French vanilla Jello. So we're going to put it in it's like the instant pudding. You want to pour that one in for me? Okay. So we're going to mix these in first then we're just going to mix it up real quick. All right so once this is mixed we're going to put it in the fridge for a few minutes let it set up because we're really making like the pudding out of it. So our pudding is all nice and stiff and so we're ready to put in the cool up. Do you want to put that in and I will mix it with a beater? Okay size is this eight ounce container of cool up. Nice and you can get the light you can get any kind it will still work and taste good so it can't go wrong. Pudding, cool whip. I think cool up might be one of my most favorite foods. All right so once it's all done it will be a little bit runny. I mean it's still thick but it will thicken up as you put it in the fridge or freezer depending on how far you need it. This is part of the eclair cake is graham crackers and this and that's about it. So I was surprised when I found out that it was a graham cracker right because something happens like the consistency or something changes when you yeah and it really makes it it just has a different flavor to it so. It's a two-man job. Actually we're gonna do it so you can see. Okay here we go. Sure that's half right close enough. Smells like childhood. It does smell like food. These are most recipes we make on here smells like childhood. Summer and childhood. Our mom was a good cook and you really won't be able to tell where the breaks are on this recipe because and so then we'll just do one more layer of the graham crackers that will be the top. Okay so after all the graham crackers are on you put on your favorite frosting. Now this is my mom's homemade chocolate frosting and it's amazing. I'm not going to show you how I make it but I'll put a link in the description for you so you can find it there. Or if you don't like to make frosting if you want to make this recipe really easy you can just grab a can of chocolate frosting and just carefully spread it on and it will taste delicious. I'm gonna spread it around now there are some parts where there's no graham cracker you're just going to put the frosting right over it like there is a graham cracker and it will be just fine. Kids are just gonna tear through this. Exactly they're just gonna eat it. All right so let's stick this in the fridge for about an hour or so. Number three is our mini Oreo cheesecake. So we've got two eight ounce blocks of cream cheese that have been softened. You'll want these to be softened because you're going to beat them and it's going to be a lot easier if they're not cold and right out of the fridge. So just blend it until it starts getting fluffy. You'll keep mixing it in a minute and then you're going to add two and a half cups of powdered sugar and this whole recipe calls for one package of Oreos but you're going to set 12 aside to go in the bottoms of the cheesecake. And then you're going to turn the rest into just Oreo cookie crumbs. So we took the cream out and just did it into the crumbs perfect. And then we reserve some of the crumbs to put on top. Yep so it really is just a few ingredients but you kind of separate a little bit as you go. Perfect. So that's it for the cream cheese filling. It's all mixed together so now I think we're ready to assemble the cheesecake. Okay so it's just a whole Oreo right? Yep. Okay now the Oreo doesn't fit exactly in the bottom but that's okay because it's just going to freeze over and yeah. Yeah it really won't make that big of a difference. Okay so now you can use a spoon and do this but we're going to just use cookie scoop because then they'll all be even and it will make our lives a whole lot easier instead of like using your finger to get it out. And then it doesn't get on the edge too. You don't have to clean it up. Okay so after she puts the filling in I'm just going to spread it around to try and fill up that cup and it's okay if it's not perfect but it will go a little bit over the top so just kind of press it down in the middle. So it covers the whole Oreo in the base. So my husband loves this recipe and he thinks that it's like a lot of hard work to make this recipe when you're actually a cheesecake. Right? Like it's like three ingredients. Yeah that's all. That's my kind of cheesecake. Exactly because real cheesecake I don't have the patience to be dealing with. It's it's a lot. I know it's a lot. And this is good for summertime too for it you just stick it in the freezer instead of having to wait for it to cook for an hour however long. Exactly. Cheesecake takes quick and easy. Cool. Perfect. All right well she's finishing up there. I'm going to take these lovely Oreo crumbs and just kind of sprinkle them on top of each one just to make them a little fancier. I mean you don't have to do the step but. Yeah plus it covers up if you weren't very good at spreading like I was. You're great. A little garnish. A little garnish. There we go it's for the