The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (22 page)

4.
     
Add
the cereal and stir well.

5.
     
Drop
the mixture by tablespoons onto waxed paper and let stand for 20 minutes.

6.
     
Form
the mixture into balls and let stand an additional 30 minutes until cool.

7.
     
Melt
the semisweet chocolate chips over a low heat.

8.
     
Remove
the pan from the heat and stir in the milk chocolate chips until smooth.

9.
     
Dip
the cookie balls in the chocolate mixture.

10.
 
Place the dipped cookies on
waxed paper and let stand until set.

Ingredients:

1½ cups corn syrup

1 cup brown sugar

½ cup sugar

1½ cups smooth peanut butter

6 cups crispy rice flake cereal

1 cup dried cranberries

Procedure:

1.
     
Combine
the corn syrup, brown sugar and sugar and mix well.

2.
     
Microwave
on high for 4-7 minutes until the mixture is bubbling, stirring twice during
that time.

3.
     
Remove
the mixture from the microwave and add the peanut butter.

4.
     
Stir
until the peanut butter melts and the mixture is smooth.

5.
     
Fold
in the cereal until it is coated.

6.
     
Stir
in the cranberries.

7.
     
Spread
the mixture into a greased 9 x 13-inch pan.

8.
     
Using
the back of a spoon, press the mixture evenly into the pan.

9.
     
Let
cool and cut into bars.

Ingredients:

2 cups old fashioned rolled oats

½ cup crispy rice cereal

¾ cup dried cranberries

¼ cup coconut oil or butter

¼ cup brown sugar

¼ cup honey

Pinch salt

1 teaspoon vanilla

1 teaspoon cinnamon

Procedure:

1.
     
Lightly
grease an 8-inch square pan and set aside.

2.
     
Stir
together the oats, crispy rice cereal and cranberries and set aside.

3.
     
Combine
the coconut oil, brown sugar, honey and pinch of salt in a saucepan.

4.
     
Bring
the mixture to a boil, stirring constantly.

5.
     
Cook
over medium heat for 2 minutes.

6.
     
Remove
the pan from the heat and stir in the vanilla and cinnamon.

7.
     
Pour
the mixture over the dry ingredients and stir well to combine.

8.
     
Pour
the mixture into the 8-inch pan and compact the mixture with a spatula.

9.
     
Cool
completely before cutting into bars.

Ingredients:

2 cups white chocolate chips

½ cup sweetened condensed milk

1 tablespoon butter

1 teaspoon grated orange peel

1 cup chopped dried cranberries

½ cup chopped slivered almonds

1 cup dark chocolate chips

Procedure:

1.
     
Mix
the white chocolate chips, sweetened condensed milk, and butter and microwave
on 30% power, stirring every 2 minutes until the mixture is smooth.

2.
     
Stir
in the cranberries and almonds.

3.
     
Let
stand for 5 minutes.

4.
     
Drop
the mixture, a teaspoonful at a time, onto waxed paper and let the cookies
stand until set.

5.
     
Melt
the dark chocolate in a microwave and stir until it is smooth.

6.
     
Drizzle
over the cooled cookies.

7.
     
Let
stand until the chocolate is set.

Ingredients:

7 cups miniature marshmallows, divided

⅓ cup corn syrup

6 tablespoons butter

2 cups milk chocolate chips, divided

1 teaspoon vanilla

6 cups graham squares cereal

½ cup semisweet chocolate chips

Procedure:

1.
     
In a
large heavy saucepan over low heat, melt 6 cups of the miniature marshmallows,
the corn syrup, butter, and 1½ cups of the milk chocolate chips, stirring
constantly.

2.
     
Remove
the marshmallow mixture from the heat and stir in the vanilla.

3.
     
Gently
stir in the cereal until it is coated with the marshmallow mixture.

4.
     
Stir
in the remaining 1 cup of marshmallows, ½ cup milk chocolate chips, and the
semisweet chocolate chips.

5.
     
Press
the mixture into a greased 9 x 13-inch pan.

6.
     
Cool
and cut into bars.

Ingredients:

2 cups sugar

½ cup unsweetened cocoa

½ cup butter

½ cup evaporated milk

1 cup miniature marshmallows

¼ teaspoon vanilla

3 cups quick cooking oats

½ cup chopped pecans

Procedure:

1.
     
Combine
the sugar, cocoa, butter and evaporated milk in a saucepan and bring the
mixture to a boil.

2.
     
Boil
for one minute.

3.
     
Remove
the pan from the heat and stir in the marshmallows and vanilla.

4.
     
Add
the oats and nuts.

5.
     
Stir
until combined.

6.
     
Spoon
onto waxed paper.

7.
     
Cool
until the cookies are firm.

Ingredients:

20 chocolate cream sandwich cookies, crushed

⅓ cup butter, melted

¼ cup water

¼ cup butter

¼ cup semisweet chocolate chips

1 (15-ounce) package dry milk chocolate frosting mix

1 cup miniature marshmallows

½ cup chopped pecans

½ cup semisweet chocolate chips

½ cup milk chocolate chips

Procedure:

1.
     
Mix
the cookie crumbs and ⅓ cup melted butter and press the mixture into a
greased 9-inch square pan. Set aside.

