No Bake Clark Bar Cookies Recipes

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PEANUT BUTTER NO-BAKE BARS



Peanut Butter No-Bake Bars image

These bars are perfect for when you're craving a peanut butter cup, but can't quite get to them. Inspired by buckeyes, they have that same fudgy-salty-sweet vibe, but with a layer of caramelized flavor from letting the butter turn golden brown after it melted. You can make these treats in just about any size pan, even a mini muffin tin for that true peanut butter cup feel. Cut them into bars or squares with a knife, or use cookie cutters to make cute shapes if you need a project for the kids. Or even the adults, because that sort of thing never gets old.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 20m

Yield 1 (8-by-8-inch) pan

Number Of Ingredients 8

3 tablespoons butter
1 cup peanut butter (smooth or crunchy), or use another nut butter
Pinch of kosher salt (optional)
1/2 cup cookie crumbs, such as graham crackers or gingersnaps, or use almond flour, coconut flour or shredded coconut
About 1 cup confectioners' sugar
6 ounces chocolate chips or chopped chocolate, any percentage (1 cup)
1/2 tablespoon coconut oil or butter
Flaky sea salt, shredded coconut, sliced almonds, chopped honey-roasted peanuts, or crushed pretzels, for sprinkling (optional)

Steps:

  • Make the base: Heat butter in a pot or skillet, letting it melt and bubble and turn brown. It will smell nutty. Add peanut butter, and turn off the heat. (If your nut butter is unsalted, add a pinch of salt.) Stir it all around until the peanut butter melts, then stir in crumbs.
  • Sweeten the mix to taste with confectioners' sugar. That could mean 1 cup, but try it as you go.
  • Spread the mixture into parchment or foil lined 8-by-8-inch pan, but really, any pan will work.
  • Make the topping: Add chocolate chips and coconut oil to a small pot, and melt the chocolate on the stovetop over low heat, stirring constantly. (Alternatively, add to a microwaveable bowl, and microwave in 20-second bursts, stirring in between each one.)
  • Spread the melted chocolate over the peanut butter layer. Sprinkle any of the toppings over, and refrigerate until the peanut butter and chocolate layers are set, about 1 hour or so. Cut these into bars or squares with a knife, or use cookie cutters for shapes. (Store in the refrigerator after cutting; they'll melt in a warm room.)

NO BAKE PEANUT BUTTER BARS



No Bake Peanut Butter Bars image

These are no-bake peanut butter and crispy rice bars covered in chocolate.

Provided by Ravelle Lakin

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 5

½ cup butter, softened
2 cups creamy peanut butter
2 cups confectioners' sugar
3 cups crispy rice cereal
1 cup semisweet chocolate chips

Steps:

  • Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
  • In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 21.6 g, Cholesterol 10.2 mg, Fat 16.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 5.9 g, Sodium 153.5 mg, Sugar 15.9 g

CLARK BARS



Clark Bars image

I make these at Christmas time and also Easter. can form into eggs, or logs or even balls.

Provided by gaynel mohler

Categories     Other Snacks

Number Of Ingredients 6

1 c butter ( room temperature)
1 lb crushed graham crackers
2 1/2 c confectioners sugar
1 lb crunchy peanut butter
dash vanilla
1 pkg milk chocolate morsels

Steps:

  • 1. mix butter, cracker crumbs, conf. sugar peanut butter and vanilla until well blended.
  • 2. put in an airtight container and refrigerate until solid.
  • 3. heat chocolate chips in double boiler until melted.
  • 4. form mixture into desired shapes and dip into chocolate.
  • 5. place on waxed paper. you can put the wax paper onto a cookie sheet and when full, place in refrigerator until cool enough to handle and put in containers.
  • 6. I store these in refrigerator . can wrap in plastic wrap to be given away. "or eaten"

NO-BAKE CLARK BAR COOKIES



No-Bake Clark Bar Cookies image

These no-bake bar cookies, taste similar to the Clark Bar Candy Bars. Found this recipe in my Home Cooking Magazine.

