Fudgy No Bakes Recipes

Steps:

• In a large saucepan, combine the first five 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 and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.

Steps:

• Mix cracker crumbs, coconut, cocoa and granulated sugar in medium bowl. Stir in 1/2 cup butter and the water. Press in ungreased square pan, 9x9x2 inches. Refrigerate while preparing topping.
• Mix remaining ingredients except candy decorations. (If necessary, stir in additional 1 to 2 teaspoons milk until spreadable.) Spread over layer in pan. Refrigerate 1 hour. Cut into 6 rows by 6 rows. Decorate with candy decorations. Store loosely covered in refrigerator.

Steps:

• 1. In a large saucepan, combine sugar, milk, butter and cocoa.
• 2. Bring to a full boil for 1 minute, being precise on the time. Add salt and vanilla.
• 3. Remove from stove and blend in peanut butter and oats, mixing well. Drop by teaspoon on wax or parchment paper to become firm, about 15 minutes. Enjoy! Delicious!

Steps:

• Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
• Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
• Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

Steps:

• Mix cracker crumbs, coconut, cocoa and granulated sugar in a medium bowl.
• Stir in 1/2 cup butter and the water.
• Press in ungreased square pan, 9 x 9 x 2.
• Refrigerate while preparing topping.
• Mix remaining ingredients except candy decorations. If necessary, stir in additional 1 to 2 teaspoons of milk until spreadable.
• Spread over layer in pan.
• Refrigerate one hour. Cut into 6 rows by 6 rows. Or larger if desired.
• Decorate with candy decorations and serve.
• Store loosely covered in refrigerator.

Steps:

• Line cookie sheet with wax paper or foil. Glad Press and Seal on a table or a counter works great too.
• Measure oats, peanut butter, vanilla, peanuts (if using) and set aside.
• Combine sugar, butter, milk and cocoa in medium sauce pan.
• Cook over MEDIUM heat, STIRRING CONSTANTLY, until mixture comes to a rolling boil. *** (DO NOT OVER BOIL. If you are not sure, remove from the heat once it reaches a boil).
• Remove from heat.
• Add oats, peanut butter, peanuts (if using) and vanilla; stir quickly; mix well.
• Immediately drop mixture by heaping teaspoonfuls onto prepared surface.
• Cool. Store in cool dry place.
• Make sure you lick the bowl/spoon and enjoy!
• Personal Tips:.
• *I use the Reduce Fat Jiff Peanut Butter and it works great.
• *I add up to 1 1/2 tsp additional of vanilla.
• *I always use butter.
• *Any % of milk will work, I normally use skim or 2%, it doesn't make a difference.