NO BAKE COCOA BARS

This is a recipe a friend shared with me.

1 - cup natural peanut butter or any nut butter
2/3 - cup honey
1/2 - cup coconut oil (do not substitute) 
2 - cups old fashioned oats 
1 1/2 - cup semi sweet chocolate chips 

In a medium - large sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats and chocolate chips. Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan that has been lined with foil.  Refrigerate mixture until hardened, about an hour.  Cut into bars and store leftovers in the refrigerator. 

Recipe yields: 12 - 24 bars depending on size

Cook's Note: Using old fashioned oats gives these cocoa bars a chewy texture. I have not tried this recipe using quick oats, so I cannot say what the results would be like. Keep these bars stored in the refrigerator to prevent melting.  
adapted from: New Nostalgia  

SNICKERS BAR COOKIES

1 large roll of refrigerated chocolate chip cookie dough

5 to 6 Snickers candy bars, sliced into 1/4-inch slices

Preheat the oven to the temperature on the chocolate chip cookie dough package.

Press the dough onto the bottom of a 9 x 13-inch baking pan.  Bake according to directions on the dough package.

Remove from oven and immediately arranged the sliced candy over the top of the baked layer.  Return to the oven and bake only until the candy is softened enough to spread.  Remove from oven and spread the candy over the top of the crust.  Cool completely before cutting into 24 squares.

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File photo used for reference only

HOOSIER OLD-FASHIONED SUGAR COOKIES

1 cup unsalted butter, softened to room temperature

1 cup canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
4 cups all-purpose flour
1 tsp cream of tartar
1 tsp salt

Preheat oven to 375 degrees. 

In a large bowl combine the butter, oil, granulated and powdered sugars, mixing until creamy.  Add the eggs and vanilla.

In a separate large bowl combine the flour, baking soda, cream of tartar, and salt; add to the butter mixture and blend together well.  Using your hands, shape the dough into small balls and place on ungreased cookie sheets.  Using a glass bottom that has been dipped in water ten into colored sugar, flatten each cookie.  Bake 10 to 12 minutes just until lightly browned.

file photo for reference

CHOCOLATE, CHOCOLATE CHIP, OAT COOKIES

2 cups semisweet chocolate chips, divided

1 stick butter, softened
1/2 cup granulated sugar
1 large egg
1/4 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup quick oats, raw
1 tsp baking powder
1/4 tsp baking soda
dash of salt

Preheat oven to 375 degree.

Melt 1 cup of the chocolate chips in a small saucepan and set aside.

Beat the butter and sugar until fluffy; add the melted chocolate, egg, and vanilla extract. 

Combine the flour, oats, baking powder, baking soda, and salt together in a small bowl; add to the chocolate mixture blending together well.  Stir in the remaining cup of chocolate chips. 

Drop cookie dough by rounded tablespoonfuls onto ungreased cookie sheets.  Bake at 375 degrees 8 to 10 minutes or just until set.  Do not overbake these cookies; the centers will still look soft when cookies are done baking.  Cool for a minute on the cookie sheets then transfer to wire racks to cool completely.  Store in a tightly covered container.

Yield: 3 dozen cookies of 97 calories each.

File photo of this cookie.

SUMMER SNOWBALL COOKIES

1/2 cup butter, softened

3/4 cup granulated sugar
2 cups biscuit-type baking mix
1/2 cup chopped pecans
1/2 tsp almond extract
powdered sugar for rolling

Blend butter, Splenda, and sugar together until creamy; stir in baking mix, pecans, and extract.

Using level teaspoonfuls of dough, shape mixture into balls.  Place balls on an ungreased baking sheet and bake 10 to 12 minutes or until lightly browned at 375 degrees.  Allow to cool slightly on baking sheet then remove and roll in powdered sugar while still warm.

Yield: 72 cookies

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EASY LEMON COOKIES FROM ALLRECIPES

1 (18.25oz) pkg lemon cake mix

2 eggs
1/3 cup vegetable oil
1 tsp lemon extract
1/3 cup confectioners' sugar

Preheat oven to 375 degrees.

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake 6-10 minutes until lightly browned on bottoms and inside is chewy.

Variations: Substitute 1 tbsp lemon juice for the lemon extract.
                  Use strawberry cake mix and strawberry extract instead of lemon

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SUPERCHIP OATMEAL COOKIES

1 cup butter, softened

3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1/2 cup whole-wheat flour
3 cups raw old-fashioned or quick oats
1 bag (12-oz) semisweet chocolate chunks, chopped
1 cup pecans, chopped

Preheat oven to 350 degrees.

In a large mixer bowl with the mixer on high, beat the butter, sugars, cinnamon, eggs, vanilla extract, baking soda, and salt together until well blended.  Reduce the mixer speed to low and beat in the flour just until blended.  Stir in the oats, chocolate, and nuts.

Drop the dough onto cookie sheets by rounded tablespoonfuls about an inch apart on ungreased cookie sheets.

Bake the cookies at 350 degrees for 10 to 12 minutes or until lightly browned.  Cool for a minute on the sheets then transfer to wire racks to cool completely.