garnish. So after you've got all the extra Oreo cookie crumbs on top we're just going to put them in the freezer probably for about an hour till they set up. Okay and they're solid. Good to go. Perfect. Oh I'm excited. Number four is our s'mores bark. This one is so good. So first we're going to take just a bag of chocolate chips. You can use any brand we like to use Hershey's brand just it's one of my favorites. I feel like it melts well too. Yeah and if you like dark chocolate you can make this with dark but I like milk chocolate. All right so we're going to stick this in the microwave and go about every 30 seconds we're going to stir until it's completely melted. Okay so everything's all melted ready to go. Now I put some parchment paper down. I've also done wax paper. You can do foil paper maybe spray it. Now you can make this as thick or thin as you want. You can add more chocolate chips but we're just doing the two cups today. Spread this thin. I like it thin because it's more of a bark. Yeah. Okay you're going to add the next stuff. Okay so we're just topping it with graham crackers that have been broken up in the chocolate. Okay. Yes. All right while you do that I'll do some marshmallows. Kind of just do it in your cracks. Part about fire. It is. Your hair absorbs all the smell. It is. So now that we've got most of it I'm just going to go and just like pat everything down just so it won't fall apart as you're breaking apart your bark. So to finish off the s'mores bark we just need some marshmallow cream. Just use about half this container and you're going to soften it in the microwave until it is runny enough that you can kind of drizzle it on top as a garnish. So this was 20 seconds in the microwave. You can see it's a little puffy. Now it's it's a little hard to drizzle but it'll come so like yeah I kind of just did that and then it doesn't have to be pretty because it's bark it doesn't matter so and that's that's literally all there is to it. So we're going to stick this in the freezer. It works better in the freezer because it hardens a lot faster because if it's kind of warm in your house the chocolate will get a little soft. So I would suggest keeping it in your freezer before you're ready to serve it. All right stick it in. Okay okay so we took our s'mores bark out of the freezer broke it up into pieces you can see they're not uniform they don't have to be perfect. Number five is Reese's Fudge. Now if you love Reese's you're gonna love this one. So you're gonna take a nine by nine square pan line it with foil and then spray it with non-cooks cooking spray then you're gonna take your Reese's. I had a very good helper helping me today. We're gonna do 16 on the bottom of the pan. Next you're gonna take three cups of chocolate chips and then just dump them into a microwave safe bowl. Now you could do this on the stove top also but I love using the microwave. Then you're gonna take one can of sweetened condensed milk and just pour it in over your chocolate chips. And I like to microwave in 30 second increments and then stir in between each 30 seconds. Then stick it right back in the microwave. Now once everything is melted it's starting to get a little bit thick. This is how we like it so now it's time to put it onto your Reese's. We're making the rest of the fudge. Go ahead and pour it on very gently. The Reese's might come up a little bit as you're spreading so just try and hold them down as you spread. Now it's time for the topping and of course it needs to be Reese's. So I started out with 22 Reese's. I put 16 on the bottom and the rest I am just crumbling up and I'm pressing down into the fudge so when it cools and hardens the Reese's will be stuck in there. Now I let this sit in the fridge for about an hour and a half and it is hardened and ready to go. So I carefully pull away my foil and then you can cut right into it. Now I love this fudge because you don't need a candy thermometer and it actually keeps its shape pretty well. I also love that you can see the Reese's on the bottom and on the top. Now whenever I make this fudge it is gone instantly. Number six if you're looking for something a little bit healthier this is my favorite cookie. These are skinny banana cookies. So I have two bananas here that I'm just smashing with a fork. You can use a blender or a beater's tube whatever makes it easiest for you. Now once it is nice and soft you're going to add one cup of old fashioned oats into the mixture. Then you're going to add about a fourth a cup of semi-sweet chocolate chips or milk chocolate chips whatever one you choose. Then you're going to mix it well. It's going to take a minute to get everything wet but just give it some time. Again I'm using my cookie scoop because I love using it. They're all uniform and they all cook the same. So that's why I love using a cookie scoop. Now you're going to cook this at 350 degrees for about 12 to 15 minutes until they harden up and they are cute little banana cookies. Number seven is one of my favorite