No-bake Cookies
NO BAKE COOKIES
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3 egg whites
1 c. sugar
1 tsp. vanilla
3/4 c. ground pecans or pecan
meal
6 oz. pkg. chocolate chips
Turn oven to 350 degrees while mixing cookies. Beat egg whites
until stiff and add sugar and beat. Fold in pecans, chocolate
chips and vanilla. Line cookie sheet with foil. Drop by
teaspoon and turn off oven. Place pan in oven and leave
overnight (or 8 hours). DO NOT open oven door until cookies
come out.
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NO-BAKE PEANUT BUTTER BARS
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/2 tsp. ground cinnamon
3/4 c. chunky peanut butter
1/3 c. corn syrup
6 oz. chocolate chips
2 Tbsp. chunky peanut butter
Combine cracker crumbs, sugar and cinnamon. Add 3/4 cup
peanut butter and syrup, mixing just until blended. Press
mixture evenly into 8-inch square pan. Place chips in micro-
wave until melted. Spread over peanut butter mixture. Swirl
remaining peanut butter in warm chocolate. Makes 1 1/2 dozen
bars.
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NO BAKE FUDGE BROWNIES
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12 oz. chocolate chips
14 oz. can sweetened condensed
milk
1 (8 1/2 oz.) pkg. chocolate
wafers, finely crushed
1 c. chopped nuts, divided in
half
Melt in double boiler chips until smooth. Add canned
milk and crushed wafers and 1/2 cup nuts; blend. Press into
foil lined pan. Cover with remaining nuts. Cool.
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CHOCOLATE NO-BAKE BARS
First Layer:
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1/2 c. butter
1/4 c. sugar
1 sq. dark chocolate
1 tsp. vanilla
1 egg, beaten
2 c. graham cracker crumbs
1 c. coconut
1/2 c. chopped nuts
Melt butter, sugar, chocolate and vanilla over hot
water. Add beaten egg and cook for 5 minutes. Remove from
heat and add graham cracker crumbs, coconut and nuts. Press
into 9 x 9 x 2-inch pan. Chill for 15 minutes.
Second Layer:
1/2 c. butter
2 Tbsp. instant vanilla
pudding mix
2 Tbsp. milk
2 c. confectioners sugar
Cream butter; add pudding mix, milk and sugar. Beat
well and pour over first layer. Chill again for 15 minutes.
Third Layer:
1 (4 oz.) bar German chocolate
1 Tbsp. butter
Melt chocolate and butter; spread over second layer.
Chill 20 minutes. Cut into 1 inch squares. Keep in refrigera-
tor until ready to use. Can be frozen.
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NO-BAKE COOKIES
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2 c. sugar
1 c. light cream
1/4 lb. oleo
Cook to soft ball stage. Remove from fire and add 240
miniature marshmallows. Add 1 teaspoon vanilla; stir well
until dissolved. Add 3 cups finely crushed graham crackers and
1/4 cup nut meats. Work fast. Drop by spoonfuls.
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NO-BAKE BROWNIES
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1 (12 oz.) pkg. semi-sweet
chocolate pieces
1 c. evaporated milk
3 c. fine vanilla wafer crumbs
2 c. miniature marshmallows
1 c. sifted powdered sugar
1 c. chopped pecans
1/2 tsp. salt
Glaze:
1/2 c. chocolate mixture
2 tsp. evaporated milk
Stir in heavy saucepan the 2 cups chocolate pieces and 1
cup of evaporated milk over low heat until chocolate is com-
pletely melted. Remove from heat. Mix well in a 3 quart bowl
the vanilla wafer crumbs, miniature marshmallows, salt, pow-
dered sugar and pecans. Save 1/2 cup of the chocolate mixture
for glaze. Stir the rest into the crumb mixture. Mix well.
Press evenly into a 9-inch square pan that has been buttered.
Glaze: Stir 2 teaspoons evaporated milk into the
reserved chocolate mixture. Spread evenly over mixture in pan.
Chill until glaze is firm. Cut into 36 squares. Delicious!
