12 Recipes for Easy No Bake Cookies
No bake cookies
are fun
to make, especially with children as there are no hot ovens involved,
and they usually don't take long to make either. However, it isn't just
kids who like to make these teatime treats, also called fridge cookies,
for obvious reasons.
I love making these, because basically I am a lazy cook who likes recipes for food that take the least amount of time, with the least bit of effort. If you are are cook like that, then I hope you will enjoy these easy no bake cookie recipes we have for you.
1/4 cup sugar
1 tablespoon golden syrup
4 oz dried apricots
2 oz dates
3 cups Coco Pops
3 oz walnuts, chopped
In a saucepan place the butter, sugar, syrup, apricots and dates. Melt the butter and stir until melted and sugar is dissolved. Mix in the Coco Pops and the nuts. Press mixture into a greased dish, 11 inches x 7 inches. Place in the fridge until set and slice in fingers when it is done.
4 oz butter
1/2 cup sugar
1 egg, lightly beaten
2 tablespoons cocoa
12 oz sweet cookies, crushed
2 oz red glace cherries
3/4 cup dates
1/2 cup raisins
1 tablespoon rum
Put almonds on a baking tray and bake in a moderate oven for 5 minutes. Place butter and sugar in a saucepan and stir over a low heat until the sugar has dissolved. Remove from heat and allow to cool before adding the beaten egg. Combine sifted cocoa, crushed cookies, cherries, dates, raisins and almonds into a bowl. Mix well. Add the butter mixture and rum, and mix until all ingredients are well combined. Press mixture into a greased dish, 11 inches x 7 inches. Place in fridge until set and slice.
2 oz (60 g) butter
4 cups cornflakes
3/4 cup saltanas
1 cup flaked coconut
2 oz (60 g) slivered almonds
2 oz (60 g) glace ginger
2 oz (60 g) red cherries
2 oz (60 g) green cherries
Roughly chop ginger and cherries. Place in a bowl and mix with almonds, saltanas and cornflakes. Reserve 2 tablespoons of coconut for the top, and add remaining coconut with the cornflakes. Put marshmallows and butter in top of a double boiler, stir over simmering water until melted. Add marshmallow mixture to the cornflakes mixture. Mix well.
Press into a greased dish, 11 inches x 7 inches. Top with the remaining coconut. Place in fridge until firm and slice.
1/2 cup condensed milk
4 oz (125 g) dark chocolate
1/4 cup flaked coconut
1/4 cup sultanas
2 cups toasted muesli
Melt butter and chocolate in a double boiler over simmering water. Add condensed milk, stir until combined. Remove from heat, pour into a bowl and add coconut, sultanas and muesli. Mix thoroughly. Press into a greased dish 11 inches x 7 inches. Place in the fridge until firm and then slice.
3 oz (90 g) red glace cherries
2 oz (60 g) green glace cherries
1 oz (30 g) glace apricots
1 oz (30 g) glace pineapples
1 1/2 sugar
3/4 cup water
3 oz (90 g) butter
Place sugar, butter and water into a saucepan over a low heat and stir until sugar has dissolved. Increase the heat and bring to the boil, continue to boil until syrup turns a golden brown. Remove from heat and quickly add the almonds and finally the chopped glace fruit. Do not over-stir as the mixture will turn sugary.
Press into a greased dish 10 x 12 inches. Slice while hot. Allow to cool before removing.
1/2 lb plain, sweet cookies
1/4 lb raisins, chopped
1/4 lb red glace cherries, chopped
1 lb sugar
2 tablespoons condensed milk
1 tablespoon golden syrup
2 tablespoons butter
1/2 cup milk
1/4 teaspoon almond essence
Crush the cookes and add the ground almonds, chopped raisins and cherries. In a saucepan place the sugar, condensed milk, syrup, butter, milk and almond essence. Boil slowly for 10 minutes then beat with a wooden spoon until mixture just begins to thicken. Quickly add the dry ingredients and mix thoroughly. Press into a greased dish. Place in fridge and slice when set.
1/2 cup sugar
6 oz (185 g) butter
2 tablespoons golden syrup
6 oz (185 g) Milkarrow Root cookies
4 oz (125 g) chopped walnuts
4 oz (125 g) dark chocolate
1 oz (30 g) copha
Crush cookies with a large rolling pin inside a zip-lock plastic bag. Place in a bowl and combine with the walnuts. Place condensed milk, sugar, butter and syrup in a saucepan and mix together over a low heat. Bring to boil and boil for about 7 minutes until mixture turns a light brown. Add walnuts and crushed cookies to the mixture. Stir to combine.
