Graham Cracker Marshmallow Bars

How about a delicious no-bake cookie? So easy to make and so addictive! 

Yields: 2 dozen bars

Ingredients: 

1/2 to 3/4 cups butter

1 cup granulated sugar

2 eggs, well beaten

2 cups graham cracker crumbs

1/2 cup flaked unsweetened coconut

1 teaspoon pure vanilla extract

2 1/2 cups miniature marshmallows 

Preparation:  

In a medium-size saucepan over medium-high heat, combine butter, sugar, and eggs. Cook, stirring constantly, until the mixture comes just to a full boil, then remove from heat, and allow to cool. 

When mixture has cooled, add the graham cracker crumbs, coconut, vanilla extract, and marshmallows. Stir until the ingredients are well mixed. 

Press into a 9-inch by 9-inch baking pan. Cut into small squares and serve.

http://whatscookingamerica.net/Cookie/GrahamCrackerBars.htm

No-Bake Kentucky Bourbon Balls Recipe

Some people will call these candy - but candy or cookie they are a wonderful! I do not recommend serving these cookies to children. These are a very tasty and easy-to-make cookie that needs no baking.

Yields: 2 dozen

Ingredients: 

4 tablespoons unsweetened cocoa

2 cups powdered (confectioners') sugar

1/2 cup good-quality bourbon whiskey

1/4 cup light corn syrup

2 1/2 cups crushed vanilla wafers (cookies)

1 cup chopped nuts (pecans, walnuts, or hazelnuts)

1/2 cup sifted powdered (confectioners') sugar

Preparation:  

In a large bowl, sift cocoa and powdered sugar together. Add the whiskey and corn syrup; mix until well blended.  

Fold in crushed vanilla wafers and nuts and mix thoroughly. Refrigerate 1 to 2 hours.  

Using your hands, roll the chilled dough into small balls and then roll in powdered sugar.  

Store, covered, in air-tight container in the refrigerator.

http://whatscookingamerica.net/Cookie/BourbonBalls.htm

No-Bake Peanut Butter S’mores Bars

Ingredients(Makes 16 bars)

For the crust:

• 16 individual graham crackers(not full sheets) OR 8oz graham crackers crumbs
• 3 tablespoons butter
• 6 tablespoons natural style peanut butter
• 1/2 cup powdered sugar

For the filling:

• 1/3 cup natural style peanut butter
• 2 tablespoons butter
• 2 tablespoons powdered sugar
• 1/2 cup mini-marshmallows, or 1 cup regular marshmallows cut into bite-sized pieces

For the top:

• 6oz(about 3/4 cup) chocolate chips
• 1 tablespoon butter

Method:

1. Melt together 3 Tablespoons of butter and 6 Tablespoons of peanut butter until it’s thin and creamy.
2. Break the graham crackers into fine crumbs. Running them through a food process for 30 seconds is the best way to do this.
3. In a large bowl, add the peanut butter mixture to the graham cracker crumbs. Sift in 1/2 cup powdered sugar. Work the dough until the ingredients have come together and press it into an 8×8 pan in an even layer.
4. Make the filling by melting together 1/3 cup of peanut butter and 2 Tablespoons of butter. Sift in 2 Tablespoons of powdered sugar and beat until smooth.
5. Pour the mixture over the crust. Spread it out to cover all parts.
6. Press in the marshmallows on top of the peanut butter layer.
7. Melt together the chocolate chips and 1 Tablespoon of butter until it’s smooth and runny.
8. Pour the chocolate on top of the dessert in an even layer. Carefully spread it out to make sure it covers as much of the marshmallows as possible.
9. Put the dessert in the refrigerator to harden. Remove 10 minutes before serving, cut into 16 pieces and serve.

http://www.thewannabechef.net/2011/12/26/no-bake-peanut-butter-smores-bars-2/

No Bake Chocolate Chip Cookie Dough & Marshmallow Stuffed Rice Krispie Treats with Chocolate Frosting

This is 3 Step Recipe: Cookie Dough + Rice Krispie mixture + Chocolate Frosting

 You are sandwiching the cookie dough and marshmallows in between two rice krispie layers and then adding frosting to the top.

