No Bake Crunchy Chocolate Peanut Butter Bars

Ingredients:

1 stick butter

1 C. peanut butter

2 C. crushed graham crackers (1 pack or 9 graham crackers)

1 C. powdered sugar

2 C. chocolate chips

2 Tbsp. vegetable oil

Spray 9x13 pan.  In a saucepan, melt butter and peanut butter, stirring until smooth.  Remove from heat and set aside.  In a large bowl, mix the crushed graham crackers and powdered sugar.  Once mixed, add the peanut butter and butter mix.  Stir.  Spread the mixture evenly into the pan. 

In a pot over medium-low heat, combine the chocolate chips and vegetable oil.  Stir occasionally until the chocolate is melted and smooth.  Pour the chocolate over the peanut butter layer.  Cover the pan and refrigerate for 30 minutes.  Cut bars and enjoy.  

No Bake Lemon Cookie Truffles

Ingredients:

16 oz. package lemon sandwich cookies

8 oz. package cream cheese

1 tsp. lemon juice

16 oz. package almond bark (or white chocolate candy coating)

yellow jimmies/sprinkles (optional)

Directions:

Place cookies in a processor and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs). Place crumbs in a medium bowl. Add cream cheese and lemon juice.  Mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 48 balls). Place balls on a cookie sheet lined with aluminum foil or wax paper and stick in the fridge for about 45 minutes.

Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet. Top with yellow sprinkles (if desired). Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.

Store leftover truffles in a covered container in the fridge.

These truffles were easy to make and a nice refreshing spring treat. 

Almond Bark Cookies

I absolutely love these easy, no bake cookies. My mom always has them on her goodie tray during the Christmas holidays and I can’t wait to go home today and enjoy a few.

2 lb. almond bark (white)

1 C. mini marshmallows

2 C. dry roasted peanuts

3 C. rice krispies

1 C. peanut butter

Melt almond bark and add the remaining ingredients. Drop by spoonfuls onto wax paper. 

Chubby Hubby Clusters

Recipe from Six Sisters Stuff

Ingredients:

1½ cups semi-sweet chocolate chips

1 cup peanut butter chips

½ cup butter, cut into pieces

¼ cup peanut butter

2 cups pretzel sticks, roughly chopped

1 cup salted peanuts

In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter.  Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).

Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in

chocolate.  Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm.

Optional: drizzle with melted peanut butter.  If you don't eat them all in one sitting, store leftovers in an airtight container.

This treat was easy to make (no bake) and combines some of my favorite flavors.  Chocolate, peanut butter and salt…how can we go wrong with that? Thanks, Six Sisters for a great recipe to add to the Christmas goodie platter!