No Bake Chocolate Cookie Squares Recipes

NO-BAKE CHOCOLATE OATMEAL BARS

Steps:

• Grease a 9-inch square baking dish with cooking spray.
• Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
• Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
• Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

NO BAKE CHOCOLATE OAT BARS

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.

NO-BAKE CHOCOLATE CHIP COOKIE SQUARES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add cookies and nuts; mix well. Spread onto bottom of prepared pan.
• Refrigerate 3 hours or until firm. Use foil handles to remove dessert from pan before cutting into squares.

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.