NO BAKE CHOCOLATE OAT BARS RECIPE | ALLRECIPES
I baked about 100 dozen cookies for the holidays and these were everyone's favorite!! These bars can be frozen, just thaw 10 minutes before serving.
Provided by Joanne
Categories No-Bake Cookies
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Yield 1 - 9x9 inch pan
Number Of Ingredients 6
Steps:
- Grease a 9x9 inch square pan.
- Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
- Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
- Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Nutrition Facts : Calories 141.9 calories, CarbohydrateContent 12.6 g, CholesterolContent 15.3 mg, FatContent 9.9 g, FiberContent 1.3 g, ProteinContent 2.3 g, SaturatedFatContent 5.1 g, SodiumContent 61.4 mg, SugarContent 6.7 g
NO BAKE STRAWBERRY CHEESECAKE RECIPE | ALLRECIPES
Light and fluffy no bake cheesecake with a strawberry surprise taste.
Provided by mamasguardianangel
Categories Strawberry Desserts
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Yield 1 cheesecake
Number Of Ingredients 7
Steps:
- Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
- Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
- Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
- Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.
Nutrition Facts : Calories 324.2 calories, CarbohydrateContent 44.9 g, CholesterolContent 28.7 mg, FatContent 14.8 g, FiberContent 0.4 g, ProteinContent 4.4 g, SaturatedFatContent 6.8 g, SodiumContent 252.7 mg, SugarContent 37.9 g
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- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
- Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
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- Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
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Reviews 1
Total Time 30 minutes
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