No Bake Chocolate Cookie Squares Recipes

Steps:

• Bring first 4 ingredients to a boil.
• Cook for 1 minute.
• Remove from heat.
• Add remaining ingredients.
• Mix well and drop by teaspoon onto wax paper.
• Let cool.
• Note: After I have let them cool, I put them in the fridge.
• They seem to harden better, plus they taste good that way.

Steps:

• in a lge saucepan bring sugar, milk and butter to a boil, stirring.
• remove from heat and stir in remaining ingredients.
• drop by spoonfuls onto wax paper.
• let it stand about 1 hour.

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add cookies and nuts; mix well. Spread onto bottom of prepared pan.
• Refrigerate 3 hours or until firm. Use foil handles to remove dessert from pan before cutting into squares.

Steps:

• Grease a 9x9 inch square pan.
• Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
• Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Steps:

• Add the first six ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Add peanut butter into the hot mixture and stir until melted.
• Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
• Mix in the dry oats until they are completely coated.
• Drop cookies by tablespoonfuls onto wax paper.
• Let cool until set.
• *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

Steps:

• Then follow our 3 simple steps:
• Microwave BAKER'S Chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
• Add 1 cup each broken cookies and PLANTERS Nuts; mix well. Spread into greased foil-lined 8-inch square pan.
• Refrigerate 3 hours or until firm. Cut into 16 squares to serve. Store leftover cookie squares in the refrigerator.

Steps:

• Butter a 13 x 9-inch baking dish (can use an 11 x 7-inch baking pan).
• Line the graham crackers in the bottom of the baking dish (you might have to cut some of them in half to fit in the dish).
• In the microwave or on top of the stove in a small saucepan combine the chocolate chips, butter, 2 cups icing sugar and eggs; whisking over very low heat until blended; let cool slightly.
• Add in the marshmallows; mix to combine.
• Spread the mixture over the graham crackers in the baking dish.
• Sprinkle with about 1/4 cup icing sugar, or as desired).
• Chill.

Steps:

• Grease a 9-inch square baking dish with cooking spray.
• Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
• Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
• Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add cookies and nuts; mix well. Spread onto bottom of prepared pan.
• Refrigerate 3 hours or until firm. Use foil handles to remove dessert from pan before cutting into squares.

Steps:

• If using cookie sheet, prepare pan by coating lightly with butter or margarine.
• In a large heavy saucepan, combine the milk, cocoa, butter and sugar.
• Stirring constantly, bring to a full boil, then boil for 1 minute.
• Remove from heat.
• Stir in vanilla and peanut butter until peanut butter is completely melted.
• Stir in quick oats.
• Quickly* drop by spoonfuls onto waxed paper, or spread in a buttered cookie sheet.
• Allow to cool completely.
• If using cookie sheet, cut into squares to serve.
• *If you don't move quickly, cookies will set up in the pan.
• If cookies do not set, you didn't boil long enough.
• If cookies are dry, you boiled too long.