On Line Cookbook

No Bake Cookies

Recipe Information
Taken from Kraft Spring Celebrations Magazine


  • 38 squares Honey Maid Honey Grahams, finely crushed (about 2-1/2 cups (600 ml) crumbs)
  • 2 cups (475 ml) jet-puffed miniature marshmallows
  • 1 cup (225 ml) chopped Planters Walnuts
  • 1 cup (225 ml) Baker's Semi-Sweet Chocolate Chunks
  • 1 cup (225 ml) evaporated milk
  • 1/2 cup (125 ml) light corn syrup
  • 1/4 tsp (1 ml) salt
  • 1 tbsp (15 ml) butter or margarine
  • 1 tbsp (15 ml) vanilla
  • Mix crumbs, marshmallows and walnuts in large bowl; set aside.
  • Place chocolate, milk, corn syrup and salt in 2-quart saucepan.
  • Cook over low heat until chocolate is melted, stirring frequently.
  • Increase heat to medium.
  • Bring to a full boil, stirring constantly.
  • Remove from heat.
  • Add butter and vanilla; stir until well blended.
  • Immediately add chocolate mixture to crumb mixture.
  • Spread in greased 9-inch square pan.
  • Refrigerate 3 hours or until set.
  • Cut into squares.
These chewy squares take well to traveling because they won't crumble. For easy packing, just return to the original pan.