1. For the Raw Cookie Dough: 

2/3 c cashews

1/3 c oats

2 to 3 tbsp maple syrup 

1/ 2 tsp vanilla extract

1/2 c chocolate chips

Directions: First blend the cashews and oats in a Vitamix or food processor until you have a powder (for Vita users this is less than 10 seconds).  Next, add the agave and vanilla extract.  Blend again for about 10 seconds.  Stir in the chocolate chips by hand.  The cookie dough takes 90 seconds to make.

2. For the Rice Krispie Bar Mixture: 

1 10.5-oz bag of marshmallows

4 to 5 c Rice Krispies cereal

1/2 c butter (1 stick)

1/2 tsp vanilla extract

Directions: Take most of the bag of marshmallows (reserving about 1 c of marshmallows) and add them to a microwave-safe bowl with the butter.  Microwave until the marshmallows melt which is probably about 90 seconds but check and stir every 45 seconds.  Stir/whip the marshmallows and melted butter with a spoon; add the vanilla extract, and stir again.  Add in the Rice Krispies cereal.  (If you like gooey-ier/chewier bars, use about 4 c of cereal and if you like drier/denser bars use more towards 5 c of cereal).  Stir to combine.  This step comes together in about 3 minutes of active work.

3. For the Chocolate Frosting: 

1 c chocolate chips

1/4 c cream or milk

2 tbsp butter or margarine

1/2 tsp vanilla extract

Optional: sugar or powdered sugar

Directions: Melt chips in a microwave-safe bowl in 30-second increments in microwave.  Stir until smooth and then add remaining ingredients and stir until combined.

Assembly Directions: 

1. Make the Raw Chocolate Chip Cookie Dough first and set that aside. You could double the recipe if you really want extra cookie dough but there is enough going on with these bars I don’t think you’ll need to.

2. Make the Rice Krispie bar mixture and press half of it into a foil-lined or parchment-lined and sprayed 9 x 13 pan (I am all about easy cleanup so I always line my pans).  When pressing the mixture into the pan, press it in firmly.  If it’s sticky and you don’t want to use your bare hands or if it’s sticking everywhere, use rubber gloves and/or use a pat of butter/margarine on your hands when pressing it in.   Works like a charm.

3. Take the cookie dough and crumble it over the rice krispie layer.

4. Sprinkle the remaining marshmallows reserved in your 10.5 oz bag over the top (about 1 c)

5. Sprinkle 1/2 c to 3/4 c chocolate chips (or butterscotch, white chocolate, or peanut butter chips) over the top

6. Press the remaining half of the Rice Krispie mixture over top.  Press firmly to seal all the goodies in.

7. Now make the frosting and then spread it over the top with the back of a spatula.  You could double the frosting recipe if you want a very thick layer.

Allow to cool and set in the fridge or freezer for at least 30 minutes before slicing and serving.  Store on countertop, in the fridge, or in the freezer and pull one or two squares out 15 minutes before you want to eat them.  I freeze all my desserts and keep a stash on hand in my freezer.

Recipe Source: http://www.loveveggiesandyoga.com/2011/07/chocolate-chip-cookie-dough-marshmallow-stuffed-rice-krispie-bars.html

Zinfandel Port Balls

We all need a no-bake treat to make and bestow upon family and friends around the holidays. If you are looking for something easy to put together, this will definitely lighten your load.

These Zinfandel Port Balls are one heck of a treat. And yes, no baking or cooking is required. They are so easy to make and the taste is sophisticated and elegant. I love them and want them by my side at all times.

The best part is, you can use any Port you have on hand but I tend to love Zinfandel Ports. These lovely little balls o'goodness are so rich and yummy, you only need to give someone a few to make a statement.

The Port and cocoa meld together and erupt into a lovely warming flavor. There is no raw alcohol taste. They are very smooth.

