Salted Caramel No Bake Cookies Recipes

Steps:

• 1. Melt margarine and stir in sugar, evaporated milk, and vanilla.
• 2. Bring to a rolling boil over medium heat, stirring constantly. Boil for 1 minute.
• 3. Remove from heat and add oats and dry pudding mix (and coconut, if using). Let sit for 5 minutes to slightly cool.
• 4. Sprinkle toffee chips, salt and chocolate chips over top. Stir gently to just blend, being careful to not fully melt all the chips and toffee bits by stirring.
• 5. Drop by teaspoons onto 2 or 3 waxed paper-lined cookie sheets.
• 6. Let sit for an hour or two until firm. Remove from sheets and store in an air-tight container.

Steps:

• Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll., Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.

Steps:

• In saucepan, mix sugar, milk, and butter.
• Boil for one minute, stirring constantly.
• Remove from heat and stir in the remaining ingredients.
• Drop by tablespoons onto waxed paper and let sit for 5-10 minutes or until firm.

Steps:

• Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; stir together cereal and nuts in bowl.
• Spray medium microwavable bowl with cooking spray; add butter, caramel sauce, salt and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and nuts; stir until cereal is well coated. Press firmly in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 90 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars.
• Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.