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    UNBAKED COOKIES (9)


    Source of Recipe


    Friends, www

    List of Ingredients




    Peanut Butter Cup Bars

    1 1/2 C Graham cracker crumbs
    1 C Peanut Butter
    1 C Butter (or margarine)
    3 1/2 C Powdered sugar
    3 tsp Butter
    3 tsp Brown sugar
    3 tsp Milk
    1 C Chocolare Chips
    Combine graham cracker crumbs, peanut butter, 1 C butter and powdered sugar.
    Work well with fingers and press into 9x13 inch pan. Combine remainingbutter,
    brown sugar, and milk in small saucepan. Boil for 1 minute. Add chocolate
    chips and stir until smooth. Spread on top of first mixture. Letcool, cut into
    squares

    Chocolate Cookies

    2 Pkgs. Chocolate chips (6 oz)
    2 Squares Bakers semi-sweet chocolate
    1 C Coconut
    1 C Walnuts, chopped
    3 C Corn Flakes
    Melt together 2 packages chocolate chips and 2 squares of chocolate. Put all
    other ingredients in a bowl and pour melted chocolate over all. Drop by
    teaspoon onto waxed paper. Put in refrigerator to cool and set before serving.

    No-Bake Cocoa-Bourbon Balls

    Makes 36
    1 C Vanilla wafers, crushed fine
    1 C Confectioners sugar
    1 C Pecans, chopped
    2 tbsp Cocoa
    2 tbsp Light corn syrup
    1/4 C Bourbon, rum, or brandy
    Granulated sugar
    · Stir together crumbs, confectioners sugar, pecans and cocoa, Add corn syrup
    and bourbon. Mix well.
    · With wet hands, shape in 1" balls. Roll in granulated sugar. Store airtight
    in cool, dry place.
    These are best if made about 6 weeks in advance and put up in an airtight
    container.



    . The GREAT Ritz cracker Cookie
    Take some Ritz crackers and put creamy peanut butter on each, cover each
    with another cracker. Melt some dipping chocolate or white chocolate and dip the
    whole thing into dip-- let set till dry. Good and Quick





    CHOCOLATE RUM BALLS

    1 package (12 oz) vanilla wafer cookies, crushed
    (about 3 1/2 cups)

    1 cup chopped nuts
    1/4 cup unsweetened cocoa
    1 can (14 oz.) sweetened condensed milk
    1/4 cup rum
    confectioner's sugar or flaked coconut

    In a large bowl combine cookie crumbs, nuts and cocoa. Add sweetened
    condensed milk and rum; mix well. Chill 30 minutes; shape mixture into 1
    inch balls. Roll inconfectioner's sugar or coconut. Cover and store in
    refrigerator. Reroll in confectioner's sugar before serving if desired. The
    flavor of these candies is improved after 24 hours. Makes about 6 dozen






    Krispy Bars with Chocolate-Peanut Butter Frosting

    These are chewy and good. If you have a larger pan than 9x13 it works a bit
    better as they aren't so thick.
    Krispy Bars
    1 C Sugar
    1 C White corn syrup
    1 C Peanut butter
    6 C Rice Krispies
    Over medium heat in large saucepan combine sugar and white corn syrup.Heat
    until it bubbles. Mix in peanut butter and Rice Krispies. Pat into buttered pan.
    Let cool.
    Chocolate Peanut-Butter Frosting
    1 Pkg. Chocolate Chips (6 oz.)
    1 Pkg. Peanut butter chips (6 oz.)
    Melt chocolate chips and peanut butter chips in microwave and spread over
    cooled bars. Let set before cutting into squares



    BABE RUTH CANDY BARS

    1 cup peanut butter
    1 cup white corn syrup
    1/2 cup packed brown sugar
    1/2 cup white sugar
    6 cups cornflakes cereal
    1 cup semisweet chocolate chips
    2/3 cup peanuts


    Directions
    1 In a large saucepan over medium heat, combine the peanut butter, corn
    syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove
    from heat and quickly mix in the cornflakes, chocolate chips and peanuts
    until evenly coated.
    2 Press the entire mixture gently into a buttered 9x13 inch baking dish.
    Allow to cool completely before cutting into bars.







    ORANGE SNOWBALLS
    1/2 cup butter or margarine
    1 teaspoon butter flavoring
    1 pound box powdered sugar
    12 ounce box vanilla wafers, crushed well
    6 ounce can frozen orange juice
    1 small bag flaked coconut
    Mix everything except coconut. Form mixture into small balls. Roll the balls
    in coconut and refridgerate.


    CHOCOLATE THUMBPRINT COOKIES


    1 (16-ounce) container dark chocolate frosting
    1/2 stick butter, room temperature
    2 1/2 cups graham cracker crumbs
    1/2 teaspoon pure almond extract
    1 cup very finely ground almonds
    48 chocolate kisses, unwrapped


    Beat chocolate frosting and butter in large bowl until well blended. Mix in
    graham cracker crumbs and almond extract. Place almonds in a pie pan or other
    shallow bowl. Shape chocolate mixture into 1-inch balls. Roll each ball in very
    finely ground almonds to coat. Place balls on cookie sheet. Using a finger,
    make deep indentation in center of each ball. Fill indentations with chocolate
    kisses. Refrigerate for 30 minutes, or until cold.


    Recipe
 

 

 

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