No Bake Cookie Recipe Chocolate Peanut Butter Pretzel Haystacks

NO BAKE COOKIE RECIPE: CHOCOLATE PEANUT BUTTER PRETZEL HAYSTACKS

Steps:

• To make the no-bake cookies, combine chocolate chips, peanut butter chips, butter and peanut butter in a microwave-safe bowl. Microwave for 1-2 minutes, stopping every 30 seconds to stir. Once melted and a smooth consistency, fold in the peanuts, pretzels, and marshmallows. On a parchment paper lined baking sheet, drop round tablespoons of the cookie mixture to make small mounds. In a small bowl, prepare to make the peanut butter drizzle by microwaving the peanut butter and peanut butter chips for about 1 minute, stirring every 30 seconds. Using a tablespoon, drizzle the mixture on the cookies. Pop them into a refrigerator to chill for at least 30 minutes prior to serving. Store in an airtight container.

NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS

Steps:

• Line an 8- or 9- inch square baking pan with foil.
• Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
• Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

NO BAKE CHOCOLATE HAYSTACK COOKIES

Steps:

• In a medium saucepan, combine sugar, milk, butter, cocoa (I tend to go a little heavy on the cocoa) and salt.
• Heat to boiling, stirring frequently.
• When it has reached a rolling boil, cook for 5 minutes, stirring constantly.
• Remove pan from heat and mix in vanilla, oats and coconut.
• Drop by spoonfuls onto wax paper.
• Work quickly!
• Let cool.
• Alternate/optional additions, add any one with coconut: 1/2-3/4 cup mini marshmallows or 1/2 cup walnuts.

CHOCOLATE PEANUT BUTTER NO-BAKE HAYSTACKS

Steps:

• 1. Measure noodles into large mixing bowl and set aside In 4 qt dish, microwave at 50% power melt chips & peanut butter [3-5] minutes
• 2. Stir and add to chow mein noodles. Drop onto wax paper and put in refrigerator for a fast set or you can leave on the counter until set.
• 3. For a yummy almond joy flavor you can substitute the peanut butter for almond butter and add 1/2 cup of shredded coconut. You can also use any flavor of chips instead of semi-sweet chips...Butterscotch, mint, white chocolate, peanut butter etc

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

Steps:

• In a large saucepan, combine the first 5 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. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.
• Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.