Easy No Bake Cookies and Candy

Go Blumps

• 12 oz semisweet chocolate pieces
• 6 oz butterscotch pieces
• 1 5 1/2 oz can of Chow Mein Noodles

Melt pieces in the top of a double boiler over boiling water. Stir until thoroughly melted. Remove from heat and gently stir in Chow Mein Noodles until thoroughly coated. Drop by teaspoon on a greased cookie sheet. Makes 30 to 36 candies.
Recipe from a 1977 church cookbook

No Bake Chow Mein Cookies

• 1/2 cup white or brown sugar
• 1/2 cup white or dark syrup
• 1 cup peanut butter
• 4 or less cups chow mein noodles

Bring to a boil the sugar and syrup. Remove from heat. Add the peanut butter and mix. Then add the noodles. Drop by a teaspoonful onto wax paper. Let set until cold.

Variation: Can use 2 cups of Rice Krispies, instead of chow mein noodles. The recipe can be tripled and pressed into a 9x13 inch pan. Cut into bars.
Recipe from 1997 Friedens Reformed United Church of Christ, Tripp, SD recipe book pg 8

Easy No Bake Cookies

• 1/4 cup butter or margarine
• 2 cups sugar, white or brown
• 1/2 cup milk
• 6 Tablespoons cocoa
• 1 tsp vanilla
• 1/2 cup chunky or regular peanut butter
• 3 cups dry quick cooking oatmeal

Boil first 4 ingredients for 1 minute, stirring constantly. Take off the heat and add the remaining ingredients. Drop with a spoon onto non stick surface or buttered surface.

No Bake Cookies 1

• 2 cups of sugar
• 1/2 cup milk
• 1 stick butter (1/2 cup)

Bring to a boil over medium heat in a heavy pan, stirring occasionally. Boil for 1 minute (time it!)

Remove from heat and stir in:
• 3 tbsp. cocoa
• 1 tsp vanilla
• 1/2 cup peanut butter
• 3 cups quick oats

Drop by teaspoon on waxed paper and let cool. Invite all your friends over to taste test the results.
Recipe from Evansville, Indiana church cookbook 1981

No Bake Cookies 2

• 2 cups sugar
• 1/2 cup milk
• 1/2 cup shortening
• 3 tbsp. cocoa
• 1/2 tsp. salt
• 3 cups oatmeal
• 1/2 cup walnuts
• 1 cup coconut
• 1 tsp. vanilla
• 1/2 cup chocolate chips

Boil sugar, milk, shortening, cocoa and salt until heated thoroughly. Remove from heat. Add remaining ingredients. Drop by spoonfuls onto buttered sheet. Cool until set.

No Bake Cookies 3

• 1/2 c. butter
• 2 c. sugar
• 2 tbsp. cocoa
• 1/2 c. milk
• 1/2 c. peanut butter
• 1 tsp. vanilla
• 3 c. quick oatmeal

Mix butter, sugar, cocoa and milk together and bring to full boil 1 minute. Take off heat. Add peanut butter and mix until well blended. Add vanilla and oatmeal. Drop by teaspoonfuls onto foil and let cool. Start to finish about 15 minutes. Makes 2 to 3 dozen.
Recipe from a 1983 church cookbook

Unbaked Bars

• 2 c. sugar
• 1/2 c. milk
• 3 Tbsp. oleo (margarine)
• 1/4 tsp. salt
• 4 Tbsp. cocoa

Boil for 1 minute. Stir in 1/2 cup peanut butter until melted; remove from stove. Add 1 tsp. vanilla and 4 cups of oatmeal. Put in a 9x9 inch pan.
Recipe from a 1984 SD church cookbook

Holly Cookies

• 6 tablespoons margarine
• 24 large marshmallows
• 1/2 tsp vanilla extract
• Green food coloring
• 2 1/2 cups cornflakes

Melt all ingredients except cornflakes in top of a double boiler or over low heat. Pour mixture over cornflakes; fold until entire mixture is colored green. Drop by teaspoonfuls onto wax paper. Decorate with small cinnamon candies, if desired.
Recipe from a 1974 cookbook

Cornflake Candy

• 1 c. sugar
• 1 c. syrup
• 1 c. cream
• 5 c. Cornflakes
• 2 c. Rice Krispies
• 2 c. Kix

Cook sugar, syrup, and cream to soft ball stage. Stir in Cornflakes, Rice Krispies and Kix, then put in cookie sheet and let cool. Cut in squares.
Recipe from an Amish Recipe Book

Haystacks

• 1 (3oz) pkg. cream cheese, softened
• 2 Tbsp. milk
• 2 c. powdered sugar
• 2 (1oz) squares unsweetened chocolate, melted
• 1/4 tsp. vanilla
• dash of salt
• 3 c. miniature marshmallows
• flaked coconut

Combine softened cream cheese and milk, mixing until well blended. Gradually add sugar. Stir in chocolate, vanilla and salt. Fold in marshmallows.
Drop rounded teaspoons of mixture in coconut; toss until well covered. Place on baking sheet. Chill until firm.

