Best Rocky Mountain Cookies No Bake Recipes

Rocky Mountain Cookies (No Bake) image

Provided by Olha7397

Time 20m

Yield 38 cookies

Number Of Ingredients 7

1 lb bittersweet chocolate or 1 lb semisweet chocolate, chopped
2 cups miniature marshmallows
2 cups crispy rice cereal
1 cup cookie, broken up
1 cup peanuts
1/2 cup dried cherries or 1/2 cup raisins
6 ounces white chocolate, chopped

Steps:

Melt dark chocolate over gentle heat.
Combine marshmallows, cereal, cookies, peanuts and cherries.
Pour the melted chocolate over nut/cereal mixture and combine well.
Spoon mixture onto waxed paper lined baking sheets in mounds that resemble (very roughly) little mountains.
Melt white chocolate. Spoon some white chocolate on each cookie and let it run down the "peak" like snow caps on a mountain. Makes 38 cookies.
In the Kitchen with Bonnie Stern.

Nutrition Facts : Calories 59.6, Fat 3.4, SaturatedFat 1.1, Cholesterol 0.6, Sodium 18.1, Carbohydrate 6.7, Fiber 0.3, Sugar 4.4, Protein 1.4

Rocky Mountain Cookies image

Provided by Marz7215

Categories Dessert

Time 3h15m

Yield 60 cookies, 15 serving(s)

Number Of Ingredients 7

3/4 cup unsalted butter, softened
1/4 cup sugar
2 cups sifted flour
1 cup ground almonds
1 teaspoon vanilla
1 (10 ounce) package Hershey chocolate kisses
additional confectioners' sugar, to sprinkle over baked cookies

Steps:

Cream butter and sugar until creamy. Add flour and vanilla. Add ground almonds and mix. Chill for about 1-2 hours.
Mold small amount of dough around each kiss, completely covering the chocolate. Place in ungreased baking sheet and bake at 300°F for 14-18 minutes. Halfway through baking reverse the baking sheet. Cool cookies slightly and roll warm cookies in a plate of confectioners sugar.
Watch these cookies carefully as they bake. The bottom of the cookie should only be lightly brown.

Nutrition Facts : Calories 282.5, Fat 17.6, SaturatedFat 8.5, Cholesterol 28.3, Sodium 15, Carbohydrate 27.4, Fiber 1.8, Sugar 12.4, Protein 4.5

No-Bake Rocky Road Bars image

Provided by Trisha Yearwood

Categories dessert

Time 1h15m

Yield about 16 bars

Number Of Ingredients 12

Cooking spray
One 14-ounce can sweetened condensed milk
8 ounces cream cheese
3 tablespoons salted butter
1 cup toasted, chopped pecans
1 cup toasted, chopped walnuts
8 full graham crackers (1 sleeve), broken into chunks
One 10-ounce bag mini marshmallows
3 cups semisweet chocolate chips
2 cups confectioners' sugar
1 cup (2 sticks) unsalted butter, softened
One 16-ounce jar marshmallow creme, such as Marshmallow Fluff

Steps:

For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.