No-Bake Cookies ???

Question

Hi i was wondering if there are any No-bake cookie recipes that do not need to have coco in them because i would like to make them for a party I'm going to and the there are 2 people allergic to coco and chocolate all that.

so thanks it doesn't have to be a cookie recipe either just as long as its no bake. But no Cheese Cake! ha they already have on of them coming.

thanks!

Answer 1

Rice Crispie Treats

3 tablespoons Butter or Margarine

1 10 oz. package regular marshmallows or 4 cups mini marshmallows

6 cups rice crispies

Use cooking spray to coat a 13 x 9 x 2 inch pan.

Melt butter/margarine in large saucepan over low heat. Add Marshmallows and stir until completely melted. Remove from heat. Add to Rice Crispies cereal and stir until well coated. Using a damp rubber spatula or spoon, press mixture evenly. Cut into 2-inch squares when cool( Makes 24 squares). Best if served same day

Answer 2

Almond Bark Drop Cookies  --

INGREDIENTS

2 pounds white confectioners' coating

1 cup peanut butter

2 cups dry-roasted peanuts

3 cups crisp rice cereal

2 cups miniature marshmallows

DIRECTIONS

In a microwave oven or over a double boiler, melt the white confectioners' coating, stirring frequently until smooth. Remove from heat. Stir in peanut butter until well blended. Fold in the peanuts crisp rice cereal and marshmallows. Drop by heaping spoonfuls onto waxed paper lined baking sheets.

Chill until set. Store in refrigerator.

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Skillet Cookies --

INGREDIENTS

8 tablespoons butter

8 ounces dates, pitted and chopped

2 egg yolks

3/4 cup white sugar

1 cup crisp rice cereal

1 cup chopped pecans

1 teaspoon vanilla extract

DIRECTIONS

In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the puffed rice cereal, chopped pecans and vanilla. Stir and let cool.

When you can handle roll into small balls then roll in confectioners' sugar.

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Fifteens --

INGREDIENTS

15 large marshmallows

15 digestive biscuits, crushed

15 red candied cherries, halved

2/3 cup sweetened condensed milk

1 cup sweetened flaked coconut

DIRECTIONS

Cut the marshmallows in halves using scissors, and place in a large bowl. Toss with the digestive biscuits and candied cherries. Gradually stir in the sweetened condensed milk until the mixture becomes a soft, moist dough. It should not be too dry, so you may need to add a bit more of the milk.

Spread a generous layer of coconut out on a clean surface, and place the dough on top of it. Use your hands to form the dough into a long thick sausage, making sure it is well coated with coconut. Wrap in a double layer of plastic wrap, and refrigerate for 2 to 3 hours.

Unwrap the long piece of dough, and cut into slices to serve.

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Honey Nutters --

INGREDIENTS

16 graham crackers

1 cup crunchy peanut butter

2/3 cup honey

1/2 cup nonfat dry milk powder

1 cup coconut

DIRECTIONS

Crush the graham crackers between two pieces of wax paper with a rolling pin or in a food processor.

Combine the peanut butter, honey and powdered milk in a large mixing bowl. Mix well.

Make small balls with mixture and place on wax paper. Roll balls in shredded coconut.

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Strawberries --

INGREDIENTS

1 cup butter, softened

1 cup white sugar

2 eggs, beaten

8 ounces chopped pitted dates

1 teaspoon vanilla extract

1 cup sifted all-purpose flour

1/2 teaspoon salt

1 cup finely chopped almonds

2 1/2 cups crispy rice cereal

  

1/2 cup red decorator sugar

1 (4.5 ounce) tube prepared green decorating icing

DIRECTIONS

In a large skillet over medium heat, combine the butter, sugar, eggs and dates. Cook for 5 minutes, or until butter is melted and sugar is completely dissolved. Gradually stir in the flour and salt, and continue cooking for 5 to 7 minutes. Remove from heat and stir in the vanilla, almonds and crispy rice cereal until well blended. Roll pieces of dough into strawberry shapes. Roll the berries in red sugar and pipe a green leaf on top using a leaf tip attachment with frosting tube or pastry bag.

