No Bake Cookies

Peanut Butter Cocoa No-Bake Cookies

Makes: 4 dozen

2 c. sugar
1/2 c. butter
1/2 c.. milk
1/3 c. cocoa
2/3 c. peanut butter
3 c. quick cooking oats
1/2 c. chopped peanuts (optional)
2 tsp. vanilla extract

Place a piece of waxed paper or foil on cookie sheet. Combine sugar,butter, milk and cocoa in med. saucepan. Cook over med. heat, stirring constantly, until mixture comes to rolling boil. Remove from heat; cool 1 min. Add peanut butter; stir to blend. Add oats, peanuts and vanilla;stir to mix well. Quickly drop mixture by heaping teaspoons onto waxed paper or foil. Cool completely. Store in cool, dry place.

Serves : 24

1 pk butterscotch morsels
3/4 c peanut butter
4 c. corn flakes
1 c. peanuts

Melt over LOW heat, 1 pk butterscotch morsels and 3/4 c peanut butter. In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix until covered evenly. Drop by teaspoons onto cookie sheet lined with wax paper. Refrigerate until firm.

No Bake Fudge Cookies

Makes: 3 dozen
 

 2 C. sugar
1/2 c. milk
1/2 c. butter
3/4 c. peanut butter
3 c. quick cooking oats
6 tbs. cocoa
1 tsp. vanilla extract
1/2 c. raisins

In a lg. saucepan combine sugar, milk and butter and boil for 1 min.
Take off heat and add peanut butter, oats, cocoa, vanilla and raisins.
Stir well. Drop by teaspoons onto waxed paper. Let sit 1 hr.

1  c. sugar
1  c. light corn syrup
1  c. peanut butter
6  c. Rice Krispies®
1  c. chocolate chips
1  c.  butterscotch chips

Heat sugar and corn syrup in a 3 quart sauce pan until mixture boils.
Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies,
stirring until blended. Press mixture into buttered 13x9" pan. Melt
chocolate and butterscotch chips together over low heat. Remove from heat and spread over rice krispies mixture. Cool until firm. Cut into squares.

Recipe By     : 1001 Cookie Recipes
Serving Size  : 48
 

3 c. rolled oats
1/2  c. walnuts -- chopped fine
7 tbs.unsweetened cocoa powder
1/2 c. flaked coconut
2 c. raw sugar
1/2 c. vegetable shortening
1/2 c. evaporated milk
Line 2 baking sheets with waxed paper.

In a large bowl, combine the oats, walnuts, cocoa powder and coconut.
In a saucepan, combine the sugar, vegetable shortening and milk and
bring to a boil, stirring until smooth. Pour over the dry mixture and blend
thoroughly.
Drop the dough by spoonfuls 1 1/2" apart onto the prepared pans. Let
cool and set for 1 hour.
 

NOTES : Raisins or chopped banana chips, or both, can be added to the
cookie mixture. Light brown sugar may be substituted for the raw sugar
if you prefer.

Recipe By     : 1001 Cookie Recipes
Serving Size  : 48
 

2 tsp.instant coffee powder
1/2 c. hot water
6 ounces semisweet chocolate chips
3 tbs.light corn syrup
3 c. powdered sugar
1 3/4  c. graham cracker crumbs
1 c. walnuts -- chopped fine
powdered sugar for rolling

Dissolve the coffee in the hot water.
In the top of a double boiler, melt the chocolate over low heat, stirring
until smooth. Stir in the corn syrup. Stir in the coffee. Remove from the
heat and beat in the powdered sugar. gradually blend in the graham
crackers
and walnuts. Pinch off 1" pieces and roll the dough in powdered sugar.
Store in airtight container for at least 2 days before serving.
 

NOTES : For cookies with more flavor, use 1/2 c. of coffee liqueur in
place of the water and coffee.