Spoon into a greased dish, 11 inches x 7 inches. Place in the fridge until firm. Now melt chocolate and copha in a double boiler over a simmering water. Allow to cool slightly before spreading with a knife on top of the cookie slice. Place back in fridge until set. Cut into squares with a hot knife.
4 oz (125 g) roasted cashews
1/2 cup sesame seeds
1 cup rolled oats
1 cup cornflakes
1/4 cup sunflower seeds
3 cups sugar
1 cup water
2 oz (60 g) butter
Combine in a large saucepan sugar and water. Stir over medium heat until sugar has dissolved. Increase heat and boil rapidly until syrup turns a golden brown. Meanwhile combine together in a slightly greased bowl, the chopped nuts, the slightly crushed cornflakes, rolled oats, sesame seeds and sunflower seeds. When the toffee is ready remove from the heat, add the butter and stir lightly until melted. Pour over the cornflakes mixture, mix well quickly.
Pour into a greased dish 15 inches x 10 inches. Press mixture well into the dish and cut into squares.
1 tablespoon cocoa
14 oz (200 g) white marshmallows
4 cups Rice Crispies
2/3 cup sultanas
1/3 cup walnuts, chopped
Melt butter in saucepan until melted. Add cocoa and marshmallows stirring over a low heat, without boiling, until the marshmallows have melted. Quickly stir in Rice Crispies, sultanas and walnuts. Press into a greased dish 11 inches x 7 inches. Place in the fridge until firm and then slice.
1/2 cup sugar
1/3 cup milk
1 teaspoon lemon juice
2 oz (60 g) chopped walnuts
1 tablespoon cocoa
1/2 lb (450 g) plain cookies
Stir butter, sugar, milk, and lemon juice in saucepan over low heat until butter has melted. Remove from heat. Add chopped walnuts, finely crushed biscuits and cocoa. Mix well. Press into greased dish 11 inches x 7 inches. Place in fridge until firm, then cut.
3/4 cup sugar
1 small apple, peeled and grated
1/2 cup flaked coconut
1 tablespoon cocoa
pinch salt
1 cup rolled oats
1/2 chopped walnuts
1/2 teaspoon vanilla essence
1/3 cup flaked coconut, extra
Combine butter and sugar in a saucepan and place over a low heat until sugar dissolves. Remove from heat, stir in apple, cocoa and salt. Return to heat and cook slowly over a low heat for 1 minute. Remove from heat and add rolled oats, walnuts and vanilla essence. Mix well. Divide into 18 equal-sized balls. Roll in the extra coconut. Place on a greased baking tray and place in the fridge until firm.
1/3 cup cocoa
1/4 lb butter
1/2 cup milk
1/2 cup peanut butter
3 cups quick oats
1 teaspoon vanilla essence
Place together in a saucepan the sugar, cocoa, butter, and milk. Bring to the boil and boil for 2 minutes. Add the peanut butter, the quick oats and the vanilla essence. Mix well and place teaspoonsful onto a greased baking dish. Place in fridge until firm.
2/3 cup condensed milk
1 cup flaked coconut
4 oz (125 g) butter
1 dessertspoon grated lemon rind
2 tablespoon lemon juice
Crush cookies, add coconut and grated lemon rind. Melt butter in a saucepan over a low heat and add the condensed milk, stirring all the time, add the lemon juice. Add to the crushed cookies. Press into a greased dish, 8 inches x 8 inches. Place in fridge until firm. Slice.
Pinch of salt
1/2 cup cocoa
1/2 cup butter
1/2 cup milk
1/4 cup syrup
1 cup flaked coconut
3 cups oatmeal
1 tsp. vanilla
Mix sugar, salt, cocoa, butter and milk and cook until sugar melts. Boil for 3 minutes. Remove from heat and add coconut and oatmeal while sugar mixture is hot. Add vanilla and mix together thoroughly. Drop by teaspoons on wax paper to cool.
Enjoy!
I love making these, because basically I am a lazy cook who likes recipes for food that take the least amount of time, with the least bit of effort. If you are are cook like that, then I hope you will enjoy these easy no bake cookie recipes we have for you.
