Salted Caramel No Bake Cookies Recipes

SALTED CARAMEL NO-BAKE COOKIES

Steps:

• 1. Melt margarine and stir in sugar, evaporated milk, and vanilla.
• 2. Bring to a rolling boil over medium heat, stirring constantly. Boil for 1 minute.
• 3. Remove from heat and add oats and dry pudding mix (and coconut, if using). Let sit for 5 minutes to slightly cool.
• 4. Sprinkle toffee chips, salt and chocolate chips over top. Stir gently to just blend, being careful to not fully melt all the chips and toffee bits by stirring.
• 5. Drop by teaspoons onto 2 or 3 waxed paper-lined cookie sheets.
• 6. Let sit for an hour or two until firm. Remove from sheets and store in an air-tight container.

CARAMEL GOLDEN NO-BAKE COOKIES

Steps:

• In saucepan, mix sugar, milk, and butter.
• Boil for one minute, stirring constantly.
• Remove from heat and stir in the remaining ingredients.
• Drop by tablespoons onto waxed paper and let sit for 5-10 minutes or until firm.

NO-BAKE SALTED CARAMEL GOLDEN GRAHAMS™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; stir together cereal and nuts in bowl.
• Spray medium microwavable bowl with cooking spray; add butter, caramel sauce, salt and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and nuts; stir until cereal is well coated. Press firmly in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 90 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars.
• Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

SALTED CARAMEL-STUFFED SNICKERDOODLES

Steps:

• Line cookie sheet with waxed paper or foil. Spoon 40 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
• Heat oven to 400°F. In large bowl, mix 1 1/2 cups sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and 1/4 teaspoon salt.
• Shape dough into 1 1/4-inch balls. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
• Mix 1/4 cup sugar, 1/2 teaspoon salt and the cinnamon. Roll balls in sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set (centers will be soft). Cool 2 minutes on cookie sheet. Remove from cookie sheet to cooling rack.