No Bake Cookie Bars Food

NO BAKE COOKIE BARS RECIPE

Steps:

• Spray an 8x8 pan with nonstick cooking spray or coat lightly with coconut oil.
• Add sugar, milk, butter, and cocoa powder to a medium heavy-bottomed saucepan over medium-high heat. Bring to a boil for about three minutes. Remove from heat and stir in Nutella or peanut butter, vanilla, salt, oats and coconut. Pour batter into prepared pan and spread evenly. Allow to dry for about 15 - 20 minutes until firm.
• Slice into 16 individual bars.

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.

HEALTHIER NO-BAKE COOKIE BARS

Steps:

• Grease an 8x8 glass pan with cooking spray and set aside.
• Combine peanut butter, honey and milk in a medium pot over medium heat. Stir until well combined.
• Add remaining ingredients, turn off heat and stir until the chocolate is melted.
• Pour mixture into prepared pan and let cool slightly. Cover with plastic wrap and chill for an hour.
• Cut into bars and serve!

PUMPKIN SWIRL CHEESECAKE BARS

Steps:

• Preheat the oven to 325°F. Line a 9x13-inch baking dish with two crisscrossed pieces of parchment paper, leaving an overhang on all sides. Coat the parchment with nonstick cooking spray.
• Pulse cookies in a food processor until finely ground, about 20 seconds (you should have about 2 cups packed crumbs). Add butter and a pinch of salt and pulse until just combined. Using a flat-bottomed measuring cup, press the mixture into the bottom of the prepared pan. Place in freezer and chill until firm, about 10 minutes.
• Beat cream cheese and sugar with an electric mixer on medium-high until creamy, about 2 minutes. Add the eggs and beat to combine. Reduce speed to low and beat in flour and ½ teaspoon salt. Transfer 1½ cups of filling to a small bowl and set aside.
• To the remaining filling, add the pumpkin, allspice, ginger, and cinnamon and beat until combined.
• Pour the pumpkin filling over the crust. Dollop the reserved plain filling onto the pumpkin and swirl with a toothpick or skewer to create a marble effect.
• Bake until just set (the center will still be slightly wobbly), 30 to 35 minutes. Let cool at room temperature for 30 minutes, then refrigerate until set, about 2 hours.

NO BAKE MONSTER COOKIES

Steps:

• Prepare an 8-inch baking dish by lining it with either foil or parchment paper. Set aside.
• In a large mixing bowl, cream together the butter and sugars. Add peanut butter and mix well.
• Add in the 6 tablespoons of quick cooking oats (pulsed in food processor), vanilla, and salt. Slowly add the 11⁄2 cups of oats. Fold in 1⁄2 cup of M&M's.
• Press the mixture into the prepared pan.
• Melt the chocolate chips and heavy cream in a small bowl in the microwave, stirring every 30 seconds. Once the chocolate is smooth, spread it over the cookie dough mixture. Sprinkle with the remaining 2 tablespoons of M&M's.
• Cover and refrigerate for at least 2 hours or until set. Cut into squares.

NO BAKE GRANOLA BARS

Steps:

• Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
• Mix rolled oats, cereal, craisins, coconut and almonds in a large bowl. Set aside. (I cut the coconut with two knives so it will not be stringy.)
• In a saucepan, mix corn syrup and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
• Pour over oats and fruit mixture. Stir and mix well. Press mixture firmly onto pan. (I place a piece of wax paper on top while pressing hard.) Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.
• Enjoy!

NO BAKE SKOR BARS

Steps:

• Grease a 9" square pan.
• Dump Ritz crackers into food processor and grind finely or crush finely with a rolling pin.
• Mix with Skor bits and can of sweetened condensed milk.
• Press firmly into prepared pan.
• Store in refrigerator and cut into small squares.

MONSTER COOKIE NO BAKE BARS

Steps:

• Line a 9 inch baking dish with foil or parchment paper.
• Combine butter, sugar, and brown sugar together in a large bowl. Mix at medium speed until combined. Add peanut butter and mix until well blended.
• Stir in flour (see notes for eating raw flour) and vanilla; mixing until just incorporated. Slowly add oats, 1 cup at a time. Fold in M&M's. Press into prepared pan.
• In a microwave safe bowl melt together chocolate and heavy cream, in 30 second increments. Once smooth, pour over cookie dough mixture. Sprinkle with remaining M&M's.
• Refrigerate for 1-2 hours, or until chocolate is completely set up before serving.

"NO-BAKE COOKIE" BARS

Steps:

• Pulse dates in a food processor until they're in small pieces; about 15 generous pulses.
• Add oats, chocolate chips, and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not overly processed.
• Transfer to a 9x9 or larger pan and press down until uniformly flat (adjust number/size of pan if altering batch size).
• Pop in freezer for 15 minutes to set. Then remove and cut into 8 bars (as original recipe is written). Will keep fresh in an air-tight bag or container for up to a week.

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.

HEALTHY NO BAKE CORNFLAKE COOKIES

Steps:

• Line an 8 x 8 pan with parchment paper. Place corn flakes (or other substitution) into a large mixing bowl.
• In a medium saucepan, combine honey, cocoa powder, coconut oil and vanilla extract. Heat over low-medium heat and use whisk to mix until melted & combined. Remove from heat and pour over corn flakes.
• Use a spatula to coat flakes with chocolate mixture. Press into prepared baking dish and place in fridge for 15 minutes. While this hardens, prepare the chocolate.
• Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second increments or until melted. This should take around 1 minute.
• Pour melted chocolate over flake mixture in pan and top with optional sea or kosher salt. Place in fridge for 2 hours to harden.
• After two hours, remove and let sit for 5 minutes at room temp. Wet a butter knife before trying to cut into 12 pieces.
• Store in the fridge in an airtight container.