Graces White Choccoconut Christmas No Bakes Recipes

WHITE CHRISTMAS, A NO BAKE CHRISTMAS TREAT

Steps:

• Melt the chocolate with the coconut oil using your preferred method- mine is the microwave! 1 minute at 50%, stir, then another minute at 50%.
• Add all the dry ingredients and mix well
• Pour into a lined baking square dish (20cm) or into a silicone one
• Set in the fridge for 3 hours or until it comes out of the container cleanly and can be sliced
• Slice into long rows then chop into squares.

WHITE CHOCOLATE NO-BAKE COOKIES

Steps:

• Melt almond bark in large microwave-safe bowl.
• Add remaining ingredients to melted almond bark and stir to coat.
• Drop by spoonfuls onto waxed paper or silicone mat.
• Decorate with Christmas sprinkles, while the chocolate is still wet, if desired.
• Allow to cool and set up.
• Store in an airtight container.

WHITE CHRISTMAS

Steps:

• Line an 8-inch square pan with baking or parchment paper. In a large mixing bowl, add rice cereal, coconut, pistachios, cranberries and sultanas. Give it a quick mix together.
• Add chocolate to a heatproof bowl and place in the microwave. Heat, stirring every 30 seconds, until melted and smooth.
• Pour chocolate over dry ingredients and stir quickly until all the ingredients are fully coated. Transfer mixture to your baking pan and press down using the back of a spoon to form one even layer.
• Place slice in the fridge for at least 2 hours or until the chocolate has set and the slice is firm. Cut into small squares to serve.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

CHOCOLATE NO-BAKES

Steps:

• Lay out a 3 foot long piece of wax paper.
• In a sauce pan, mix sugar and cocoa until ALL lumps are broken up and evenly mixed.
• Turn the pan on MEDIUM (5) and add butter and milk, stirring the mixture and scraping the bottom of the pan CONSTANTLY.
• *If using turbinado, heat over medium-low heat (3) until all granules are dissolved, then turn up to medium heat (5).
• Boil for 90 seconds. No more -- One Mississippi style.
• Remove from heat, add oats and coconut and MIX WELL!
• Scoop out heaping Tablespoons and plop onto waxed paper. Tap down pan to settle.
• WAIT! Allow to cool and firm up. Lick the empty bowl if you want a taste, otherwise you'll burn the fire outta your tongue!
• ENJOY!
• Store in a ziplock baggie or cookie jar. Unlike most cookies, DO NOT store with a heel of bread, it will ruin the texture!

CHOCOLATE CHRISTMAS COOKIES (NO-BAKE)

Steps:

• Line cookie sheet with parchment paper and set aside.
• Place sugar, milk, cocoa powder and butter into a large heavy saucepan.
• Stir over medium heat until well combined.
• Turn heat to high and boil rapidly for 1 minute and take off heat.
• Add vanilla, rolled oats, coconut and marshmallows.
• Stir until marshmallows are melted.
• Drop using a tablespoon on cookie sheet rough shaped into round cookies.
• Chill in refrigerator for at least 1 hour, remove from sheet and store them back in the refrigerator.