Posted on February 23, 2015
When hosting a shower sure you want every detail to be perfect, but it doesn’t hurt when those details don’t take too long to come to fruition, especially when baking is involved. This is exactly why these no-bake dessert recipes are the perfect thing to try when hosting a shower. Not only are they easy to make, they taste incredible. Plus they can be made in advance. What’s not to like? Choose one or make all three for a stellar variety your shower guests will appreciate.
No-Bake Oatmeal Fudge Cookies
This easy 15-minute dessert that is a guaranteed hit, plus they look really great on a platter. I mean, what group of women doesn’t like peanut butter and chocolate? That’s what I thought. This recipe is seriously one of my favorite cookies ever. I like to make them and freeze them, then pull them out every once in awhile to satisfy my peanut butter addiction. But I’ve also brought them to showers where guests couldn’t get enough.Ingredients: 2 cups sugar, 1/2 cup fat-free milk, 4 tbsp cocoa powder; 1 stick unsalted butter; 1/8 tsp salt; 1/2 cup peanut butter; 3 cups Quaker oats
Directions: Combine sugar, milk, cocoa, butter and salt in a heavy saucepan. Bring to a boil over medium high heat, stirring constantly. Boil 1 minute and remove from heat. Stir in peanut butter. Add oats and mix thoroughly. Drop by teaspoonfuls onto waxed paper. Cool completely.
Unbaked Graham Cracker Cookies
Growing up and still today, I love everything my Grandma makes in the kitchen. So when she told me about a recipe that her sister made 70 years ago, I knew it was something we had to include. As she said, these cookies were considered delicious then, and they still are today. Warning: when dishing out this recipe, people might be a little appalled by just how rich the contents are. But what better place to splurge than a wedding shower?Ingredients: Graham crackers, 1 c. butter, 1/2 c. milk 1. c. sugar, 1 egg, 1. cup coconut, 1 c. chopped walnuts, 1 c. graham cracker crumbs, 1/2 c. softened butter, 2 c. powdered sugar, 1 tsp. vanilla.
Directions: Layer whole graham crackers in the bottom of 9×13 pan. In a saucepan, melt 1 cup butter, add ½ cup milk, 1 cup sugar and I small, lightly beaten egg. Cook ingredients over medium heat, stirring constantly until it comes to a full boil. Then take it off the burner. Add: 1 cup coconut, 1 cup chopped nuts and 1 cup graham cracker crumbs. Pour mixture over the top of crackers (in pan). Cover with another layer of whole crackers. Frost and chill over night or for 8 hours. Then cut into squares.
To make the frosting combine: ½ cup softened butter, 2 cups powdered sugar, 1 tsp Vanilla, milk as needed. Keep refrigerated until serving time.
Chocolate Covered Peanut Butter Balls
This week, I guess we are keeping it in the family. My aunt used to make these every time we would go visit her in Texas. Sometimes they were readily made when we got there, other times, my sister and I would beg her to make them and we would all try to help. These cookies are easy, freezable and have the winning combination of chocolate and peanut butter. I love them big time.
Ingredients: 3 c. crushed Rice Krispies, 1 stick oleo, 1 lb. powdered sugar, 18 oz. jar crunchy peanut butter, 12 oz package of chocolate chips, 5-6 cubs of chocolate candy bark.
Directions: Measure three cups Rice Krispies, then crush. Mix in 1 lb powdered sugar and jar of peanut butter. Melt 1 stick of oleo and mix together. Spread a sheet of parchment paper over a cookie sheet. Create balls about 1″ in size, then refrigerate. Melt one 12 oz package of chocolate chips and 5-6 cubes of chocolate candy bark in microwave (may need more of each!). Dip peanut butter balls in chocolate. Harden in refrigerator. Makes 70 +/-.