- Line cookie sheet with waxed paper.
- Mix sugar, milk and butter or margarine over low heat and bring to a boil. Remove from heat and add peanut butter and vanilla until blended. Stir in remaining ingredients.
- Drop by tablespoons onto cookie sheet. If mixture becomes too stiff, stir in 1 to 2 drops milk. Refrigerate about 30 minutes or until firm.
Per Serving: 262 calories; 13.2 33 5.5 12 62 Full nutrition
ReviewsRead all reviews 16
Really good & easy. I didn't have evaporated milk so I just used whole milk. The recipe doesn't say what to do with the chocolate squares so I melted them with the butter. Also didn't have quick...
This is an excellent "no bake" recipe. Couple of changes - I didn't have salted peanuts, but the unsalted worked just as great - also, I added twice the amount of chocolate, but I used chocolat...
I made these with smooth peanut butter as that's what I had on hand, and they came out great. Thanks!
These were a hit at our Election Night party! I doubled the recipe and there were none left over. I made these at the last minute using ingredients I had in my pantry so I had to modify juts a b...
These were soooooooooooooooooo good. I didn't have any peanuts on hand so I used walnuts instead. Can also substitute chocolate chips for the chocolate squares.
Just make sure that you don't make these on a rainy day. The cookies will not 'set' right if you do.
Great Recipe! Never made no-bakes before but had tasted them many times. Was ecstatic at how easy and tasty this recipe was. Will make again and again. Recommend to anyone short on time.