Sweet Baked Life

my sweet journey through life…


Oreo Toffee Layered Dessert {no bake}

Hello summer. Hello food, fun and barbecues. Hello no-bake Oreo Toffee Layered Dessert!

Oreo Toffee Layered Dessert | Sweet Baked Life

Yikes, even though summer just began, we have been feeling the heat for a few weeks now. It’s HOT!

What about where you live? Are you ready for a hot, sunny summer?

I am. Well, sort of! I kinda wish summer lasted all year round. Now, I love a warm summer day, but when it gets over 90 degrees and then into 100, well, I’m usually melting! Thank goodness for air conditioning and our pool!

But no matter how you slice it, I’m still a sucker for the sunshine and the summer months.

I like long summer days splashing around the pool with my teen and the hot summer nights relaxing with my hubs!

But most of all…I like sweet, easy, and cool no-bake desserts!

Oreo Toffee Layered Dessert | Sweet Baked Life

Truth be told, I absolutely hate turning my oven on during the summer, sorry Mr. Wolf! You see, where I live in Northern California, the temperatures soar so high that my oven does not even want to be touched, and if I start to turn the knob to the “ON” position — forget it! At least that’s what I keep telling myself!

So, to keep my family well stocked with sweets when the thermometer soars into double digits, I shower them with as many no-bake treats as I possibly can. Yep, this is a tradition I started a couple of years ago so the house (and me) would stay somewhat cool and I send the oven on vacation (for as long as possible)!

And it works! Me, the house, the oven and my family are all happy when we are cool and refreshed! Just like this Oreo Toffee Layered Dessert will make you feel! It starts with a crushed Oreo crust, layered with sweetened cream cheese, rich chocolate pudding, crushed Heath Bar candy, vanilla flavored whipped cream and topped with more crushed Heath Bar candy.

And after just one bite of this treat I was hooked, I could not stop eating it! It’s true — and you’re going to love it!

This is the perfect dessert to serve at any barbecue or just after any dinner for that matter. That is, if it makes it that far! Because if you are like me, once you start eating this sweet, light dessert, you will not be able to stop! Guaranteed!

Oreo Toffee Layered Dessert

Oreo Toffee Layered Dessert {no bake}

  • Servings: 8-10
  • Time: 30 mins prep | 6 hr chilling
  • Difficulty: easy
  • Print
By: Sheila|Sweet Baked Life
Oreo Toffee Layered Dessert
25 Double Stuff Oreo Cookies
2 tablespoons unsalted butter, melted and slightly cooled

1 pint heavy whipping cream

2 teaspoons confectioners sugar
8 ounces cream cheese, softened
1 cup confectioners sugar
1 teaspoon pure vanilla extract
1 (3.9 oz.) box instant chocolate pudding mix
1-1/2 cups cold milk
1 cup (about 4 bars) Heath Bar candy, crushed

Add the Oreos to a large zip-lock baggie and seal. Using a rolling pin, crush the cookies until you have medium-sized crumbs.

Pour the crumbs into a bowl and add the melted butter. Stir until combined then pour into a dish. Note, I used a large oval baker, however you can use a 9×9-inch or 11×7-inch pan. Press the crumbs into the bottom on the dish and set aside.

In a large bowl of an electric mixer with the whisk attachment, beat the heavy cream and 2 teaspoons of confectioners sugar and beat until slightly firm peaks form. Scoop whipped cream into a bowl and place in the refrigerator until ready to use.

Wash your mixing bowl and switch to your paddle attachment. Add the cream cheese and beat on medium until smooth. Add the 1 cup of confectioners sugar and vanilla and beat until fully incorporated.

Measure 1 cup of the whipped cream and fold into the cream cheese mixture. Gently spread the mixture over the Oreo crust and smooth with the back of your spatula. Then sprinkle ½ cup of crushed Heath Bar Candy pieces over the top.