Indoor Smores

• 5 cups marshmallows
• 1/3 cup light corn syrup
• 6 tbsp butter
• 1 1/2 cups milk chocolate chips
• 1 tsp vanilla
• 8 cups Golden Grahams cereal
• 1 cup miniature marshmallows

Butter a 13x9x2 pan. Melt 5 cups marshmallows, corn syrup, butter, and chocolate chips in 3 quart saucepan, over low heat. Stir constantly until melted. Remove from heat and stir in vanilla. Pour over cereal in large bowl. Mix quickly until completely covered with chocolate. Stir in 1 cup marshmallows. Make squares by pressing mixture evenly in buttered pan with buttered back of spoon. Let stand for one hour (or refrigerate). Cut into two inch squares.

Forgotten Cookies

• 2 egg whites, room temperature
• 2/3 cup sugar
• Pinch salt
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup chocolate bits or cornflakes or crisp rice cereal
• 1 cup coconut

Beat egg whites until foamy. Gradually add sugar; continue beating until stiff. Add salt and vanilla; mix well. Add pecans and remaining ingredients. Preheat oven to 350°. Drop cookies by the spoonful on ungreased foil covered baking sheets. Place cookies in oven and immediately turn off oven. Leave cookies in closed oven overnight. Do not open door until the end of baking time. Recipe from 1974

Angel Cookies

• 1 1/2 cups sugar
• 1/2 cup milk
• 1 stick butter

Cook together 3 minutes. Add 20 marshmallows.
Then add:
• 2 cups graham cracker crumbs
• 1 cup coconut
• 1 cup nuts

Drop by teaspoon on waxed paper
Recipe from 1968 cookbook

Scotcharoos

• 1 cup sugar
• 1 cup light corn syrup
• 1 cup peanut butter
• 6 cups rice Krispies
• 1 cup chocolate chips
• 1 cup butterscotch chips

Combine sugar and syrup. Cook until mixture boils. Reserve and add peanut butter. Add cereal. Press into a 9x13 inch pan. Heat chips in microwave for 1 minute. Stir. Heat for 1 more minute and stir. Heat 20 more seconds and pour over cereal.
From 1997 Friedens Reformed United Church of Christ Tripp, SD recipe book pg 41

Reese Bars

• 1 cup margarine
• 1 cup peanut butter
• 2 cups powdered sugar
• 2 cups graham cracker crumbs
• 2 cups chocolate chips
• 2 Tblsp. peanut butter

Over low heat, in a large pan, melt margarine and add 1 cup peanut butter. Stir in powdered sugar and cracker crumbs. Spread this mixture in a 9x13 pan. Melt together the chips and 2 Tblsp. peanut butter and spread on top of bars. Cool before cutting into bars.
From 1997 Friedens Reformed United Church of Christ Tripp, SD recipe book pg 42

My Note: Compare this recipe with the Reeses Bars on the Peanut Butter page which also has 1 cup butter in it. They were fudgier than I expected, and after thinking about it, it does make a Reeses Peanut Butter Candy! So this is not going to be "cookie-like."

Whiskey or Anisette Balls

• 2 cups vanilla wafers (crushed very fine)
• 1 cup powdered sugar
• 6 tablespoons whiskey or anisette
• 2 tablespoons corn syrup
• 1 cup chopped nuts

Mix together crushed vanilla wafers, corn syrup, whiskey and nuts. Form into little balls the size of marbles. If mixture doesn't form, add a little more corn syrup. Roll balls in powdered sugar and serve.
Recipe from a 1963 cookbook

Whiskey and Rum Balls

• 2 1/2 cups vanilla cookie crumbs
• 1 cup powdered sugar
• 2 tablespoons cocoa
• 1 cup nuts
• 3 tablespoons corn syrup
• 1/4 cup whiskey or rum

Mix in order given. Roll into small balls. Dust with powdered sugar.
Recipe from a 1963 cookbook