No-Bake Cookies - Chocolate Haystacks, Golden Citrus, and White Chocolate and Cranberry Nut

July 22, 2008

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

No-bake cookies are a fun summer treat. You don’t have to heat up the kitchen to bake them and the kids will enjoy shaping and eating them. Just make sure the mixture is cool before little hands dig in to shape the cookies.

Chocolate Haystack No-Bake Cookies
These cookies are chocolaty good. They are easy to make and never fail to please. But be careful; one is never enough.

2 cups granulated sugar
3 tablespoons Watkins Baking Cocoa
1/2 cup butter
1/2 cup canned evaporated milk
1 pinch salt
2 cups quick cooking oats
1 cup flaked coconut
1/2 cup peanut butter
1 teaspoon Watkins Double-Strength Vanilla Extract

In a saucepan bring the sugar, cocoa, butter, canned milk, and salt to a rapid boil. Continue cooking for 1 minute, stirring frequently. Remove from the heat.

Add the oats, coconut, peanut butter, and vanilla and mix well.
While still warm, drop the cookies by spoonfuls onto waxed paper and let cool.

Golden Citrus No-Bake Cookies
The orange zest adds just enough zip to make these cookies sweetly refreshing.

1 cup crispy rice cereal
1 cup pecan pieces
zest from one large orange
1/2 cup butter
1 cup golden raisins, chopped
2 egg large yolks
3/4 cup granulated sugar
1 teaspoon Watkins Double-Strength Vanilla Extract

Combine the cereal, pecans, and orange zest in a 2-quart mixing bowl. Toss just enough to blend the ingredients. Set the bowl aside.

In a 2-quart saucepan combine the butter, raisins, egg yolks, and sugar. Bring the mixture to a boil over medium heat; boil for 2 minutes, stirring frequently. Remove from the heat and stir in the vanilla.

Pour the hot mixture over the cereal mixture; mix thoroughly, and let the mixture sit until it is cool enough to handle. Roll into 1 1/2-inch balls and place on a platter.

White Chocolate and Cranberry Nut Bar Cookies
This cookie is loaded with nuts and cranberries. The white chocolate makes the marshmallows taste creamy and rich. Using milk chocolate is a tasty addition too but the color of the chocolate masks the color of the coconut and the cranberries.

1/3 cup raw sunflower seeds
1/3 cup pecan pieces
1/3 cup slivered almonds, chopped into pieces
1/3 cup sweetened flaked coconut
4 cups crispy rice cereal
1 cup dried cranberries

2 tablespoons butter
4 cups miniature marshmallows
1 1/4 cups white chocolate chips or milk chocolate chips

In a 3-quart mixing bowl, combine the sunflower seeds, pecans, almonds, coconut, cereal, and cranberries. Toss ingredients to evenly distribute them.

In a 2-quart saucepan, melt the butter. Add the marshmallows. Cook over low heat, stirring constantly until marshmallows are totally melted. Add the white or milk chocolate and stir until the chocolate is melted and combined. Remove the pan from the heat.

Immediately pour the hot marshmallow mixture over the cereal mix. Stir to thoroughly coat the cereal.
Quickly scoop the mixture into a buttered 9×13-inch pan. Distribute and press the warm mixture to an even thickness. Let the treats cool before cutting them cut into squares.

Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter called Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/july15-08newsletter.htm
Visit her at http://www.everydaynecessities.com and http://www.WatkinsOnline.com/eleisiawhitney

More From Eleisia

, ,