No Bake Candy Bar Cookies Recipes
NO BAKE CHOCOLATE OAT BARS
I baked about 100 dozen cookies for the holidays and these were everyone's favorite!! These bars can be frozen, just thaw 10 minutes before serving.
Provided by Joanne
Categories Desserts Cookies No-Bake Cookie Recipes
Time 3h30m
Yield 32
Number Of Ingredients 6
Steps:
- Grease a 9x9 inch square pan.
- Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
- Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
- Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 12.6 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 61.4 mg, Sugar 6.7 g
NO BAKE CHOCOLATE COOKIES
Make and share this No Bake Chocolate Cookies recipe from Food.com.
Provided by Lu Ann
Categories Drop Cookies
Time 15m
Yield 24 cookies
Number Of Ingredients 8
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-PEANUT BUTTER CANDY BARS
Crunchy cookies, granola and peanuts are topped with creamy marshmallows, peanut butter and chocolate for a decadent treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 32
Number Of Ingredients 10
Steps:
- Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. Spray foil with cooking spray. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
- In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
- In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
- In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 18 g, TransFat 0 g
ULTIMATE CANDY BAR COOKIES
I created these after Halloween, when I had way too much candy left over. You can make them with any mini chocolate candy, but if you use peanut butter cups, throw them in the freezer just before unwrapping so the chocolate won't stick to the paper. -Tara John, Plymouth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until tops are cracked., Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
NO BAKE COOKIE BARS
Steps:
- Line a 9x13 cookie sheet with wax paper.
- Combine butter, sugar and milk in a pan. Bring to a boil. Boil for 1 minute. Remove pan from heat.
- Add the semi-sweet chocolate chips. Stir until chocolate chips have melted completely.
- Add coconut, walnuts, oats and vanilla. Stir until everything is mixed in.
- Pour onto prepared cookie sheet. Gently smooth if needed. Let cool.
- When completely cooled, cut into small squares.
Nutrition Facts : ServingSize 1 g, Calories 123 kcal, Carbohydrate 15 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 39 mg, Fiber 1 g, Sugar 11 g
NO BAKE CANDY BAR COOKIES
Make and share this No Bake Candy Bar Cookies recipe from Food.com.
Provided by Shirl J 831
Categories Bar Cookie
Time 2h10m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Line 9x13 pan with wax paper. Melt chocolate chips, butterscotch chips and peanut butter in double boiler. Pour 1/2 the mixture in pan. Spread out thinly. Refrigerate till set. Beat sugar, margarine, milk and dry pudding together till blended. Spread on chocolate layer. Refrigerate 10 minutes. Add peanuts to remaining chocolate mixture. Spread evenly over sugar layer. (If chocolate is too thick, return to doble boiler or microwave) refrigerate 2 hrs or overnight. Cut in 1" squares. Store in airtight container.
- Time indicated is chill time.
Nutrition Facts : Calories 407.2, Fat 25, SaturatedFat 9.2, Cholesterol 0.4, Sodium 228.3, Carbohydrate 43.4, Fiber 2.4, Sugar 38.5, Protein 7
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- COOKIES: Briefly process all cookie ingredients in a food processor until the mixture sticks together (I used the small bowl of my food processor for this recipe due to the smaller quantity of ingredients). Note: it’s important not to over-process the mixture so that it doesn’t turn into a paste. When it’s ready, you should be able to pick up some of the mixture and roll it into a ball or shape it into a shape with your hands. If it’s too dry, add another tbsp water.
- Divide the mixture evenly into 6 parts and lump into balls, then flatten into a disk between your palms and round off the edges with your fingers to even out the shape. You want them to be a bit wider than the diameter of the chocolate mold. Place on a parchment lined metal tray and freeze for 15 minutes.
- MOLDED CHOCOLATE: Melt chocolate in a double boiler, stirring it together every so often until it’s completely melted and runny. Remove from heat. Place the silicone chocolate mold onto a small metal tray. Spoon the some of the chocolate into each mold and gently spread it around with the back of a spoon to fit into the grooves. Place the tray in the freezer for 10-15 minutes for the chocolate to set (should be firm to the touch). Once ready, pop it out carefully onto a parchment lined metal tray and keep refrigerated until ready to use.
- CHOCOLATE COATING: Add chocolate coating ingredients to the double boiler and melt the chocolate. Remove from heat.
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