No Bake Moon Rocks Recipes

Steps:

• Combine all ingredients EXCEPT half of the coconut. Mix thoroughly.
• Shape into one inch balls.
• Roll balls in remaining coconut.
• Store on waxed paper lined cookie sheet in refrigerator.
• Chill several hours or overnight.

Steps:

• Heat a skillet over medium heat and cook the pancetta until crisp.
• In a saucepan, combine the granulated sugar, 1 cup water, kumquats and cayenne and bring to a boil. Cook the kumquats until they burst.
• In a microwave, on half power, melt the butterscotch chips and kisses in a heatproof bowl. Stir in the crumbled graham crackers.
• Drain the kumquats and mix with the graham cracker mixture, salt and garam masala. Stir in the pancetta. Form the mixture into flat cakes about 4 inches in diameter.
• Garnish with powdered sugar.

Steps:

• Shake above on ice and strain over tumbler filled with fresh ice.
• If you want salted rims: rub the rim of the glass with Triple Sec or the cut lemon and dip into Margarita salt (or kosher salt).
• If I am making more than two in the shaker, I reduce the lemon juice slightly.

Steps:

• Microwave* the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted.
• Stir until chocolate is smooth and fully melted. Allow to cool slightly.
• Mix together the Kellogg's® Coco Pops®, chocolate melts and marshmallows and add the melted chocolate. Be sure the chocolate is not too hot as it will melt the marshmallows.
• Put a little vegetable or olive oil on your fingers and roll the mixture into teaspoon sized balls and place onto a tray lined with greaseproof paper or in paper patty cups.
• Refrigerate until required.
• * 900-watt microwave used. Timings may vary.

Steps:

• Cream butter and sugar.
• Add well beaten eggs and mix dry ingredients alternately.
• Add vanilla.
• Drop from spoon on greased cookie sheet.
• Bake in moderate oven, 350 degrees, 10-12 minutes.