White Chocolate No Bake Cookies Food

WHITE CHOCOLATE PEANUT BUTTER COOKIE CLUSTERS

Steps:

• Prepare two baking sheets by lining them with parchment or wax paper; set aside.
• In a large microwave-safe bowl, combine Candiquik, peanut butter, and heat on high power for 1 minute to melt. Stop and stir. As necessary, heat in 15-second bursts until mixture can be stirred smooth. Be very careful not to overheat the mixture because white chocolate is notorious for scorching and seizing up.
• To the melted white chocolate-peanut butter mixture, add 1 cup cereal, peanuts, marshmallows, and stir to coat. Mixture will be runny and you want to keep it loose and not too cluttered with add-ins. But if your mixture is extremely runny and would benefit from extra bulk, add 1/4 cup cereal.* Adding a pinch of extra peanuts or marshmallows also works.
• Using a 2-tablespoon cookie scoop or with a spoon, drop mounds onto prepared baking sheets (I made 24). Allow cookies to firm up for about 2 hours at room temperature, or expedite by placing trays in the refrigerator or freezer is you have the space.
• Cookies will keep airtight at room temperature for at least 2 weeks, in the refrigerator for at least 1 month, or in the freezer for at least 6 months. Take care any ingredients used are appropriate for your dietary needs.

NO-BAKE PISTACHIO-WHITE CHOCOLATE COOKIES

Steps:

• Heat sunflower seed butter and 3/4 cup chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth. Add oats, cranberries, salt, and 1/2 cup pistachios; stir gently to combine.
• Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
• Meanwhile, heat oil and remaining 1/4 chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth.
• Drizzle cooled cookies with melted chocolate, top with remaining 1 Tbsp. pistachios, and chill until set, about 5 minutes.
• Do Ahead
• Cookies can be made 5 days ahead. Store in an airtight container and chill.

WHITE ALMOND NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar, butter and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat. Stir in baking chips and extract until smooth. Add oats and, if desired, cherries; stir until coated., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.

NO-BAKE CHOCOLATE CLUSTERS

Steps:

• Line a baking sheet with parchment paper or a baking mat or with 40 mini-muffin liners.
• If you're using white chocolate, use 6 tablespoons/85 grams butter. For semisweet chocolate, use 8 tablespoons/113 grams butter. Put the butter in a small saucepan, top with the chocolate and cook over very low heat, stirring almost constantly, until smooth. (Alternatively, you can stir in a heatproof bowl set over simmering water or in a microwave-safe bowl in a microwave, stirring in 20-second increments.)
• Meanwhile, toss the cornflakes, cranberries and coconut, if using, in a large bowl. Pour over the melted chocolate and gently stir in with a flexible spatula. Some of the cereal will break - it's inevitable - but keep working until you've coated all of the flakes.
• Use a medium cookie scoop or two spoons to shape sweets either on the lined baking sheet or in the paper liners. Gently press the mixture into the scoop or a spoon, binding the elements, before releasing the scoop or scraping the mixture off the spoon with another spoon onto the sheet or into the liners. Finish with salt and sprinkles, if using.
• Refrigerate or freeze (my preference) for about 30 minutes, or until set, before serving. To keep, cover and refrigerate for up to a week or freeze for up to a month. These are good straight from the fridge or just a few minutes out of the freezer.

WHITE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.

NO BAKE COOKIES III

Steps:

• In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• Add quick cooking oats, peanut butter, and vanilla; mix well.
• Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.