No-baked cookie recipe

[pinkperson]

Do you have recipes for cookies that don't need baking? I have posted a reply on cookie recipe about this peanut butter recipe that does not need baking. Share some of yours on this topic too. It will be highly appreciated.

Here is my recipe:

1 3/4 cups powdered sugar

1 1/2 cup margarine, softened

1 cup peanut butter

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



Directions:

Line a 9x9 pan with aluminum foil.

In a large bowl, mix the powdered sugar, margarine, 1 cup peanut butter, and vanilla. Stir in the cracker crumbs and peanuts. Press mixture into the pan.

Over low heat put & stir together the chocolate chips and 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.

 

[Mama Mangia]

Chocolate or Butterscotch Confetti


*This freezes well for a long time.

¼ cup butter or hard margarine
½ cup smooth peanut butter
1 cup semisweet chocolate chips or butterscotch chips
8 ounces miniature colored (or white) marshmallows


Melt butter and peanut butter in a large saucepan over low heat. Stir in chocolate chips until melted. Cool until you can hold your hand on bottom of pot. To speed process, stir while holding pan in cold water until cool enough.

Add marshmallows and stir until all are coated. Pack in 9x9-inch (22 x 22 cm) pan that has been lined with foil. Refrigerate. Cuts into 36 squares.

VARIATION: To above ingredients, add ½ cup chopped walnuts and/or ½ cup medium coconut.



Crunchy Fudge Bars

1 (12 oz) pkg butterscotch chips
1 (12 oz) pkg chocolate chips
1 cup peanut butter, crunchy
8 cups crispy rice cereal
1 cup powdered sugar
4 Tbsp butter
2 Tbsp water

Grease a 9 x 13 inch pan. Melt butterscotch chips with peanut butter over low heat; remove. Add cereal and stir until well coated. Press half of mixture into pan. Chill while preparing fudge. Set rest aside. Combine chocolate chips, sugar, butter and water. Stir over low heat until melted. Remove and stir well; pour over chilled mixture. Spread remaining cereal mixture over top. Press gently. Chill; remove from refrigerator 10 minutes before cutting into bars or squares.

 

[Semigourmet]

Bakeless Chocolate Drops



Makes about 35 to 40 medium to small cookies



Ingredients

2 cups sugar
½ cup milk
1 stick margarine (1/2 cup)
¼ cup cocoa (Hershey?s Unsweetened Cocoa)
3 cups quick cooking oats
1 teaspoon vanilla
½ cup creamy peanut butter



Directions

1. Boil sugar, milk, margarine, and cocoa for exactly 2 ½ minutes. Take off the heat and add the remaining ingredients. Mix well but s mix quickly as the cooler it gets the more it will set up.

2. drop by teaspoonful (or use a medium restaurant scoop) onto waxed paper to cool As the cool the will set up hard.




Notes