Recipe By     : 1001 Cookie Recipes
Serving Size  : 30

4 1/2 c. puffed wheat cereal
1 c. walnuts -- ground
2/3 c. flaked coconut
pinch salt
1/4  c. vegetable shortening
1  c. powdered sugar
1/2  c. light corn syrup
2/3  c. unsweetened cocoa powder

Lightly grease a 13x9" baking pan.
Combine the cereal, walnuts, coconut and salt.
Melt the shortening in a large saucepan. remove from the heat and beat in
the powdered sugar. Beat in the corn syrup. Blend in the cocoa. gradually
blend in the dry ingredients, coating well. Press the mixture evenly into
the prepared pan.
Refrigerate for 4 hours, or until thoroughly chilled, then cut into bars.

Recipe By     : 1001 Cookie Recipes
Serving Size  : 18

12 ounces semisweet chocolate chips
1 c. evaporated milk
1 c. sugar
3 c. crushed vanilla wafers
2 c. miniature marshmallows
1 c. walnuts -- chopped
1/2 tsp.salt

Lightly grease a 9" square baking pan.
In a double boiler, melt the chocolate chips with the milk, stirring until
smooth. Stir in the sugar to dissolve. Remove from the heat.
In a large bowl, combine the vanilla wafers, marshmallows, walnuts and
salt. transfer 1/2 c. of this mixture to a small bowl. Add 2 teaspoons of
the warm chocolate mixture and stir to blend.
Add the remaining chocolate mixture to the vanilla wafer mixture and stir
to blend. Press the dough evenly into the prepared baking pan, pressing
down hard to pack the mixture into the pan. Spread the reserved
chocolate mixture on top.
Refrigerate until thoroughly chilled and set. Cut into bars.

NOTES : graham crackers or chocolate wafers can be used in place of
the vanilla wafers.
 

3 c. cornflakes -- crushed
1 c. crunchy peanut butter
1/2 c. sugar
1/2 c. white corn syrup
6 ounces chocolate chips

Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into an 8x8" lightly greased pan. Melt chocolate chips and spread over top.

Recipe By     : Woman's Day
Serving Size  : 48

CRUST
30 chocolate sandwich cookies
1/4 c. hot fudge topping, not heated
1 envelope unflavored gelatin
1/2  c. cold strong coffee
16 ounces cream cheese -- softened
3/4  c. sugar
8 ounces sour cream
3 ounces bittersweet chocolate -- melted
chocolate coffee beans -- garnish

Line a 13x9" baking dish with foil, letting foil extend about 2" above pan
at narrow ends. Grease or coat foil with nonstick cooking spray.
Crust: Process cookies in food processor (or crush in a sturdy plastic
food bag) until reduced to fine crumbs (you should have a scant 3 c.).
add fudge topping to crumbs and process (or knead in bag) until crumbs
are moistened. Press firmly over bottom of prepared pan. Place in
freezer while proceeding.

Sprinkle gelatin over cold coffee in a small saucepan; let stand 1 min.
{lace over low heat and stir with a rubber spatula until granules
completely dissolve. Remove from heat.

Beat cream cheese and sugar in a large bowl with mixer on high speed
until smooth. Reduce speed to med.; beat in sour cream until blended.
With mixer on low speed, beat in coffee mixture. Stir in chocolate until
blended. Pour into crust, cover and refrigerate at least 4 hours or until
firm.

Lift foil by ends onto cutting board. Cut into bars; garnish each with 2
coffee beans.

NOTES : Planning Tip: Refrigerate for up to 1 week in an airtight
container with waxed paper between layers. Or freeze in a single layer
on a cookie sheet, then freeze airtight with waxed paper between layers
up to 1 month.

Tip: For neatly cut bars, dip a long, sharp knife into tall container of
hot water and wipe dry between cuts.

