Let

M

mariadnoca

Moderator
Wait, didn't we just do that you say?

Well, seems we had a glitch in the matrix and instead of a link back to a swap thread, we ended up with a thread over in Great Threads, "the library" of bookmarks to swap threads. Since we can’t move the thread here due to software limitations (per Paul), I’ll be doing a bit of maintenance to repost those recipes here (done!), create the bookmark “link to” in Great Threads, and Paul will delete the thread over there. This keeps all threads within the swap...

So, it’s a do over!

(I forgot the indent rule so it went kinda wonky.)

 
To kick it off I

No-Bake Chocolate Almond Granola Bars
Part treat, part healthy snack, these no-bake granola bars satisfy hunger, provide energy, and best of all, are quick and easy to make (and don’t require turning on the oven)! The almond butter gives a new twist to the often popular peanut-chocolate combination and make these granola bars perfect for those with peanut allergies And the chocolate, well, who doesn’t like chocolate?

No-Bake Chocolate Almond Granola Bars

Ingredients
• 1/2 cup almond butter (I make my own using this recipe)
• 1/3 cup honey (local, if possible)
• 1/4 cup unsalted butter
• 1 cup old-fashioned oats
• 1/2 cup shredded coconut (unsweetened)
• 1/2 cup chocolate chips

Method:
1. In a medium sized pot, melt the butter, almond butter and honey over medium to low heat, stirring constantly. When melted, turn off the burner and remove pot.
2. Add the oats and stir until combined.
3. Add the coconut and chocolate chips and stir again to distribute throughout.
4. Pour mixture into an 8 x 8 pan lined with parchment paper and press into pan so the top is relatively flat and the mixture is an even thickness throughout.

Place in the fridge to cool (takes about an hour).
5. Once completely cool, lift bars out of pan and place on cutting board. Cut into bars (I usually get about 8 bars, but you could get more or less depending on what size bar you like).

Variations:
These bars are very adaptable and can be easily souped-up by adding an extra ingredient or two.
• For extra nutrients and healthy oils, add a tablespoon of ground flaxseeds
• Make a double chocolate granola bar by adding extra chocolate chips after the mixture has cooled (but before you place in the 8 x 8 pan)
• Add dried fruit such as cranberries, cherries, or goji berries
• Substitute the almond butter for homemade cashew butter (or any other nut butter)
• Sprinkle in 1/3 cup of chopped nuts
These are very tasty and likely won’t last, so you might want to make a double batch!

http://thegreenbacksgal.com/homemade-no-bake-chocolate-almond-granola-bars-whole-food-snack-recipe/

 
Easy Indoor No Bake S'more Bars

Easy Indoor No Bake S'more Bars

Take the campfire inside with these toasty marshmallow treats.

Notes: A handheld butane torch for cooking can be found in kitchen and hardware stores. If you don't have one, place pan briefly under broiler to toast marshmallows. Take care as pan will be hot.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
Ingredients

serves Makes 15 to 24 bars, active time 20 minutes, total time 1 hour

14 ounces graham crackers, finely ground
1 tablespoon packed light brown sugar
1/4 teaspoon salt
2 tablespoons water
13 tablespoons (6 1/2 ounces) unsalted butter, melted
12 ounces bittersweet chocolate, finely chopped
1 cup heavy cream
1/4 teaspoon smoked salt, optional (see note)
8 ounces mini marshmallows

Procedures

Mix graham cracker crumbs, sugar, salt, water, and melted butter in a large bowl until moistened. Firmly press into bottom of 9- by 13-inch baking dish.

Heat chocolate and cream in medium heatproof bowl in microwave or over pan of barely simmering water, stirring occasionally, until melted and smooth. Spread over crust and then sprinkle with salt and marshmallows.

