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Old 07-13-2005, 07:06 PM   #1
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No Bake chocolate Chip Cookies?

ok here i am again.. hehe i love you guys!! anywayz its hot here and i have no AC and it sucks cuz i wanna make chocolate chip cookies and but vanilla icecream in the middles. does anyone have a recipe for no bake chocolate chip cookies with out using oatmeal?? thats all i'v been finding and i cant find a normal one anywhere.. . . thanks in advance



Sometimes, the solution to all life's problems is a good dessert.

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Old 07-13-2005, 08:56 PM   #2
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No-bake Cookies


3 egg whites
1 c. sugar
1 tsp. vanilla
3/4 c. ground pecans or pecan
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.


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

12 oz. chocolate chips
14 oz. can sweetened condensed
1 (8 1/2 oz.) pkg. chocolate
wafers, finely crushed
1 c. chopped nuts, divided in
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.
First Layer:
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.
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.
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
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!
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.
3/4 box powdered sugar
1 lb. pkg. vanilla wafers,
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
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!
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.

1 (12 oz.) pkg. vanilla wafer
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.
1 box thin devil's food
refrigerator cookies
(Mama's brand excellent)
1 large Cool Whip or
equivalent topping
cherry pie filling or fresh
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.
1 c. light corn syrup
1 c. peanut butter
1 (6 oz.) pkg. butterscotch
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
Meanwhile, melt chips in top of double boiler. Mix and
spread on top of Rice Krispies mixture. Cool. Cut into bars.


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.


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Old 07-13-2005, 09:11 PM   #3
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Join Date: Jul 2005
Posts: 16
Easy Cool Treats

Easy Cool Treats
by Amanda Formaro

Need a fun treat to make with the kids that involves absolutely NO cooking or baking? These yummies are perfect for hot summer days!

1/2 cup mini-chocolate chips

2/3 cup mini-marshmallows

2 cups whipped topping

1 box of graham crackers, any flavor

In a large bowl with a wooden spoon, stir together first three ingredients. Mix well.

Scoop mixture onto a graham cracker square, sandwich with another square. Continue making sandwiches until all of the mixture has been used up.

Put sandwiches into the freezer for approximately 1 1/2 hours, or until frozen.

Serve frozen.


No Bake Chocolate Chip Cookie Pie
* 1 (15 or 18-ounce) package chocolate chip cookies (chunky chips ahoy)
* 1 cup milk
* 1 (9-ounce) commerical graham craker crust (extra serving size)
* 1 (8-ounce) container frozen whipped topping, thawed
1. Dip 8 cookies in milk, then place in a single layer in graham cracker
2. Top with one-third of whipped topping.
3. Dip 8 more cookies in milk, and place on top;spread with one-third of
whipped topping.
4. Repeat layers with 8 more cookies,milk,and remaining whipped topping.
5. Crumble 2 chocolate chip cookies,and sprinkle over pie.
6. Cover and chill 8 hours before serving.
No-Bake Peanut Butter Squares
by Rachel Keller
This delicious bar recipe is easy to make and only takes about 30 minutes to prepare. But plan ahead since you need to chill it for a couple hours.
* * *
1 3/4 cups powdered sugar
1 1/2 cup margarine, softened
1 cup peanut butter (creamy or chunky)
1 tsp. vanilla
3 cups graham cracker crumbs (approximately 40 squares)
1 cup chopped peanuts (optional)
1 12-oz. package semisweet chocolate chips (2 cups)
1/4 cup peanut butter

Line a 9x9x2 inch pan with aluminum foil. (Leave about 1 inch hanging over the opposite sides so you can lift the bars easily from the pan.)
In a large bowl, mix the powdered sugar, margarine, 1 cup peanut butter, and vanilla. Stir in the cracker crumbs and peanuts. (The mixture will be stiff.) Press mixture into the pan.
Over low heat stir together the chocolate chips and 1/4 cup peanut butter until smooth. Spread over the mixture in the pan. Cover and refrigerate about an hour or until the chocolate is set. Remove from the pan and cut the bars into 36 squares. Refrigerate uncovered about 2 hours or until firm.
Cover and refrigerate any leftovers.
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Old 07-13-2005, 11:05 PM   #4
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wow i'v been missing all the good recipies.. lol i couldnt find anything good and all of these sound awesome. thanks so much for all ur help. im gonna have fun baking tomorrow. . hehe i cant wait to try the ice-cream sandwhices. . ./thanks again


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