Yield: 3 1/2 to 4 dozen cookies

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CANDIED FRUIT COOKIES

2 cups graham cracker crumbs

1 cup assorted chopped candied fruit
1 cup chopped pecans
1 can (14-oz) sweetened condensed milk

Preheat oven to 325 degrees.

In a mixing bowl combine all the ingredients mixing together well; let stand for 5 minutes.

Drop by teaspoonfuls 1-inch apart onto the prepared cookie sheets.  Baked at 325 degrees for 12 minutes or until golden. 

Remove cookies to a wire rack t cool completely.

Yield: 60 cookies

LACEY ALMOND COOKIES

1/2 cup ground almonds

1/2 cup butter
1/2 cup granulated sugar
1 tbsp flour
2 tbsp milk

Preheat oven to 375 degrees.
Grease and flour cookie sheets; set aside.

In a 2-quart saucepan combine the almonds, butter, sugar, flour, and milk; cook over low heat until the butter is melted, stirring constantly.

Using a teaspoon, drop the dough onto the prepared cookie sheets putting only 4 to 6 cookies per sheet (depending on how big your cookie sheets are).

Bake cookies at 375 degrees for 6 minutes or until the cookies are light brown and the centers are bubbly.  Let stand on the cookie sheets for 1 minute.  Remove gently to a wire rack to cool completely.

Yield: 60 cookies

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SAND BALLS WITH HONEY

1 cup butter, softened
1/2 cup sifted powdered sugar
2 tbsp honey
2 cups all-purpose flour
3/4 cup chopped walnuts
1 tsp vanilla extract
1/4 tsp salt
sifted powdered sugar for rolling

In a large mixing bowl beat the butter, powdered sugar, and honey at medium speed until well combined.  Beat in the flour, walnuts, vanilla extract and the salt.  Mix together thoroughly, this may require using your hands. 

Preheat oven to 325 degrees.

Shape the mixture into 1-inch balls and place 1 1/2-inches apart on greased cookie sheets.  Bake at 325 degrees for 14 to 16 minutes or until the cookies are just lightly browned.  While still warm, roll the cookies in powdered sugar.  Cool on wire racks and roll in powdered sugar a second time.

 Yield: 4 dozen

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QUICK AND EASY FRUIT FILLED SUGAR COOKIES

1 pkg (20-oz) refrigerated sugar cookie dough

1/4 cup your favorite jam or jelly
Powdered sugar for dusting, optional

Preheat oven to 350 degree.

Slice 24 (1/8-inch each) cookies from the dough. Refrigerate remaining dough. Place the slices on ungreased cookie sheets. Spread each of the slices with a half teaspoon of the jam or jelly. Spread to within 1/4-inch of the edge.

Slice the remaining cookie dough into 24 (1/4-inch) slices. Cut a design out of the center of each slice. Place these slices atop the jam or jelly covered cookies. Press edges together to seal each cookie so jam won't escape.

Bake filled cookies at 350 degrees for 10 minutes or until edges are light golden brown. Remove from oven and sprinkle with a light dusting of powdered sugar, if desired. Allow to cool on cookie sheets for a minute. Using a thin spatula, remove the cookies to a wire rack to cool completely.

Yield: 2 dozen filled cookies

Note: You can bake the designs from the centers until lightly browned, if desired. Sprinkle baked mini cookies with powdered sugar.

File Photo for reference only.

EASY CHOCOLATE CRACKLES

These cookies are easy to make and they are delicious with a fudge-like center.

1 box Devil's Food Cake Mix
2 eggs, slightly beaten
1 tbsp water
1/2 cup shortening (or butter)
powdered sugar for rolling

Preheat oven to 375 degrees.

Stir together the cake mix, eggs, water, and shortening until well blended. Using your hands, shape the dough into small (about 1-inch) balls. Roll the balls in powdered sugar and place on an ungreased cookie sheet, about 1 1/2-inches apart.

Bake at 375 degrees for 8 to 10 minutes.

Yield: approximately 4 dozen cookies.

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LUNCHBOX PINEAPPLE BARS

3/4 cup all-purpose flour
1/3 cup brown sugar, packed
3/4 cup quick oats (not instant oatmeal)
5 tbsp cold unsalted butter
1/2 tsp almond extract
3 tbsp sliced almonds
1 cup all-fruit pineapple spread

Using a food processor or a pastry cutter, combine the flour, brown sugar, and oats processing until blended. Add the butter and the almond extract to the flour mixture; pulse or cut until crumbly. Remove a half cup of the mixture and set aside in a small bowl. Add the almonds to the half cup mixture.

Press the remaining mixture onto the bottom of a 9-inch square pan that has been sprayed with nonstick cooking spray or lightly buttered. Spread the pineapple over the crust. Sprinkle the remaining crumb mixture with the almonds over the top of the pineapple layer. Bake in a preheated 350 degree oven for 25 to 30 minutes. The top should be golden brown. Set pan on a wire rack to cool before cutting into 12 bars.