Chill until chocolate is firm, about 30 minutes. Using handheld torch, lightly brown marshmallows. Cut into squares and serve.

http://sweets.seriouseats.com/2013/07/chocoholic-easy-indoor-smores.html

 
The Best No-Bake Bars You'll Ever Eat

The Best No-Bake Bars You'll Ever Eat

1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!

http://www.ihearexercisewillkillyou.com/2013/02/the-best-no-bake-bars-youll-ever-eat.html

 
Granola Bars (via Marsha tbay)

I've made them many time and we have not tired of them. My favorite combination that I've stuck with is dried cherries and chocolate chips instead of raisins.

I appreciate that these are fast to make. It does a number on the shoulder mixing so now I use my stand mixer. I don't mix the liquids separately, I just put all in the mixer and it works well that way.

This recipe comes from Food 52

This bar can be whatever you want it to be. Add different kinds of dried fruits, different nuts, or different nut butters. It's all good. Mix, wrap, and enjoy! - Gena Hamshaw
Serves 10-12

o 2 1/2 cups rolled or quick oats
o 1 cup raw pumpkin seeds (pepitas)
o 1/2cup raisins
o 2/3 cups peanut or almond butter, or other nut butter
o 1/2 to 2/3cup agave nectar or brown rice syrup (adjust based on how well things stick together) (me-coconut nectar)
o 1/8 teaspoon sea salt (adjust based on which nut butter you use)
1. Mix oats, pumpkin seeds, and raisins in a large bowl.

2. Whisk together nut butter, sweetener, and sea salt. Pour into oat mixture, and mix well, till everything is sticky and combined. If it's too dry, add a bit more agave.

3. Press mixture into a shallow baking dish that you've lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refrigerated till ready to use. They will last two weeks in the fridge.

Additional possibilities:
Honey, maple syrup, coconut nectar
Sunflower seeds
Hemp protein
Dried cherries, apricots ,mango bits
Chocolate, white or butterscotch chips
Any nut
Cinnamon

http://eat.at/swap/forum1/211750_Granola_Bar_These_are_delicious_I%27ve_made_them_many_times_and_we

 
Additional suggestions from LisainLA...

These are really good - a keeper! They sort of remind me of a much healthier version of No-Bake cookies, so next time I make them I might form them into ball cookies instead of bars. I made them in a 9/13 pan, and I might half the recipe next time because it seems DH and I are the only ones who like them.

My add ins/tweaks/additions:
50/50 agave and honey
Mini chocolate chips
TJs dry-roasted slivered almonds
craisins (instead of raisins)

Next time I will try increasing the peanut butter and decreasing the sweetener, and will add a dash of cinnamon.

 
No-Bake Chocolate Truffle Pie (via deb-in-MI)

This is a decadent, easy dessert. I like to make my own crust - either a pastry crust, nut crust, or graham. Also - I double the caramel layer.

No-Bake Chocolate Truffle Pie

1/2 cup pecan pieces, toasted and coarsely chopped
one 6-oz ready-to-fill chocolate-flavored crumb crust

Caramel Layer:
3/4 cup (5 oz) individually wrapped caramels (17 squares), unwrapped
1/4 cup canned evaporated milk (not sweetened condensed milk)

Truffle Layer:
1.5 cups (9 oz) semisweet chocolate chips
1 cup heavy (whipping) cream
3 T. butter

1) Sprinkle pecans on crust
2) Caramel Layer: Heat caramels and evaporated milk in a heavy saucepan over low heat or in a bowl in microwave, stirring often until caramels melt and mixture is smooth. Pour over pecans.
3) Truffle Layer: Heat chocolate chips, cream and butter in a heavy saucepan over low heat or in a bowl in microwave, stirring until chocolate melts and mixture is smooth. Pour over caramel layer and refrigerate about 4 hours until set.
4) To serve: Pipe or spoon on whipped cream

Source: Womans Day Magazine

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5634

 
10-minute Mocha Pots de Creme (via Sandi in Hawaii)

These are FABULOUS! And so easy - it doesn't require ANY baking, just a blender.

I used Kahlua, and I think I'll try cutting back on that a little, next time (it was a little too strong).

