No Bake Dessert Recipes

Here are a few recipes for sweets and treats that are so easy you don't even have to bake them in the oven. And kids can help make these!

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Fifteens

one 8-ounce can sweetened condensed milk
15 digestive biscuits or Graham crackers
15 marshmallows
15 glaze cherries
coconut shavings

Crush biscuits or crackers into what look like bread crumbs (a wooden spoon, rolling pin or meat mallet usually help to do this).

Add marshmallows. You may cut each one in half if you wish. Add glaze cherries. Again you may cut them if you wish. Add 3/4 of the can of condensed milk. Mix until sticky. If it's too dry you may add a bit more of the condensed milk.

Cover either a plate or tray in either foil or plastic wrap. Cover with coconut shavings.

Roll out one or two sausage shapes on the coconut covered surface. Roll in the coconut and sprinkle some of the coconut on top.

Place inside fridge and leave for an hour or so to set.Take out of the fridge and cut into slices.This recipe was created by Moninique, age 13, of Ireland.

Cocoa Coconut Balls

1 cup coconut
2 tablespoons cocoa
1 8-ounce can condensed milk
1 packet crushed plain cookies/biscuits

Crush cookies into a bowl. Add coconut and cocoa.Mix in condensed milk. Roll the mixture into ballsRoll balls into a little extra coconut.
This recipe is from Molly, from Australia.

This recipe was created by Agie, age 12, who says these balls are good with milk, on the side with ice cream, or with fruit.

12 Oreo cookies
1/4 cup milk
8 tablespoons crunchy peanut butter
spoonful of honey

Crush the Oreos in a bowl. Add the milk and mix. Add the peanut butter and honey. Roll into balls Refrigerate on a plate for at least 30 minutes.

Rock Candy

Banana Balls

2 or 3 bananas
3 tablespoons peanut butter
3 tablespoons jelly
3 tablespoons marshmallow fluff

Mix everything but the bananas in a small bowl or cup.Next chop up bananas and add them to mixture. Shape into balls.

Freeze for at least 5 hours. Chomp and enjoy! This recipe was submitted by Katja, age 13, of the USA.

White Chex

Pour the whole box of Chex cereal into a large mixing bowl. Addchocolate syrup and mix together with a spoon or your hands. Then sprinkle about 2-3 cups of powdered sugar on top and mix together until all of it is covered with white. Let sit in the refrigerator for at least 15 minutes. This recipe was created by Britney, age 13, from the United States.

Put chips and peanut butter in a bowl and mix together. Cut up or break little candy bars into small pieces and add to mixture.Form into a little balls. Lay out on cookie sheets covered with wax paper. Place in freezer until the candy sticks together. Remove from freezer and they're ready to eat. This recipe was submitted by Julia, age 9, from the USA.

Chocolate Nutella Layered "Truffle"

13 ounce tub of Nutella hazelnut chocolate spread
24 ounce bag chocolate chips
2 cups milk

Put 1 1/2 cups chocolate chips in a microwave safe bowl. Add 1 cup milk. Stir. Microwave on high for 30 seconds or until chocolate chips are melted. Pour out extra milk into sink (leave a little milk in the bowl). Mix with small spoon.

Pour chocolate mixture onto wax paper to make a large layer about 3/4 centimeter thick.

Let cool in the fridge overnight or until hardened. Make sure the surface you put the truffle on is flat.

Next spread Nutella onto truffle so there is about 3/4 centimeter thickness on top of the first layer. Leave a little room on the outside for "crust".

Melt another 1 1/2 cups chocolate chips plus 1 cup milk in microwave as you did for the first layer. Pour this mixture on top of Nutella layer so it touches the outside to form a"crust".

If it is a special occasion such as a birthday, you can melt more chocolate the same way and put in Ziploc bag. Cut out a little piece of a corner of the bag and squeeze chocolate out to form lettering or make designs on top. This recipe was submitted by Tyler, age 11, from the United States.

Chocolate Peanut Butter No Bake

1/2 cup butter, cubed
1/2 cup honey
1/4 cup baking cocoa
1 1/3 cups creamy peanut butter
1/4 teaspoon vanilla extract

Melt butter in a small saucepan. Stir in honey and cocoa until smooth. Remove from heat. Stir in peanut butter and vanilla.

Spoon onto a cookie sheet. Refrigerate overnight. Enjoy your no bake cookies. This recipe was submitted by Cheyenne, age 13, from the US.

Puppy Chow

6 cups Crispix cereal
1/2 cups peanut butter
1/2 cups butter
1/2 cup chocolate chips
2 cups powdered sugar

Melt peanut butter, butter, and the chocolate chips together in the microwave or on the stove. Melt until the 3 ingredients are smooth. After the melting, put the cereal in a large bowl, and pour the mixture on top of the cereal. Next stir the cereal and the mixture carefully so that the Crispix cereal is wellcovered with the mixture.

