Owl Barf Balls No Bake Cookies Pretzels Coconut Recipes

ALL-NATURAL NO-BAKE COOKIES

Steps:

• Combine honey, coconut oil, and cocoa powder in a small pot and bring to a boil; cook at a boil for 2 minutes and remove from heat. Stir oats, peanut butter, coconut, and vanilla extract into the hot honey mixture until the peanut butter melts and the mixture is smooth.
• Drop mixture by spoonful onto waxed paper. Set aside to cool until firm, about 20 minutes.

OWL BARF BALLS (NO-BAKE COOKIES, PRETZELS & COCONUT)

Steps:

• Mix the butter, sugar, milk, and cocoa in a medium saucepan. Heat on Medium/High, stirring until smooth.
• Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat.
• Add the rest of the ingredients and stir until well combined.
• Allow the mixture to cool enough to touch it. Drop the mixture by rounded teaspoonfuls onto a wax paper lined cookie sheet.
• Refrigerate cookie sheet for 10 minutes.
• Remove the cookie sheet from the fridge and form the dropped cookies into elongated "balls".
• Cookies can be refrigerated for 2 weeks or frozen for 2 months.

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.

CLASSIC NO-BAKE COOKIES WITH COCONUT

Steps:

• Bring sugar, milk, butter, and cocoa to a boil in a large saucepan. Let boil until all sugar crystals on the sides of the pan are dissolved, about 2 minutes.
• Remove from heat and stir in peanut butter and vanilla extract. Stir in oats and coconut until evenly distributed. Quickly spoon tablespoonfuls of dough onto sheets of waxed paper and allow cookies to set up, about 20 minutes.

SARAH'S OWL COOKIES

Steps:

• Mix flour, baking powder and salt. Set aside.
• Cream sugar and shortening. Stir in peanut butter, egg and vanilla. Stir in flour mixture. Mix in oats.
• Divide dough in half. Shape one half into and 8 inch long roll. Sir melted chocolate into the remaining half.
• Roll chocolate dough on waxed paper to an 8 inch square. Place 8 inch roll on chocolate dough.
• Wrap chocolate dough around it and pinch the seams together. Wrap it all in waxed paper. Chill for 1 1/2 hours.
• Cut in 1/4 inch squares. Now make owls face. Pinch chocolate dough to form two ears. Use 2 chocolate chips for eyes and a cashew for the beak.
• Place on ungreased cooked sheet. Bake at 350 degrees for 12-15 minutes.