There's quite a lot of foam that forms in the blender. I didn't scoop it all out, but it just made the top look lighter than the rest, it didn't really affect the texture.

I refrigerated it overnight, and when I stuck my spoon in, at first, I thought it didn't set, cause it was so soft (definitely not as firm as Jello pudding), but it held it's shape, so I think that's how it's supposed to be.

I used Silk soy creamer for the heavy cream smileys/smile.gif Loved it!

10-minute Mocha Pots de Creme
Makes four ½ cup servings

1 cup (8fl ounces/233 mL) heavy cream
4 ounces (113 grams) bittersweet chocolate, finely chopped
3 tablespoons granulated sugar
½ teaspoon instant espresso powder or instant coffee granules

2 tablespoons coffee-flavored liqueur
1 teaspoon pure vanilla-extract

Have ready 4 small ramekins or classic pot de crème pots (those are the little cups with the lids) just slightly larger than ½ cup each. (The vessels do not need to be ovenproof, as this is a no-bake recipe. You can even use teacups, so use your prettiest options.)

In a small saucepan or the microwave, heat the cream just until boiling.

Meanwhile, dump the chopped chocolate, sugar and espresso powder or coffee granules into a blender. When the cream is just boiling, pour it into the blender. Pop the lid on and blend on medium- high speed until the chocolate is melted and the mixture is frothy and smooth.

Add the liqueur and vanilla and process until blended, about 10 seconds.

Using a spoon, skim off the foam from the top of the custard and discard.

Pour the chocolate cream into the cups or ramekins, dividing it evenly. Top with lids (if you’re using proper porcelain pots de crème pots) or cover with plastic wrap and refrigerate for at least 45 minutes. Serve with a dollop of whipped cream and a few chocolate shavings, if desired.

Storage: Cover the cups with plastic wrap (no need to press the plastic directly onto the pudding; they won’t form a skin) or lids and refrigerate for up to 3 days.

Flavor variations: Substitute any equal amount of bourbon or dark rum for the coffee liqueur. You can also substitute licorice-, orange-, or raspberry-flavored liqueur, but make sure to omit the instant espresso powder or coffee granules when you use these.


10-minute Mocha Pots de Creme from The Weekend Baker

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=7727

 
Magic Cookie Bars (via Meryl)

MAGIC COOKIE BARS

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 14 oz. can condensed milk
6 oz (1 cup) chocolate chips (I used a little more)
3 1/2 ounces (1 1/3 cups) coconut (I used a little less than 1 1/2 cups unsweetened)
1 c. chopped pecans (I used 3/4 cup)

Preheat oven to 350.
Melt butter in a 13x9 inch baking pan in the oven while it's preheating.
Sprinkle the graham cracker crumbs over the melted butter, mix together and press into pan.
Pour the condensed milk evenly over the crust and sprinkle with the remaining ingredients. (I added the chips first, then coconut, then nuts. I also sprinkled a few more chips on top). Press down firmly.
Bake 25 to 30 minutes or until lightly browned.
Cool thoroughly before cutting.

Posted by Cookimonster

http://eat.at/swap/forum1/21126_These_are_a_little_different_than_the_7-layer_bars_Heres_the_recipe

 
Honey Crunch Nut Bars from Woman's Day 1994 (via Cheezz)

This won the grand prize in a 1994 Women's Day contest. It's good but SWEET!

Total prep time: 10 minutes

1/3 cup butter or margarine
1/3 cup honey
1 cup packed light brown sugar
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
2 cans (5 oz. each) chow mein noodles
1 can (6.5 oz.) mixed nuts (1-1/4 cup)

Grease a 9" square pan.
Put butter, honey, brown sugar and cinnamon into a 3 quart saucepan. Stirring constantly, bring to a boil over medium heat, then boil 1 minute. Remove from heat and stir in vanilla.
Add noodles and gently stir (fold) until coated. Stir in nuts.
Scrape mixture into prepared pan. Cover with waxed paper and press into an even layer. Remove paper. Let stand at least 1 hour before cutting into bars with a large heavy knife.
Makes 24 bars.

