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NO BAKE COOKIES




Source of Recipe


NET

Peanut Butter No-Bake Cookies
1 1/2 cups granulated sugar
1/2 cup butter or margarine
3/4 cup all-purpose flour
2/3 cup evaporated milk
2 cups quick-cooking oats
2/3 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
In a saucepan, combine the sugar, butter, flour and milk. Bring to a full rolling boil and cook for 3 minutes, stirring constantly.
Remove from heat and add remaining ingredients all at once. Blend well.
Drop tablespoonfuls onto wax paper or aluminum foil. Cool completely before serving or storing.
Makes about 2 dozen cookies.

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Peanut Butter Crispies
1 (11-ounce) package or 1 2/3 cups NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1/4 cup peanut butter
3 cups corn flakes
1/2 cup raisins, (optional)
Microwave morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Stir in corn flakes and raisins.
Drop by rounded tablespoon onto waxed paper-lined baking sheet. Chill for 20 minutes or until set. Store in airtight container.
Makes 2 dozen.
Peanut ® Butterscotch Flavored Morsels
1/4 cup peanut butter
3 cups corn flakes `~~~~~~~~~~~~~~~~~~~~~~

Peanut Butter No-Bake Cookies
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup evaporated milk
2 1/2 cups crisp rice cereal or granola
In a medium saucepan, combine brown sugar, peanut butter and evaporated milk. Bring to boil, stirring constantly, and cook for 1 minute. Remove from heat. Stir in crisp rice cereal or granola.
Drop by tablespoonfuls onto wax paper or aluminum foil. Cool completely before serving or storing.
Peanut Butter No-Bake Cookies
1 cup granulated sugar
1 cup light corn syrup
1 teaspoon vanilla extract
2 cups peanut butter
4 1/2 cups crisp rice cereal
Combine the sugar and corn syrup in a medium saucepan, bring to a boil and cook for 1 minute.
Remove from heat and stir in the vanilla and peanut butter until well blended, then stir in the cereal, mixing well.
Drop by tablespoonfuls onto wax paper or aluminum foil. Cool completely before serving or storing.
Makes about 3 dozen cookies.
Makes about 3 dozen.

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Microwave Chocolate Crisp Bars
From About.com Guide to Shortcut Cooking
This fabulous recipe, from my About.com cookbook, is indulgent and rich, yet simple enough for kids to make. In the book it was a five ingredient recipe, but when I make it I add milk chocolate chips and peanut butter to make it even richer! (You can leave out the peanut butter if anybody in your family is allergic.)
And be sure to look at Step by Step: Making Microwave Chocolate Crisp Bars before you begin.
INGREDIENTS:
1 (12-ounce) package semisweet chocolate chips, divided
1 (10-ounce) package large marshmallows
1/4 cup butter
5 cups cocoa flavored crisp rice cereal
1 cup mini marshmallows
1 cup milk chocolate chips
1/3 cup peanut butter
PREPARATION:
Grease a 13" x 9" pan with butter and set aside. In large microwave-safe bowl, place 1/2 cup of the semisweet chocolate chips. Microwave on 50% power for 1 minute. Remove bowl from microwave and add large marshmallows and butter.
Peanut Butter No-Bake Cookies
1 cup granulated sugar
1 cup light corn syrup
1 teaspoon vanilla extract
2 cups peanut butter
4 1/2 cups crisp rice cereal
Combine the sugar and corn syrup in a medium saucepan, bring to a boil and cook for 1 minute.
Remove from heat and stir in the vanilla and peanut butter until well blended, then stir in the cereal, mixing well.
Drop by tablespoonfuls onto wax paper or aluminum foil. Cool completely before serving or storing.
Makes about 3 dozen cookies.

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CHOCOLATE PEANUT BUTTER NO BAKE
COOKIES
1 c. powdered sugar
1 c. chopped nuts
1 c. crunchy or reg. peanut butter
1 c. corn flakes
1 c. chopped dates
COATING:
1 (6 oz.) pkg. chocolate chips
1/8 bar paraffin wax
Mix all the cookie ingredients together. Add enough peanut butter to make a cookie dough consistency. Shape into walnut sized balls. Melt chocolate chips in a double boiler with paraffin. Dip each ball into melted chocolate with a toothpick or spoon. Chill on wax paper until hard. May be frozen. Our grand-kids like them!