No Bake Snickers Chex Bars Food

NO BAKE SNICKERS BAR PIE

Steps:

• In a large bowl combine cream cheese, chunky peanut butter, and powdered sugar. Fold in the cool whip followed by the snickers. (Reserve some for top).
• Spread evenly in graham cracker pie crust and chill for 3 hours.

EASY NO BAKE SNICKERS CHEESECAKE

Steps:

• Combine the graham cracker crumbs and the melted butter in a bowl until the butter is absorbed.
• Press the graham cracker mixture into the bottom of a 9-inch springform pan.
• Beat the cream cheese until smooth using a hand mixer.
• Add the powdered sugar and cocoa powder and beat until they're completely incorporated.
• Fold in the whipped cream with a rubber spatula just until no white streaks remain.
• Fold in the chopped Snickers bars and pour the filling into the springform pan on top of the graham cracker crust.
• Freeze the cake for at least 2 hours (or overnight).
• After the cake has set, let it sit out at room temperature for 20-25 minutes before releasing the springform pan.
• Garnish with whipped cream, caramel sauce, and a few pieces of chopped Snickers bar. Slice and serve immediately.

NO BAKE CRISPY SNICKERS BARS

Steps:

• Spray a 9x13 baking dish with cooking spray and line with parchment paper. Set aside.
• Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
• Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.
• Refrigerate until firm, about 15 minutes.
• In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.
• Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently. Remove from heat.
• Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.
• Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.
• Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.
• Spread caramel over the top of the chilled nougat layer. Refrigerate until firm, about 15 minutes.
• Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture is. smooth.
• Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer.
• Refrigerate until firm, about 30 minutes.
• Bars should be refrigerated until ready to eat. Cut and serve.

BROWN BUTTER-PEANUT CHEX™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray.
• In 6-quart Dutch oven, melt butter over medium heat. Cook 6 to 8 minutes, stirring constantly, until butter turns deep golden brown.
• Add marshmallows; stir until completely melted and mixture is well blended, 1 to 2 minutes. Remove from heat. Add cereal and peanuts; mix well. Using a spatula sprayed with cooking spray, press mixture evenly into pan. Cool 15 minutes.
• In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds. Stir until smooth. Drizzle over bars. Sprinkle with salt. Refrigerate about 45 minutes or until chocolate is set. For bars, cut into 6 rows by 3 rows.