 
Rice Krispies Peanut Butter Bars (via Cheezz)

Rice Krispies Peanut Butter Bars

1 10.5-ounce bag of miniature marshmallows
1/2 stick margarine
6 cups Rice Krispies
2 tablespoons peanut butter

Grease a 9x13 pan and set aside. In large glass mixing bowl, place 1/2 stick of margarine and marshmallows. Microwave for 3 minutes. Stir well, then add peanut butter stirring constantly. Add rice krispies coating well. Pour mixture into greased pan. Let stand for 10 minutes. Cut into squares.

Servings: 24

http://www.christmas-cookies.com/recipes/recipe61.rice-krispies-peanut-butter-bars.html

 
Oreo Truffles (via Deb in MI)

OREO TRUFFLES
Deb in Mi

Grind 20 oz of oreo cookies in food processor Add 1 8-oz cream cheese. Blend together. Roll into small balls (makes over 75) and then dip in melted chocolate. For dipping you can use either couveture chocolates or use a 12-oz bag of semi-sweet chips with 1 tsp or so of oil added to thin it out. Do a Kitchen Seek on the words oreo cookie truffle to get lots of responses and how different people coated them.

food4.epicurious.com


note: it helps to put uncoated balls in freezer for a bit before dipping.

http://eat.at/swap/forum7/22_OREO_TRUFFLES

 
Mexican Chocolate IceBox Cake (via Meryl - T&T)

Mexican Chocolate IceBox Cake
Serves 12
There's a hint of cinnamon in the chocolate filling and the whipped cream topping.

Ingredients

60 sponge-cake-type ladyfingers (from three 3-ounce packages)
2 3/4 cups chilled whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar

1 cup plus 2 tablespoons powdered sugar
1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

1 ounce semisweet chocolate, grated

Preparation

Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.

Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate. Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.

http://www.epicurious.com/recipes/food/views/Mexican-Chocolate-Icebox-Cake-101955

 
Rhubarb Ginger Cheesecake with Gingersnap Crust (via Marg CDN)

Rhubarb Ginger Cheesecake with Gingersnap Crust
This is on my list every Spring. Can't find anything called gingersnaps anymore, but the subs are out there.

I add more rhubarb and like it better.

3 cups chopped fresh rhubarb
1/2 cup sugar
2 tbsp finely chopped crystallized ginger
red food colouring ( optional)
whipped cream (optional)
Mint leaves

Crust
1 cup gingersnap cookie crumbs
1/4 cup melted butter
2 tbsp packed brown sugar

Filling
1 envelope of plain gelatin
1/4 cup orange juice
1 pound cream cheese softened
1/2 cup sugar
1 tsp vanilla
1/2 cup sour cream

In non-reactive saucepan over medium heat combine rhubarb and sugar, cook stirring until sugar dissolves and rhubarb is tender 5-8 minutes. Transfer to bowl: add chopped ginger. Let cool then refridgerate until cold a few hours. Stir in a few drops of food colouring if desired. For Crust; in bowll, combine crumbs, butter and sugar; spread evenly into 9 inch springform pan.

Filling;

In small saucepan stir gelatin into organge juice; let stand 1 minute. Stir over low heat until dissolved Remove from heat.

In bowl and with electric mixer beat cream cheese until smooth. Beat in sugar and vanilla. Add gelatin mixture beating until blended, scraping down side of bowl as needed. Add sour cream; blend on low speed.

Fold in rhubarb mixture until blended. Spoon over prepared crust; cover and chill to set, at least four hours or overnight. Before serving garnish with whipped cream and mint leaves.

