No-Bake Chocolate and Peanut Butter Cookies
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 167
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 5
- Sodium
- 5
- Total: 25 min
- Prep: 25 min
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.