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No Bake Bars – 2 Easy Ways

No Bake Pies

We seem to be experiencing a heat wave and what better way to cool off but still whip up a homemade treat?  No bake desserts!  Today I’m going to show you just how quick and easy it is to create both a sweet and tart lemon bar and luscious chocolate ganache bar with a buttery 3 ingredient crust as the base.  And, if you’re all about shaving off even more time, I highly recommend making just the crust which can be served as yummy little shortbread cookies.  I’ve been known to indulge in them from time to time and since it only takes about 45 seconds to make, I probably enjoy them more often than just time to time.  Who am I kidding?

Both the chocolate and lemon bars only require less than 4 ingredients for the fillings, most of which you probably already have on hand and if you can work a whisk and a microwave, you’re just 5 minutes away from having not just one, but two types of yummy bars.  There’s just no need to slave over a hot oven when it’s 95+ degrees out.  Seriously.  On those 100+ degree days that I was without AC, I really could’ve used both a lemon and chocolate ganache bar to cheer me up.  I can’t really say which one is my favorite.  The lemon bar is just so alluring in her bright and refreshing way but the chocolate bar…he’s so tempting with his deep, dark nature that satisfies with the intensity of chocolate like nothing else can.  Why bother choosing?  Have both.  I insist.  The hardest part of it all is waiting for it to cool but then again, I’ve also been known to gleefully alternate my spoon into the warm lemon custard and fondue-like chocolate sauce.  Anyway you look at it, you just can’t go wrong with these.

5.0 from 3 reviews

No Bake Bars – 2 Easy Ways
Prep time

Cook time

Total time


Serves: 6 Heart Molds {holds 3 tb each}

Crust {for both}
  • ½ c unbleached flour
  • 1½ tb powdered sugar
  • 3 tb melted, salted butter
Lemon Bars
  • 2 tb fresh lemon juice + zest of ½ lemon
  • 3 tb sugar
  • 1 egg yolk
  • 2 tb melted, salted butter
  • Optional: 1 ts unbleached flour {for a thicker consistency}
Chocolate Ganache Bars
  • 4 tb semi or bitter sweet chocolate
  • 3 tb sweetened condensed milk
  • Optional: pinch of fine salt and instant espresso

  1. For the crust, stir everything together until just combined and press into a microwave-safe mold/pan. I used a microwave-safe silicone mold but you can also use a microwave-safe pyrex dish or something similar.
  2. I used a microwave with 1.45 kw. It took me 40 seconds for the crust to cook. Set aside.
  3. For the lemon bars, whisk everything together and heat in 30 second intervals, whisking constantly. Mine took about 3 minutes until it got nice and thick. Strain if desired but if you whisked voraciously, it should be silky smooth.
  4. For the chocolate bars, stir everything together and heat until just melted. You don’t want to scorch the chocolate so allow lingering heat to melt everything through by stirring.
  5. Spoon each mixture into each mold and refrigerate for 1-2 hours or until set.


If you enjoy no-bake desserts, check out my playlist!

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6 thoughts on “No Bake Bars – 2 Easy Ways

  • thehautecookie says:

    omg. again… what do you NOT know how to make? this looks so divine and the no bake part- YES! xO!

  • brian says:

    i think i would make them all lemon and then ganache them! hehe

  • Mary Frances says:

    I can’t believe how easy these are to make. They look divine!!

  • Maureen | Orgasmic Chef says:

    Well, that’s treats sorted for today! Yummo!!

  • Ana says:

    Hi Angela, how can I know if the microwave is 1.45 kw or other ? As the one i use they have different type of heat that we can choose. Thanks.

  • The Squishy Monster says:

    Hi, Ana! When in doubt, go low and slow. Use a microwave-safe bpa-free vessel that’s large enough to hold the ingredients {as it may bubble over}. My microwave has a label on the interior left side that has the specs. Alternatively, it will tell you in the owners manual. If it’s been awhile since you purchased it, you can look up the manual online. I do that a lot for some of my appliances. The best way to gauge your unique microwave for this particular recipe is to cook the lemon curd low and slow and make sure you stir in between short bursts. It’s ready when it coats the back of the spoon and is thick and glossy. {It will also further thicken as it cools}. For the chocolate ganache, I always allow the residual heat to take over to prevent scorching. Again, go low and slow, stir in between short bursts and it will be silky smooth for you.

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