No Bake Clark Bar Cookies Recipes

CLARK BARS

Steps:

• 1. mix butter, cracker crumbs, conf. sugar peanut butter and vanilla until well blended.
• 2. put in an airtight container and refrigerate until solid.
• 3. heat chocolate chips in double boiler until melted.
• 4. form mixture into desired shapes and dip into chocolate.
• 5. place on waxed paper. you can put the wax paper onto a cookie sheet and when full, place in refrigerator until cool enough to handle and put in containers.
• 6. I store these in refrigerator . can wrap in plastic wrap to be given away. "or eaten"

CLARK BARS

Steps:

• Grease a 9x13 inch pan.
• Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.
• In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours. Cut and serve.

NO-BAKE CLARK BAR COOKIES

Steps:

• In a 2-gallon ziploc bag, add the graham crackers; close the zip-loc bag.
• With a rolling pin, crush graham crackers into crumbs.
• Add the graham cracker crumbs to a large bowl.
• Also add the confectioners' sugar, and melted butter; mix well together.
• Then add the creamy peanut butter; mixing all the ingredients together well.
• Place the crumb mixture into one 15.25 x 10.25 x .75-inch jelly roll pan.
• Pat crumb mixture down firmly into pan.
• In a double boiler, (over low heat) melt together the chocolate chips, and the can of sweetened condensed milk; stirring often. This should take about 5 minutes.
• After chocolate chips and condensed milk has melted together, quickly spread the chocolate mixture over the peanut butter mixture.
• Chill the cookie-bars in the refrigerator for 4 hours.
• Cut into bars and serve.

PEANUT BUTTER NO-BAKE BARS

Steps:

• Make the base: Heat butter in a pot or skillet, letting it melt and bubble and turn brown. It will smell nutty. Add peanut butter, and turn off the heat. (If your nut butter is unsalted, add a pinch of salt.) Stir it all around until the peanut butter melts, then stir in crumbs.
• Sweeten the mix to taste with confectioners' sugar. That could mean 1 cup, but try it as you go.
• Spread the mixture into parchment or foil lined 8-by-8-inch pan, but really, any pan will work.
• Make the topping: Add chocolate chips and coconut oil to a small pot, and melt the chocolate on the stovetop over low heat, stirring constantly. (Alternatively, add to a microwaveable bowl, and microwave in 20-second bursts, stirring in between each one.)
• Spread the melted chocolate over the peanut butter layer. Sprinkle any of the toppings over, and refrigerate until the peanut butter and chocolate layers are set, about 1 hour or so. Cut these into bars or squares with a knife, or use cookie cutters for shapes. (Store in the refrigerator after cutting; they'll melt in a warm room.)