1 c. peanut butter
1/4 c. margarine
1 tsp. vanilla extract
1 1/2 c. powdered sugar,sifted
1/2 c. flour,all-purpose
1 c. chocolate chips, melted
1/2 c. nuts, chopped
 

These cookies are no-bake, named for the look alike nuts of
the state tree of Ohio. This was a sweepstakes winner in its
class at Del Mar Fair, 1993. Recipe by Marissa, 5 and Justin
Clanton, 16, of Chula Vista Ca

Line 2 cookie sheets with waxed paper. Beat the peanut butter, margarine and vanilla together until smooth.Slowly beat in powdered sugar and flour until well blended.

Roll rounded teaspoonful of dough into balls and push up to make a point. Refrigerate until firm.

Dip flat part of cookie into melted chocolate, halfway up. Roll in chopped nuts. Place on cookie sheets and put in refrigerate until chocolate is set. Makes about 60 cookies.

Recipe by Jo Anne Merrill
60 servings

Recipe By     : Woman's Day
Serving Size  : 20

20 fig cookies (such as Fig Newtons)
2 1/2 c. granola with raisins
2/3  c. light corn syrup
2 tbs. honey
3/4  c. crispy or regular M&Ms

Line an 8" square baking pan with foil, letting foil extend about 2" above pan on opposite edges. Grease or coat foil with nonstick cooking spray.

Arrange fig cookies in prepared pan, in 4 evenly spaced rows of 5 bars each. Press down on bars until bars touch each other.

Put granola in a med. bowl. In a heavy saucepan, bring corn syrup to a boil over med. heat, stirring occasionally. Without stirring, boil vigorously 3 min. or until tiny white bubbles start to form on surface.

Remove from heat; stir in honey until blended.
Pour over granola and stir until coated. Cool slightly, then stir in M&Ms.(If too hot, M&Ms will melt; if too cool, they can't be stirred in.) Scrape onto fig bars, spread evenly, then cover with greased waxed paper and gently press into an even, compact layer. Cover and refrigerate 1 1/2 hours
or until firm.
Lift by foil ends onto cutting board. Cut into bars.
 

NOTES : To make lower fat, use fat free fig bars and low fat granola.

6 ounces butterscotch chips
1/4  c. light corn syrup
2 tbs. milk
2 tbs. butter
1 tsp. vanilla
3 1/2 c. puffed corn cereal
1 c. broken pretzels

Mix first 5 ingredients in saucepan. Melt over low heat, stirring constantly. Remove from heat and stir in cereal and pretzels. Drop by rounded tablespoons onto wax paper and allow them to harden.

Recipe By     : Woman's Day
Serving Size  : 60
 

10 ounces peanut butter chips
1/2  c. butter or margarine
6 1/2 c. crispy rice cereal
12 ounces semisweet chocolate chips
1/2 c. light corn syrup
1/2 c. honey roasted peanuts -- chopped
 

Line a 13x9" baking pan with foil, letting foil extend about 2" above pan
on narrow ends. Grease or coat foil with nonstick cooking spray.
Melt peanut butter chips and butter in a large bowl in microwave or in a
heavy saucepan over low heat, stirring often, until thoroughly blended and
smooth. Remove from heat, add cereal and stir until evenly coated.
Scrape into prepared pan, spread evenly, then cover with waxed paper.

Place another 13x9" pan or heavy book on top and press into an even,
compact layer. Remove waxed paper. Place pan in freezer 10 min. or until
cereal mixture is firm while proceeding.

Melt chocolate chips as directed on bag. Add corn syrup and stir until
well blended. Spread chocolate evenly on cereal mixture, then sprinkle
with nuts. Top with waxed paper and lightly press nuts into chocolate.
Refrigerate 1 hour or until firm.
Lift foil by ends onto cutting board. Cut into bars.

                   - - - - - - - - - - - - - - - - - -

NOTES : Planning tip: Refrigerate up to 2 weeks, or freeze up to 1 month
in an airtight container with waxed paper between layers.

