NO BAKE FUDGE COOKIES
Easy to make cookies with children. No baking is required.
Provided by Jamie
Categories Desserts Cookies No-Bake Cookie Recipes
Time 16m
Yield 18
Number Of Ingredients 8
Steps:
- Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
- Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
- Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 38 g, Cholesterol 14.1 mg, Fat 11.8 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 4.8 g, Sodium 90.1 mg, Sugar 26.1 g
FUDGIES III
Easy and Chocolaty!
Provided by RDUCKIE
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, cocoa, baking soda and salt; set aside.
- In a large bowl, cream together the shortening and sugar until smooth. Beat in the egg, buttermilk, molasses and vanilla one at a time. Gently mix in the sifted ingredients just until blended, but no more than necessary. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until firm to the touch. Cool for a few minutes on cookie sheets before removing to cool on wire racks.
Nutrition Facts : Calories 70.6 calories, Carbohydrate 10.2 g, Cholesterol 3.2 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 25.2 mg, Sugar 5.6 g
FUDGIES II
Steps:
- Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
- Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
- Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
- Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 20.4 g, Cholesterol 26.3 mg, Fat 12 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 79.5 mg, Sugar 9.9 g
EASY NO-BAKE CHOCOLATE PEANUT BUTTER FUDGIES
My son who is grown still loves these! They are very easy to make and doesn't require any baking. Yield is only estimated depending on the size of fudgies.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 5m
Yield 3 dozen (approx)
Number Of Ingredients 8
Steps:
- Bring the sugar, chocolate, milk, butter and salt to a boil in a heavy large saucepan, stirring constantly; simmer for 2 minutes, then remove from the heat.
- Stir in the peanut butter, oats and vanilla (mix fast but completely!).
- Drop from a teaspoon or tablespoon onto a baking sheet.
- Let sit for 30 minutes at room temperature before serving.
- Delicious!
Nutrition Facts : Calories 2670.3, Fat 132.7, SaturatedFat 62.5, Cholesterol 170.8, Sodium 927.7, Carbohydrate 358.5, Fiber 20.2, Sugar 280.8, Protein 44
FUDGIES
I have loved these for over 40 yrs as this is the same recipe that was served to me in school in the 1960's
Provided by Donna Prouty
Categories Chocolate
Number Of Ingredients 7
Steps:
- 1. Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute
- 2. Remove from heat. Stir in peanut butter , vanilla and oatmeal.
- 3. Drop by spoonful onto wax paper. Let cool for at least 30 minutes.
ESPRESSO FUDGIES
Need a little something special to serve at the end of a fine dinner? A little espresso and a little fudge bake themselves into sweet little packages.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
- In medium bowl, mix all Espresso Fudge Filling ingredients. Spoon about 2 teaspoons filling into each cup.
- Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
- Meanwhile, in medium bowl, mix all Espresso Frosting ingredients until smooth and spreadable. Spread cooled fudgies with frosting. Top with espresso beans.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 40 mg
HENRICO COUNTY FUDGIES
Make and share this Henrico County Fudgies recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 15m
Yield 24-36 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine butter, sugar, cocoa and milk.
- Stirring constantly, bring to a boil.
- Boil without stiffing for 1 1/2 min.
- Remove from heat; stir in vanilla, oats and peanut butter.
- Stir until peanut butter is melted.
- Drop by tablespoonful onto wax paper.
- Chill until firm.
- Makes 24-36.
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