No Bake Goodies

No Bake Goodies

You don’t have to use an oven for these yummies!

1 large package flaked coconut.
1 large box jello gelatin. (any flavor, but I like raspberry best)
1 can sweetened condensed milk.
1/4 teaspoon almond extract, (can use raspberry instead)

1 small box Jello gelatin (for coating finished balls.)

   1. Mix first 4 ingredients.
   2. Roll into small balls.
   3. roll to coat in the small package of jello.
   4. refrigerate in an air-tight container.
   5. Enjoy!

Tip… wet hands for rolling to help control the sticking.

Peanut Butter Squares
Makes: 24 servings

1/2-cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups Graham Cracker Crumbs
1-cup peanut butter
1-1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate

LINE 13×9-inch baking pan with foil. Set aside.
MELT butter in large microwaveable bowl on HIGH 45 sec. until melted. Add sugar, cracker crumbs and peanut butter; mix well. Spread into prepared pan.
MICROWAVE chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until melted, stirring after each min. Cool slightly, then pour over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set. Lift from pan. Cut all the way through dessert into squares.

Pam’s Raggedy Robins
This recipe has a funny story.    I helped my step mom Pam make these cookies to snack on for a long trip we were taking.  They were easy to make and very yummy. We did long legs of driving every few days, so yes; we all were snacking on these all the time during the trip.  She also doubled the recipe so we had tons of the raggedy robins to eat that week.  We even ate them as breakfast to save time in the morning.   But the end of the trip we were renaming them cow pies and not eating them with any zeal anymore cusp we were just sick of them.  My advice is to NOT double the recipe and make them for a special event where many people will be eating them, so you will enjoy them and not get sick of them like we did.  This trip was over 10 years ago and I still have not made them since I haven’t had a craving for them yet.   But they were really good but I recommend NOT eating them all day long for several days in a row….

 2 cups white sugar
5 tablespoons cocoa
1/2 cup butter or margarine, unsalted
1/2-cup chunky peanut butter
1-teaspoon vanilla extract
3 cups quick cooking oats
1/2 cup chopped nuts
1/2-cup milk
 

Directions:

1.  Cover baking sheets with wax paper and set aside.

2.  Combine sugar and cocoa in a large saucepan. Stir in milk, butter and peanut butter. Cook and stir over medium heat until butter melts and mixture is combined, about 5-20 minutes. Remove from heat.

3.  Stir in the vanilla, oats and nuts, and mix thoroughly. Take a teaspoon and scoop out a spoonful of the mixture; drop the spoonful onto the waxed paper-covered baking sheet. Repeat with the rest of the mixture. Place in the refrigerator until the cookies are cooled and set. Store the cookies in an airtight container.

Makes 4 dozen

Peanut Butter Chews
 
1-cup corn syrup
1 cup white sugar
1-cup creamy peanut butter
4 1/2 cups cornflakes cereal
1-cup semi-sweet chocolate chips (optional)
1-cup butterscotch chips (optional)
 

1.  In a large saucepan over medium heat, combine corn syrup and white sugar.  Bring to a boil, boil for one minute, and remove from heat.  Stir in peanut butter until well blended. Mix in   cereal until evenly coated. Drop by spoonfuls onto waxed paper.
2.  In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.

Candy Strawberries
 

2 (3 ounce) packages of strawberry gelatin
1-cup ground pecans
1 cup flaked coconut
3/4 cup sweetened condensed milk
1/2-teaspoon vanilla extract
Red decorator’s sugar
Green food coloring
Sliced blanched almonds

Directions
1. Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour.
2. Shape into strawberries. Roll in red sugar; tint sliced almonds with green food coloring and insert in top of “berries” to form leaves.
Makes 2 dozen

Butterfinger Bars
 

2/3 cup white sugar
2/3 cup white corn syrup
1 (18 ounce) jar chunky peanut butter
3 cups corn flake cereal
2 cups milk chocolate chips

Directions:

1. Heat sugar and syrup together in heavy pan until boiling. Add peanut butter. Mix until well blended. Pour over corn flake cereal, coating the cereal well.

2. Press into a 9 x 13 inch pan. Melt chocolate chips in a small saucepan. Spread over batter. Chill for 20 -25 minute. Cut into bars.
Makes 2 dozen

Funky Frito Fruckies
 

1 (10 1/2 ounces) package of Fritos corn chips (or other corn chip)
1 cup white sugar
1-cup light corn syrup
1-cup creamy peanut butter
10 – 12 (1 1/2 ounces) milk chocolate bars
 

1.  In a greased 10 x 15 inch pan, place the corn chips.

2.  In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour the over the chip and smooth level.

3.  Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.

Makes 3 dozen

Irish Potatoes
 

1-cup confectioners’ sugar
1 cup shredded coconut
1 1/2 tablespoons cream
Ground cinnamon
 

1.  Sprinkle the sugar on the coconut. Add the cream and mix gently.

2.  Take approximately 1/2 tablespoon of dough and roll into balls. Place cinnamon in a plastic bag and shake cookies a few at a time until coated.

Makes 2 dozen (approx.)

