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No Bake Fruitcake

Christmas Fruitcake is one of those things that a lot of people turn up their nose at, but this No Bake Fruitcake recipe is actually really delicious, made primarily with graham crackers, butter, and marshmallows! It’s one of my favorite treats at Christmas and I think you’ll love it too.

Prep Time - 30 minutes
Total Time - 30 minutes
Servings - 48 servings
Author - Jennifer

Ingredients
  • 2 sticks butter
  • 16 oz marshmallows
  • 16 oz graham crackers
  • 12 oz raisins
  • 16 oz maraschino cherries, finely chopped
  • 2 cups toasted pecans, chopped
  • 1/2 tsp nutmeg
Instructions
  1. In an extra large microwave-safe bowl, melt butter and marshmallows. Stir until smooth and fully combined.
  2. Process graham crackers in a food processor until finely crushed. Add to butter and marshmallow mixture. Stir well.
  3. Add raisins, chopped maraschino cherries, chopped toasted pecans and nutmeg. Stir until fully mixed. Press into greased dish. Cool completely.
  4. Refrigerate 2-3 days before cutting into pieces for serving.
KEY TO SUCCESS #1 – USE A FOOD PROCESSOR TO CRUSH GRAHAM CRACKERS
One of the biggest keys to success with this No Bake Fruitcake is finely crushing the graham crackers. The easy way to do this is by using a food processor.

I have an older model Kitchen Ninja Blender/Food Processor combo and it works really well if you’re looking for a recommendation. It has several different bowls you can use for different things. If you use a food processor, it’ll take just a minute to crush up all the graham crackers needed for this recipe.

Depending on the size of your food processor, you might need to do half of the graham crackers at a time. You don’t want to shove them all in the food processor at once and just hope they all crush up smoothly. There’s no shame in doing half at a time.

KEY TO SUCCESS #2 – DRAIN THE CHERRIES AND TOAST THE PECANS
You’ll notice that this recipe calls for chopped cherries and chopped toasted pecans. You’ll want to chop your ingredients before you start to assemble your fruitcake!

For the cherries, be sure to drain them well then chop them into fine pieces. After I chop the cherries, I take a paper towel and lightly dab the cherries to make sure they are as dry as possible.

To toast the pecans, you can either put them in a big skillet over medium heat and heat them until they are fragrant. I think the easier way is to spread them in a foil-covered rimmed baking sheet and bake them at 350 degrees F for 7-10 minutes until they are browned. Make sure you cool the pecans completely before chopping them.

Toast pecans in a 350 degree F oven for 7-10 minutes then cool completely.

These USA Pan Half Sheet Pans are my favorite for toasting pecans. They work great and cleanup is a breeze.
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KEY TO SUCCESS #3 – LET IT CHILL
After you have stirred all your fruitcake ingredients together, it’s time to press it into a dish and let it chill in the refrigerator for at least a day or two. This chilling time will allow the No Bake Fruitcake ingredients to moisten and will really enhance the flavor.

I would suggest looking for an 8X8-inch dish or a 9X9-inch dish. It doesn’t matter if it’s round or square. When cutting your fruitcake, cut into small slices and not large squares like you would a brownie.

Be sure to store your fruitcake in the refrigerator. I mean, if there is any left! It’s so good and not what people expect when they think of a typical fruitcake.
SAVE THIS NO BAKE FRUITCAKE TO YOUR FAVORITE CHRISTMAS RECIPES BOARD OR YOUR FRUITCAKE IDEAS BOARD.


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