Recipe: No-bake cookies/bars

Title: Re: Quick and Easy Cookies
Posted By: Peggy
Date: October 31st 1997
In Reply to: Quick and Easy Cookies
Board: TKL Cooking Club

I hope one of these will help....CHOCOLATE PEANUTBUTTER BARS

Ingredients
1 cup reduced fat creamy peanut butter
3 tablespoons margarine, softened
1 cup powdered sugar
3 cups Rice Krispies cereal
1/4 cup semi-sweet chocolate morsels, melted
Decorative sprinkles (optional)
Vegetable cooking spray

Directions
1. In large mixer bowl, combine peanut butter,
margarine and sugar on medium
speed. Add Rice Krispies cereal, mixing until
thoroughly combined.

2. Press mixture evenly into 9 x 9 x 2-inch pan
coated with cooking spray.

3. Drizzle chocolate over chilled cereal mixture.
Decorate with sprinkles, if
desired. Chill in refrigerator about 30 minutes or until
chocolate is set and cereal
mixture is firm. Cut into 2 x 1 1/2-inch bars. Store in
airtight container in
refrigerator. Yield: 24 bars
Prep Time: 15 min. Nutrition
Facts: Serving size 2 bars (46 grams) - Calories 240 -
Fat cal 110

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Cocoa Peanut Butter Banana Bites

Another no-bake snack, rich in vitamins.

4 small firm ripe bananas
1/2 cup crispy wheat cereal squares, crushed
1 tablespoon smooth peanut butter
1 tablespoon honey
1 teaspoon unsweetened cocoa

Cut bananas in half lengthwise, mix other ingredients
well. Spread 1 tablespoon of mixture on cut sides of
bananas, top with remaining halves. Cut into bite size pieces and serve immediately.

______________________________________________________CHOCOLATE PEANUT BUTTER BALLS

1 cup crunchy peanut butter
1/2 cup margarine or butter, softened
1 cup sifted confectioners' sugar
2 cups Kellogg's Rice Krispies cereal
1 1/2 cups semi-sweet chocolate morsels
2 Tbsp. shortening
54 mini-muffin cup papers

In large mixing bowl, combine peanut butter,
margarine, and sugar on medium speed.
Stir in Kellogg's Rice Krispies cereal until
thoroughly combined. Portion mixture, using rounded
measuring teaspoon. Roll into balls. Place in paper
cups and refrigerate. In small saucepan, combine
chocolate morsels and shortening. Stir constantly
over very low heat until morsels melt and mixture is
smooth.
Pour 1 measuring-teaspoon of chocolate mixture over
each peanut butter ball. Refrigerate until firm. Store
in airtight container in refrigerator.

Yield: about 54 balls

Nutrition Facts Serving size 2 peanut butter balls (28
grams) Calories 160 Fat Calories 90 % Daily value
total
fat 16% (10g) Saturated fat 16% (3g) Cholesterol 3%
(10mg) Sodium 3% (80mg) Total carb. 5% (14g) Fiber
5% (1g) Sugars (10g) Protein (3g) Vitamin A 2%
Vitamin C 0% Calcium 0% Iron 4%

Prep Time: 45 minutes

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CRISPY PEANUT SQUARES

1 pkg. (11 1/2 oz., 2 cups) milk chocolate morsels
2 cups peanut butter morsels, divided
4 cups Kellogg's Rice Krispies cereal
1/4 cup sifted confectioners' sugar
2 tablespoons margarine
Vegetable cooking spray

In large saucepan, combine milk chocolate morsels
and 1 cup peanut butter morsels. Stir over low heat
until morsels melt and mixture is smooth. Remove
from heat.
Add Kellogg's Rice Krispies cereal. Stir until
cereal is well coated with chocolate-peanut butter
mixture.
Press half of mixture into 8 x 8 x 2-inch pan, coated
with cooking spray. Chill until firm. Set remaining
mixture aside.
In small saucepan, combine remaining peanut butter
morsels, sugar and margarine. Stir over low heat until
morsels melt and mixture is smooth.
Spread over chilled mixture. Press remaining cereal
mixture on top. Chill 1 hour or until firm. Let stand 10
minutes at room temperature before cutting into 1
1/2-inch squares.

Yield: 25 squares
________________________________________

browniesIngredients
3 cups Rice Krispies cereal, crushed to
3/4 cup
2 cups sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup vegetable oil
3 eggs, slightly beaten
1/4 cup skim milk
1 teaspoon vanilla
Vegetable cooking spray

Directions
1. In large mixing bowl, combine Rice Krispies
cereal, sugar, flour,
cocoa, salt and pecans. Add remaining ingredients
and mix only until combined.
Spread evenly in 13 x 9 x 2-inch baking pan coated
with cooking spray.

2. Bake at 350 F about 30 minutes or until toothpick
inserted near center comes out clean. Cool
completely on wire rack before cutting into 2-inch
squares. Storetightly covered at room temperature. Yield: 24 brownies
Prep Time: 10 min.
Baking Time: 30 min. Nutrition
Facts: Serving size 1 brownie (40 grams) - Calories
160 - Fat cal 60