No Bake Cookies with Fruit
No Bake Apricot Walnut Cookies
4 oz butter1/4 cup sugar
1 tablespoon golden syrup
4 oz dried apricots
2 oz dates
3 cups Coco Pops
3 oz walnuts, chopped
In a saucepan place the butter, sugar, syrup, apricots and dates. Melt the butter and stir until melted and sugar is dissolved. Mix in the Coco Pops and the nuts. Press mixture into a greased dish, 11 inches x 7 inches. Place in the fridge until set and slice in fingers when it is done.
No Bake Rum Fingers
2 oz slithered almonds4 oz butter
1/2 cup sugar
1 egg, lightly beaten
2 tablespoons cocoa
12 oz sweet cookies, crushed
2 oz red glace cherries
3/4 cup dates
1/2 cup raisins
1 tablespoon rum
Put almonds on a baking tray and bake in a moderate oven for 5 minutes. Place butter and sugar in a saucepan and stir over a low heat until the sugar has dissolved. Remove from heat and allow to cool before adding the beaten egg. Combine sifted cocoa, crushed cookies, cherries, dates, raisins and almonds into a bowl. Mix well. Add the butter mixture and rum, and mix until all ingredients are well combined. Press mixture into a greased dish, 11 inches x 7 inches. Place in fridge until set and slice.
No Bake Fruity Marshmallow Slice
14 oz (200 g) marshmallows2 oz (60 g) butter
4 cups cornflakes
3/4 cup saltanas
1 cup flaked coconut
2 oz (60 g) slivered almonds
2 oz (60 g) glace ginger
2 oz (60 g) red cherries
2 oz (60 g) green cherries
Roughly chop ginger and cherries. Place in a bowl and mix with almonds, saltanas and cornflakes. Reserve 2 tablespoons of coconut for the top, and add remaining coconut with the cornflakes. Put marshmallows and butter in top of a double boiler, stir over simmering water until melted. Add marshmallow mixture to the cornflakes mixture. Mix well.
Press into a greased dish, 11 inches x 7 inches. Top with the remaining coconut. Place in fridge until firm and slice.
No Bake Muesli Slice
3 oz (90 g) butter1/2 cup condensed milk
4 oz (125 g) dark chocolate
1/4 cup flaked coconut
1/4 cup sultanas
2 cups toasted muesli
Melt butter and chocolate in a double boiler over simmering water. Add condensed milk, stir until combined. Remove from heat, pour into a bowl and add coconut, sultanas and muesli. Mix thoroughly. Press into a greased dish 11 inches x 7 inches. Place in the fridge until firm and then slice.
No Bake Fruit Slice
6 oz (185 g) flaked almonds3 oz (90 g) red glace cherries
2 oz (60 g) green glace cherries
1 oz (30 g) glace apricots
1 oz (30 g) glace pineapples
1 1/2 sugar
3/4 cup water
3 oz (90 g) butter
Place sugar, butter and water into a saucepan over a low heat and stir until sugar has dissolved. Increase the heat and bring to the boil, continue to boil until syrup turns a golden brown. Remove from heat and quickly add the almonds and finally the chopped glace fruit. Do not over-stir as the mixture will turn sugary.
Press into a greased dish 10 x 12 inches. Slice while hot. Allow to cool before removing.
No Bake Cherry Slice
1/4 lb ground almonds1/2 lb plain, sweet cookies
1/4 lb raisins, chopped
1/4 lb red glace cherries, chopped
1 lb sugar
2 tablespoons condensed milk
1 tablespoon golden syrup
2 tablespoons butter
1/2 cup milk
1/4 teaspoon almond essence
Crush the cookes and add the ground almonds, chopped raisins and cherries. In a saucepan place the sugar, condensed milk, syrup, butter, milk and almond essence. Boil slowly for 10 minutes then beat with a wooden spoon until mixture just begins to thicken. Quickly add the dry ingredients and mix thoroughly. Press into a greased dish. Place in fridge and slice when set.
No Bake Cookies with Nuts
No Bake Caramel Walnut Crunch
14 oz (200 g) sweetened condensed milk1/2 cup sugar
6 oz (185 g) butter
2 tablespoons golden syrup
6 oz (185 g) Milkarrow Root cookies
4 oz (125 g) chopped walnuts
4 oz (125 g) dark chocolate
1 oz (30 g) copha
Crush cookies with a large rolling pin inside a zip-lock plastic bag. Place in a bowl and combine with the walnuts. Place condensed milk, sugar, butter and syrup in a saucepan and mix together over a low heat. Bring to boil and boil for about 7 minutes until mixture turns a light brown. Add walnuts and crushed cookies to the mixture. Stir to combine.
