Hi Scott and all, Here are some I found in my files. listed in the order given, separated by **
Caramel Oatmeal Pudding Cookies Chewy Chocolate No-Bakes Chocolate Cherry Creams Chocolate Peanut Butter Bars Chocolate Coconut Drops Crispy Chocolate Bars Crispy Peanut Butter Balls Crunchy Munchies No Bake Caramel Oatmeal Cookies Caramel Oatmeal Pudding Cookies 2 c. sugar 3/4 c. butter or margarine 1 6-oz. can evaporated milk 1 (4 serving size) pkg. instant butterscotch pudding mix 2 1/2 c. quick cooking oats In saucepan combine sugar, butter and evaporated milk. Bring to boil. Add pudding and oats. Remove from heat and stir to mix. Drop by spoonfuls onto waxed paper. Let cool for 15 minutes. ** Chewy Chocolate No-Bakes 1 c. Semi-Sweet Chocolate Morsels 5 tbsp margarine or butter 16 large marshmallows 1 tsp vanilla 2 c. Quaker® Oats (quick or old fashioned, uncooked) 1 c. (any combination of) raisins, diced dried mixed fruit, shredded coconut, miniature marshmallows or chopped nuts In large saucepan melt chocolate morsels, margarine and marshmallows over low heat, stirring until smooth. Remove from heat; cool slightly. Stir in vanilla. Stir in oats and remaining ingredients. Drop by rounded teaspoonfuls onto waxed paper. Cover and refrigerate 2 to 3 hours. Let stand at room temperature about 15 minutes before serving. Store tightly covered in refrigerator. ** Chocolate Cherry Creams 1 c. semi-sweet chocolate chips 1/3 c. evaporated milk 1 1/2 c. sifted powdered sugar 1/3 c. chopped nuts 1/3 c. chopped maraschino cherries, well drained 1 1/4 c. coconut OR chopped nuts Melt chocolate & milk over low heat. Remove from heat. Stir in powdered sugar, nuts & cherries, mix well. Chill until cool enough to handle. Shape into 1-inch balls & roll in nuts or coconut. Chill at least 4 hours. Keep chilled. ** Chocolate Peanut Butter Bars 1/2 c. butter 1/2 c. packed brown sugar 1 tsp vanilla 2 c. peanut butter 2 1/2 c. confectioners' sugar 2 c. semisweet chocolate chips Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well. Press into a 9 x 13 inch pan. Melt chocolate chips and spread over the top. Cool. ** Chocolate Coconut Drops 8 ounces semi-sweet chocolate 1 1/2 c. flaked coconut 1 tsp almond extract Melt chocolate in saucepan over low heat. Remove from heat. Stir in coconut and almond extract. Drop by teaspoonfuls onto waxed paper. Let set until firm, or refrigerate. ** Crispy Chocolate Bars Makes 16 bars 1 6-oz. pkg. semisweet chocolate chips 1 6-oz. pkg. butterscotch chips 1/2 c. peanut butter 5 c. Corn Flakes cereal Vegetable cooking spray In large saucepan, combine chocolate and butterscotch chips and peanut butter. Stir over low heat until smooth. Remove from heat. Add Corn Flakes. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 9X9X2 -inch pan coated with cooking spray. Cut into bars when cool ** Crispy Peanut Butter Balls 1/2 c. butter or margarine 2 c. peanut butter 3 c. rice krispies 16 ounce confectioners sugar 12 oz. chocolate chips In large sauce pan, melt butter or margarine. Add peanut butter. Cook over medium heat, stirring constantly until smooth. Remove from heat and stir in rice krispies and confectioners sugar. Shape into 1 inch round balls. Melt chocolate chips in the microwave or in a double boiler. Dip krispy peanut butter balls into melted chocolate 3 separate times to form a chocolate coating. ** Crunchy Munchies 1 1/2 c. chow mein noodles 1 c. miniature marshmallows 1/2 c. peanuts 1 c. butterscotch chips 1/2 c. Chunky Peanut Butter In large bowl combine chow mein noodles, marshmallows and peanuts; set aside. In the top of a double boiler or in a bowl placed over hot (not boiling) water, melt butterscotch chips. Remove from heat and stir in peanut butter until smooth. Pour over dry ingredients. Stir until well coated. Using a teaspoon, form into small mounds on waxed paper-lined cookie sheet. Chill until firm. Store in refrigerator. Serving Size: Makes 48 Servings ** No Bake Caramel Oatmeal Cookies 2 c. white sugar 3/4 c. butter or margarine 1 6-oz. can evaporated milk 1 (4 serving size) instant butterscotch pudding 2 1/2 c. quick cooking oats In saucepan combine sugar, butter, and evaporated milk. Bring to boil. Add instant pudding and oats. Remove from heat; stir. Drop by spoonfuls onto wax paper. Let cool for at least 15 minutes. On 8/30/13, Angela <[email protected]> wrote: > Oh, that's a really good idea! Thanks for sharing. > Blessings, > Angela > At 10:42 AM 8/30/2013, you wrote: >>I agree, the recipe posted is a really good one. >> >>If the thought of dropping the cooked batter onto waxed paper is >>intimidating, I saw a version of this recipe recently, where it is >>spread onto a baking sheet or into a pan and then cut like bars after >>it has set. >> >>I'll look later to see if I have any other no bake cookie recipes. >> >> >> >>On 8/29/13, Scott Shade <[email protected]> wrote: >> > I've never tried this before, and don't know if I can do it, but, does >> > anyone happen to have a recipe for no bake cookies? I'd love to see if >> > I >> > could make some. Thanks much, >> > Scott >> > >> > _______________________________________________ >> > Cookinginthedark mailing list >> > [email protected] >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> > >>_______________________________________________ >>Cookinginthedark mailing list >>[email protected] >>http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