These would make a stunning gift. Place the Port Balls in a sturdy box and give with a bottle of Port and the recipe in a gift basket.

Zinfandel Port Balls
Adapted from Sunset

1 package (12 oz.) vanilla sandwich cookies (I just made these again with Nilla wafers and liked them much better than using Oreos)
1/2 cup unsweetened Dutch-process cocoa powder
1 cup pecans, whole
3/4 cup pecans, coarsely chopped
1/4 cup dark corn syrup
1/2 cup Zinfandel Port or other Port
1/2 cup powdered sugar

In a food processor, whirl vanilla wafers, cocoa powder and 1 cup whole pecans until fine crumbs form.

Add Port and corn syrup to the crumb mixture and whirl again until blended. Scoop out the very sticky mixture into a bowl and add 3/4 cup coarsely chopped pecans. Mix in pecans with a spoon until fully incorporated.

Roll into 1-inch balls and place on parchment paper. You may have to wash your hands after every ten balls rolled as your hands get sticky from the mixture.

Roll each ball in powdered sugar and place on a lovely tray.

Recipe Source: http://noblepig.com/2008/12/09/ballsey.aspx

Double KISSES Truffles

Ingredients

• 28 HERSHEY'S KISSES Brand Milk Chocolates*
• 2 tablespoons plus 2 teaspoons whipping cream
• 10 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel
• 1 cup ground pecans

Directions

1. Remove wrappers from milk chocolates. Place milk chocolates and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.
2. Remove wrappers from caramel filled milk chocolates. Using about 1 tablespoon milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Roll in pecans; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperature about 5 minutes before eating. 10 truffles. Note: Recipe may be multiplied. * 3/4 cup HERSHEY'S MINI KISSES Brand Milk Chocolates may be substituted for HERSHEY'S KISSES Brand Milk Chocolates.

Recipe Source: http://www.hersheys.com/kisses/recipes/8613/Double%20KISSES%20Truffles.aspx

Bourbon Balls



In the early days of the South, the unique corn whiskey made in Kentucky was often referred to as Bourbon, the name of the county in which it was distilled. Today, it means the "good stuff" – or whiskey aged in charred oak barrels for at least two years. Hardly a Christmas can pass in the South without these traditional ball-shaped, bourbon-flavored pecan cookies ending up on a dessert bar or in a gift box.

Prep Time: 28 minutes

Yield: Makes 4 dozen

Ingredients

1  (12-oz.) package vanilla wafers, finely crushed

1  cup  chopped pecans or walnuts

3/4  cup  powdered sugar

2  tablespoons  cocoa

2 1/2  tablespoons  light corn syrup

1/2  cup  bourbon

Powdered  sugar

Preparation

1. Combine vanilla wafers, pecans, powdered sugar, and cocoa in a large bowl; stir well.

2. Combine corn syrup and bourbon, stirring well. Pour bourbon mixture over wafer mixture; stir until blended. Shape into 1-inch balls; roll in additional powdered sugar. Store in an airtight container up to 2 weeks.

Southern Living Best Loved Cookies, Oxmoor House, OCTOBER 2009

Recipe Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001933447

Member Ratings and Reviews

I have been making these Bourbon Balls since it came out in S/L in 1981 ....they really are the BEST! I've made them for cookie exchanges and everyone wants the recipe. They are so easy to make especially if you have a food processor to mix all the ingredients..and then just shape into balls. These will always be made by me at Christmas time.12/08/09

Like the previous reviewer, my family has been enjoying these every Christmas since 1981. I actually prefer them with rum, but I've also made them with Kahlua, Baily's and Cointreau. The nurses at the clinic where I work had fun one year administering breath alcohol tests--you'll actually fail the test during the first 15-20 seconds after eating one, due to the alcohol absorption by the mucus membranes lining the mouth. But no one gets tipsy! Also very pretty rolled in powdered cocoa or coconut. Very pretty for special occasions.12/08/09