Captn Crunch No Bake Cookies Recipes

CAP'N CRUNCH COOKIES

Steps:

• Add butter to skillet over medium heat. Once butter has melted, whisk constantly. The butter will bubble and foam up slightly and then subside. This is when the browning will occur.
• Watch for little brown flecks in the bottom of the pan. It should also smell nutty. Watch carefully as the butter browns, because it can burn quickly. Once the foamy has subsided and you see lots of little brown flecks, the butter has been browned.
• Remove from heat and transfer to a bowl to stop the cooking process. Allow butter to come to room temperature. It doesn't need to be solid.
• Line two baking sheets with parchment and set aside.
• Preheat oven to 350°F
• In a food processor (or plastic bag, smash with a rolling pin) pulse 2 cups of the Cap'n Crunch cereal until finely ground. Set aside in a bowl.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat together browned butter, brown sugar and granulated sugar until fluffy and pale in color.
• Beat in vanilla, whole egg and egg yolk and continue beating until light and fluffy.
• In a separate bowl, whisk together baking soda, salt, flour and finely ground Cap'n Crunch cereal.
• Reduce mixer speed to low and beat in the flour mixture until just combined.
• In a food processor (or plastic bag, smash with a rolling pin) pulse remaining 1 cup of Cap'n Crunch cereal until finely ground.
• Portion dough into 2-3 Tbsp sized balls, then roll the cookie dough in the ground cereal and coat evenly. You can also add coarse pieces of cereal to the tops of each cookie, too.
• Bake for 8-9 minutes. Aim to have them slightly under baked if you want them to still be slightly soft once baked.
• Cool for 2-3 minutes on the baking sheet, then transfer to a rack to completely cool.

CAP'N CRUNCH COOKIES

Steps:

• Heat oven to 375'F.
• Lightly grease cookie sheet.
• Beat sugar and butter until fluffy.
• Blend in eggs and vanilla.
• Combine flour, baking powder and salt; in a separate bowl. Add to egg mixture and mix well.
• Stir in cereal and chocolate chips.
• Drop by rounded teaspoonfuls onto prepared cookie sheet.
• Bake 10-12 minutes or until light golden brown.
• Cool 2 minutes on cookie sheet; remove to wire rack.
• Cool completely.
• Store tightly covered.
• Makes about 3 dozen cookies.

RASPBERRY PIE CRUNCH BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt.
• While the crust is baking, make the crumb topping: In a medium bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
• Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
• Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
• To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.