The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (23 page)

Ingredients:

1 (12-ounce) package semisweet chocolate chips, divided

1 (10-ounce) package marshmallows

¼ cup butter

5 cups cocoa flavored crisp rice cereal

1 cup miniature marshmallows

1 cup milk chocolate chips

⅓ cup peanut butter

Procedure:

1.
     
Microwave
½ cup of the semisweet chocolate chips on 50% power for 1 minute.

2.
     
Remove
the bowl from the microwave and add the package of marshmallows and the butter.

3.
     
Microwave
on high, stirring every minute, until the mixture is melted and smooth.

4.
     
Stir
in the cereal until it is well blended.

5.
     
Then
stir in the miniature marshmallows and milk chocolate chips just until blended.

6.
     
Spread
and press the mixture into a greased 9 x 13-inch pan.

7.
     
Combine
the remaining 1½ cups semisweet chocolate chips with the peanut butter and
microwave on 50% power, stirring every minute, until the mixture is melted and
smooth.

8.
     
Spread
the melted chocolate mixture over the cereal mixture.

9.
     
Let
stand until the icing is cool, and then cut into bars.

Ingredients:

1 (10 ounce) package white chocolate chips

30 sandwich cookies (chocolate or vanilla)

1 (12 ounce) package semisweet chocolate chips

Procedure:

1.
     
Microwave
all but ½ cup of the semisweet chocolate chips, stirring after each minute,
until the chips are melted and smooth.

2.
     
Stir
in the remaining ½ cup semisweet chocolate chips until they are melted and
smooth.

3.
     
In a
separate container, microwave all but ⅓ cup of the white chocolate chips
on 50% power stirring after each minute, until the chocolate is melted and
smooth.

4.
     
Stir
in the remaining ⅓ cup white chocolate chips until they are melted and
smooth.

5.
     
Dip
the cookies, one at a time, into the white or semisweet chocolate.

6.
     
Place
the dipped cookies onto wax paper until the chocolate is set.

7.
     
Dip
the cookie again into the other chocolate.

8.
     
Place
the dipped cookies on the wax paper until the chocolate is set.

Ingredients:

2 cups sugar

½ cup cocoa powder

½ cup peanut butter

3 cup quick cook oatmeal

¼ pound margarine

½ cup milk

1 teaspoon vanilla

Procedure:

1.
     
Combine
all the ingredients except the vanilla and oats.

2.
     
Boil
for 2 minutes.

3.
     
Mix
the oats into the chocolate mixture.

4.
     
Add
the vanilla and stir until well mixed.

5.
     
Spoon
the cookies onto waxed paper.

6.
     
Cool
until solid.

Ingredients:

4 cups cornflakes

1 cup chopped nuts

1 cup sugar

1 cup white corn syrup

1⅔ cup peanut butter

Procedure:

1.
     
Mix
the cornflakes and nuts and set aside.

2.
     
Mix
the corn syrup and sugar in a saucepan and bring the mixture to a rolling boil,
stirring constantly.

3.
     
Remove
the pan from the heat immediately.

4.
     
Add
the peanut butter to the syrup and mix well.

5.
     
Pour
the syrup mixture over the cornflakes and mix well.

6.
     
Spoon
the cookies onto waxed paper.

7.
     
Cool
until solid.

Ingredients:

½ cup peanut butter

¼ cup honey

3 cups crispy rice cereal, divided

Procedure:

1.
     
Mix
the peanut butter, honey and 1 cup of the cereal.

2.
     
Form
the mixture into 1-inch balls.

3.
     
Roll
the balls into 2 cups of the cereal.

4.
     
 

Ingredients:

5 cups corn flakes

1 cup semi-sweet chocolate chips

1 cup peanut butter chips

1 tablespoon shortening

½ cup raisins

Procedure:

1.
     
Crush
the corn flakes and set aside.

2.
     
Microwave
the chocolate chips, peanut butter chips, and shortening on high for 1-2
minutes.

3.
     
Stir
until the mixture is smooth, reheating if necessary.

4.
     
Add
the crushed corn flakes and raisins and stir until they are well coated.

5.
     
Spoon
onto waxed paper.

6.
     
Chill
until the cookies are firm.

Ingredients:

1 cup sugar

½ cup butter

½ cup flaked coconut

2½ cups miniature marshmallows

2 eggs, beaten

½ cup chopped walnuts

2 cups graham cracker crumbs

Procedure:

1.
     
Boil
the sugar, eggs and butter in the top of double boiler.

2.
     
Let
the mixture cool.

3.
     
Add
the other ingredients and mix well.

4.
     
Pat
the mixture into a greased 9 x 6-inch pan.

5.
     
Cool
until the mixture is firm and cut into squares.

Ingredients:

1 cup chopped walnuts

4 cups graham cracker crumbs

½ cup sifted powdered sugar

1 (12 oz.) package chocolate chips

1 cup evaporated milk

1 teaspoon vanilla

Procedure:

1.
     
Combine
the nuts, graham cracker crumbs and sugar in large mixing bowl.

2.
     
Melt
the chocolate chips in evaporated milk over low heat, stirring constantly.

