Chocolate No Bakes Recipes

NO BAKE CHOCOLATE COOKIES II

Steps:

• In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

NO BAKES

Steps:

• Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.
• Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.

NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES

Steps:

• Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
• Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.

NO BAKE CHOCOLATE COOKIES

Steps:

• Bring first 4 ingredients to a boil.
• Cook for 1 minute.
• Remove from heat.
• Add remaining ingredients.
• Mix well and drop by teaspoon onto wax paper.
• Let cool.
• Note: After I have let them cool, I put them in the fridge.
• They seem to harden better, plus they taste good that way.

CHOCOLATE NO-BAKES

Steps:

• Lay out a 3 foot long piece of wax paper.
• In a sauce pan, mix sugar and cocoa until ALL lumps are broken up and evenly mixed.
• Turn the pan on MEDIUM (5) and add butter and milk, stirring the mixture and scraping the bottom of the pan CONSTANTLY.
• *If using turbinado, heat over medium-low heat (3) until all granules are dissolved, then turn up to medium heat (5).
• Boil for 90 seconds. No more -- One Mississippi style.
• Remove from heat, add oats and coconut and MIX WELL!
• Scoop out heaping Tablespoons and plop onto waxed paper. Tap down pan to settle.
• WAIT! Allow to cool and firm up. Lick the empty bowl if you want a taste, otherwise you'll burn the fire outta your tongue!
• ENJOY!
• Store in a ziplock baggie or cookie jar. Unlike most cookies, DO NOT store with a heel of bread, it will ruin the texture!

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.