Chocolate Triangle No Bake Cookies Recipes

NO BAKE CHOCOLATE COOKIES

Steps:

• Bring first 4 ingredients to a boil.
• Cook for 1 minute.
• Remove from heat.
• Add remaining ingredients.
• Mix well and drop by teaspoon onto wax paper.
• Let cool.
• Note: After I have let them cool, I put them in the fridge.
• They seem to harden better, plus they taste good that way.

NO-BAKE CHOCOLATE COOKIE TRIANGLES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Stir in wafer crumbs and pecans. Transfer to a greased, foil-lined 8-in. square pan. Cover and refrigerate for 2 hours or until firm., Using foil, lift chocolate out of pan. Discard foil; cut into 32 triangles. Refrigerate leftovers.

NO BAKE CHOCOLATE COOKIES II

Steps:

• In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.

GRAMMY SHARON'S CHOCOLATE NO-BAKE COOKIES

Steps:

• Melt butter in a large saucepan over medium heat; add sugar, milk, and cocoa powder. Bring mixture to a boil, about 5 minutes; stir in peanut butter until melted, about 5 minutes. Return mixture to a boil and turn heat to low; simmer, stirring constantly, for 2 minutes. Remove saucepan from heat; stir in vanilla extract.
• Fold oats into mixture until thoroughly mixed. Drop mixture by spoonfuls onto a sheet of waxed paper; cool to room temperature.

NO-BAKE CHOCOLATE COOKIE TRIANGLES

Steps:

• Microwave: chocolate and butter in large microwave bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add chopped wafers and pecans; mix well.
• Spread: into greased foil-lined 8 inch square pan.
• Refrigerate: 3 hours or until firm. Cut into 16 squares to serve, and then cut each square into 2 triangles.

CHOCOLATE NO BAKE COOKIES

Steps:

• In a heavy bottomed saucepan, whisk together the sugar and cocoa.
• Add milk and butter to saucepan.
• Heat over medium-high, stirring frequently, until mixture reaches a rolling boil. Keep at a rolling boil for one minute.
• Remove from heat and stir in oats, peanut butter, vanilla, and salt.
• Allow to cool in pan for 3-4 minutes. Scoop tablespoonfuls onto parchment lined baking sheets.
• Let the cookies set for at least 15 minutes. You can place also them in the refrigerator to help them set.

NO-BAKE CHOCOLATE COOKIES

Steps:

• Line a cookie sheet with waxed paper and set aside.
• In a large, heavy-bottomed saucepan, combine the sugar, milk, cocoa, and butter and stir to combine. Cook over high heat and bring to a boil. Allow to boil for 1 1/2 minutes, remove from heat, then add the oats, coconut, vanilla, and marshmallows and stir well to combine. Drop by tablespoonfuls onto the prepared cookie sheet and chill.