Fudgy No Bakes Recipes

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FUDGY NO-BAKES



Fudgy No-Bakes image

Looking for an easy dessert made with graham cracker crumbs? Then check out this wonderful no-bake bar - perfect dessert for gift giving.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 36

Number Of Ingredients 11

1 3/4 cups graham cracker crumbs (about 20 squares)
1 cup flaked coconut
1/4 cup baking cocoa
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted
2 tablespoons water
2 cups powdered sugar
1/4 cup butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla
Candy decorations, if desired

Steps:

  • Mix cracker crumbs, coconut, cocoa and granulated sugar in medium bowl. Stir in 1/2 cup butter and the water. Press in ungreased square pan, 9x9x2 inches. Refrigerate while preparing topping.
  • Mix remaining ingredients except candy decorations. (If necessary, stir in additional 1 to 2 teaspoons milk until spreadable.) Spread over layer in pan. Refrigerate 1 hour. Cut into 6 rows by 6 rows. Decorate with candy decorations. Store loosely covered in refrigerator.

Nutrition Facts : Calories 95, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Square, Sodium 55 mg

NO BAKE FUDGE COOKIES



No Bake Fudge Cookies image

Easy to make cookies with children. No baking is required.

Provided by Jamie

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 16m

Yield 18

Number Of Ingredients 8

2 cups white sugar
½ cup milk
½ cup butter
¾ cup peanut butter
3 cups quick cooking oats
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
½ cup raisins

Steps:

  • Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
  • Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
  • Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 38 g, Cholesterol 14.1 mg, Fat 11.8 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 4.8 g, Sodium 90.1 mg, Sugar 26.1 g

NO BAKE TOFFEE FUDGE BARS



No Bake Toffee Fudge Bars image

Take to the stovetop with these fun-to-share bars. Submitted by 'A Turtle's Life for Me' for Hershey's Kitchens, toffee bits swirl with chocolate chips and yield a delicious no-bake dessert.

Provided by HERSHEY'S Kitchens

Categories     Trusted Brands: Recipes and Tips

Time 2h20m

Yield 24

Number Of Ingredients 8

1 cup butter, divided
2 ¼ cups graham cracker crumbs
1 cup sugar
1 (5 ounce) can evaporated milk
1 (10 ounce) package miniature marshmallows
2 cups HERSHEY'S® Semi-Sweet Chocolate Chips
1 cup HEATH® Milk Chocolate Toffee Bits
1 cup HERSHEY'S® Milk Chocolate Chips or HERSHEY'S® Semi-Sweet Chocolate Chips

Steps:

  • Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
  • Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
  • Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 49.2 g, Cholesterol 27.6 mg, Fat 20.8 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 12.2 g, Sodium 167.1 mg, Sugar 34.6 g

NO-BAKE FUDGE BROWNIES



No-Bake Fudge Brownies image

These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 2h25m

Yield Makes 2 dozen

Number Of Ingredients 8

12 ounces bittersweet chocolate, chopped
1 1/4 cups evaporated milk (from one 12-ounce can)
1 teaspoon pure vanilla extract
3 cups finely ground chocolate wafer cookies (from two 9-ounce packages)
2 cups plus 2 tablespoons sweetened shredded coconut
1 cup plus 2 tablespoons salted cocktail peanuts
1/2 cup confectioners' sugar
Salt

Steps:

  • Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
  • Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
  • Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
  • Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.

NO-BAKE FUDGY COCONUT COOKIES



No-Bake Fudgy Coconut Cookies image

My daughter works at a summer camp, so I send treats. Instead of a cookie jar we use a coffee can and call it the Wrangler Feeding Trough. Everyone asks for this cookie. -Sue Klemm, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 11

1-1/2 cups sugar
2/3 cup 2% milk
1/2 cup baking cocoa
1/2 cup butter, cubed
1/2 teaspoon salt
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup sweetened shredded coconut
1/2 cup white baking chips
1 teaspoon shortening

Steps:

  • In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.

Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

FUDGY NO-BAKE COOKIES



Fudgy No-Bake Cookies image

Peanut butter and chocolate are a perfect combination. My cookie recipe can be changed to suit your sweet tooth. Try adding almond or mint extract. These cookies make a fun garnish for ice cream, too.-Beth Brown, Naples, Florida

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 dozen.

