Here are some delicious quick desserts when you just have a craving for something sweet.
No Bake Peanut Butter Bars
YIELD: 16 bars
1/2 cup salted butter, melted
1 cup graham cracker crumbs (about 8 full sheets)
1 cup powdered sugar
3/4 cup and 2 tablespoons creamy peanut butter (not natural style)
1 cup semi-sweet chocolate chips
DIRECTIONS: Line a 8-by-8 or 9-by-9 square baking pan with aluminum foil. Set aside. In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan. In a small bowl, microwave 2 tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer. Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh for 5 to 7 days stored in the refrigerator. Serve chilled. (Setting them out for a few hours at room temperature for serving is OK.) Bars can be frozen up to 2 months. Thaw overnight in the refrigerator.
Two-Minute Apple Tart
YIELD: Serves 8
1 refrigerated ready-to-use pie crust
1 pound apples, cored and sliced
2 tablespoons cold butter
1/4 cup granulated sugar
1 teaspoon cinnamon
Heat oven to 425 F. Remove pie crust from refrigerator and warm to room temperature, about 15 to 20 minutes. Unroll crust and place it on large baking sheet. Arrange sliced apples on crust, leaving about two inches of space around edge. Chop cold butter into small bits and scatter over apples. Mix sugar and cinnamon together and sprinkle over apples. Fold two-inch section of open pie crust over apples — this will not cover apples, but contain them inside crust. Bake 20 to 25 minutes until crust is golden brown and apples are just soft.
Easy Plum Tart
YIELD: Serves 10
¾ cup canned almond pastry filling
1 refrigerated premade pie crust
4 medium plums, sliced
DIRECTIONS: Spread canned almond pastry filling on pie crust (rolled out to 12 inches on parchment-paper-lined cookie sheet), leaving 2-inch border; top with plums, fold in edges, and bake at 400 F for 30 to 35 minutes or until crust is golden and filling is bubbling.