NO BAKE FUDGE COOKIES RECIPES

Steps:

• Place cookies in a bowl and use a masher to crush them into bits. (The biggest pieces should be no larger than 1/2-inch square.) Dump mixture into a colander and shake to remove most of the tiny crumbs. You should have about 2 cups pieces remaining. Return to bowl and add nuts.
• In a medium saucepan, melt butter over low heat. Whisk in condensed milk. If using bar chocolate, break into medium-size pieces. Add chocolate, cocoa powder and salt, and whisk until chocolate is melted and mixture is smooth, about 2 minutes.
• Scrape chocolate mixture into bowl with cookies. Stir together and set aside at room temperature for 15 minutes to firm up.
• Meanwhile, lay 2 sheets of aluminum foil, each about 18 inches long, on a work surface. Top each with a sheet of waxed or parchment paper. Divide cookie mixture between the two. Using paper and your hands, shape and roll mixture into two cylinders of dough, each about 12 inches long and 1 1/2 inches in diameter. Roll dough up in the paper, then again in foil. Roll on the work surface to make sure the log is even, then twist the ends of the foil to secure.
• Refrigerate the logs until firm, at least 1 hour. After 1 hour, check to make sure they are setting evenly. If necessary, roll on the work surface again until smooth (no need to remove the foil and paper). Refrigerate until fully set, another 2 hours or up to 3 days.
• When ready to serve, remove logs from refrigerator and unwrap them on a work surface. Sprinkle confectioners' sugar over them, turning to coat. Shake off excess and use a serrated knife to slice into 1/4-inch rounds. Plate and serve, or refrigerate up to 2 hours.

Steps:

• Line two baking sheets with parchment paper. Line two baking sheets or a work surface with parchment paper.
• Measure oats and peanut butter into a bowl. Measure 3 cups oats and 1 cup smooth peanut butter into a medium bowl and have these standing by.
• Whisk together the sugar and cocoa powder. Place 2 cups granulated sugar and 1/3 cup cocoa powder in a large pot and whisk to remove any lumps.
• Bring the butter and milk to a boil. Add 1 stick unsalted butter, 1/2 cup whole milk, and 1 teaspoon vanilla extract to a large pot and bring to a boil over medium-high heat.You can cover the pot to speed the process along, but it will take about 5 minutes to simmer and then quickly come to a boil.
• Boil for 1 minute. Once the mixture is boiling, boil for 1 minute — the boil should be thick and foamy and reach a temperature of 230ºF. You can stir the mixture with a heatproof spatula as needed while the mixture cooks.
• Remove from the heat and stir in the oats and peanut butter. Remove the pot from the heat. Add the oats and peanut butter, and stir vigorously to coat.
• Drop the cookies by the tablespoon onto the prepared baking sheets. Use a small ice cream scoop or 2 spoons to drop tablespoons of the cookie dough onto the parchment paper.
• Cool the cookies for 25 to 30 minutes. Let the cookies cool until they are firm to the touch, 25 to 30 minutes.