No-Bake Chocolate and Peanut Butter Cookies

2016-07-17
  • Yield : 2 dozen cookies
  • Prep Time : 25m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Ingredients

  • 1 1/2 cups (9 oz.) semi-sweet chocolate chips, divided
  • 2 tablespoons Crisco(R) Butter Shortening, divided OR 2 tablespoons Crisco(R) Butter Shortening Sticks, divided
  • 2 1/2 cups (5 oz. can) chow mein noodles, coarsly broken and divided
  • 1/2 cup oats (quick, uncooked), divided
  • 1 2/3 cups (10 oz. pkg.) peanut butter chips, divided
  • Dried apricots (optional), cut into small pieces

Method

Step 1

1. COVER 2 trays or baking pans with waxed paper.

Step 2

2. PLACE 1 cup chocolate chips and 1 tablespoon shortening in large microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat until smooth. Stir in 1 14 cups chow mein noodles and 14 cup oats. Drop by heaping teaspoonfuls 2 inches apart onto prepared tray. Flatten slightly. Press 23 cup peanut butter chips into cookies. Let stand until firm.

Step 3

3. PLACE remaining 1 cup peanut butter chips and 1 tablespoon shortening in large microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat until smooth. Stir in remaining 1 14 cups chow mein noodles and 14 cup oats. Drop by heaping teaspoonfuls 2 inches apart onto prepared tray. Flatten slightly. Press remaining 12 cup chocolate chips into cookies. Garnish with apricots, if desired. Let stand until firm.

Step 4

TIP: Chips and shortening can also be melted in a small saucepan over very low heat. Stir until smooth.

Leave a Reply

Your email address will not be published. Required fields are marked *