Chocolate Peanut Butter No Bake Cookies

I love no bake cookies but don't love coconut so I found this recipe with out it. So easy and turned out delicious!

Ingredients

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 90 seconds then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Kit-Kat Bars

They don't taste like kit-kats, but they're still delicious beyond belief!

• Cook Time 40 Minutes
• Difficulty Easy

Ingredients

• 2 sticks Butter
• ½ cups Milk
• 1 cup Brown Sugar
• ½ cups White Sugar
• 2 cups Graham Cracker Crumbs
• 1 box (16 Oz. Box) Club Crackers
• 1 cup Chocolate Chips
• 1 cup Butterscotch Chips
• ⅔ cups Peanut Butter

Preparation Instructions

Melt butter in a medium saucepan. Add milk, brown sugar, and white sugar. Bring that to a boil and add graham cracker crumbs. Reduce heat to low and cook for 5-6 minutes.

Put a layer of Club crackers on the bottom of a 9 x 13 pan. Pour half of the graham cracker mixture over that. Add another layer of crackers, then the other half of the graham cracker mix, followed by a third layer of crackers.

Melt chocolate chips, butterscotch chips, and peanut butter. Use to frost the bars by spreading it evenly over the top layer. Chill. Cut. Enjoy!

Nutella Nanaimo Bars

I've changed this recipe a little from the original I found - it's also not my picture :-)  I wasn't too impressed the first day, but by the second day all the flavors had mixed together and it tasted much better, so make ahead of time!

• Prep Time 25 Minutes
• Cook Time 1 Hour
• Difficulty Easy

Ingredients

• 6 Tablespoons Salted Butter
• ½ cups Granulated Sugar
• 5 Tablespoons Unsweetened Cocoa Powder, Preferably Dutch Process
• 1 whole Large Egg, Beaten
• 1-¼ cup Graham Cracker Crumbs
• 1 cup Shredded Unsweetened Coconut
• ½ cups Skinned Toasted Hazelnuts, Chopped*
• 3 ounces, weight Nutella
• 6 ounces, weight Powdered Sugar

Preparation Instructions

1. For the bottom Layer: Melt 1 stick butter, granulated sugar and cocoa on top of a double boiler. Add egg and stir to cook until the mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 10×6 pan, and chill until no longer warm to the touch.

2. For the middle layer: Combine Nutella with 6 tablespoons of softened butter until thoroughly combined. Add powdered sugar and mix until it’s incorporated and the mixture is the texture of soft frosting. Spread it evenly on top of the bottom layer, and chill for at least 30 minutes.

3. Cut into small squares and enjoy.

*If you have raw hazelnuts, spread them evenly on a baking sheet and bake @350 degrees until the skin blisters.  Remove from oven and immediately wrap in a dish towel to let them sweat.  After a few minutes, rub vigorously to remove the papery skins.  Some won't come off and that's ok.  Then chop.

Mississippi Mud Pie

Crust:
1 Cup flour
1 stick margarine; softened
1 Cup pecans, chopped

Filling:
1 Cup Cool Whip
1 Cup Confectioners Sugar
1 8oz Cream cheese
1 3oz each Chocolate & Vanilla instant pudding
3 Cups milk
3 Cups Cool Whip (additional)

Crust: Mix all ingredients well. Spread into a 9x13 pan. Bake at 350 for 20 min. Cool.

Filling: Mix 1 cup cool whip, sugar, and cream cheese. Spread over cooled crust. Mix puddings with milk. Let set for a few minutes to thicken. Pour over cream cheese layer and top with remaining cool whip. Very yummy!