CHOCOLATE NO BAKE PIE RECIPE RECIPES

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NO-BAKE CHOCOLATE ECLAIR CAKE RECIPE | MYRECIPES



No-Bake Chocolate Eclair Cake Recipe | MyRecipes image

Make this easy dessert a day before serving, as you'll have to refrigerate it overnight. 

Provided by LynneLong

Yield 1 serving

Number Of Ingredients 9

3 box(es) 3.5 oz instant vanilla pudding
3 cups milk
1 container 8oz cool whip
Graham crackers
⅓ cup cocoa
1 cup sugar
¼ cup milk
1 stick butter
1 teaspoon vanilla

Steps:

  • Prepare the filling by combining pudding mix and milk. Beat. Stir in Cool Whip. 
  • Place a layer of graham crackers in bottom of a 9x13 dish. Spread 1/2 filling mixture on top. Repeat with another layer of graham crackers, add rest of filling, top with final layer of graham crackers.
  • To make the topping, bring cocoa, milk and sugar to a roiling boil. Let topping boil for one full minute, stirring frequently. 
  • Remove from heat, cool 1 minute.
  • Add butter and vanilla to topping, and stir till butter is melted.
  • Pour chocolate topping over graham crackers and refrigerate overnight. 

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES RECIPE | FOOD ...



Peanut Butter-Chocolate No-Bake Cookies Recipe | Food ... image

What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.

Provided by Food Network Kitchen

Categories     dessert

Total Time 40 minutes

Cook Time 10 minutes

Yield about 60 cookies

Number Of Ingredients 8

2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt

Steps:

  • Line a baking sheet with wax paper or parchment.
  • Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
  • Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

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