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No-Bake Cookies
We grew up with Chocolate Haystacks and Rice Krispie Treats. Beyond that, we never paid much attention to no-bake cookies. Then when we stared taking our kids camping, we started looking for cookies that we could make at camp. That led us to revisit nobake cookies. That was along time ago. Back then, we thought of no-bake cookies as kid cookies. Over the years, we experimented and tried new recipes and have made no-bake cookies that are definitely adult and good enough to serve to guests. No adult will to turn down White Chocolate Chip Cranberry Bar Cookies, a grown up version of Rice Krispie Treats. But of course, youll find no-bake cookies here that the kids will clamor for. We think you will enjoy these cookies. Theyre great cookies, not just great no-bake cookies.
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Copyright 2005-8, The Prepared Pantry. All rights reserved. The material herein is published by The Prepared Pantry for the private use of individuals and may not be used for commercial purposes without the express consent of the publisher. The information contained herein is believed accurate but the publisher makes no warranties, express or implied, and the recipient is using this information at his or her own risk.
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does not have a rotating carousel, rotate the dish twice during cooking. 4. Let the cookies cool and then cut them into bars with a sharp knife. Wrap them individually to pack in a lunch. This recipe will make sixteen 2 x 2-inch squares.
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the butter is melted. 2. Stir in the brown sugar until dissolved. Stir in the rest of the ingredients. Press the mixture firmly into the dish. 3. Microwave for three to five minutes or until lightly browned. If your microwave does not have a rotating carousel, rotate the dish twice during cooking. 4. Let the cookies cool and then cut them into bars with a sturdy knife. Wrap them individually to pack in a lunch. This recipe will make sixteen 2 x 2-inch squares. Bakers note: Since microwave ovens vary significantly, you may need to experiment with cooking times. In our test microwave, four minutes was just right. Three minutes left them a little on the sticky sidebut still goodand five minutes made them too chewy.
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medium heat, stirring occasionally, until the mixture comes to a boil. Cook for two more minutes stirring constantly and then remove the pan from the heat. 2. Stir in the peanut butter and vanilla, then the oats. 3. Let cool for several minutes and then drop spoonfuls onto waxed paper. Let the cookies cool completely before removing them from the waxed paper. Editors note: Patty from San Francisco made these and reported excellent results. She added nuts to the recipe. Another baker, Peggy, reported adding miniature marshmallows successfully.
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Add cold water one tablespoon at time beating after each addition, until the mixture begins to clump together. Do not add more water than needed. Form walnut-sized balls. As you form the balls, the dough should come together in a soft, clay-like consistency. 4. Place the eight or ten balls on waxed paper placed on top of the carousel in the microwave. Bake at high heat for about three or four minutes or until firm. Remove the waxed paper from the microwave to a wire rack. Let the cookies cool for four or five minutes and then remove them from the waxed paper. Dust the tops with powdered sugar. Bakers note: Since microwave ovens vary significantly, you may need to experiment with cooking times. In our test microwave, 3 1/2 minutes was just right. At three minutes the starch was not quite cooked enough and at four minutes, they were just a little hard. Tip: Use a fine-mesh sieve to get a light, even dusting of powdered sugar on the cookies. Hold the sieve over the cookies and drop a spoonful of powdered sugar in the sieve. Shake or tap the sieve to create a fine flow of sugar.
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necessary to reach the desired consistency. Form little round balls the size of a large marble. Refrigerate the balls until firm. 2. Melt the chocolate. Dip the peanut butter balls in the chocolate using toothpicks as skewers to hold the balls. Cover all but the top portion of the balls. Set aside until the chocolate sets. Store leftover buckeyes in the refrigerator. Bakers note: This recipe was tested with 100% peanut butter, the kind that needs to be refrigerated after opening. If you use shelf stable peanut butter, the buckeyes may not need to be refrigerated. We prefer the 100% peanut butter.
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Still like to explore? Here are some more ideas for Rice Krispies Treats. Use your imagination from here. (Unlike our recipes, all of these ideas have not been tested in The Prepared Pantry kitchens.) 1. Melt chocolate chips and spread them over the treats as a topping. Let set until firm. 2. Melt chocolate chips and butterscotch or peanut butter chips and spread them over the top. 3. Make Scotcheroos. Use the Chocolate Rice Krispies Recipe and substitute butterscotch chips for the chocolate chips. 4. Add Trix or Cheerios for all or part of the Rice Krispies. 5. Add peanuts or walnuts to plain treats, chocolate treats, or peanut butter treats.
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