5 EZ No-Bake Cookies
And you don’t even have to turn on the oven!
Dipped Apricots
1 (12 ounce) bag semi-sweet chocolate chips
1 tablespoon canola oil
1 (7-ounce) bag dried apricots
Sliced almonds
In a microwave-safe glass bowl, melt the chocolate, stirring at 30-second intervals until just melted. Stir in the oil.
Dip half of each apricot in dark chocolate mixture. Top with almond slice. Refrigerate until set.
Cranberry-Almond Clusters
Makes 2 dozen
2 cups roasted almonds, coarsely chopped
1 cup dried cranberries
1 (12 ounce) bag semi-sweet chocolate chips
1 tablespoon canola oil
In a medium bowl, mix together the almonds and cranberries; set aside.
In a microwave-safe glass bowl, melt the chocolate, stirring at 30-second intervals until just melted. Stir in the oil, then the fruit-nut mixture.
Drop by tablespoon onto waxed paper on a baking sheet. Refrigerate until set, about 15 minutes. Store at room temperature.
Almost Thin Mints Cookies
1 (12 ounce) bag semi-sweet chocolate chips
1 tablespoon canola oil
1 teaspoon peppermint extract
1 sleeve butter crackers (such as Ritz)
Decorating sprinkles, optional
1. In a microwave-safe glass bowl, melt the chocolate, stirring at 30-second intervals until just melted. Stir in the oil.
- Dip each cracker in melted chocolate, covering both sides. Top with decorative sprinkles, if desired.
- Place on wax paper until the chocolate hardens. You can put in the fridge to set.
Almond Joy to the World
Makes 2 dozen candies
1 14-ounce bag shredded coconut (4 1/2 cups)
1/2 cup light corn syrup
Whole roasted almonds
18 ounces semi-sweet chocolate pieces (1 1/2 bags)
2 tablespoons vegetable oil
Place coconut in large bowl and pour corn syrup over coconut; knead with a wooden spoon or your fingers until coconut is saturated. Place in refrigerator for about 20 minutes.
Line cookie sheet with wax or parchment paper. Remove coconut from refrigerator and shape into bite-size rectangles, placing an almond on top. Refrigerate for 20-30 minutes.
Meanwhile, melt chocolate in a microwave-safe bowl, stirring at 30-second intervals until just melted. Stir in vegetable oil. Use a fork to dip each candy into chocolate, then refrigerate on wax-paper-lined cookie sheet until chocolate is hardened. Store in an airtight container.
Can’t Eat Just One Peanut Butter Sammies
1 (12 ounce) bag milk chocolate chips
1 tablespoon canola oil
2 sleeve butter crackers (such as Ritz)
2 cup smooth peanut butter
Decorating sprinkles, optional
1. In a microwave-safe glass bowl, melt the chocolate, stirring at 30-second intervals until just melted. Stir in the oil.
- Make “sandwiches” with 2 crackers with peanut butter filling. Dip each sandwich in melted chocolate, covering both sides. Top with decorative sprinkles, if desired.
- Place on wax paper until the chocolate hardens. You can put in the fridge to set.
