The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (21 page)

1 (10 ounce) bag miniature marshmallows

6 cups
crispy rice cereal

24 wooden pop sticks

1 tube each: red, white and blue
decorating gel
s

2 tablespoons each: red, white and blue sprinkles

Procedure:

1.
     
Line a 9 x
13
-inch pan with foil, with the ends of the foil extending over
the sides of the pan.

2.
     
Lightly
grease the foil.

3.
     
Microwave
the
butter in a large microwaveable bowl until it is melted.

4.
     
Add
the marshmallows and stir.

5.
     
Microwave
for 1½ minutes or until the marshmallows are completely melted and the mixture
is well blended, stirring after 45 seconds.

6.
     
Press
the cereal mixture firmly onto bottom of prepared pan.

7.
     
Cool
completely.

8.
     
Remove the
cereal
mixture from the pan, using the foil handles.

9.
     
Cut
the cereal mixture into star shapes, using a large star-shaped cookie cutter.

10.
 
Insert a wooden stick into
one side of each star.

11.
 
Decorate the stars with gels
and sprinkles.

Ingredients:

8 squares
semi-sweet
chocolate

10 squares white chocolate, divided

2 cups
miniature marshmallows

1 cup crispy rice cereal

1 cup
cocktail peanuts

¼ cup red maraschino cherries, well drained, halved

¼ cup green maraschino cherries, well drained, halved

⅓ cup
flaked coconut

1 teaspoon oil

Procedure:

1.
     
Microwave
the
semi-sweet chocolate and 8 white chocolate squares in large
microwaveable bowl, stirring every 30 seconds, until the chocolate is
completely melted.

2.
     
 Add
the marshmallows, cereal and nuts and mix well.

3.
     
Spread the
mixture
onto a greased12-inch pizza pan.

4.
     
Top
with the cherries and coconut.

5.
     
Microwave
the
remaining white chocolate squares and the oil, stirring
every 15 seconds, until the chocolate is completely melted.

6.
     
Drizzle
the melted white chocolate over the coconut.

7.
     
Cool
completely before slicing into wedges.

Ingredients:

2 cups sugar

4 tablespoons cocoa

1 stick butter

½ cup milk

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

Procedure:

1.
     
In a
heavy saucepan, bring the sugar, cocoa, butter and milk to a boil.

2.
     
Let the
mixture boil for 1 minute and then add the peanut butter, vanilla and oatmeal.

3.
     
Drop
mixture by the spoonful onto a sheet of waxed paper.

4.
     
Allow
to cool and harden before eating.

Ingredients:

2 cups semisweet chocolate chips

2 cups milk chocolate chips

20 unwrapped chocolate mints
(e.g., Andes® mints)

⅛ teaspoon peppermint
extract

1 (9 ounce) package plain
chocolate wafer cookies

Procedure:

1.
     
Combine the semisweet chocolate chips
and milk chocolate chips.

2.
     
Microwave, stirring frequently, until
the chocolate chips are melted and the mixture is smooth.

3.
     
Stir in the chocolate mint candies
until the mixture is smooth.

4.
     
Add the peppermint extract and stir
until it is combined.

5.
     
Dip the cookies, one at a time, into
the chocolate mixture.

6.
     
Gently shake off any excess chocolate
and place the cookie on waxed paper to cool and set.

Ingredients:

1 cup smooth peanut butter

1 cup chopped pecans

1 cup powdered sugar

1 cup dates, freshly chopped

1 tablespoon butter, softened

2 cups semisweet chocolate chips

1 cup milk chocolate chips, divided

Procedure:

1.
     
Combine
the peanut butter, pecans, powdered sugar, dates, and butter and mix well.

2.
     
Form
into 1-inch balls.

3.
     
Place
on waxed paper lined cookie sheet and chill until firm.

4.
     
Melt
the semisweet chips and ½ cup milk chocolate chips in microwave, stirring once.

5.
     
Stir
in the remaining ½ cup milk chocolate chips and stir constantly until the
mixture is smooth. (This tempers the chocolate, setting up crystals so it will
harden).

6.
     
Dip
each ball into the melted chocolate mixture and set on waxed paper.

7.
     
Let
stand until chocolate is firm, and then store tightly covered at room
temperature.

Ingredients:

1 (12 ounce) package vanilla wafer, finely crushed

1 cup powdered sugar

¾ cup chopped nuts

¼ cup butter, melted

1 (6 ounce) can frozen orange juice concentrate, defrosted

Powdered sugar for rolling

Procedure:

1.
     
Mix
all the ingredients.

2.
     
Form
the mixture into 1-inch balls.

3.
     
Roll
the balls in powdered sugar.

4.
     
Freeze
until ready to serve.

Ingredients:

2 cups finely crushed sugar cookie crumbs

1 cup almonds, finely chopped

¼ cup light corn syrup

2 tablespoons orange juice concentrate, thawed

2 teaspoons grated orange peel

½ teaspoon ground cardamom

2 tablespoons butter, melted

1⅔ cups sifted powdered sugar, divided

Procedure:

1.
     