Put the powdered sugar in a large plastic bag. Add the cereal mixture in and zip the bag closed tightly. Shake well until the cereal mixture is covered and well coated. Serve as a snack and enjoy! This recipe was submitted by Sera, age 11.

Apricot Balls

8 ounce package dried apricots
1 cup orange juice
1 cup whole wheat cereal
1/4 cup honey
1/2 cup shredded coconut

Simmer apricots and juice in a small saucepan for 10-12 minutes until apricots are soft and juice thickens. Then set aside to cool.

Finely crush cereal in a food processor. Add the apricot mixture and honey and process until mixed thoroughly.

Next take the mixture and squeeze together to make small bite-sized balls. Roll balls in shredded coconut. Refrigerate for a few hours then serve.

Chinese New Year Cookies

12 ounce bag chocolate chips
1 large package La Choy noodles
1 16 ounce can salted roasted peanuts

Melt chocolate chips. Add noodles and peanuts. Mix in mixing bowl. Drop mixture in small balls on a cookie sheet covered with baking paper. Freeze for about a day. Then serve. This recipe was submitted by Taylor.

Chocolate-Peanut Butter Crispix Mix

1 package semi-sweet chocolate morsels
1/4 cup peanut butter
6 cups Kellogg's Crispix cereal
1 cup powdered sugar

In a large microwave-safe bowl, melt chocolate at "high" for 1 minute. Stir and heat for an additional 30 seconds at "high" or until melted. Stir in peanut butter.

Gently stir in the Kellogg's Crispix cereal into chocolate-peanutbutter mixture, until well coated. Pour mixture into large bag with sugar, then gently shake until well coated. This recipe was submitted by Julie.

1 cup sugar
1 cup corn syrup
2 cups peanut butter
4 cups of your favorite cereal (Special K, Corn Flakes, Rice Krispies, Cheerios)

Combine sugar and corn syrup. Boil for one minute. Add peanut butter then add cereal. Drop one at a time onto waxed paper with a spoon to form a "lump". Let cool on counter or in fridge.

Refrigerator Cookies

1 cup sugar
1 stick of butter, softened
1 egg
3 tablespoons cocoa
1/2 teaspoon vanilla
2 1/2 cups self-rising flour
1/4 cup milk

First put butter in a mixing bowl. Then slowly add sugar and beat until creamy. Next beat the egg and add to mixture. Add cocoa, then vanilla. Add flour a bit at a time. Then add the milk. Add a little extra flour if it's not stiff enough. Chill for one hour.

Take the dough and shape it into long rolls about 2 inches in diameter. Cover each roll with plastic wrap and keep in the fridge for 24 hours. Cut the rolls to make cookies.

This was sent in by Julie who came up with the recipe while cooking with her son, Steffen. She says to watch out since they're delicious but very rich.

2 cups sugar
1/4 cup baking cocoa
1/2 cup milk
1/2 cup butter or margarine stick, melted
1 cup oats
3 cups Kellogg's Smorz Cereal
1/2 cup peanut butter
1 1/2 tsp vanilla extract

Combine sugar, cocoa, milk, and butter. Then stir and boil for 1 1/2 minutes in a large sauce pan. Remove from heat. Next add the remaining ingredients and mix.

Spray no stick spray on a medium cookie sheet and spread mixture out. Let set in refrigerator, then cut into squares and eat and enjoy.

Grandma's Millionaire Bars

1 cup sugar
1 cup brown sugar
1 cup corn syrup
2 sticks butter
1 13 ounce can evaporated milk
1 teaspoon vanilla
4 cups pecans, halved
1 12 ounce package chocolate chips
1/5 bar of paraffin

Mix together sugar, brown sugar, corn syrup, and half the can of milk in a saucepan. Bring to a boil. Add the rest of the milk and cook to firm ball candy stage (240 to 250F degrees on a candy thermometer). Add vanilla and pecans.

Cut refrigerated sugar mixture into squares. Melt chocolate and paraffin over a double boiler. Then poke a toothpick into squares one at a time and dip into melted chocolate. Place squares on wax paper.

Chocolate Raisins

1 6 ounce package chocolate chips
1/2 cup crunchy peanut butter
1/2 cup raisins
2 cups miniature marshmallows

Melt chocolate and peanut butter in a saucepan over low heat stirring constantly. Add raisins and marshmallows. Pour onto a cookie sheet or cake pan lined with waxed paper and refrigerate overnight. Cut into squares and serve.

1 stick butter
8 ounces powdered sugar
1 pound shredded coconut
1 14 ounce can sweetened condensed milk
1 12 ounce package chocolate chips
1/5 bar paraffin

Combine butter, sugar, coconut, and milk. Form into small balls and refrigerate for 3 to 4 hours. Melt chocolate chips and paraffin in a double boiler stirring until melted. Take two forks and roll balls in melted chocolate to coat well. Place on waxed paper and cool.

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