No Bake Clark Bar Cookies Food

NO BAKE COOKIE BARS

Steps:

• Bring first four ingredients to a boil and cook 1 minute.
• Add vanilla, oatmeal, and peanut butter and stir until combined. Then stir in chocolate chips.
• Spread into a 9x13 pan or for a thinner bar spread into a jelly roll type pan.
• Refrigerate until firm.
• Cut into squares.

NO BAKE CHOCOLATE OAT BARS

Steps:

• Grease a 9x9 inch square pan.
• Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
• Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

NO-BAKE CHOCOLATE OATMEAL BARS

Steps:

• Grease a 9-inch square baking dish with cooking spray.
• Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
• Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
• Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

CLARK BARS

Steps:

• Grease a 9x13 inch pan.
• Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.
• In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours. Cut and serve.

NO-BAKE CEREAL COOKIE BARS

Steps:

• Grease a 15x10x1-in. pan. In a large bowl, combine first 4 ingredients., In a large saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Stir in honey until blended. Pour over cereal mixture; stir until evenly coated. Cool 5 minutes., Stir in M&M's and raisins; press into prepared pan using a greased spatula. Let stand 30 minutes before cutting. Store between layers of waxed paper in an airtight container.

NO-BAKE CLARK BAR COOKIES

Steps:

• In a 2-gallon ziploc bag, add the graham crackers; close the zip-loc bag.
• With a rolling pin, crush graham crackers into crumbs.
• Add the graham cracker crumbs to a large bowl.
• Also add the confectioners' sugar, and melted butter; mix well together.
• Then add the creamy peanut butter; mixing all the ingredients together well.
• Place the crumb mixture into one 15.25 x 10.25 x .75-inch jelly roll pan.
• Pat crumb mixture down firmly into pan.
• In a double boiler, (over low heat) melt together the chocolate chips, and the can of sweetened condensed milk; stirring often. This should take about 5 minutes.
• After chocolate chips and condensed milk has melted together, quickly spread the chocolate mixture over the peanut butter mixture.
• Chill the cookie-bars in the refrigerator for 4 hours.
• Cut into bars and serve.

NO BAKE COOKIE BARS

Steps:

• Line a 9x13 cookie sheet with wax paper.
• Combine butter, sugar and milk in a pan. Bring to a boil. Boil for 1 minute. Remove pan from heat.
• Add the semi-sweet chocolate chips. Stir until chocolate chips have melted completely.
• Add coconut, walnuts, oats and vanilla. Stir until everything is mixed in.
• Pour onto prepared cookie sheet. Gently smooth if needed. Let cool.
• When completely cooled, cut into small squares.

NORDY BARS

Steps:

• Preheat oven to 350° F (175° C).
• Grease one 9x13" baking pan.
• In a medium sized saucepan, melt the butter or margarine over medium heat.
• Add the butterscotch chips and brown sugar; stir until melted.
• Remove pan from heat and stir in the eggs.
• Add the flour, baking powder and salt; mix thoroughly and stir in the vanilla. Set aside to cool.
• Once cool, stir in the chocolate chips, marshmallows and chopped nuts.
• Spread batter into the prepared pan.
• Bake at 350° F (175°C) for 25 to 28 minutes. Remove form oven and let cool thoroughly before cutting into squares.

NO BAKE BARS

Steps:

• Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
• Pour into greased 13x9-inch pan and pat into place.
• Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
• Cool at least 45 minutes, or until firm. Cut into bars.

SIMPLE NO BAKE MOUNTAIN BAR COOKIES

Steps:

• Mix first four ingredients in sauce pan.
• Boil one minute.
• Remove from heat.
• Stir in oats.
• Add remaining ingredients.
• Drop onto wax paper and let cool.

NO-FUSS BAR COOKIES

Steps:

• Preheat oven to 350, grease 13 x 9 inch baking pan.
• Place graham crackers in food processor or blender works fine too.
• Process until crackers form fine crumbs.
• Measure 2 cups of crumbs.
• Combine graham cracker crumbs, chips, coconut and walnuts in medium bowl; stir to blend.
• Add milk; stir until blended.
• Spread batter evenly in prepared pan.
• Bake 15-18 minutes or until edges are golden brown.
• Cool completely before cutting.
• Cut into bars.
• Store tightly covered at room temperature.
• These freeze very well too!