Combine
all of the ingredients
except
⅔ cup of the powdered
sugar and mix well.

2.
     
Form
the mixture into 1-inch balls.

3.
     
Roll
the balls in the remaining powdered sugar.

4.
     
Let
the balls stand at least 2 hours.

Ingredients:

1 (12-ounce) box vanilla wafers

½ cup slivered almonds

½ cup coconut

½ cup powdered sugar

1 cup white chocolate chips

1 tablespoon butter

¼ cup orange juice

¼ cup orange marmalade

2 tablespoons corn syrup

Powdered sugar or coconut flakes

Procedure:

1.
     
Combine
the vanilla wafers with the almonds and coconut in a food processor or blender
and grind until fine crumbs are formed.

2.
     
Add
the powdered sugar and process until blended.

3.
     
Combine
the white chocolate chips and butter and microwave, stirring every 30 seconds,
until the mixture is completely melted and smooth.

4.
     
Stir
the white chocolate mixture into the wafer mixture along with the orange juice,
marmalade, and corn syrup.

5.
     
Form
1-inch balls.

6.
     
Roll
into the additional powdered sugar or coconut.

7.
     
Let the cookies stand until they are firm.

Ingredients:

½ cup butter

1 cup granulated sugar

2 eggs

2 tablespoons lemon juice

1 teaspoon grated lemon zest

⅛ teaspoon salt

1 teaspoon vanilla

2 cups vanilla wafer crumbs

1½ cups miniature marshmallows

½ cup coconut or chopped pecans

8 ounces cream cheese

2 tablespoons butter, softened

3 tablespoons lemon juice

2½ cups powdered sugar

Pinch salt

Procedure:

1.
     
In a
large saucepan, melt the ½ cup butter with the granulated sugar over medium
heat.

2.
     
Add
the eggs, 2 tablespoons lemon juice, lemon zest, and ⅛ teaspoon salt and
mix well.

3.
     
Cook
over low heat, stirring constantly, until the mixture boils and thickens—about
8-12 minutes.

4.
     
Remove
the pan from the heat and add the vanilla.

5.
     
Add
the vanilla wafer crumbs and mix well.

6.
     
Add
the marshmallows and coconut and stir until evenly mixed.

7.
     
Spread
into a buttered 10-inch springform pan and refrigerate until set.

8.
     
In
large bowl, beat the cream cheese with 2 tablespoons butter until fluffy.

9.
     
Stir
in 3 tablespoons lemon juice.

10.
 
Add the powdered sugar and a
pinch of salt.

11.
 
Beat until fluffy. You may
need to add more powdered sugar.

12.
 
Spread the frosting over the
cookie mixture and chill until set.

13.
 
Run a knife around the edge
of the pan, remove sides of pan and cut into thin wedges.

Ingredients:

2 cups moist shredded coconut

3 tablespoons butter, softened

¼ cup heavy whipping cream

1 cup powdered sugar

1 teaspoon vanilla

¼ teaspoon coconut extract

2 cups milk chocolate chips

1 cup semisweet chocolate chips

Procedure:

1.
     
Combine
the coconut, butter, cream, sugar, vanilla, and coconut extract, adding milk or
powdered sugar if necessary to reach the consistence of stiff dough.

2.
     
When
the mixture will form a ball, roll into 1-inch balls and place on waxed paper.

3.
     
Freeze
until the balls are firm—about 1 hour.

4.
     
Melt
the milk chocolate chips in a microwave, stirring every minute, until smooth.

5.
     
Stir
in semisweet chocolate chips and keep stirring until the chocolate is melted
and the mixture is smooth.

6.
     
Dip
the coconut balls in the chocolate.

7.
     
Place
the coconut balls on the waxed paper.

8.
     
Refrigerate to harden the chocolate.

9.
     
 

Ingredients:

½ cup
butter

1 cup
chopped
dates

¾ cup
sugar

2 eggs, beaten

1 cup
chopped
pecans

1 cup
crispy rice
cereal

1 teaspoon
vanilla
extract

2 cups
flaked
coconut

Procedure:

1.
     
Melt
the butter over low heat and stir in the dates, sugar and eggs.

2.
     
Cook
and stir over low heat for 10-15 minutes or until a thermometer reads 160°
Fahrenheit.

3.
     
Remove
the pan from the heat; stir in the pecans, cereal and vanilla.

4.
     
When
the mixture is cool enough to handle, shape into 1-inch balls.

5.
     
Roll
the balls in the coconut.

6.
     
Place
on waxed paper.

7.
     
Refrigerate
for 1-2 hours or until the cookies are firm.

Ingredients:

1 cup brown sugar

½ cup granulated sugar

1½ cups corn syrup

1½ cups peanut butter

7 cups crispy rice flake cereal

2 cups semisweet chocolate chips

1 cup milk chocolate chips

Procedure:

1.
     
Mix
the brown sugar, granulated sugar, and corn syrup and microwave on high for 3
minutes.

2.
     
Stir
and then microwave for 2 minutes longer.

3.
     
Stir
in the peanut butter.