Number Of Ingredients 8

1 cup sugar
2 tablespoons baking cocoa
1/4 cup butter, cubed
1/4 cup milk
1 cup quick-cooking oats
1/4 cup sweetened shredded coconut
2 tablespoons peanut butter
1/2 teaspoon vanilla extract

Steps:

  • In a large saucepan, combine sugar and cocoa; add butter and milk. Cook and stir over medium heat until mixture comes to a boil; boil for 1 minute. Remove from the heat; stir in oats, coconut, peanut butter and vanilla. , Let stand until the mixture mounds when dropped by tablespoonfuls onto waxed paper. Cool until set.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 118mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

FUDGY COCOA NO-BAKE TREATS



Fudgy Cocoa No-Bake Treats image

This came from the back of Hershey's Cocoa. You can no longer find this recipe on a box of cocoa or on their website. So here it is for everyone to enjoy. This is the BEST recipe I have found for this cookie and I am always asked for the recipe when I make them. It is super easy and they will melt in your mouth as long as you DO NOT over boil. Over boiling will cause them to be dry, which is the main complaint of No-Bakes.

Provided by kamragrl

Categories     Drop Cookies

Time 30m

Yield 12-24 cookies, 1 serving(s)

Number Of Ingredients 8

3 cups quick-cooking oats
2/3 cup creamy peanut butter or 2/3 cup crunchy peanut butter
2 teaspoons vanilla extract
1/2 cup peanuts (chopped optional)
2 cups sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup milk
1/3 cup Hersheys cocoa powder

Steps:

  • Line cookie sheet with wax paper or foil. Glad Press and Seal on a table or a counter works great too.
  • Measure oats, peanut butter, vanilla, peanuts (if using) and set aside.
  • Combine sugar, butter, milk and cocoa in medium sauce pan.
  • Cook over MEDIUM heat, STIRRING CONSTANTLY, until mixture comes to a rolling boil. *** (DO NOT OVER BOIL. If you are not sure, remove from the heat once it reaches a boil).
  • Remove from heat.
  • Add oats, peanut butter, peanuts (if using) and vanilla; stir quickly; mix well.
  • Immediately drop mixture by heaping teaspoonfuls onto prepared surface.
  • Cool. Store in cool dry place.
  • Make sure you lick the bowl/spoon and enjoy!
  • Personal Tips:.
  • *I use the Reduce Fat Jiff Peanut Butter and it works great.
  • *I add up to 1 1/2 tsp additional of vanilla.
  • *I always use butter.
  • *Any % of milk will work, I normally use skim or 2%, it doesn't make a difference.

Nutrition Facts : Calories 4917.4, Fat 237.7, SaturatedFat 86.9, Cholesterol 261.1, Sodium 1692.5, Carbohydrate 632.6, Fiber 46.4, Sugar 421.5, Protein 104.3

FUDGY NO-BAKES



Fudgy No-Bakes image

From the Betty Crocker Best Christmas Cookbook. These are so easy to make and always a huge hit. Enjoy!

Provided by gojenni714

Categories     Dessert

Time 1h20m

Yield 36 squares

Number Of Ingredients 11

1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/4 cup baking cocoa
2 tablespoons granulated sugar
1/2 cup butter, melted
2 tablespoons water
2 cups powdered sugar
1/4 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla
candy, decorations (optional)

Steps:

  • Mix cracker crumbs, coconut, cocoa and granulated sugar in a medium bowl.
  • Stir in 1/2 cup butter and the water.
  • Press in ungreased square pan, 9 x 9 x 2.
  • Refrigerate while preparing topping.
  • Mix remaining ingredients except candy decorations. If necessary, stir in additional 1 to 2 teaspoons of milk until spreadable.
  • Spread over layer in pan.
  • Refrigerate one hour. Cut into 6 rows by 6 rows. Or larger if desired.
  • Decorate with candy decorations and serve.
  • Store loosely covered in refrigerator.

Nutrition Facts : Calories 92.6, Fat 5, SaturatedFat 3.2, Cholesterol 10.2, Sodium 60.5, Carbohydrate 12.1, Fiber 0.6, Sugar 9.4, Protein 0.5

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