No Cook Candy Recipes

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NO COOK CANDY



No Cook Candy image

Make and share this No Cook Candy recipe from Food.com.

Provided by Steve_G

Categories     Candy

Time 10m

Yield 16 , 16 serving(s)

Number Of Ingredients 4

1 lb powdered sugar
1 cup crunchy peanut butter
1/2 lb butter, melted
1 teaspoon vanilla

Steps:

  • Mix sugar, peanut butter and melted butter.
  • Add vanilla.
  • Press into a 8x8 foil lined greased pan.
  • Chill and cut into squares.

MILD COWBOY CANDY (NO COOK)



Mild Cowboy Candy (No Cook) image

I know I got this recipe of this site but I just went to rate it and can't find it. So I am going to list what I do. I always have a jar of these in the fridge. I like Walmart brand mild jalapenos the best.

Provided by misscain

Categories     Peppers

Time P4DT5m

Yield 1 jar, 5-6 serving(s)

Number Of Ingredients 3

1 (10 ounce) jar of store bought mild jalapenos
1/4-1/3 cup white sugar
1 minced garlic clove

Steps:

  • Drain the jalapenos (keep the jar) in a colander and rinse with water for 1 minute.
  • Most seeds are going to drift to the bottom.
  • Put about 1 TBS of sugar and the minced garlic in the bottom of the jar.
  • Add approximately 1/4 cup of the jalapenos and then alternate putting in the remaining sugar and rinsed drained jalapenos I leave most of the seeds in the colander and throw them away because I am a heat wimp.
  • Put the lid on tight and roll the jar around to distribute the sugar and garlic.
  • Put in the refrigerator for 48 hours.
  • After 48 hours you'll see syrup forming on the bottom. Check that the seal is tight on the jar and shake the jar a couple of times and then flip the jar over and put the jar back in the fridge up side down for 48 hours. The syrup will now run to the bottom and work on dissolving the remaining sugar.
  • Serve with savory items.

NO-BAKE CHOCOLATE-PEANUT BUTTER CANDY BARS



No-Bake Chocolate-Peanut Butter Candy Bars image

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

24 Oreo chocolate creme sandwich cookies
4 cups miniature marshmallows
1/4 cup butter or margarine
1 cup semisweet chocolate chips (6 oz)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 bag (10 oz) peanut butter chips (1 2/3 cups)
1/4 cup creamy peanut butter
1 cup coarsely chopped honey-roasted peanuts
4 Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed
1 teaspoon vegetable oil

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

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