No Bake Chocolate Delights Food

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 DELIGHTS

Steps:

• Line 2 baking trays with non-stick baking paper.
• Place the butter, sugar, water and cocoa powder in a large saucepan and cook over medium heat, stirring, for 2-3 minutes or until the butter melts and the sugar dissolves.
• Bring to the boil, then reduce heat and simmer for one minute.
• Remove from heat & stir in the coconut and the peanut butter.
• Drop tablespoon sized blobs of the mixture onto the lined trays and put the trays in the fridge for 2-3 hours or until firm.
• Place the white chocolate in a medium heatproof bowl over a saucepan half-filled with water (make sure the bowl doesn't touch the water).
• Use a metal spoon to stir until the chocolate melts and is smooth.
• Dip a fork into the melted chocolate and drizzle over the delights.

CHOCOLATE ECLAIR DELIGHT

Steps:

• In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled. , Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.