Graces Mint No Bakes Recipes

MINT NO BAKE COOKIES

Steps:

• Put sugar, mint extract, cocoa, salt, milk, and oleo on medium heat in saucepan until mixture bubbles.
• Keep stirring--do not walk away!
• Add oatmeal, peanut butter, and stir.
• Remove from heat.
• Drop by spoonfuls on wax paper.
• When they cool store into air tight container.
• Place it into the refrigerator.

EASY NO-BAKE CREAMY CHOCOLATE MINT BARS (SPONSORED)

Steps:

• GREASE 9-inch-square baking pan.
• MICROWAVE 1/3 cup morsels and 1/3 cup butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir crushed cookies into melted morsel mixture. Press onto bottom of prepared pan. Refrigerate for 10 minutes or until firm.
• MEANWHILE, BEAT 1/3 cup butter, milk, 1/2 teaspoon peppermint extract and vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth and creamy. Add food coloring, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
• MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 3/4 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours. For easier cutting, allow bars to sit at room temperature for 10 minutes.

CHOCOLATE MINT NO-BAKE CHEESECAKE

Steps:

• Melt butter and add to biscuit (cookie) crumbs and cocoa.
• Press into the bottom (no need to do sides) of a foil (2 sheets) covered pan, I use a round 9" pan, chill until ready for filling.
• Beat cream cheese until soft then very slowly add condensed milk, beating as you add so it doesn't go lumpy.
• Add lemon juice and beat until smooth, pour into prepared pan, it should be reasonably thick once juice is added.
• Chill until set, then freeze for an hour - this makes it easy to remove from pan and to decorate, then place on serving plate.
• Melt about 8 mints with a tiny amount of the cream, I use the microwave on very low setting for about 15 to 30seconds (the cream is added so it won't be too hard to spread), you could use more mints here, just allow enough mints for decoration, spread melted mints over very cold cheescake.
• Spread enough whipped cream on top to cover the chocolate mint, smooth top and pipe the rest around the edges if you wish - I like to run a fork across top in lines so the chocolate shows through.
• Arrange mints, halved diagonally, around the top edge of cake or decorate as you wish.

RAW NO-BAKE DARK CHOCOLATE MINT

Steps:

• Place almonds in a blender; grind into a flour. Transfer to a large bowl.
• Place dates in the blender; blend until very smooth and creamy.
• Mix blended dates with the almond flour in the bowl. Stir in cocoa powder. Spread mixture evenly into a shallow 9x11-inch dish, pressing firmly with the back of a spatula to make a flat crust.
• Place cashews in the blender; process, scraping down the sides every 1 to 2 minutes, until very smooth and creamy, 8 to 10 minutes. Add agave nectar, baby spinach, and peppermint extract; blend until filling is smooth and uniform in color.
• Spoon filling onto the crust and smooth the top with the back of a spoon.
• Freeze until set, about 30 minutes. Cut into 35 squares.