No need to spend hours preparing to entertain guests. Invite friends over to watch a movie, game, or have a game night at your house. Set the time for after dinner and only prepare desserts. Here are some great dessert ideas. Quick Bar Cookies are so easy they only have 4 sentences of instructions. They come together in minutes and bake in a square pan for 25 minutes. The Mini Cinnamon Twists have a surprise marshmallow inside and are easy to make using refrigerated crescent rolls. For the chocoholics in your group, the Mocha Chocolate Parfaits should be a hit. Make a pot of coffee, hot chocolate, teas, waters, etc. Set out the drinks and desserts with fancy paper plates, napkins, and nice plastic ware. The work to prepare is minimal, clean-up is a cinch, and you have a variety that should please everyone. You will be free to enjoy your evening.
QUICK BAR COOKIES
1 can (15-oz) sweetened condensed milk
1 cup flaked coconut
3/4 cup chocolate chips
1/2 cup chopped pecans
17 graham crackers, crushed
1 tsp vanilla
Combine all the ingredients and mix together well. Pour into a well greased 9 x 9-in pan. Bake at 350 degrees for 25 minutes. Cut into bars.
MINI CINNAMON MARSHMALLOW TWISTS
1/2 cup sugar
1 tsp cinnamon
1 can (8 count) refrigerated crescent rolls
3 tablespoons melted butter
8 large marshmallows, halved
1/2 cup confectioners’ sugar
1 tbsp milk
Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and set aside.
Mix sugar and cinnamon in a small bowl. Separate dough into 8 triangles; cut each triangle in half lengthwise. Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar mixture. Place a marshmallow half at the wide end of each triangle.
Roll up each triangle, starting from the wide end, to enclose marshmallow; pinch edges of dough to seal. Place twists on the prepared baking sheet, seam-side down, about 2-inches apart.
Bake for 10 minutes or until golden brown. Blend confectioners’ sugar and milk in a small bowl. Drizzle over warm twists. Remove twists; place on a wire rack to cool.
MOCHA CHOCOLATE MOUSSE PARFAITS
1 3/4 cups cold milk
1 tsp instant coffee granules
1 pkg (8-oz) cream cheese, softened
1 pkg (4-oz) chocolate flavor instant pudding and pie filling mix
8-oz frozen whipped topping, thawed
Microwave 1/4 cup milk and coffee granules on High for 30 to 45 seconds. Stir to dissolve coffee granules.
In a medium mixing bowl, gradually add the coffee mixture and the remaining milk to the cream cheese while beating at medium speed of an electric mixer. Beat until well blended. Add the pudding mix and beat at low speed 1 to 2 minutes or until well blended.
Spoon mousse into 6 parfait glasses alternating with whipped topping. End with whipped topping and sprinkle with chocolate shavings or chocolate coated coffee beans.