No-Bake Chocolate and Peanut Butter Cookies

  • Total: 25 min
  • Prep: 25 min
  • Yield: 2 dozen cookies
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Ingredients

1 1/2 cups (9 oz.) semi-sweet chocolate chips, divided

2 tablespoons Crisco® Butter Shortening, divided OR 2 tablespoons Crisco® 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

Directions

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

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.

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.

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

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