Chocolate No Bake Bundles Food

NO BAKES

Steps:

• Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.
• Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

5 EASY NO-BAKE CHOCOLATE DESSERT RECIPES

Steps:

• No-Bake Chocolate Cheesecake:To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.Pour the filling into the pan. Place in the freezer while making the topping.Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.Refrigerate for at least 6 hours.Chocolate pudding:Finely chop dark chocolate and set aside.In a medium saucepan combine sugar, cornstarch, cocoa powder and salt. Gradually add milk, whisking, until incorporated and smooth.Place the saucepan over medium heat. Cook, stirring constantly until thickens. Add heavy cream, chopped chocolate and whisk until melted and combined. Turn the heat off and add vanilla extract.Transfer to serving dishes. Let cool to room temperature, then refrigerate.Can be served warm or cold.Chocolate Salami:Crush the biscuitsMelt chocolate and butter over double boiler, until completely smooth. Remove from heat and add alcohol or coffee (optional), milk, vanilla extract, crushed cookies, pistachios, salt and mix until combined.Spread half the mixture onto plastic wrap and shape it into a log. Roll the plastic wrap and twist the ends to seal. Roll back and forth few times to make the log evenly round. Repeat with remaining mixture.Refrigerate for at least 2-3 hours until firm.Remove the plastic wrap, dust with powdered sugar from all sides (or roll in powdered sugar). Brush off excess sugar.To give it an authentic salami look Wrap it up in kitchen twine.Chocolate Truffles:Chop the chocolate and place in a large heat proof bowl. Set aside.Place heavy cream in a small saucepan, bring to a simmer over low-medium heat.Pour the cream over the chocolate, let sit for 2 minutes. Stir until smooth. Cover and refrigerate for 1 hour, until set.Using an ice cream scoop or a spoon, scoop a small portion of the chocolate mixture and form small balls by rolling between your hands. Arrange the balls on a baking sheet or a big plate and refrigerate for 30 minutes. Roll again between your hands to create smooth balls.Roll the balls in the cocoa powder.Chocolate Tart: In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of an 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.Chop dark chocolate and place in a large heatproof bowl. Add heavy cream, butter and place over a pot with simmering water (double boiler), and melt completely, stirring occasionally. Or melt in the microwave in a 30 second pulses.Pour chocolate mixture over the crust. Refrigerate for 2-3 hours or until set. Decorate with strawberries (optional).

CHOCOLATE NO BAKE BUNDLES

Steps:

• The base -- melt the chocolate and butterscotch in a bowl in the microwave for about 3 minutes until cream. Stir half way through to mix it well. Remove and add in the marshmallows, peanuts and chow mein noodles. Mix well.
• Form the Cookies -- Just drop heaping spoons of the cookie mix on a cookie sheet lined with parchment or wax paper. My friend refrigerated hers, but also said they firm up just as good on the counter. Now, I haven't made them yet, so I can't say one way or another.
• Please try them, they are great!

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

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 COOKIES

Steps:

• Bring first 4 ingredients to a boil.
• Cook for 1 minute.
• Remove from heat.
• Add remaining ingredients.
• Mix well and drop by teaspoon onto wax paper.
• Let cool.
• Note: After I have let them cool, I put them in the fridge.
• They seem to harden better, plus they taste good that way.

CHOCOLATE NO-BAKES

Steps:

• Lay out a 3 foot long piece of wax paper.
• In a sauce pan, mix sugar and cocoa until ALL lumps are broken up and evenly mixed.
• Turn the pan on MEDIUM (5) and add butter and milk, stirring the mixture and scraping the bottom of the pan CONSTANTLY.
• *If using turbinado, heat over medium-low heat (3) until all granules are dissolved, then turn up to medium heat (5).
• Boil for 90 seconds. No more -- One Mississippi style.
• Remove from heat, add oats and coconut and MIX WELL!
• Scoop out heaping Tablespoons and plop onto waxed paper. Tap down pan to settle.
• WAIT! Allow to cool and firm up. Lick the empty bowl if you want a taste, otherwise you'll burn the fire outta your tongue!
• ENJOY!
• Store in a ziplock baggie or cookie jar. Unlike most cookies, DO NOT store with a heel of bread, it will ruin the texture!

CHOCOLATE-HAZELNUT SPREAD NO-BAKES

Steps:

• Line an 8-inch baking dish with aluminum foil.
• Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
• Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
• Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.