NO BAKE CHEX COOKIES
Steps:
- Line two cookie sheets with parchment. Set aside.
- In a large saucepan, add the sugar, corn syrup, and vanilla. Bring to a low boil, stirring frequently.
- Carefully add the peanut butter and pinch of salt and stir until the peanut butter is fully incorporated. Turn heat off.
- Add in the Chex cereal and stir well, making sure each piece is coated.
- Pour marshmallows in and stir until evenly dispersed, but not too long. The marshmallow will start to melt, but you do not want them to melt completely.
- Using a 2-tablespoon scoop, scoop out mounds of the chex mixture onto the cookie sheet. They will not spread much, so you can place them close together.
- Let sit for about 30 minutes so they can firm up.
- Store in layers in an airtight container.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
NO-BAKE MARSHMALLOW-BUTTERSCOTCH-CHEX COOKIES
This five ingredient dessert is easy to make and easy to eat. Try it with whichever Chex™ cereal you have on hand!
Provided by By Annalise Sandberg
Categories Dessert
Time 25m
Yield 24
Number Of Ingredients 5
Steps:
- In large bowl, mix cereal, peanuts and marshmallows.
- In medium microwavable bowl, microwave butterscotch chips and peanut butter uncovered on Medium to Medium-High (50 to 75%) in 1-minute increments, stirring after each minute, just until mixture is smooth and melted. This should take 3 to 4 minutes.
- Pour over cereal mixture, using large wooden spoon to mix until cereal mixture is thoroughly coated. Drop by spoonfuls onto waxed or cooking parchment paper.
- Let stand 15 to 20 minutes to set.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 14 g, TransFat 0 g
SUGAR COOKIE CHEX® PARTY MIX
Secret's out! Combine butter and sugar with Chex cereal; microwave and shake into a yummy made-in-minutes party mix.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 14
Number Of Ingredients 8
Steps:
- Measure cereal in large microwaveable bowl. Line a cookie sheet with waxed paper or foil.
- In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds or until melted. Add sugar and corn syrup; microwave uncovered on High 30 seconds until mixture is heated and can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
- Microwave uncovered on High 2 minutes, stirring after1 minute. Sprinkle with powdered sugar; mix well.
- Spread on waxed paper or foil. Microwave white chocolate on High 30 seconds or until it can be stirred smooth; drizzle over top; sprinkle with edible glitter or colored candies.
Nutrition Facts : Calories 120, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 serving, Sodium 140 mg, Sugar 9 g, TransFat 0 g
NO BAKE CHEX COOKIES
The combination of peanut butter, butterscotch, chocolate and sea salt makes these No Bake Chex Cookies irresistible! Thank goodness they are easy to make!
Provided by Amy
Categories No Bake Cookies
Time 20m
Number Of Ingredients 8
Steps:
- Boil sugar and karo syrup.
- Remove from heat and add peanut butter and 1/4 tsp salt. Stir.
- Pour over cereal.
- Drop with cookie scoop on parchment paper. Let cool. This doesn't take long.
- Melt chocolate chips and butterscotch chips in microwave until melted.
- Spoon and spread a little frosting over each cookie. Before chocolate hardens sprinkle with sea salt!
CHEX "COOKIES"
I've had these many times and couldn't find a recipe for them, so I made this up and they turned out pretty well. Qucik, easy, sweet...
Provided by Miss Erin C.
Categories Drop Cookies
Time 15m
Yield 30 cookies
Number Of Ingredients 5
Steps:
- Melt the peanut butter and almond bark in a large saucepan.
- When melted, remove from heat and add Chex and peanuts, stir until coated.
- Add marshmallows, gently stir until coated.
- Spoon onto wax paper to make clusters.
- The trick is to get the cookies onto the paper before the marshmallows start to melt.
- Let sit for 3-4 hours to set.
Nutrition Facts : Calories 73.8, Fat 4.6, SaturatedFat 0.8, Sodium 60.8, Carbohydrate 6.5, Fiber 0.7, Sugar 1.9, Protein 2.6
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