Reese's Peanut Butter No-Bake Bars

FB Source: Dakota Ayita Mullen

ORIGINAL Source: I Heart Naptime

Ingredients:
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Directions:

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

No-Bake Pecan Coconut Praline Cookies

FB Source: Jewels Tee

Ingredients:
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut

Directions:

1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.
7. Remove from paper and enjoy.

Italian No Bake Cake

FB Source: Darla Fogle Braden

By Sylvia Gonzales

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:

1. Layer the bottom of dish with Vanilla Wafers.
2. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together.
3. Pour this over the vanilla wafers in the dish.
4. Add another layer of the Vanilla Wafers on top of the pineapple mix.
5. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

Note: You can replace coconut with pecans if you'd like.

This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!! 

No-Bake Pumpkin Oatmeal Cookies

Source: Susan Smith

Ingredients:
1 1/2 cups white sugar
1/2 cup brown sugar
3/4 cup butter (1.5 sticks)
2/3 cup milk
1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 Tbsp pumpkin pie spice)
3 1/2 cups quick cooking oats
1 tsp pumpkin pie spice
1 tsp vanilla extract

Directions:

1. In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes.
2. Remove from heat and add in the pudding mix, stirring to combine completely.
3. Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes.
4. Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.

Store in airtight container.
These cookies freeze well.
Servings: 36 cookies

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

Southern Child Magazine

Ingredients:
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:

1. In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
2. Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
3. Spread into a 9x13 pan. Refrigerate until hardened, about an hour. 

Store in refrigerator.

No-Bake Peanut Butter Bars

Bernice Salerno

Ingredients:
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 ounce) bag milk chocolate chips

Directions:

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9x13 pan.
3. Melt chocolate chips in the microwave for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. 
4. Refrigerate bars for one hour. Cut while bars are still cool

No-Egg Chocolate Chip Cookie Dough Bites

Trisha Renee

No-Egg Chocolate Chip Cookie Dough Bites

Ingredients:
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
3 tablespoons of half and half
1 teaspoon vanilla
1 1/3 cup flour
2/3 cup mini chocolate chips

For the coating:
2 cups of chocolate chips (melted)
1 tablespoon shortening

Directions:

1. Cream butter and sugar together.
2. Add remaining ingredients and mix well -- use your hands to get it together the best.
3. Roll into 1-inch balls.
4. Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is -- equally delicious no matter what!
5. Let stand at room temperature for about 10 minutes before serving.

Store in the refrigerator.

Submitted By:" Kelli Jo Krominga Spray" Here's what I found online, as I was curious if they were baked as well...

No-Bake Chewy Granola Bars

Lori Chapman

No-Bake Chewy Granola Bars
(recipe makes a 9x13 pan)
recipe by Carole Jones of My Kitchen Escapades
2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey
1/2 C brown sugar
1/2 tsp salt
1/2 tsp vanilla

Mix -In variations listed below

1. In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.
2. Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9x13" pan. If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip
Add 1/2 C of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter
Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.

Raisin Nut
Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan.

No Bake Energy Bites

Tula Rainwater

I'm going to do this one this week for sure!!

*~*~*No Bake Energy Bites*~*~*

So healthy!! And SO easy! And SO yummy!

1 cup (dry) oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla

Mix ingredients together in a large bowl. Roll into bite size balls. Refrigerate to set. Enjoy!!

Chocolate Oatmeal No-Bake Cookies

FB Source: Richard Hawkins

Ingredients:
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Directions:

1. Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute.
2. Stir in the next 3 ingredients and drop onto wax/foil paper. 
3. Let cool until set.

No-Bake Peanut Butter Pie

Babie Rose

No-Bake Peanut Butter Pie

Ingredients:

1 chocolate graham cracker or cookie pie crust (homemade or store-bought)

8 oz. cream cheese

1 c. peanut butter

½ c. granulated sugar

1 tsp. pure vanilla extract

8 oz. frozen whipped topping, thawed

whipped cream, chocolate syrup, and grated chocolate; optional garnishes

Directions:

With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate. Keep refrigerated

Oreo Cookies and Cream No Bake Cheesecake

Rachael Lynn LaPlant-Avon Rep

Oreo Cookies and Cream No Bake Cheesecake


Ingredients
Crust:
1½ cup crushed graham cracker
¼ cup packed light brown sugar
7 tablespoon unsalted butter(melted)
Cheesecake:
2¼ cups heavy cream
1 pound cream cheese, softened
⅔ cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups Oreo Cookies, crushed

Directions:
Crust:
1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside.
Cheesecake:
1. Beat heavy cream until medium peaks form. Set aside.
2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
3. Add cream cheese mixture to heavy cream and beat until incorporated.
4. Gently fold in Oreo cookies.
5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6. Refrigerate for at least 6 hours to set or overnight for best results.
7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

No-Bake Cheesecake

Lisa Hall-Sheets

Quick easy and delicious 5 minute-4 ingredient no bake cheesecake


Ingredients:
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.

Instructions:

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust ( (I like to use a vanilla wafer crust instead of graham and I used an 8” cake pan. Recipe below.) ) or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.

Vanilla Wafer Crust
24-30 vanilla wafers depending on pan size
3 Tablespoons melted butter
Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust.

Add-ons-Make it your own!

To make this recipe your own, there are several things you can add.

Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well.

Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything.

Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be.

No Bake Cream Cheese Coconut Snowballs

NO BAKE - Cream Cheese, Coconut, Snowball's Recipe

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.