No Bake Oatmeal Truffles Recipes

NO BAKE CHEWY TRUFFLE COOKIES

No Bake Chewy Truffle Cookies image

These chewy sweet cookies start with dried dates for a natural sweetness, instead of the traditional combination of milk and sugar, and then get mixed with some cocoa, reduced-fat peanut butter and ground whole wheat graham crackers for a quick satisfying treat.

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 24 cookies

Number Of Ingredients 12

Ingredients

1 cup dried pitted dates, 4-ounces, chopped
1 cup water
1 tablespoon fresh lemon juice
2 tablespoons honey or agave syrup
2 tablespoons reduced-fat or no-stir natural chunky peanut butter
2 tablespoons unsweetened cocoa powder
1 tablespoon unsalted butter
1/4 teaspoon kosher salt
8 full sheets whole wheat graham crackers, finely ground, about 1 1/4 cups
1/2 cup old-fashioned rolled oats, not instant
Cooking spray
For coating: unsweetened coconut flakes, crushed graham crackers, finely chopped peanuts, low-fat granola, about 1/2 cup of each, optional

Steps:

1. Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.
2. Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.
3. Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.

Nutrition Facts : Calories 67, Fat 1.5 grams, SaturatedFat .5 grams, Cholesterol 1 milligrams, Sodium 59 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams

NO BAKE OATMEAL COOKIES

No Bake Oatmeal Cookies image

Nummy sweet chocolaty balls of cookie goodness. Especially good for children and husbands.

Provided by MATTHEW A BRENNAN

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 7

Ingredients

2 cups rolled oats
¾ cup white sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon water
½ teaspoon vanilla
⅔ cup butter, softened
1 cup confectioners' sugar

Steps:

In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla and butter to form a dough. Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners' sugar until thickly coated (or they will become crusty). Chill 20 minutes before serving.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 16.2 g, Cholesterol 13.6 mg, Fat 5.7 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 36.9 mg, Sugar 11.2 g

NO-BAKE OATMEAL BARS

No-Bake Oatmeal Bars image

Mix up 8 easy ingredients for this foolproof, no-bake cereal bar.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 16

Number Of Ingredients 8

Ingredients

1/4 cup sugar
1/4 cup butter or margarine
1/3 cup honey
1/2 teaspoon ground cinnamon
1 cup diced dried fruit and raisin mixture
2 cups Wheaties™ cereal
1 cup old-fashioned or quick-cooking oats
1/2 cup sliced almonds

Steps:

Grease bottom and sides of 9-inch square pan with small amount of butter.
In 3-quart saucepan, heat sugar, butter, honey and cinnamon to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in dried fruit. Stir in remaining ingredients.
Press mixture in pan with back of wooden spoon. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows. Store loosely covered at room temperature.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 55 mg, Sugar 14 g, TransFat 0 g

NO BAKE OATMEAL TRUFFLES

No Bake Oatmeal Truffles image

The delicious and simple chocolate/oatmeal no bake cookie, even simpler! I'm sure kids would love to help make these! Found on another site. Yield will depend on the size, mine varied.

Provided by KlynnPadilla

Categories < 30 Mins

Time 30m

Yield 20 truffles

Number Of Ingredients 8

Ingredients

2 cups oats
3/4 cup sugar
3 tablespoons cocoa
1 tablespoon water
1/2 teaspoon vanilla
1/2 cup butter, softened
2 tablespoons peanut butter
1 cup confectioners' sugar

Steps:

Combine the oats, sugar and cocoa in a large bowl.
With clean hands, mix in the water, vanilla, butter and peanut butter to form dough.
Roll into balls and coat with confectioner's sugar.
Chill 20 minutes before serving.

Nutrition Facts : Calories 165.3, Fat 6.6, SaturatedFat 3.3, Cholesterol 12.2, Sodium 40.6, Carbohydrate 24.6, Fiber 2, Sugar 13.6, Protein 3.2

OATMEAL RAISIN COOKIE DOUGH TRUFFLES

Oatmeal Raisin Cookie Dough Truffles image

Enjoy your favorite cookie is truffle form! We dipped eggless oatmeal-raisin cookie dough in a butterscotch coating. The combo works great together-imagine the flavors of fall or Thanksgiving in one satisfying bite.

Provided by Food Network Kitchen

Categories dessert

Time 2h35m

Yield about 18 truffles

Number Of Ingredients 13

Ingredients

1/3 cup raisins
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/3 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
1 tablespoon Greek yogurt
1/2 teaspoon nonalcoholic vanilla extract
1 cup butterscotch chips
2 tablespoons vegetable shortening or coconut oil

Steps:

Line a baking sheet with parchment paper. Soak the raisins in hot water for 5 minutes, then strain.
Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the oats, cinnamon, baking powder and salt (see Cook's Note).
Beat the brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.) Fold in the raisins with a rubber spatula, or mix them in with your hands.
Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
Melt the butterscotch chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Refrigerate the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

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