Description
No Bake Moose Farts: A quick & easy no-bake treat with chocolate, peanut butter, and oats. Perfect for satisfying sweet cravings!
Ingredients
Scale
- 1 cup (200g) caramel bits or soft caramel candies, unwrapped
- 3 tablespoons (45ml) heavy cream
- 1½ cups (150g) pecans, finely chopped (divided)
- 1 cup (175g) semi-sweet chocolate chips
- ¼ cup (50g) butterscotch chips
- 1 tablespoon (15g) unsalted butter
- ½ teaspoon sea salt (plus extra for garnish)
- ½ teaspoon vanilla extract
- 1 cup (125g) confectioners’ sugar
Instructions
- Step 1: Prepare the Caramel Mixture In a medium microwave-safe bowl, combine the caramel bits and heavy cream. Heat in 30-second intervals, stirring between each, until completely melted and smooth (approximately 1-2 minutes total). Be careful not to overheat! Stir in the vanilla extract and sea salt until fully incorporated. The mixture should be thick but pourable—imagine the consistency of warm honey.
- Step 2: Add Pecans and Butterscotch Fold in 1 cup of the chopped pecans and all of the butterscotch chips until evenly distributed throughout the caramel mixture. The warm caramel will partially melt the butterscotch chips, creating lovely flavor swirls. Allow this mixture to cool for about 10 minutes at room temperature, stirring occasionally to prevent a skin from forming on top.
- Step 3: Form the Balls Once the mixture has cooled enough to handle but is still pliable, dust your hands with a light coating of confectioners’ sugar to prevent sticking. Scoop approximately 1 tablespoon of the mixture and roll between your palms to form balls about 1-inch in diameter. Place each ball on a parchment-lined baking sheet. You should get roughly 24 balls from the mixture. Refrigerate these for at least 20 minutes until firm.
- Step 4: Prepare the Chocolate Coating While the caramel balls are chilling, melt the chocolate chips with 1 tablespoon of butter in a microwave-safe bowl. Use 30-second intervals, stirring between each, until smooth and glossy. The butter helps create a silkier texture for dipping. Let the chocolate cool slightly but remain fluid—about 3-5 minutes at room temperature.
- Step 5: Dip and Finish Remove the chilled caramel balls from the refrigerator. Using a fork, dip each ball into the melted chocolate, ensuring complete coverage. Tap the fork gently against the bowl to remove excess chocolate. Transfer each dipped Moose Fart back to the parchment-lined baking sheet. Immediately sprinkle with the remaining chopped pecans and a tiny pinch of sea salt before the chocolate sets. Work quickly with 4-5 balls at a time so the chocolate remains wet enough for the toppings to adhere.
- Step 6: Set and Store Refrigerate the completed No Bake Moose Farts for at least 1 hour to fully set the chocolate. Once set, transfer to an airtight container with parchment paper between layers to prevent sticking. For the best texture contrast and flavor experience, allow them to sit at room temperature for about 10 minutes before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 Moose Fart
- Calories: 180 calories
- Sugar: 13g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg