The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (24 page)

9.
     
Cut
into bars.

Ingredients:

2 cups sugar

4 tablespoons cocoa powder

1 stick butter

½ cup milk

½ cup chocolate hazelnut spread

1 tablespoon vanilla

2½ cups quick cooking oatmeal

Procedure:

1.
     
In a
heavy saucepan, bring the sugar, cocoa, butter and milk to a boil.

2.
     
Boil
for 1 minute and remove the pan from the heat.

3.
     
Add
the chocolate hazelnut spread, vanilla, and oatmeal.

4.
     
Pour
mixture into a greased 8-inch square pan.

5.
     
Refrigerate
until the mixture is hardened and cut into bars.

Ingredients:

½ cup butter

2 ounces unsweetened baking chocolate, chopped

1¾ cups sugar

⅓ cup milk

½ cup chocolate hazelnut spread

1 teaspoon vanilla extract

3 cups quick cooking oats

Procedure:

1.
     
Melt
the butter and the chocolate in a saucepan over medium heat, stirring
constantly.

2.
     
Add
the sugar and milk and continue stirring until the mixture reaches a rolling
boil.

3.
     
Stop
stirring and boil for exactly 3 minutes.

4.
     
Immediately
remove the pan from the heat.

5.
     
Stir
in the vanilla and hazelnut spread until the spread is completely melted.

6.
     
Stir
in the oats.

7.
     
Drop
tablespoonsful of the mixture onto waxed paper.

8.
     
Let
the cookies stand until they are firm.

Ingredients:

1½ cup butter

3 cups quick cooking oats

6 ounces chocolate chips

3⅓ cups powdered sugar

1½ cups shredded coconut

1 teaspoon vanilla

Sanding sugar

Procedure:

1.
     
Mix
all ingredients except the sanding sugar in a large bowl by hand.

2.
     
Form
the mixture into small balls and roll them in sanding sugar. If you do not have
sanding sugar, use granulated sugar.

Ingredients:

1½ cups dried apples, finely chopped and divided

½ cup chopped pecans, divided

3 cups corn flakes

⅓ cup honey

¼ cup golden raisins

1 tablespoon packed brown sugar

⅓ cup peanut butter

¼ cup apple butter

½ teaspoon ground cinnamon

½ cup quick cooking oats

¼ cup dry-roasted sunflower nuts

Procedure:

1.
     
Line the bottom and sides of 8-inch
square pan with foil and spray the foil with cooking spray.

2.
     
Sprinkle ½ cup of the apples and ¼
cup of the pecans over the bottom of the pan.

3.
     
Coarsely crush the cereal and set
aside.

4.
     
Heat ½ cup of the apples, the honey,
raisins and brown sugar to boiling over medium-high heat, stirring
occasionally.

5.
     
Reduce the heat to medium.

6.
     
Cook uncovered about 1 minute, stirring constantly, until
the mixture is hot and bubbly and then remove the pan from the heat.

7.
     
S
tir the peanut butter into the
cooked mixture until it is melted.

8.
     
Stir in the apple butter, cinnamon,
oats and sunflower nuts until well mixed.

9.
     
Stir in the crushed cereal.

10.
 
P
ress the mixture very firmly and evenly onto the apples
and pecans in the pan.

11.
 
Sprinkle with the remaining ½ cup apples and ¼ cup pecans
and press them lightly into the bars.

12.
 
Refrigerate for2 hours and cut into bars.

Ingredients:

½ cup butter

2 cups packed brown sugar

2 tablespoons all-purpose flour

1 cup peeled and grated Granny Smith apple

½ teaspoon cinnamon

3 cups quick cooking oats

⅔ cup chopped nuts

1 teaspoon vanilla

Procedure:

1.
     
Melt
the butter in a saucepan over medium heat.

2.
     
Add
the brown sugar, flour, apples and cinnamon.

3.
     
Bring
the mixture to a boil and boil for 1 minute, stirring frequently.

4.
     
Remove
the mixture from the heat and immediately add the vanilla, chopped nuts and
oats.

5.
     
Stir
until the oats are well coated.

6.
     
Drop
spoonsful of the mixture onto wax paper.

7.
     
Refrigerate
for at least 1 hour.

Ingredients:

1¼ cups maple syrup

¼ cup light corn syrup

¼ cup butter

1 cup chopped pecans

1 teaspoon vanilla

3 cups quick cooking oats

Procedure:

1.
     
Combine
the maple syrup and the corn syrup in a large saucepan and bring the mixture to
a boil over medium heat, stirring frequently.

2.
     
Boil
for 3 minutes, stirring constantly.

3.
     
Remove
the syrup from the heat.

4.
     
Stir
in the butter until it is melted.

5.
     
Stir
in the vanilla, pecans, and oats.

6.
     
Drop
tablespoonsful of the mixture onto waxed paper.

7.
     
Let
the cookies stand until they are firm.

Ingredients:

1 cup milk chocolate chips

5 tablespoons butter

16 large marshmallows

1 teaspoon vanilla

2 cups quick cooking oats

1 cup flake coconut

½ cup toffee baking bits

½ cup chopped pecans

Procedure:

1.
     
Mix
the chocolate chips, butter and marshmallows in a large saucepan and melt them
over a low heat, stirring frequently.

2.
     
When
the mixture is smooth, remove it from the heat and allow it to cool slightly.

3.
     
Stir
in the vanilla, coconut, toffee bits, pecans and oats.

4.
     
Drop
tablespoonsful of the mixture onto waxed paper.

5.
     
Refrigerate
the cookies for 2-3 hours until they are firm.

Ingredients:

½ cup packed dark brown sugar

½ cup dark corn syrup

¾ cup creamy peanut butter

1¼ teaspoons ginger

1 teaspoon vanilla

¾ teaspoon cinnamon

⅛ teaspoon ground cloves

4 cups crispy rice cereal

Procedure:

1.
     
Combine
the brown sugar and corn syrup in a saucepan.

2.
     
Bring
the mixture to a boil, stirring constantly until the sugar is dissolved.

3.
     
Remove
the mixture from the heat and stir in the peanut butter, ginger, vanilla,
cinnamon and cloves until the mixture is smooth.

4.
     
Add
the rice cereal to the peanut butter mixture and stir until the cereal is well
coated.

5.
     
Drop
tablespoonsful of the mixture onto waxed paper.

6.
     
Let
the cookies stand until they are firm.

Ingredients:

12 caramels

½ cup chocolate chips

2 tablespoons dark rum

2 cups honey graham cereal, slightly crushed

¾ cups banana chips, coarsely crushed

Procedure:

1.
     
Combine
the caramels, chocolate chips and rum in a saucepan.

2.
     
Melt
the caramels and chocolate chips over low heat, stirring frequently.

3.
     
Stir
in the cereal and banana chips until they are thoroughly coated.

4.
     
Drop
tablespoonsful of the mixture onto waxed paper.

5.
     
Let
the cookies stand until they are firm.

Ingredients:

2 cups fine vanilla wafer crumbs

½ cup dried apricots, finely chopped

½ cup pecans, finely chopped

¼ teaspoon ground nutmeg

¼ cup apricot nectar

3 tablespoons light corn syrup

2 tablespoons butter, melted,

1⅔ cups powdered sugar, divided

Procedure:

1.
     
Combine
all of the ingredients
except
⅔ cup of the powdered
sugar and mix well.

2.
     
Form
the mixture into 1-inch balls.

3.
     
Roll
the balls in the remaining powdered sugar.

4.
     
Let
the balls stand at least 2 days in an airtight container.

Ingredients:

2 cups packed dark brown sugar

¾ cup butter

1 (5 ounce) can evaporated milk

1 (3.4 ounce) package butterscotch instant pudding

2¼ teaspoons instant coffee or espresso

2½ cups quick cooking oats

Procedure:

1.
     
Combine
the sugar, butter, and evaporated milk in a large saucepan and bring the
mixture to a rolling boil, stirring frequently.

2.
     
Remove
the pan from the heat and stir in the remaining ingredients.

3.
     
Drop
tablespoonsful of the mixture onto waxed paper.

4.
     
Let
the cookies stand until they are firm.

Ingredients:

½ cup milk chocolate chips

2 cups vanilla wafer crumbs

1½ cups powdered sugar

1 cup finely chopped cashews

¼ cup cocoa

⅓ cup bourbon

¼ cup light corn syrup

⅔ cup powdered sugar

Procedure:

1.
     
Melt
the chocolate chips by microwaving on 50% power for 2 minutes.

2.
     
Remove
the chocolate form the microwave and stir until melted.

3.
     
In
large bowl, combine the wafer crumbs, powdered sugar, cashews, and cocoa.

4.
     
Add
the melted chocolate, bourbon, and light corn syrup and mix until well blended.

5.
     
Cover
and refrigerate for 3 hours.

6.
     
Shape
into small balls and roll them in powdered sugar.

7.
     
Store
the balls in an air tight container at room temperature for 4-6 days before
serving so the flavors mellow.

Ingredients:

2½ cups fine vanilla wafer crumbs

2 tablespoons unsweetened cocoa powder

1 cup pecans, finely chopped

1 tablespoon instant coffee or espresso

¼ teaspoon ground cinnamon

3 tablespoons light corn syrup

⅓ cup bourbon

1⅔ cup powdered sugar, divided

Procedure:

1.
     
Combine
all of the ingredients
except
⅔ cup of the powdered
sugar and mix well.

2.
     
Form
the mixture into 1-inch balls.

3.
     
Roll
the balls in the remaining powdered sugar.

4.
     
Let
the balls stand at least 2 hours.

Ingredients:

½ cup quick cooking oats

⅓ cup dark rum

2 cups powdered sugar

⅔ cup flaked coconut

⅔ cup ground pecans

⅔ cup golden raisins

3 tablespoons unsweetened cocoa

¼ teaspoon ground nutmeg

6 tablespoons butter, melted

⅓ cup granulated sugar

Procedure:

1.
     
Combine
the oats and the rum in a large bowl and let the mixture stand for 1 hour.

2.
     
Add
the remaining ingredients
except
the granulated sugar and
mix well.

3.
     
Roll
the mixture into 1-inch balls.

4.
     
Roll
the balls in the granulated sugar.

5.
     
Store
the balls in an airtight container for at least two days before eating.

Ingredients:

1 (9 ounce) package condense mincemeat, finely crumbled

2 cups vanilla wafer crumbs

1 cup flaked coconut

5 teaspoons brandy, bourbon or rum

3 tablespoons light corn syrup

1⅔ cups powdered sugar, divided

Procedure:

1.
     
Combine
all of the ingredients
except
⅔ cup of the powdered
sugar and mix well.

2.
     
Chill
the mixture for at least 4 hours.

3.
     
Form
the mixture into 1-inch balls.

4.
     
Roll
the balls in the remaining powdered sugar.

5.
     
Refrigerate
the balls for at least 2 days in an airtight container.

Trifles are extremely easy to make
and absolutely delicious. They can be made in 15 minutes or less. If you don’t
have a trifle dish, use a serving bowl. Either way, the trifle will taste
great. So next time you want a fabulous dessert without much work, make a
trifle. You will be glad you did.

Ingredients:

1 loaf pound cake

1 (3.4 ounce) package French vanilla pudding

2 cups milk

¾ cup raspberry jam

¼ cup cream sherry

8 ounces non-dairy whipped topping

Procedure:

1.
     
Make
the pudding with the milk, following the package instructions.

2.
     
Allow
the pudding to cool.

3.
     
Slice
the cake into ¼-inch slices and spread with jam.

4.
     
Place
1 layer of cake in a trifle bowl.

5.
     
Sprinkle
the cake with some of the sherry.

6.
     
Top
the cake with a layer of pudding.

7.
     
Repeat
steps 4-6 until the ingredients are gone.

8.
     
Refrigerate
overnight.

9.
     
Garnish
with whipped topping before serving.

Ingredients:

1 loaf pound cake

28 large strawberries, divided

2 package frozen strawberries, thawed

2 (3.4 ounce) packages vanilla instant pudding mix

4 cups milk

1 cup heavy whipping cream

¼ cup powdered sugar

Procedure:

1.
     
Slice
the pound cake to cover an 8-inch glass serving dish evenly.

2.
     
Slice
25 of the fresh strawberries in half and place them around the edge of the
dish, between cake and the glass, cut side out, pointed side up.

3.
     
Pour
the thawed frozen strawberries evenly over the pound cake.

4.
     
Prepare
the vanilla pudding according to the package directions.

5.
     
Pour
the pudding over the strawberries.

6.
     
Refrigerate
overnight.

7.
     
Whip
the cream, while slowly adding the powdered sugar, until it forms stiff peaks.

8.
     
Spread
the whipped cream over the pudding.

9.
     
Garnish
with the remaining whole strawberries.

Ingredients:

20-24 ladyfingers, split

⅓ cup dry sherry

½ cup raspberry preserves

1 (5.1 ounce) package custard mix

3 cups milk

1 quart strawberries, sliced

2 large bananas, sliced

1 cup heavy whipping cream

1 teaspoon sugar

Procedure:

1.
     
Line
the bottom and sides of a trifle bowl with halved ladyfingers.

2.
     
Sprinkle
the ladyfingers with the sherry.

3.
     
Spread
the preserves on the ladyfingers.

4.
     
Prepare
the custard according to the directions on the package and cook until
thickened, but not set.

5.
     
Pour
the ½ of the custard into the bowl.

6.
     
Arrange
the strawberries in a layer on top of the custard.

7.
     
Put
the banana slices on top of the strawberries.

8.
     
Pour
the remaining custard over the fruits.