Spoon into a greased dish, 11 inches x 7 inches. Place in the fridge until firm. Now melt chocolate and copha in a double boiler over a simmering water. Allow to cool slightly before spreading with a knife on top of the cookie slice. Place back in fridge until set. Cut into squares with a hot knife.
No Bake Sesame Nut Squares
8 oz (250 g) roasted peanuts4 oz (125 g) roasted cashews
1/2 cup sesame seeds
1 cup rolled oats
1 cup cornflakes
1/4 cup sunflower seeds
3 cups sugar
1 cup water
2 oz (60 g) butter
Combine in a large saucepan sugar and water. Stir over medium heat until sugar has dissolved. Increase heat and boil rapidly until syrup turns a golden brown. Meanwhile combine together in a slightly greased bowl, the chopped nuts, the slightly crushed cornflakes, rolled oats, sesame seeds and sunflower seeds. When the toffee is ready remove from the heat, add the butter and stir lightly until melted. Pour over the cornflakes mixture, mix well quickly.
Pour into a greased dish 15 inches x 10 inches. Press mixture well into the dish and cut into squares.
No Bake Sultana and Nut Bars
2 oz (60 g) butter1 tablespoon cocoa
14 oz (200 g) white marshmallows
4 cups Rice Crispies
2/3 cup sultanas
1/3 cup walnuts, chopped
Melt butter in saucepan until melted. Add cocoa and marshmallows stirring over a low heat, without boiling, until the marshmallows have melted. Quickly stir in Rice Crispies, sultanas and walnuts. Press into a greased dish 11 inches x 7 inches. Place in the fridge until firm and then slice.
No Bake Walnut Cookies
4 oz (125 g) butter1/2 cup sugar
1/3 cup milk
1 teaspoon lemon juice
2 oz (60 g) chopped walnuts
1 tablespoon cocoa
1/2 lb (450 g) plain cookies
Stir butter, sugar, milk, and lemon juice in saucepan over low heat until butter has melted. Remove from heat. Add chopped walnuts, finely crushed biscuits and cocoa. Mix well. Press into greased dish 11 inches x 7 inches. Place in fridge until firm, then cut.
No Bake Coconut and Walnuts Drops
2 oz (60 g) butter3/4 cup sugar
1 small apple, peeled and grated
1/2 cup flaked coconut
1 tablespoon cocoa
pinch salt
1 cup rolled oats
1/2 chopped walnuts
1/2 teaspoon vanilla essence
1/3 cup flaked coconut, extra
Combine butter and sugar in a saucepan and place over a low heat until sugar dissolves. Remove from heat, stir in apple, cocoa and salt. Return to heat and cook slowly over a low heat for 1 minute. Remove from heat and add rolled oats, walnuts and vanilla essence. Mix well. Divide into 18 equal-sized balls. Roll in the extra coconut. Place on a greased baking tray and place in the fridge until firm.
No Bake Peanut Butter Cookies
2 cups sugar1/3 cup cocoa
1/4 lb butter
1/2 cup milk
1/2 cup peanut butter
3 cups quick oats
1 teaspoon vanilla essence
Place together in a saucepan the sugar, cocoa, butter, and milk. Bring to the boil and boil for 2 minutes. Add the peanut butter, the quick oats and the vanilla essence. Mix well and place teaspoonsful onto a greased baking dish. Place in fridge until firm.
Other No Bake Cookies
No Bake Lemon Coconut Cookies
8 oz (250 g) plain cookies2/3 cup condensed milk
1 cup flaked coconut
4 oz (125 g) butter
1 dessertspoon grated lemon rind
2 tablespoon lemon juice
Crush cookies, add coconut and grated lemon rind. Melt butter in a saucepan over a low heat and add the condensed milk, stirring all the time, add the lemon juice. Add to the crushed cookies. Press into a greased dish, 8 inches x 8 inches. Place in fridge until firm. Slice.
No Bake Oatmeal Cookies
2 cups sugarPinch of salt
1/2 cup cocoa
1/2 cup butter
1/2 cup milk
1/4 cup syrup
1 cup flaked coconut
3 cups oatmeal
1 tsp. vanilla
Mix sugar, salt, cocoa, butter and milk and cook until sugar melts. Boil for 3 minutes. Remove from heat and add coconut and oatmeal while sugar mixture is hot. Add vanilla and mix together thoroughly. Drop by teaspoons on wax paper to cool.
Enjoy!
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