No Bake Fudge Recipes

Steps:

• Mix first 6 ingredients in a sauce pan and cook until it boils.
• Boil for 1-3 minutes.
• Remove from heat and add peanut butter and oatmeal. Drop by teaspoonfuls on to wax paper.
• Chill until set.

Steps:

• Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
• Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
• Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.

Steps:

• Line a 9 x 9 inch pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan. (You should use 16 on the bottom)
• Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.
• Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese's, pressing them lightly into the fudge.
• Cool until firm. I like to cool the fudge on the counter until it is room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.

Steps:

• Line an 8-by-8-inch baking dish with foil, leaving an overhang on all four sides. Divide the 2 containers of vanilla frosting equally between 4 microwave-safe bowls. Microwave each bowl of frosting until liquid, 20 to 30 seconds. Put each color of melting candy in a separate microwave-safe bowl. Microwave each color in 30-second intervals, stirring in between each, until melted and smooth. Pour each color of melted candy into a bowl of frosting and mix well. Quickly spoon each color into the prepared baking pan, swirling the colors together as you work. Tap the pan on a work surface to level the candy, then cover the top with colorful sprinkles. Gently press the sprinkles down into the fudge with your hands. Refrigerate until set, at least 1 hour. Lift the candy from the pan using the overhanging foil edges, remove the foil and cut into squares. If you like, package the fudge in small windowed boxes and tie with ribbon.

Steps:

• Melt butter, let cool. Mix peanut butter, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~.

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.