No Bake Fudgy Brownies Food

NO-BAKE BROWNIES

No-Bake Brownies image

These rich, fudge-like squares are packed with nuts and marshmallows. The easy recipe makes eight brownies, but you'll want the extras to enjoy another time, assures Hermine Muellerleile writes from Hyde Park, New York.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1/2 cup semisweet chocolate chips
1/4 cup plus 1/2 teaspoon evaporated milk, divided
3/4 cup crushed vanilla wafers (about 20 wafers)
1/2 cup miniature marshmallows
1/4 cup confectioners' sugar
1/4 cup chopped pecans or walnuts

Steps:

In a microwave-safe bowl, melt chocolate chips with 1/4 cup milk; stir until smooth. Transfer 2 tablespoons to another bowl; stir in remaining milk and set aside for topping. , In a small bowl, combine the crushed vanilla wafers, marshmallows, confectioners' sugar and pecans; beat in remaining chocolate mixture. Press into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Spread with reserved chocolate mixture. Cover and refrigerate for 1-2 hours or until firm. Cut into bars.

Nutrition Facts : Calories 178 calories, Fat 10g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

NO-BAKE FUDGE BROWNIES

No-Bake Fudge Brownies image

These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes

Time 2h25m

Yield Makes 2 dozen

Number Of Ingredients 8

Ingredients

12 ounces bittersweet chocolate, chopped
1 1/4 cups evaporated milk (from one 12-ounce can)
1 teaspoon pure vanilla extract
3 cups finely ground chocolate wafer cookies (from two 9-ounce packages)
2 cups plus 2 tablespoons sweetened shredded coconut
1 cup plus 2 tablespoons salted cocktail peanuts
1/2 cup confectioners' sugar
Salt

Steps:

Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.

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