To a medium bowl, add the pudding and milk. Whisk until smooth and set-up (about 2 minutes). Then evenly spread over the cream cheese layer.

Top with the remaining whipped cream and smooth with your spatula. Sprinkle the top with the remaining ½ cup of crushed Heath Bar Candy pieces.

Cover and refrigerate for 6 hours or overnight. Slice into large squares and serve.

Oreo Toffee Layered Dessert | Sweet Baked Life

End your dinner by serving-up a big slice of this amazing Oreo Toffee Layered Dessert! And, keep a spoon handy to dig in any time you want a cool refreshing treat — day or night!



Creamy Fettuccini Carbonara {with bacon and peas}

Easy and comforting — this Creamy Fettuccini Carbonara is the perfect weeknight dinner to make for your hungry family!

Creamy Fettuccini Carbonara with peas and bacon!

I know, I know, usually around here I’m chatting-it-up about sweets, but it so happens that I do make other things! I love pasta and with that being said, I have a hubby and growing teen that need nourishing from real food from time-to-time, so thought I would share this recipe with you today!

You see, I’m always looking for easy weeknight meals. Since I tend to work long hours at my “day” job, planning something to make for dinner is sometimes challenging.

The hubby craves long and involved, sometimes complicated, but always delicious meals. I love those too, however I just don’t have the time or the energy during my normal week. So in my quest to find a dish that we all like, is simple but taste great, I stumbled across this a carbonara recipe and decided to give it my twist and try it out on my family.

Creamy Fettuccini Carbonara with peas and bacon!

This Creamy Fettuccini Carbonara is really simple — you start by boiling some pasta, then you cook up some bacon (can’t go wrong here), throw together some eggs, Parmesan cheese, half and half, and then toss in some peas and the cooked bacon and you’re done!

Now, this is my kind of meal! And my family agreed – it was great!

It’s creamy with a bit of crunch from the bacon and freshness from the peas! Pure deliciousness in a bowl!

Creamy Fettuccini Carbonara with peas and bacon!

Creamy Fettuccini Carbonara {with bacon and peas}

1 pound Fettuccini
8 slices bacon, cut into 1-inch thick pieces
Coarse salt and freshly ground pepper
4 large eggs
1-1/2 cups grated Parmesan cheese
1 cup half-and-half
1 cup cooked peas

Add water to a large pot and bring to a boil.

Meanwhile, in a large skillet, cook bacon over medium heat, stir occasionally and cook until crisp. Remove bacon from skillet with a slotted spoon and place on a plate lined with a paper towel.

When the water reaches a rapid boil, generously salt the water, add the pasta and cook until al dente, approximately 10 minutes, or according to your package directions.

While the pasta is cooking, to a large bowl add the eggs, 1 cup of the Parmesan, and the half-and-half. Whisk until well combined.

Drain the pasta, and immediately add the pasta to the egg mixture and toss until well coated (note the heat from the pasta will cook the eggs). Then add the bacon and peas, and season with salt and pepper, and then gently toss again. Sprinkle with additional Parmesan cheese and serve immediately.

Creamy Fettuccini Carbonara with peas and bacon!

Get your water boiling — time to treat your tummy to this fresh and delicious Creamy Fettuccini Carbonara!



{recipe adapted from Martha Stewart}


Lemon Curd Swirl Ice Cream {no-churn}

Lemon lovers, pucker up for this dreamy, no-churn Lemon Curd Swirl Ice Cream! It’s the perfect summertime treat to make you happy!Lemon Curd Swirl Ice Cream | Sweet Baked Life

Just in case you are wondering, yes, I love lemons! To me, they are pure, citrus perfection! And this Lemon Curd Swirl Ice Cream is no exception. It’s like a bowl full of sunshine staring you down — and sure to brighten your day immediately!

That’s one reason I am obsessed with lemons! No matter what, they instantly put a smile on my face and put me in a good mood. Do they have that same effect on you?

The bright yellow color, amazing aroma, and the flavor, well I could go on and on about that!

