NO BAKE OATMEAL CANDY
Steps:
- Combine first 4 ingredients and mix well.
- Slowly add oatmeal, stirring well.
- Roll into small balls and refrigerate for about 30 minutes. Store in fridge as well.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NO COOK CANDY
Make and share this No Cook Candy recipe from Food.com.
Provided by Steve_G
Categories Candy
Time 10m
Yield 16 , 16 serving(s)
Number Of Ingredients 4
Steps:
- Mix sugar, peanut butter and melted butter.
- Add vanilla.
- Press into a 8x8 foil lined greased pan.
- Chill and cut into squares.
More about "nocookcandy recipes"
50 NO-BAKE TREAT RECIPES : FOOD NETWORK | FOOD NETWORK
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Estimated Reading Time 8 mins
- Rocky Road Bark Chop 1 pound semisweet chocolate; melt three-quarters of the chopped chocolate in the microwave, stirring every 30 seconds. Stir in 1 tablespoon shortening and the remaining chocolate until smooth.
- Butter Pecan Toffee Combine 1 stick butter, 3/4 cup sugar and 1 tablespoon corn syrup in a saucepan over medium heat; cook, stirring occasionally, until brown (305 degrees F on a candy thermometer).
- Chocolate-Almond Toffee Make Butter Pecan Toffee (No. 2). After pouring the sugar mixture over the biscuits, immediately sprinkle with 3 ounces chopped bittersweet chocolate.
- Matzo Toffee Make Butter Pecan Toffee (No. 2) using 3 matzo sheets instead of the biscuits. Top with flaky sea salt instead of nuts.
- Sticky Toffee Chews Pulse 1 cup each pitted dates and broken shortbread cookies, 3/4 cup walnuts and 2 tablespoons each brown sugar and honey in a food processor until smooth.
- Toffee Marshmallows Melt 8 ounces chopped milk chocolate; dip jumbo marshmallows (one 10-ounce bag) partway in the chocolate, then sprinkle with toffee bits and chopped peanuts.
- S’mores Squares Melt 4 ounces chopped semisweet chocolate; spread on 12 graham cracker squares. Top with mini marshmallows. Chill until firm; break apart.
- Hazelnut Brownies Crush 26 vanilla wafers and 1 sleeve chocolate graham crackers in a food processor. Add 3/4 cup jarred dulce de leche, 8 ounces melted bittersweet chocolate and 1/4 cup chopped toasted hazelnuts; pulse until smooth.
- Pecan-Praline Brownies Make Hazelnut Brownies (No. 8), replacing the dulce de leche with butterscotch sauce and the hazelnuts with pecans. Press 1/2 cup toffee bits into the top along with the nuts.
- Kettle Corn Brownies Make Hazelnut Brownies (No. 8), replacing the hazelnuts with crushed kettle corn. Top with 1/2 cup kettle corn instead of nuts.
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