Sommers Chocolate Peanut Butter Caramel Crisps No Bake Cookies Recipes
PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES
What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 60 cookies
Number Of Ingredients 8
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.
NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES
My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).
Provided by Katie Lee Biegel
Categories dessert
Time 1h30m
Yield 30 sandwich cookies
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
- Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
- Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES
These chocolate peanut butter no-bake cookies bring back fond memories of my mom. They were her favorite, and she always made a batch when she knew company was coming. -Jacquie McTaggart, Independence, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first 5 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. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
SOMMER'S CHOCOLATE PEANUT BUTTER CARAMEL CRISPS (NO BAKE COOKIES
For some reason I have been craving those Star Crunch cookies from Little Debbie. Be warned these taste little or nothing like them, but I decided to try experimenting with what I knew went well together. I never got a chance to read the ingredients on those Star Crunch cookies, but I have an inkling that they contain dairy or milk ingredients, which my IBS doesn't appreciate. Although I'm very sure the Star Crunch cookies don't have peanut butter in them, I can't resist peanut butter. I love chocolate, love Rice Krispies, love peanut butter, and love caraemel. Why not combine them? One of the recipe ingredients happens to be from a recipe posted on Zaar - Recipe ##108430. If you don't need to worry about (my IBS) dietary restrictions, feel free to substitute the real deal. Btw I totally messed up on the ratios of ingredients, but I couldn't subtract the liquid out and didn't have any more Rice Krispies cereal so this recipe is written exactly as I made it. You might want to lessen the amount of the other ingredients or increase the amount of Rice Krispies. I've incorporated the Non-Dairy caramel sauce into the other recipe ingredients, and in this I've only used half the caramel sauce recipe which yields just over 1/2 cup of sauce. Prep time is cook time, cook time is fridge time. Update: A couple days later, these are still in the fridge and I'm nibbling on them. I strongly advise that you keep these in the fridge or they'll melt, lol. I think I should nickname these 'spoon cookies' because you almost have to eat them with a spoon... almost embarrassed to have posted this, but oh well. I'm sure someone with more experience will have better luck with my ratios. At least the caramel sauce turned out perfectly... lol. Um, edited again to add that if you cook these too long, they end up more chewy and less crispy, especially after refrigeration. Sheesh, I hope someone tries this and makes it better! *lol*
Provided by blancpage
Categories Drop Cookies
Time 40m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- In a medium saucepan combine first 4 ingredients over medium (moderate heat), stirring constantly until sugar is dissolved and mixture is boiling.
- Turn off heat. Mixture will continue to boil, stir often. When caramel sauce has stopped boiling, remove pan from heat and pour sauce into a glass pyrex measuring cup.
- Let sit to thicken a few minutes. You might want to stir occasionally with a fork, but the sauce should be fine (I was just paranoid since I'd never made homemade caramel sauce before).
- Meanwhile, in a large saucepan combine next four ingredients over medium-high heat. As soon as mixture begins to boil, stir in peanut butter and vanilla. Turn off heat and continue stirring to melt peanut butter.
- Stir in crisp rice cereal. Stir in caramel sauce. Combine all well. See note below. I have no idea how much this yields.
- NOTE: At this point I realized that my mixture was going to be too watery. I thought about adding some marshmallows, but decided not to. I had run out of crisp rice cereal. I had planned to drop the mixture from tablespoons onto wax paper lightly sprayed with non-stick cooking spray and then let cool. But the loose consistency demanded that I just spread out the mixture on the wax-paper covered baking sheet. It was a lopsided effort but I spread it out as evenly as possible, making for a thin layer, which I could just cut apart after cooling. Careful, the mix doesn't stay binded very well (oops) but I refridgerated the results for 30 mins and cut off a piece with the edge of a spatula. I thought the taste was very good, sweet and rich. Tastes nothing much like what I was going for but tastes good imo. The 'cookie' completely falls apart so eat carefully, lol! Just have to experiment with the ratios more when I can buy more cereal. Well, hope no one is too disappointed or frustrrated by my poor efforts. :D Have fun!
Nutrition Facts : Calories 128.9, Fat 3.5, SaturatedFat 0.7, Sodium 104.5, Carbohydrate 23.3, Fiber 0.6, Sugar 14.6, Protein 2.4
CRISP PEANUT BUTTER COOKIES
"The old-fashioned taste of these crisp, peanut buttery cookies is irresistible," reports Jessie MacLeod of St. Stephen, New Brunswick. "And they're as quick to make as they are to disappear. I often double the recipe."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.
Nutrition Facts : Calories 125 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
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