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NO-BAKE PEANUT CLUSTERS
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1 1/2 lb. light chocolate
4 Tbsp. cocoa
4 c. peanuts
Melt chocolate in microwave for 3 minutes. Stir in
cocoa. Stir in peanuts. Drop on foil. Cool.
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COCONUT NO BAKE COOKIES
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3/4 box powdered sugar
1 lb. pkg. vanilla wafers,
crumbled
1 stick oleo, melted
1 c. chopped nuts
1 can Angel Flake coconut
Mix all ingredients except coconut in large bowl with
hands. Shape cookies and roll in coconut. Makes about 3
dozen.
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PAULA'S NO-BAKE PEANUT BUTTER COOKIES
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1/4 c. corn syrup
1/2 c. sugar
1 c. peanut butter
1 c. chow mein noodles
Mix corn syrup and sugar together; heat until bubbles.
Remove from heat. Stir in peanut butter and chow mein noodles.
Mix well; drop on waxed paper. Cool and eat!
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QUICK NO BAKE COOKIES
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1 c. butterscotch chips
1/2 c. peanut butter
3 c. cornflakes
Put chips in medium size saucepan. Melt over low heat.
Do not cook. Stir in peanut butter a little at a time. Remove
from heat and stir in cornflakes. Place spoonfuls on wax paper
and cool until firm.
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ORANGE NO-BAKE COOKIES
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1 (12 oz.) pkg. vanilla wafer
crumbs
1 c. powdered sugar
3/4 c. chopped nuts
1/4 c. melted butter
1 (6 oz.) can frozen orange
juice, thawed
1 can coconut
Mix all ingredients together. Form into small balls.
Roll in powdered sugar. Refrigerate or can be frozen.
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NO-BAKE CHOCOLATE CREAM CAKE
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1 box thin devil's food
refrigerator cookies
(Mama's brand excellent)
1 large Cool Whip or
equivalent topping
cherry pie filling or fresh
strawberries
Treat the finished cake like ice cream. It will melt if
left at room temperature. Although it can be frozen, it is
best if kept refrigerated.
Keep all ingredients refrigerated until used. Work
quickly. On chilled plate, using spatula, form square or
rectangle of topping 1-inch thick. Dab generous amount of
topping on a cookie. Stand cookie on edge on the topping base
and repeat, forming rows of cookies and topping until the
entire base is filled. Spread topping over the cookies and
around the sides, covering the entire "cake".
Using the topping, build up a 1/2-inch rim around the
top. Chill for at least 3 hours (overnight is best). Spoon
pie filling on top or arrange fresh strawberries before serv-
ing. Slice like cake.
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NO-BAKE SNACK BARS
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1 c. light corn syrup
1 c. peanut butter
1 (6 oz.) pkg. butterscotch
chips
1 c. sugar
1 (6 oz.) pkg. chocolate chips
6 c. Rice Krispies
Heat corn syrup, sugar and peanut butter in large
saucepan. When mixture comes to a boil; add Rice Krispies and
mix well. Pour into well buttered 9 x 13-inch pan and pat
down.
Meanwhile, melt chips in top of double boiler. Mix and
spread on top of Rice Krispies mixture. Cool. Cut into bars.
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CHOCOLATE NO-BAKE COOKIES
1/4 c. cocoa
1/2 c. shortening
2 c. sugar
1/8 tsp. salt
1 tbsp. vanilla
1/2 c. milk
Boil ingredients together in a saucepan for 2 minutes. Pour this mixture over 3 cups of uncooked quick oats and 1/2 cup coconut in a bowl. Mix well. Drop by teaspoonfuls onto waxed paper. No baking is needed.
CHOCOLATE NO-BAKE COOKIES (Light chocolate kind) :
Substitute 1 tablespoon cocoa for the 1/4 cup cocoa and this will give you a lighter chocolate cookie. Follow remainder of recipe above. You may wish to add raisins, peanuts, small bits of fruit, etc. by 1/2 or 1/4 cupfuls to any of the recipes above.
