Festive No Bake Cookie Recipes
No Bakes are easy and fun for the whole family. No oven mitts, no hot kitchen just simple cookies that taste great.
Chritsmas Wreaths
- 1/2 cup butter
- 30 large marshmallows
- 1 1/2 teaspoons green food coloring
- 1 teaspoon vanilla extract
- 4 cups cornflakes cereal
- 2 tablespoons cinnamon red hot candies
In a saucepan over low heat, combine the butter and marshmallows. Stir constantly until melted and remove from heat.
Add the food coloring, vanilla and corn flakes; mix well. Remove from heat and drop mixture by the teaspoon onto wax paper.
With lightly greased fingers, form into wreath shape; immediately decorate with red candies. Allow to cool and store in airtight container.
Coconut Balls
- 1/4 cup butter
- 1 pound confectioners' sugar
- 1 cup sweetened condensed milk
- 2 cups flaked coconut
- 9 (1 ounce) squares semisweet chocolate
- 2 tablespoons shortening
In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
Catherdral Windows
*note there is raw eggs in this recipe, it is not reccomended that young children or the elderly eat raw eggs.**
- 1/4 cup butter
- 2 cups semisweet chocolate chips
- 2 eggs, beaten
- 1 (10.5 ounce) package rainbow colored miniature marshmallows
- 1 cup chopped pecans
- 1/3 cup confectioners' sugar for decoration
Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.
Cherry Rum Balls
- 1 cup semisweet chocolate chips
- 1/2 cup rum
- 1/4 cup light corn syrup
- 3 cups vanilla wafer crumbs
- 1 1/2 cups chopped pecans
- 1 cup confectioners' sugar
- 24 red candied cherries, halved
Melt the chocolate chips and stir in the rum and corn syrup.
Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.
Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.
 
 
 
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