1 c. semisweet chocolate chips
1/3 c. evaporated milk
1 1/2 c. sifted powdered sugar
1/3 c. chopped nuts
1/3 c. chopped maraschino cherries -- well drained
1 1/4 c. coconut OR chopped nuts

Melt chocolate and milk over low heat. Remove from heat. Stir in powdered sugar, nuts and cherries, mix well. Chill until cool enough to handle.
Shape into 1" balls and roll in coconut or nuts. Chill at least 4 hours.
Keep chilled.
 

6 ounces semisweet chocolate chips -- 1 c.
1/2 c. milk
12 ounces vanilla wafer cookies -- 1 box, crushed
1/2 c. confectioner's sugar
1  c. miniature marshmallows
1/2 c. peanuts, chocolate coated
1/4 tsp. salt
1/4  c. M&Ms® plain chocolate candy

Line a 8" square baking pan with plastic wrap.
Combine chocolate chips and milk in a heavy saucepan
Cook over low heat until chips melt. Stirring occasionally.
Combine wafer crumbs, confectioners sugar, marshmallow, 1/4 c.
peanuts and salt in a large bowl, stir until blended.
Stir chocolate mixture into crumb mixture.
Press into lined pan
Sprinkle with remaining peanuts and M&M's®
Cover with plastic wrap, pressing peanuts and M&M's® into brownies
Refrigerate at least 2 hours.
Cut into squares.

38 squares graham crackers -- finely rolled {about 2 1/2 c. crumbs}
2 c. miniature marshmallows
1 c. chopped walnuts
1 6 oz. pkg. semisweet chocolate morsels
1 c. evaporated milk
1/2  c. light corn syrup
1/4  tsp. salt
1 tbs. butter or margarine
1 tbs. vanilla extract

Mix crumbs, marshmallows and nuts in large bowl; set aside.
Blend chocolate morsels, evaporated milk, corn syrup and salt in 2 quart
saucepan. Stir over low heat until chocolate is melted. Increase heat to
medium; heat to a full boil, stirring constantly. Boil for 10 minutes;
stirring constantly. Remove from heat; stir in butter or margarine and
vanilla.
Immediately stir chocolate mixture into crumb mixture. Spread in a
greased 9 x 9 x 2 inch baking pan. Refrigerate until set, about 3 hours.
Cut into36 {1 1/2 x 1 1/2 inch} squares.

Almond Triangles (No-Bake)

Recipe By     : Woman's Day
Serving Size  : 48

1/2  c. natural (with skins) sliced almonds
8 ounces almond paste -- cut in small pieces
6 tbs. butter or margarine -- cut in small pieces
2 tbs. honey
1 tbs.  freshly grated lemon peel
13 almond toast cookies(such as Stella Doro) -- finely crushed
2 c.s sweetened coconut flakes

Line a 13x9" baking pan with foil, letting edges extend about 2" above pan at narrow ends. Grease or coat foil with nonstick cooking spray.

Toast almonds in a nonstick skillet over med. heat, stirring often, 5 min. or until golden (When toasting almonds don't leave them unattended; once the skillet gets hot, the nuts can burn). Remove from skillet.

In the same skillet, heat almond paste and butter over med-low heat,stirring occasionally, until melted and butter is almost fully absorbed by the almond paste. Remove from heat; add honey and lemon peel. Stir until blended.

Place almond-toast crumbs (you should have 2 1/4 c.s) and coconut in a large bowl.

Add almond paste mixture and knead with your hands or back of a wooden spoon to blend. Scrape into prepared pan and spread in an even layer. Sprinkle top with toasted almonds.

Cover with waxed paper and gently press into an even, compact layer. Leave on waxed paper and refrigerate at
least 1 1/2 hours or until firm.
Lift foil by ends onto cutting board. Cut lengthwise in 4 equal strips,then crosswise in sixths. Cut each bar diagonally in half.
 
 
 

Cookie Menu

Bar Cookies	Refrigerator Cookies
Brownies	Rolled Cookies
Cake Mix Cookies	Shortbread
Drop Cookies

 
 
 

 

---

 © 1999, 2000-2001-2002-2005.Going Home,All rights Reserved