A big scoop of this cool, creamy and cheerful ice cream will send you directly to cloud 9! It’s got a lemon base, sprinkled with lemon zest and swirled with lemon curd. Lemon heaven for sure!

Lemon Curd Swirl Ice Cream | Sweet Baked Life

And today, I really need some of this bright yellow happiness!

Even though it’s an extra-special day, one that is shared with mom and son; it’s my birthday, and more importantly, it’s the day that my son officially becomes a high schooler!

But really it’s so incredibly bittersweet; the feeling of pleasure mixed with sadness and the combination of bitterness and sweetness.

So today, it’s all about making this day the best day ever for my kiddo. Today he gets his independence! He can now spread his wings and free himself from elementary school to soar into his bright and sunny future — full of hope and promise knowing he can do anything he sets his mind to.

It’s hard to believe that this guy will be a freshman after this summer — as it really feels like I just dropped him off at pre-school. He he has grown into an amazing young man; kind, funny, smart, and the love of my life! Just like my love for lemons, my kid is the wonderful combination of sweet and tart. I am so very proud of him, words cannot really express my admiration for him!

If you’re in need of something soft, creamy and refreshing, look no further. This stuff is perfect! Just the sound of this mouth-watering treat makes me grin from ear to ear! Kinda like when I think about my kid!

So, let me treat you to this freedom-loving, scrumptious Lemon Curd Swirl Ice Cream. It’s super easy to make as you don’t need to pull out your ice cream maker. And with just a few simple ingredients you will have a delightful, refreshing dessert in no time.

Lemon Curd Swirl Ice Cream | Sweet Baked Life

Lemon Curd Swirl Ice Cream {no-churn}

1 cup heavy cream
1 (14 oz.) can sweetened condensed milk
2 lemons, juiced (about 2-3 tablespoons)
Zest from 1 lemon
1/2 cup lemon curd (homemade or store-bought)

Add the sweetened condensed milk, lemon juice and zest into a large bowl and stir until well combined.

Then, in a large bowl of a stand mixer with the whisk attachment, add the heavy cream and beat until stiff peaks form. Do not over whip.

Add the whipped cream into the sweetened condensed mixture and stir with a spatula until well incorporated.

Pour mixture into a loaf pan and smooth the top with your spatula.

Using a spoon drizzle the lemon curd on top of the mixture lengthwise. Note, you may have to stir your lemon curd a bit to get it to the right consistency to drizzle or pour. With a knife, swirl the lemon curd into the mixture until you have a pretty design.

Place in the refrigerator for 6 hours or overnight, or until firm. Scoop into bowls and enjoy!

Lemon Curd Swirl Ice Cream | Sweet Baked Life

Time to dive into a bowl of this dreamy, creamy Lemon Curd Swirl Ice Cream and be happy my son, as you take flight into the amazing adventures your life has to offer! xxoo Mama!



Lemon Raspberry Oat Crumble Bars

Bring some love and happiness into your day with these sweetly tart Lemon Raspberry Oat Crumble Bars!

Lemon Raspberry Oat Crumble Bars - so delish!

Now, if you frequent my blog, you will know that I am all about quick and easy recipes. Ones that do not have many steps. However, when I have the time, I will venture out and make something that takes a few more steps. And with this recipe, I have done just that.

You see, I wanted to find something special to make as an anniversary treat. Something that brings back memories of my wedding day. That day, was a warm day, filled with love and romance and topped off with an incredibly scrumptious lemon raspberry cake — which so inspires me this time of year.

Lemon Raspberry Oat Crumble Bars - a sweet and tart treat!

And today, me and the hubs celebrate 19 years of wedded bliss. Can’t believe that! We have had our ups and downs (like most couples I’m sure), but no matter what challenges we have had to face, we have always stuck together as a team.

Good food and laughter have always been at the forefront of our relationship. I remember baking special treats for my honey when we were first dating. I accompanied him early on in our relationship on a sailing race in the San Francisco Bay. I believe it was called the Isle to Isle race that went from Isleton to Angel Island and back.