2.
     
In a
heavy saucepan, combine ¼ cup butter and the water and heat to boiling.

3.
     
Add
¼ cup semisweet chocolate chips and swirl until they are melted.

4.
     
Add
the dry frosting mix and beat well.

5.
     
Remove
the pan from the heat and let cool for 5 minutes.

6.
     
Stir
in the marshmallows, pecans, ½ cup semisweet chocolate chips, and ½ cup milk
chocolate chips.

7.
     
Spread
onto the cookie crust.

8.
     
Cool
completely and cut into squares.

Ingredients:

½ cup corn syrup

½ cup sugar

1 cup peanut butter

1 cup chow mein noodles

Procedure:

1.
     
Combine
the corn syrup and sugar in a saucepan and bring the mixture to a boil,
stirring constantly.

2.
     
Remove
the pan from the heat.

3.
     
Add
the peanut butter and noodles.

4.
     
Mix
well.

5.
     
Spoon
onto waxed paper.

6.
     
Cool
at least 15 minutes before eating.

Ingredients:

1½ cups butterscotch chips

⅔ cup peanut butter

3 ounces chow mein noodles, broken

½ cup salted peanuts

Procedure:

1.
     
Mix
the butterscotch chips and peanut butter and microwave on 50% power for 3-5
minutes.

2.
     
Stir,
and repeat, if necessary, until the butterscotch chips are melted.

3.
     
Stir
in the chow mein noodles and peanuts.

4.
     
Drop
by tablespoonsful onto waxed paper.

5.
     
Refrigerate
1-2 hours until the cookies are hardened.

Ingredients:

2 (12 ounce) packages butterscotch chips

1 cup peanut butter

½ cup butter

1 (10 ounce) package miniature marshmallows

¾ cup flaked coconut

½ cup chopped walnuts

Procedure:

1.
     
Melt
the butterscotch chips, peanut butter and butter over a low heat, stirring
frequently.

2.
     
Add
the marshmallows, coconut and walnuts and stir until well mixed.

3.
     
Spread
in greased a 9 x 13-inch pan.

4.
     
Refrigerate
1 hour.

5.
     
Cut
in squares.

Ingredients:

1 cup + 3 tablespoons butter, divided

¼ cup brown sugar

1 egg

2 cups graham cracker crumbs

3 tablespoons cocoa

½ cup finely chopped walnuts

2 tablespoons cream

3 tablespoons maple syrup

3 tablespoons instant butterscotch pudding mix

2 cups powdered sugar

1 (11.5 ounce) package milk chocolate chips

Procedure:

1.
     
Mix
½ cup butter, the brown sugar, and the egg in heavy saucepan and beat well.

2.
     
Cook
over medium heat until the mixture boils and becomes smooth and thick, stirring
constantly.

3.
     
Remove
the pan from the heat and add the graham cracker crumbs, cocoa, and nuts.

4.
     
Mix
well.

5.
     
Press
the mixture into a greased 9-inch square pan.

6.
     
Combine
½ cup softened butter with the cream, maple syrup, and pudding mix and beat
until the mixture is smooth.

7.
     
Beat
in the powdered sugar until well blended.

8.
     
Spread
the mixture over the crumb layer in the pan.

9.
     
Combine
the milk chocolate chips and 3 tablespoons butter and microwave on 50% power
stirring every 30 seconds until the mixture is melted and smooth.

10.
 
Spread the chocolate mixture
over the bars.

11.
 
Refrigerate
the bars until set, and then cut into squares.

Ingredients:

1 stick butter

½ cup evaporated milk

2 cups sugar

6 tablespoons unsweetened cocoa

1 teaspoon vanilla

½ cup peanut butter

2½ cups quick-cooking oatmeal

½ cup flaked coconut

Procedure:

1.
     
Combine
the butter, evaporated milk, sugar and cocoa and bring the mixture to a full
rolling boil.

2.
     
Continue
to boil for 1 minute.

3.
     
Remove
the pan from the heat.

4.
     
Add
the remaining ingredients and mix well.

5.
     
Drop
by heaping tablespoons onto waxed paper.

6.
     
While
mixture is still warm and is beginning to set up, make an indentation in each
"nest”.

Ingredients:

3 cups sugar

1½ cups dark corn syrup

3 cups peanut butter

15 cups cornflakes

Procedure:

1.
     
Combine
the sugar and syrup and bring the mixture to a boil, stirring constantly.

2.
     
Remove
the pan from the heat.

3.
     
Add
the peanut butter and cornflakes.

4.
     
Mix
well.

5.
     
Spread
the mixture onto a greased cookie sheet.

6.
     
Cool
and then cut into squares.

Ingredients:

1 cup butter melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup + 4 tablespoons peanut butter

1½ cups milk chocolate chips

Procedure:

1.
     
Mix
the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut
butter until well blended.

2.
     
Press
evenly into the bottom of a 9×13-inch pan.

3.
     
In
the microwave, melt the chocolate chips with the peanut butter, stirring every
30 seconds until the chocolate is melted and the mixture is smooth.

4.
     
Spread
the chocolate mixture over the graham cracker layer.

5.
     
Refrigerate
for at least one hour before cutting into squares.