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CHOCOLATE SCOTCHEROOS

1 cup sugar
1 cup white corn syrup
1 pkg (12-oz) chocolate chips
1 pkg (12-oz) butterscotch chips
1 cup creamy peanut butter
6 cups crispy rice cereal

In a 3-quart saucepan, combine the sugar and corn syrup. Cook the mixture over a medium heat, stirring frequently, until the mixture begins to boil. Remove the pan from the heat. Stir in the peanut butter until melted, mixing well. Add the crispy rice cereal and stir until well blended. Press the mixture evenly into the prepared pan. In the microwave or on the stove over hot, not boiling, water, melt the chocolate chips with the butterscotch chips. When completely melted and blended, spread the mixture evenly over the cereal mixture. Allow to cool. Cut into squares or rectangle bars.

Note: In extremely hot weather, keep refrigerated.
 

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MICROWAVE CHOCOLATE AND JAM BARS

TOPPING:
1/2 cup all-purpose flour
3 tbsp sugar
2 tbsp firmly packed brown sugar
1/2 stick butter
1 cup semi-sweet chocolate mini-chips, divided
2 tbsp chopped pecans

BASE:
1/2 stick butter, softened
2 tbsp sugar
2 tbsp firmly packed brown sugar
1 egg
1/2 cup all-purpose flour
1/8 tsp salt
1/2 cup jam

To make topping: In a small bowl, combine the flour, sugar, and brown sugar. With a pastry blender or 2 knives, cut in the butter until fine crumbs form. Stir in 1/2 cup of the chocolate mini-chips and the pecans. Set bowl aside.

To make base: In a small mixer bowl, combine butter, sugar, and brown sugar; beat until creamy. Beat in egg. Gradually beat in the flour and salt. Stir in the remaining chocolate chips from the topping list. Spread the mixture into a greased 8-inch square microwave-safe dish. Microwave on High power for 4 minutes. Rotate dish after 2 minutes (if microwave doesn't have a turntable). Top with the jam. Sprinkle the topping over the jam. Microwave on High 3 to 5 minutes longer, rotating once, until the jam bubbles around the edges. Cool completely by setting on the counter. Cut into bars.

 Note: Picture of a similar bar cookie used for reference only. 

QUICK BAR COOKIES

1 can (15-oz) sweetened condensed milk

1 cup flaked coconut
3/4 cup chocolate chips
1/2 cup chopped pecans
17 graham crackers, crushed
1 tsp vanilla

Combine all the ingredients and mix together well. Pour into a well greased 9 x 9-in pan. Bake at 350 degrees for 25 minutes. Cut into bars.

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PERFECTLY CHOCOLATE CHOCOLATE CHIP COOKIES

1 cup butter, softened

3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 pkg (12-oz) semi-sweet chocolate chips
1 cup chopped nuts

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla together until creamy. Add eggs to the sugar mixture and beat well. Stir together the flour, cocoa powder, baking soda, and salt. Gradually add the flour mixture to the sugar mixture, beating until well blended. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto ungreased baking sheets. Bake 8 to 10 minutes or until set. Cool slightly on cookie sheets then remove to wire racks to cool completely.

Yield: About 5 dozen cookies 

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NO BAKE CRISPY PEANUT BUTTER DROPS

1/2 cup brown sugar

1/4 cup evaporated milk
1/2 cup peanut butter, chunky or creamy--your choice
2 1/2 cups crispy rice cereal

In a large saucepan, stir together the sugar, milk, and peanut butter. Bring to a boil and stir until the sugar and peanut butter have melted. Remove from the heat and stir in the cereal. Drop by teaspoonfuls onto waxed paper lined cookie sheet. Cool until firm.

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BUTTERNUTS

 

3/4 cup butter + 1 tbsp, room temperature

1/2 cup powdered sugar

1/4 tsp salt

1 3/4 cup all purpose flour

1 (6 oz) package butterscotch chips

1 cup finely chopped pecans

 

Preheat oven to 325 degrees.

 

Cream butter and powdered sugar until fluffy; blend in flour, mixing well. Add the butterscotch chips and pecans.

Shape dough into balls, using 1 teaspoonful per ball. Place one inch apart on ungreased cookie sheet.

 

Bake at 325 degrees for around 15 minutes; should be firm but not browned.

 

Place on wire racks to cool.

 

Rum (or vanilla) glaze:

3 cups powdered sugar

1 tsp rum extract (may substitute vanilla extract)

1/2 cup chopped pecans

3 to 4 tbsp milk or water

 

Combine powdered sugar with enough water or milk and the extract to make of desired consistency. Butternuts may be dipped in glaze or coated by drizzling glaze from a spoon over the butternuts. Immediately sprinkle the pecans over the wet glaze.

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BANANA-COCONUT COOKIES

1 banana

3/4 cup unsweetened shredded coconut
Optional Ingredients:
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
mini chocolate chips

Preheat oven to 350º F and line a baking sheet with parchment paper or a silicone baking mat.
Combine banana and shredded coconut in food processor and pulse until finely ground and combined. Mix in any of the optional ingredients you choose to use, if applicable.

Optional: gently flatten cookies with palm of your hand.
Place baking sheet in oven and bake for 20-22 minutes, or until golden brown.
Remove from oven and let cool slightly before serving.

Note: This is an easy gluten-free recipe that uses no added sugar.

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