no-bake treats. It's caramel pecan turtle pumpkin pie. This is a game changer. Now on the bottom of our graham cracker crust we're going to add about a third cup of caramel. Can you see that? Yeah. And we're actually just going to pour it all over pretty much until it is covered. Then I kind of just spread it around a little bit. Guys that's going to be amazing. Oh I'm excited. Next I'm going to take a half cup of pecans. Now it says chopped. These are still some bigger chunks because I like it that way on my turtle pie. So you're just going to spread these into your caramel or caramel or whatever you want to call it. Don't judge me just know that's what it is. It still tastes the same. Next we're going to add two packages of vanilla pudding mix. So these are 3.4 ounces so you're going to add two of these. They'll be just over like 6.8 ounces. Then you're going to add one cup of milk to the pudding. Then just go ahead mix this all together. It's going to be thick that's how we want it. Then you're just going to add one cup of pumpkin puree and we're just going to mix this all together. Okay this is pretty mixed. Now we're just going to add about one teaspoon of cinnamon and a half teaspoon of nutmeg. I'm just going to add some flavor to this. Mix it all together. Then you're just going to slowly put this on. Now the caramel is really loose and soft. So you kind of want to do it in chunks. So it will be easier to spread. All right then we're going to put about a cup and a half or so of cool whip on or whipped cream whatever you like. I love cool whip. That's my favorite thing. You're just going to gently spread this all over the top. All right so then we're just going to put this little lid on. Then we're going to refrigerate it for two hours. We want everything to just combine together. All right let's cut into this. Oh man I'm so excited. Oh that thing is thick. Number eight is our caramel marshmallow rice crispy balls. And we made these all together as sisters. For this recipe you'll need a bag of big marshmallows. And I'm talking the big kind. You'll need 14 ounces or just one bag of caramels that you have unwrapped the caramels. Please don't cook these with the plastic on. Next you'll need one can of sweetened condensed milk. This is 14 ounces. Then you'll need five to seven cups of rice crispy cereal. Two tablespoons of butter. And my secret for this recipe is bamboo skewers. All right Camille is going to make this recipe for us today. Nope okay so I've got a little saucepan and I'm going to add some butter. It's pretty warm you want this to be on low. Caramels are pretty finicky. And you don't want them to burn so keep it on low heat. And then we're going to add a whole can sweetened condensed milk. Then just mix it all together. You're not going to want to keep an eye on this because it will start to burn quickly. Okay Lauren is now in training places with Camille. She took over the caramels job. Yes we are almost there. We're just waiting for the last few caramels to melt and then we're good to go. It took how many minutes so so do you think it took to? Probably like six or seven minutes until it was all melted together. We kept it over pretty low heat when it burned. Looks good. All right should we skewer the marshmallows? Yes let's do it. All right time to skewer. So we have our little skewers. How little marshmallows Laurie are you going to help me? Yes let's do this. All right ladies let's see it done. Okay all right go ahead Mel. We're going full dunk. Dip your middle little and then into just the plain rice crispy. Nope more of the barrier. Just going to let it rest. Yep now when you serve these you're going to take the skewer out but right now we are using the skewer because it makes it a lot easier to dip. This is like the tip that Disneyland uses right? Yeah skewers. Number nine is our three ingredient pumpkin cookies. I make these when I need to treat very fast. First we're going to add about 15 ounces so about a half a can of this big one. This is 30 ounces of pumpkin puree. Not pumpkin by mix pumpkin puree. Then you're going to add one package of spice cake mix and then just a cup of chocolate chips. I like to use milk chocolate chips but you can use whatever kind you like and I am eyeballing so probably doing more than a cup because really you could always have more chocolate chips. Scoop it with a spoon and then just kind of put on a blob just like that. It will work either way but I love the cookie scoop because I don't have to touch anything. Super easy. So usually if I'm giving the cookies away my secret is I'll put a few chocolate chips just on top to make it look you know like there's tons in there and it just makes them look better. We're going to bake these at 350 degrees for about eight minutes. And number 10 my most favorite one that I could eat literally every week is lunch lady peanut butter bars. Now if you love these desserts I have more for you. These are my three ingredient desserts right there. All right guys I'll see you next time.