3.
     
Add
the vanilla and then set aside ½ cup of the chocolate mixture.

4.
     
Stir
the crumb mixture into the remaining chocolate mixture.

5.
     
Spread
into a greased 9-inch square pan.

6.
     
Spread
the rest of the chocolate mixture over the top of the brownies.

7.
     
Chill
until the brownies are firm.

8.
     
Cut
the brownies into bars.

Ingredients:

1 ripe banana, peeled and sliced into small pieces

⅔ cup butter

2 teaspoon vanilla

2½ cups quick cook oats

½ cup brown sugar, packed

1 cup semi-sweet chocolate chips

½ cup peanut butter

Procedure:

1.
     
Melt
the butter in large skillet over medium heat.

2.
     
Stir
in the vanilla, oats and brown sugar.

3.
     
Heat
for 5 minutes, stirring frequently.

4.
     
Set
aside ¾ cup of the oat mixture.

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

6.
     
Sprinkle
the banana pieces over the crust.

7.
     
Melt
the chocolate and peanut butter over low heat, stirring frequently.

8.
     
Spread
the chocolate mixture over the bananas.

9.
     
Sprinkle
with the reserved oat mixture.

10.
 
Press down lightly.

11.
 
Chill 2 hours.

12.
 
Cut into bars.

Ingredients:

2½ cups crushed vanilla sandwich cookies (30 cookies)

1 (14 ounce) can sweetened condensed milk

10 ounces white chocolate, chopped

½ cup semi-sweet chocolate chips

½ cup miniature chocolate chips

Procedure:

1.
     
Line
a 9-inch square baking dish with foil and spray the foil with cooking spray

2.
     
Crush
the sandwich cookies and set aside.

3.
     
Combine
the chopped white chocolate and sweetened condensed milk in a saucepan.

4.
     
Melt
the chocolate in the condensed milk over low heat, stirring frequently.

5.
     
Stir
together the cookie crumbs and the melted white chocolate mixture until the
cookie crumbs are evenly incorporated.

6.
     
Let
sit for 2-3 minutes to cool slightly before stirring in ½ cup semi-sweet
chocolate chips.

7.
     
Press
the mixture evenly into the prepared pan.

8.
     
Sprinkle
the miniature chocolate chips on top and gently press them into cookie mixture.

9.
     
Chill
for approximately 30 minutes until firm and cut into squares.

Ingredients:

2 cups sugar

¾ cup butter

⅔ cup milk

1 (3.4 ounce) package instant vanilla pudding mix

3½ cup quick cooking oats

½ teaspoon vanilla extract

Procedure:

1.
     
Mix
together the sugar, butter and milk in a large saucepan

2.
     
Bring
the mixture to a boil and boil 2 minutes.

3.
     
Turn
off the heat, and add in the pudding mix, oats and vanilla.

4.
     
Let
stand 5 minutes.

5.
     
Spoon
onto wax paper and let cool.

Ingredients:

9 cups Chex® cereal (any variety)

1 cup semi-sweet chocolate chips

½ cup peanut butter

¼ cup butter

1 teaspoon vanilla

1½ cups powdered sugar

Procedure:

1.
     
Pour
the cereal into a large bowl and set aside

2.
     
Mix
the chocolate chips, peanut butter and butter and microwave, stirring every 30
seconds, until the chocolate is melted and the mixture is smooth.

3.
     
Stir
in the vanilla

4.
     
Pour
the mixture over the cereal, stirring until the cereal is evenly coated.

5.
     
Pour
into a large plastic bag.

6.
     
Add the
powdered sugar to the bag and shake until the cereal is well coated with
powdered sugar.

7.
     
Spread
the cereal on waxed paper to cool

Ingredients:

2½ cups crispy rice cereal

2 cups quick-cooking rolled oats

½ cup raisins

½ cup firmly packed brown sugar

½ cup light corn syrup

½ cup peanut butter

1 teaspoon cinnamon

1 teaspoon vanilla

Procedure:

1.
     
Combine
the cereal, rolled oats and raisins and set aside.

2.
     
Combine
the brown sugar and corn syrup in a small saucepan and bring the mixture to a
boil, stirring constantly.

3.
     
Stir
in the peanut butter, cinnamon and vanilla until the mixture is smooth

4.
     
Pour
the peanut butter mixture over the cereal mixture and mix well.

5.
     
Press
into a 9 x 13-inch pan

6.
     
Cool
and cut into bars.

Ingredients:

1 (16-ounce) package chocolate sandwich cookies

5 cups large marshmallows

4 tablespoons butter

Procedure:

1.
     
Line
an 8-inch square pan with aluminum foil, allowing the foil to hang over the
edges, and set aside.

2.
     
Crush
the sandwich cookies until they are crumbly, but not ground.

3.
     
Melt
the marshmallows and butter in the microwave for 1½ to 2 minutes.

4.
     
Pour
the crushed cookies into the marshmallow mixture.

5.
     
Quickly
stir the mixture to combine.

6.
     
Pour
the mixture into the lined pan.

7.
     
Allow
to set for 10 to 15 minutes.

8.
     
Remove
from pan by the foil edges.