5 no bake holiday recipes

​Ingredients:

• 1 can (16 ounces) vanilla frosting
• ½ tsp peppermint extract
• 3-5 drops green food coloring, optional
• 72 butter-flavored crackers
• 1lb dark chocolate candy coating, coarsely chopped

Instructions:

1. In a large mixing bowl, combine the vanilla frosting, peppermint extract and, if desired, food coloring. Spread filling over half of the crackers; top each with the remaining crackers.
2. In a microwave, melt chocolate and then stir until smooth. Dip cookies completely in chocolate and allow any excess to drip off. Place on waxed paper and let stand until set. Store in an airtight container at room temperature.

Courtesy of Taste at Home

​Ingredients:

• 8 oz cream cheese, softened
• ⅓ cup sour cream
• ¾ cup smooth peanut butter, at room temperature
• 1 cup + 3 Tbsp confectioners' sugar
• ⅓ cup roughly chopped roasted peanuts
• 1 (9-inch) prepared graham cracker crust
• 1 cup heavy cream
• ¼ cup unsweetened cocoa powder
• Peanut butter chips, for garnish
• Chocolate sprinkles, for garnish

Instructions:

1. Using a hand mixer, blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners' sugar until smooth and creamy. Sprinkle the chopped peanuts around the bottom of the pie crust and spoon the mixed cheesecake filling on top, smoothing out and spreading the filling to the edge. Place a piece of plastic wrap directly on top of the cheesecake and refrigerate until set, at least 3 hours.
2. Whisk together the heavy cream, cocoa powder and the remaining 3 Tbsp of confectioners' sugar in a medium mixing bowl until dissolved. Cover with plastic wrap and refrigerate along with the cheesecake.
3. When ready to assemble, whisk the heavy cream and cocoa powder mixture until medium peaks form. Place the cocoa whipped cream into a resealable plastic bag and squeeze the icing toward one corner of the bag. Snip a small opening at the corner with the icing. Pipe the frosting in any pattern you'd like around the edge of the pie. Sprinkle with peanut butter chips and chocolate sprinkles on top of the whipped cream.

Courtesy of Food Network Kitchen

​Ingredients:

• 1⅓ cup (14oz can) sweetened condensed milk
• 3 ⅓ cup dark or semi-sweet chocolate chips
• ½ tsp salt
• 1 ½ tsp pure vanilla extract

Instructions:

1. Line a 9 x 9-inch pan with cling wrap and set aside.
2. Combine chocolate chips with sweetened condensed milk in a microwavable bowl.
3. Cook on high (100% power) for 1 ½ minutes or until chips are just melted. Do not overheat the mixture. Stir after 1 ½ minutes. Don't stir too much or the mix will get oily.
4. Gently stir in the vanilla and salt.
5. Pour the thick fudge into your pan and press evenly into the corners. Sprinkle any nuts, peppermint candy canes or candies on top if desired.
6. Leave fudge to set for 4 hours or cover and leave it overnight.
7. Cut into squares or cut out shapes with cutters. Store fudge at room temperature (not in the fridge) and wrap well so it doesn't dry out. This fudge can be made a week in advance

Courtesy of Bigger Bolder Baking

​Ingredients:

• 1 cup semi-sweet chocolate chips
• 2 Tbsp butter
• 1 large egg, room temperature, lightly beaten
• 3 cups pastel miniature marshmallows
• 1/2 cup chopped pecans or walnuts
• 1 cup sweetened shredded coconut

Instructions:

1. Using a double boiler or a metal bowl over simmering water, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount of the mixture into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl and let cool for 15 minutes. Gently stir in marshmallows and nuts and chill for an additional 30 minutes.
2. On a sheet of waxed paper, shape mixture into a 1 ½" diameter log. Place coconut on another sheet of waxed paper and gently roll the log over the coconut to coat sides. Wrap up tightly in waxed paper, twisting ends to seal.
3. Freeze for 4 hours or overnight. Remove waxed paper. Cut dough into 1/4-in. slices. Store in an airtight container in the refrigerator.

Courtesy of Taste at Home

​Ingredients:

• 3 cups heavy cream, cold
• 1/2 cup powdered sugar
• 1 tsp pure vanilla extract
• 64 Oreo thins or chocolate wafers, plus more for serving

Instructions:

1. Using a large bowl and a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then top with an even layer of whole Oreos or chocolate wafers. Spread more whipped cream on top of cookies and repeat layering process until you have 4 layers of cookies.
3. Spread a final layer of whipped cream on top. Refrigerate cake until cookies have softened, at least 4 hours and up to overnight.
4. When ready to serve, garnish with crushed cookies and slice.

Courtesy of Delish