It was a long race (all-night) and I baked three dozen chocolate chip cookies for my guy and the crew. Baking definitely was the way to his heart, and I have always tried to make things that he likes. However, he is more of a simple guy and as I have said before, he would rather have a basic chocolate chip cookie or an apple pie than any of the fancy, smancy stuff I like to make (like these – LOL).

Lemon Raspberry Oat Crumble Bars - lemony goodness!

However, I so love the combination of lemon and raspberry, especially during this time of year. And I also think the hubs secretly enjoys these inspired treats that are made to celebrate our special day. Two years ago I made this divine Lemon Raspberry Cream Cake and last year we noshed on these petite Lemon Marshmallow Tarts.

So, if you love lemon and raspberry as much as I do, you will get it! These delectable bars incorporate lemony goodness in every layer. And along the way, there is a layer of sweet fresh raspberries and tangy lemon curd.

Just like a marriage – layered with many challenges with sweetness to get you through just about anything life throws your way!

Lemon Raspberry Oat Crumble Bars - a bar you must try!

You start with a lemon oat crumble crust, layered with a lemon filling, lemon curd, raspberries with lemon zest and top it off with a lemon infused crumble topping.

These bars are baked to golden perfection and cooled overnight. Refrigerated then cut into large squares. And lovingly enjoyed together by the old married couple!

Lemon Raspberry Oat Crumble Bars - yummy layers of lemon and raspberries!

Lemon Raspberry Oat Crumble Bars

Crust & Crumble Topping:
3/4 cup granulated sugar
3/4 cup light brown sugar
3/4 cup unsalted butter, melted
1 cup flour
1 cup oats
1/4 teaspoon salt
1 teaspoon lemon zest

Lemon Filling:
2 large eggs
1 cup sour cream
2/3 cup granulated sugar
1/4 cup fresh squeezed lemon juice
1/2 cup flour
1 teaspoon lemon zest

Lemon Curd & Raspberry Fillings:
1/2 cup lemon curd
2 teaspoons freshly squeezed lemon juice
2 cups fresh raspberries
1/4 cup sugar
2 teaspoons lemon zest
2 teaspoons cornstarch

Heat your oven to 350 degrees. Prepare a 11×7-inch baking dish with non-stick cooking spray and set aside.

For the crust/topping: In a large bowl, combine the sugars and melted butter, then add the flour, oats, salt and lemon zest. Stir to combine; note this mixture will be crumbly. Put half of the mixture into your prepared pan and press down to make an even layer. Set aside. The remaining mixture will be used for the topping.

For the lemon filling: In a medium bowl, add the eggs, sour cream, sugar, lemon juice, and lemon zest. Whisk until well blended. Then add the flour and whisk until fully incorporated. Pour onto the crust and spread evenly with spatula.

For the lemon curd and raspberry fillings: In a small bowl add the lemon curd and 2 teaspoons of lemon juice. Mix until well combined. Using a tablespoon, drop spoonfuls of the lemon curd all over top of the lemon layer, then using a knife, gently swirl into the lemon layer. In another small bowl, add the raspberries, sugar, lemon zest and mix. If your raspberry mixture has a lot of juice, then add cornstarch and fold gently to thicken; just add a bit at a time until you get the consistency you desire. Then pour evenly on top of the lemon curd layer.

With the remaining crumb topping, sprinkle evenly on top of the raspberry layer. Bake for 60-75 minutes, until the top is a golden brown. Let cool completely on a wire rack. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight. Cut into large squares and enjoy. Store in refrigerator.

Lemon  Raspberry Oat Crumble Bars - oh so lemony good!

Love and sweetness comes in all forms, especially with these Lemon Raspberry Oat Crumble Bars!

Happy 19th Wedding Anniversary my love! xxoo



{recipe inspired from Avery Cooks}


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