ix package) and margarine thoroughly with fork until crumbs are well
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Mix butter, cream cheese and sugar in bowl and set aside. In separate bowl, mix milk and pudding. Fold in Cool Whip. Combine the two bowls gently by folding until combined completely.
You can layer in individual bowls or in one large 12\" pan. Start with a layer of 1/2 of the cookies on the bottom, layer mixture in middle and top with remaining cookies. Top with candy gummy worms. Refrigerate for at least 2 hours before serving.
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
o a heatproof bowl. Dip cookies lightly, one by one, into
br>This is the original recipe.
2 5 lbs bags
Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute.
Remove from heat.
Stir in vanilla, salt, peanut butter, Nutella, oats, and coconut (start with the 1/4 cup coconut and add more up to 1/2 cup to desired consistancy. (I end up using around 1/3 cup).
Stir until well-combined.
Drop by teaspoon on wax paper and refrigerate tocool completely.
Eat!
Mix sugar, milk, margarine and cocoa.
Bring to boil.
Let boil over medium heat for 2 minutes.
Remove from heat, then add peanut butter, nuts, oats and vanilla.
Drop by teaspoon onto waxed paper.
Let cool.
Yields approximately 36 cookies.
Bring butter, sugar, cocoa, and milk to a hard boil over low heat, stirring constantly in a heavy sauce pan.
Boil for just over 1 minute. Remove from heat, stir in vanilla extract and peanut butter until all is melted.
Add oats.
Work quickly dropping by spoonfuls onto wax paper.
Let sit until hard.
If the cookies are too dry, try boiling for less time or adding less oats.
If they are too runny boil longer or add more oats.
Heat milk, sugar and cocoa powder over high heat until
azelnuts on a baking sheet. Bake for about 15 minutes or
Melt butter; add sugar, cocoa and milk and cook for 3 minutes. Remove from heat and add peanut butter, vanilla and oats.
Stir well; work quickly.
Spoon out on wax paper or aluminum foil and cool.
Put oleo, cocoa, sugar and milk in saucepan.
Bring to a boil. Boil one minute.
Add oatmeal, peanut butter and vanilla.
Mix well.
Drop by spoonfuls onto waxed paper.
Chill.
Mix together the sugar, milk, butter and cocoa.
Heat over medium until the mixture comes to a full boil.
Remove from heat, add peanut butter, vanilla and oatmeal, stir well.
Drop by spoonfulls onto waxed paper.
Combine butter, cocoa, sugar, and milk in a large saucepan.
Bring to a full boil, reduce heat and simmer for one minute stirring constantly.
Add vanilla and peanut butter mixing well.
Stir in oats.
Quickly drop onto waxed paper by the spoonful or desired amount.
Let cool and enjoy.
Do not under or over cook ingredients in saucepan. Once oats are stirred in drop onto wax paper immediately. I do not suggest in double batching this particular recipe.
Combine sugar, butter, cocoa, milk, and peanut butter, and boil for 1 minute.
Remove from heat.
Stir in vanilla, powdered sugar and oats.
Combine first four ingredients in saucepan. Bring to a boil and cook for about 1 minute, stirring constantly.
Remove from heat and stir in peanut butter, vanilla and oatmeal.
Drop by spoonfuls onto cookie sheet covered with wax paper. Let cool.
I usually do a double recipe and, more often than not, they don't last more than two days.
Line 2 - 8x5 inch loaf pans with foil.
Gently heat chocolate, butter and condensed milk for 4-5 mins, until melted. Add shortbread, nuts, cherries and marshmallows. Transfer to prepared pans, pressing down well. Chill until firm.
Turn cakes out from pans and dust with cocoa powder. Cut into 16 slices.
Combine sugar,\tcocoa,\tbutter\tand
milk
in
a
large saucepan.
Bring to
a
boil
over\tmedium\theat
and boil for exactly 2
minutes.
Remove from heat.
Add remaining ingredients (it
helps\tto pre-measure before beginning the recipe). Stir well.
Drop by teaspoonfuls onto cookie sheets lined with waxed paper.
Chill for 10 minutes in refrigerator and serve.