Provided by Cindi M Bauer

Categories     Bar Cookie

Time 35m

Yield 24-28 serving(s)

Number Of Ingredients 6

16 ounces honey graham crackers
2 1/3 cups confectioners' sugar
1 cup butter, melted
1 (18 ounce) jar creamy peanut butter
1 (12 ounce) package real semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Steps:

  • In a 2-gallon ziploc bag, add the graham crackers; close the zip-loc bag.
  • With a rolling pin, crush graham crackers into crumbs.
  • Add the graham cracker crumbs to a large bowl.
  • Also add the confectioners' sugar, and melted butter; mix well together.
  • Then add the creamy peanut butter; mixing all the ingredients together well.
  • Place the crumb mixture into one 15.25 x 10.25 x .75-inch jelly roll pan.
  • Pat crumb mixture down firmly into pan.
  • In a double boiler, (over low heat) melt together the chocolate chips, and the can of sweetened condensed milk; stirring often. This should take about 5 minutes.
  • After chocolate chips and condensed milk has melted together, quickly spread the chocolate mixture over the peanut butter mixture.
  • Chill the cookie-bars in the refrigerator for 4 hours.
  • Cut into bars and serve.

NO-BAKE CHOCO BAR



No-Bake Choco Bar image

Great way to enjoy no-guilt chocolate! Keep bars refrigerated.

Provided by Lynnie59

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 50m

Yield 20

Number Of Ingredients 8

1 cup peanut butter
½ cup honey
¼ cup coconut oil
2 cups oats
1 ¼ cups dark chocolate chips
1 cup shredded coconut
½ cup walnuts
1 teaspoon vanilla extract

Steps:

  • Stir peanut butter, honey, and coconut oil together in a saucepan over medium-low heat until melted and smooth. Remove pan from heat and add oats, chocolate chips, coconut, walnuts, and vanilla extract to the peanut butter mixture; stir to coat.
  • Spread the mixture into a 13x9-inch baking dish; refrigerate until set, at least 30 minutes. Cut into 20 bars.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 24.3 g, Fat 15.6 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 71.4 mg, Sugar 13.2 g

BUCKEYE NO BAKE COOKIES



Buckeye No Bake Cookies image

Two of your favorite desserts in one! Buckeye No Bake Cookies are the ultimate sweet treat for chocolate and peanut butter lovers.

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 12

1 cup creamy peanut butter (240 grams)
1 cup powdered sugar (120 grams)
½ cup salted butter (4 ounces)
½ cup whole milk
1 cup light brown sugar (200 grams)
1 cup granulated sugar (201 grams)
¼ cup cocoa powder (20 grams)
¾ cup creamy peanut butter (180 grams)
2 teaspoons vanilla extract
3 cups instant oats (290 grams)
3 1/2 ounces high quality dark chocolate (cut into chunks )
10 ounces Ghirardelli Dark (or milk chocolate melting wafers)

Steps:

  • In a medium bowl, use a hand mixer to mix together the peanut butter and powdered sugar, scraping the bowl as needed. Mix until well combined.
  • Roll the peanut butter filling into 24 equal sized balls. Set aside.
  • Combine butter, milk, sugars, and cocoa powder. Cook over low heat until butter melts, stirring occasionally. Do not turn up heat to make the process go by faster.
  • Once boiling, turn heat up to medium, stirring constantly.
  • Continue boiling for 1 minute and then take off heat. (Set a timer to prevent overcooking.)
  • Add in peanut butter and vanilla extract and stir.
  • Add in oats and stir again.
  • Add in chopped dark chocolate and give a quick stir (Don't mix it in completely. You want a little bit of a chocolate swirl.)
  • Drop onto parchment lined sheet pan. I get 24 cookies.
  • Place a peanut butter ball in the center and press down slightly.
  • In a small microwave-safe bowl, melt the chocolate wafers in 20-30 second increments, stirring between each interval. This should take less than 2 minutes total to melt, but melt it slowly.
  • Spoon melted chocolate overtop each cookie.
  • Allow the cookies to rest until the chocolate is set.
  • Store in an airtight container at room temperature.

Nutrition Facts : Calories 369 kcal, Carbohydrate 41 g, Protein 8 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 11 mg, Sodium 129 mg, Fiber 4 g, Sugar 28 g, UnsaturatedFat 11 g, ServingSize 1 serving

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