9 Easy 3-Ingredient Desserts

Triple Decker Box Brownies Easy Dessert

Ingredients
for 4 servings

16 oz cookie dough, 1 tube
16 chocolate sandwich cookies
½ box brownie mix, prepared per package instructions

Preparation

1. Preheat oven to 350°F (180°C).
2. Press the cookie dough in an even layer on the bottom of a 9x9-inch (23x23 cm) square baking pan.
3. Place the 16 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.
7. Enjoy!

3-ingredient Peanut Butter Cups

Ingredients
for 6 servings

3 tablespoons powdered sugar, sifted
½ cup creamy peanut butter
1 cup chocolate, melted
Preparation

1. Prepare a cupcake tin with 6 liners.
2. Stir peanut butter and powdered sugar together until smooth.
3. Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
4. Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
5. Cover each dollop of peanut butter with more chocolate and smooth out the top.
6. Refrigerate for 1 hour or until chocolate has hardened.
7. Remove peanut butter cups from the liners.
8. Enjoy!

3-ingredient Cookies & Ice Cream Pie

Ingredients
for 8 servings

20 chocolate sandwich cookies
1 cup chocolate, melted
1 ¾ qt ice cream, softened

Preparation

1. Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
2. Pat the cookie crumbs into the bottom of a 9” pie dish.
3. Spread the softened ice cream on top and smooth out.
4. Drizzle the top with melted chocolate.
5. Freeze for 4 hours, or until the ice cream is hardened.
6. Enjoy!

3-ingredient Chocolate-Strawberry Braid

Ingredients
for 2 servings

1 sheet puff pastry, thawed
½ cup semi-sweet chocolate chip
5 strawberries, halved with stems removed

Preparation

1. Preheat oven to 400ºF (200ºC).
2. In a small bowl, melt the chocolate chips.
3. Cut puff pastry in half.
4. Cut slits 1 inch (2 ½ cm) apart on both ends of the pastry, leaving the middle section untouched.
5. Spread half of the chocolate spread and sliced strawberries on the center third.
6. Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
7. Repeat for second half of puff pastry.
8. Bake for 12-15 minutes.
9. Let cool for 5 minutes.
10. Enjoy!

Peanut Butter S’mores Dip Easy Dessert

Ingredients
for 4 servings

1 lb mini peanut butter cup
1 lb large marshmallow
15 graham crackers

Preparation

1. Preheat oven to 350°F (180°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.
6. Enjoy!

Cookies & Cream Truffles Easy Dessert

Ingredients
for 6 servings

36 chocolate sandwich cookies
8 oz cream cheese, softened
12 oz 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. Roll ping pong–sized balls with the mixture.
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. Enjoy!

Peanut Butter Chocolate 3-ingredient Fudge

Ingredients
for 25 pieces

18 oz milk chocolate
14 oz sweetened condensed milk
½ cup peanut butter

Preparation

1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
3. Chill for 10 minutes.
4. Add peanut butter and spread evenly.
5. Chill for 2 hours or until the fudge is firm.
6. Cut into bite-sized piece.
7. Enjoy!

3-Ingredient Cookies ‘n’ Cream Ice Cream

Ingredients
for 10 servings

2 cups heavy cream
1 can condensed milk
40 chocolate sandwich cookies

Preparation

1. Separate cookies and cream filling into two different bowls.
2. Pour the cookies into a plastic bag and smash with a rolling pin until they are crumbs.
3. Combine crumbs and condensed milk in a bowl, mix together and set aside.
4. In a large bowl, whip your heavy cream with a hand mixer until stiff peaks form.
5. Fold the cookie mix into the whipped cream and transfer to a deep baking dish. Top with additional cookie crumbs and cream.
6. Freeze for 4 hours.
7. Enjoy!

3-ingredient Creme Brulee

Ingredients
for 1 serving

½ cup vanilla ice cream
1 egg yolk
1 tablespoon sugar

Preparation

1. Preheat the oven to 325˚F (160˚C).
2. Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
3. Add the egg yolk into the melted ice cream and whisk well.
4. Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
5. Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
6. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
7. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
8. You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
9. Enjoy!