Peanut Butter Cup Bars
 

2 sticks of margarine, melted
1 1/2 cups graham cracker crumbs (10 to 11 crackers)
1-cup peanut butter
2 cups confectioner’s sugar
1 large package (11 ounces of chocolate chips)
2 tsp. vegetable oil
 
 
1. Mix the melted margarine, graham crackers, peanut butter, and confectioner’s sugar together.

2. Pat into a 9 X 13 pan.

3. Melt the chocolate in the microwave.
Mix in the vegetable oil after the chocolate is completely melted.
Spread melted chocolate over crumb mixture.

4. Refrigerate and cut into squares.

Margarita Balls

1 box (12 ounce) vanilla wafers
1/2-pound ground blanched almonds
4 ounces white chocolate
1/4-cup tequila
1/4 cup orange marmalade
2 tablespoons light corn syrup

1 Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.

2 Melt four 1 oz squares white chocolate according to package directions.

3 In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.

4 Shape into 1-inch balls and coat with sugar. Store in refrigerator.
Makes 4 dozen

Mocha Java Bars

2 teaspoons instant coffee crystals
2 tablespoons hot coffee
2 tablespoons milk
1/4 cup butter or margarine, softened
1/4-cup cocoa
2 1/2 cups confectioners’ sugar
6 ounces white chocolate
1/2-cup butter or margarine
1/2 cup white sugar
1-teaspoon vanilla extract
1 egg
2 cups graham cracker crumbs
1/2 cup finely chopped nuts
3/4-cup coconut

1 To make crust: Combine 1/2 cup butter, white sugar, vanilla and the egg in a double boiler over low heat. Stir until thick.

2 Add the graham cracker crumbs, coconut and nuts and mix well. Pour into baking pan and let cool.

3 To prepare Filling: In medium-sized bowl, dissolve the instant coffee in the hot coffee. Mix in powdered sugar, cocoa, 1/4 cup of butter and milk. Spread filling over pastry and chill for 15 minutes.

4 To prepare Topping: Melt white chocolate in double boiler over low heat. Spread over filling and cut into squares. Store in refrigerator.
Makes 15 bars

Coconut Squares
 

1/3 cup shortening
1 cup dried breadcrumbs
1 cup butterscotch chips
1-cup semisweet chocolate chips
1 cup chopped walnuts
1-cup coconut, shredded
1 2/3 cups sweetened condensed milk

Preheat oven to 350 degrees F.

Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan.

Layer coconut, chocolate chips, butterscotch chips and nuts over breadcrumbs. Drizzle condensed milk over top.

Bake 25 to 30 minutes. Let cool before cutting into bars.
Makes 24 bars

Babe Ruth Bars
Makes 18 bars

” These taste like the candy bar. “

1-cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1-cup semisweet chocolate chips
2/3-cup peanuts
 

1 In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
2 Press the entire mixture gently into a buttered 9×13 inch-baking dish. Allow to cool completely before cutting into bars.

Caramel Crispy Treats

Makes 1 – 11×7 inch pan

” This is the BEST gooey crispy rice treat ever. A change from the marshmallow bars!”
 

4 (2.05 ounce) bars milk chocolate covered caramel and nougat (e.g. Milky Way®)
3/4 cup butter or margarine, divided
3 cups crispy rice cereal
1-cup milk chocolate chips

 Directions
1 In the microwave, or in the top of a double boiler, melt candy bars and 1/2 cup of butter, stirring occasionally until smooth. Stir in cereal until well blended. Press into a greased 11×7 inch pan.
2 Melt chocolate chips and remaining 1/4-cup butter or margarine, stirring until smooth. Remove from heat, and spread over the top of bars. Refrigerate for 1 hour, or until firm; cut into squares.

Lemon Slice
Makes 1 – 8×8 inch pan
 

1/2-cup butter
1/2 cup sweetened condensed milk
1 lemon, juiced and zested
1 1/2 cups tea biscuits, crushed
1 cup flaked coconut

 Directions
1 In a small saucepan over medium heat, melt together butter and sweetened condensed milk, stirring frequently until smooth. Stir in crushed biscuits, lemon juice and zest, and coconut; mix well. Press into a 9×9 inch dish. Refrigerate overnight before slicing or the squares will come out sticky.

Twix Candy Bar

Club Crackers
1/2 c. brown sugar
1/2-cup butter
1-cup graham crackers crumbs
1/2 c. sugar
1/4 c. milk
1/2 c. chocolate chips
2/3 c. peanut butter
1/2 c. butterscotch chips
 

Line a 9 X 13″ pan with tin foil.  Line the bottom of the pan with club crackers (overlapping ok).

In a saucepan put in the brown sugar, margarine, crumbs, sugar and milk.  Boil for 5 minutes.  Pour over the club crackers (may need to spread just a little bit).  Once all coated with caramel, add another layer of club crackers (again, any overlapping is ok).

In a glass bowl, place the two types of chips and peanut butter.  Microwave until melted and stirring occasionally to make it smooth.

Pour over the top of the bars and spread.  Let cool and cut into squares. (So much easier using a pizza cutter for this).

Enjoy !!!

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