Answer 3

Cheerios Peanut Butter Cookies

1/2 c. sugar

1/2 c. corn syrup

1 c. peanut butter

2 1/2 c. cheerios

Mix sugar and syrup in saucepan and bring to boil. Stir in Cheerios. Drop by teaspoon onto cookie sheet. DO NOT BAKE. Let sit until set.  

Answer 4

Here are a few recipes we have tried and really like....

NO BAKE LEMON COOKIES

INGREDIENTS....

1/2 cup butter

1/2 cup sweetened condensed milk

1 lemon, juiced and zested

1 1/2 cups tea biscuits, crushed

1 cup flaked coconut

DIRECTIONS

In a small saucepan over medium heat, melt together butter and sweetened condensed milk, stirring frequently until smooth. Stir in crushed biscuits, lemon juice and zest, and coconut; mix well. Press into a 9x9 inch dish. Refrigerate overnight before slicing or the squares will come out sticky.

MACADAMIA NUT COOKIES

INGREDIENTS..............

1 cup white sugar

1 cup brown sugar

1/2 cup butter

1/2 cup soy milk

2 tablespoons carob powder

1/4 cup macadamia nut butter

3 cups oats

DIRECTIONS

Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.

Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.

NO BAKE BUTTERSCOTCH COOKIES

INGREDIENTS................

2 cups white sugar

3/4 cup butter

1 (5 ounce) can evaporated milk

1 (3.4 ounce) package instant butterscotch pudding mix

2 1/2 cups quick cooking oats

DIRECTIONS

In a saucepan combine the sugar, butter or margarine and evaporated milk. Bring to a boil. Add the instant pudding and oats. Remove from heat and stir to mix.

Drop by spoonfuls onto waxed paper. Let cool for 15 minutes.

The following is great because you can add any flavor of pudding and they always come out good.. so you choose the flavor..... when we make these we make a variety of flavors.....

NO BAKE PUDDING COOKIES

INGREDIENTS............

2 cups white sugar

3/4 cup butter

2/3 cup milk

1 (3.9 ounce) package instant pudding mix

3 1/2 cups quick cooking oats

1/2 teaspoon vanilla extract

DIRECTIONS

Mix together the sugar, butter or margarine and the milk in a large pot and bring to a boil. Boil for 2 minutes.

Turn off heat and add in the pudding, oats and vanilla. Mix well and let stand for 5 minutes.

Drop by spoonfuls onto wax paper.

MARSHMALLOW CRISPIE BARS

INGREDIENTS......

3 tablespoons butter

1 teaspoon vanilla extract

4 cups miniature marshmallows

4 cups crisp rice cereal

DIRECTIONS

Coat a 9 x 13 inch pan with spray oil or margarine.

In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal when the marshmallows have melted; stir until cereal is coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.

Let set for 2 to 3 hours. Cut into squares.

HAPPY NO BAKING....

Good Eating.............    :)

Answer 5

No Bake Peanutbuter cookies

INGREDIENTS

1 cup white sugar

1 cup white corn syrup

1 teaspoon vanilla extract

2 cups peanut butter

4 1/2 cups crisp rice cereal



DIRECTIONS

Cook over medium heat the white sugar and the corn syrup for one minute. Remove from heat and add the vanilla, peanut butter and crispy rice cereal.

Drop by teaspoons onto wax paper. The cookies will be slightly soft when done

Answer 6

EASY BAKE COOKIES  

1 c. butter

2/3 c. sugar

1 egg

1 tsp. vanilla extract

2 1/2 c. sifted flour

1/2 tsp. salt

Cream butter and sugar. Then beat in the egg and vanilla. In a separate bowl, combine flour and salt, then mix with butter/egg/sugar mixture. Chill dough for 3 hours. Preheat oven to 350 degrees. On a flour covered surface, roll out dough to 1/8 inch thickness and cut into shapes with cookie cutters. Bake cookies on a greased cookie sheet for about 8 minutes.