Thanks to Carol in Kelowna.

http://eat.at/swap/forum1/52199_REC_Rhubarb_Ginger_Cheesecake_with_Gingersnap_cru

 
Chocolate Fruit Balls (via Sylvia, from Chatelaine's 2007 issue)

Chocolate Fruit Balls

Michele Iwanus: registered nurse and mom of three, Bawlf, Alta., Finalist, Holiday Cookie Contest. These chocolate-cherry confections are perfect for family collaboration: As boys, Michele Iwanus's sons loved getting their hands sticky rolling out the balls, and now her young stepdaughter has mastered the art of the chocolate dip. Little wonder this no-bake recipe has been passed down through three generations: Michele's grandmother, Marjorie McDowell, first shared it with Michele's mother, Kathleen McDowell, in 1974, and now Michele consults a recipe card written in Kathleen's hand. Every year, Michele makes a big batch for her cookie exchange.

1 cup (250 mL) red or green maraschino cherries, drained well
1 egg
1 cup (250 mL) icing sugar
3/4 cup (175 mL) peanut butter
1 cup (250 mL) pecan pieces
1 cup (250 mL) finely chopped pitted dates
1 cup (250 mL) sweetened flaked coconut
16 oz (450 g) semi-sweet chocolate, about 16 squares
1/4 cup (50 mL) butter

1. Finely chop cherries, then pat dry with paper towels. In a large bowl, whisk egg. Gradually whisk in sugar until evenly mixed. Using a wooden spoon, stir in peanut butter until well mixed. Then stir in pecans, dates, coconut and cherries until evenly distributed. Line a baking sheet with parchment or wax paper. Pinch off about 1 tsp (5 mL) mixture and roll into a ball. Place on baking sheet. Continue with remaining mixture. Refrigerate or freeze until firm, about 1 hour.
2. Coarsely chop chocolate and place in a small bowl with butter. Microwave on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 min. Then stir until smooth. Remove balls from refrigerator. Poke a fork or wooden skewer into a ball. Dip into melted chocolate to completely coat, then lightly tap fork on edge of bowl to remove excess. Place ball on parchment.
3. Repeat with remaining balls. Refrigerate until chocolate sets, at least 1 hour, before serving or storing. If making ahead, place balls in a sealed container and refrigerate up to 1 week or freeze up to 2 months.


Nutrients per ball
1 g protein
4 g fat
7 g carbohydrates
62 calories
Preparation time 45 min
Refrigeration Time 2 hours
Makes 100 balls

First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=66891

 
Chilly No-Bake Brownies (via Marsha tbay, from VegWeb)

Chilly No-Bake Brownies

Wheatless and free of Refined-Sugar

Ingredients:

1 1/2 cups of oats, ground to a flour
1 cup toasted slivered almonds, ground to a flour
1 cup coconut, toasted
1/3 cup cocoa
1 1/2 cups baking dates
maple syrup (to taste)

Directions:

1. Put dates in a ceramic or glass bowl. Boil water in a kettle, pour over dates. Let sit 1/2 an hour.

2. In a bowl, place 1/2 cup coconut, cocoa, ground oats, and almond flour (can be done in a food processor). Grind the other 1/2 cup of the toasted coconut into flour and add that to the bowl and stir well.

3. Drain dates and puree, add to the dry and mix well. This should be a texture slightly thicker than normal brownie batter. If too dry, add some maple syrup to consistency.

4. Pour in an 8x8 pan and chill until firm. Cut and enjoy

Serves: 1 8x8 pan

Preparation time: 15 mins

http://vegweb.com/index.php?topic=23226.0

 
No-Bake Strawberry IceBox Cake (via cheezz)

No-Bake Strawberry IceBox Cake
This is seriously one of the easiest desserts that I have ever made. It has only a few ingredients and all that you do is layer them, then throw it in the fridge- no baking required! This dessert is so fresh and yummy and reminds me of strawberry shortcake. Plus the chocolate ganache on top is the perfect finishing touch!

No-Bake Strawberry Icebox Cake (adapted from The Kitchn)
http://www.sixsistersstuff.com/2011/09/no-bake-strawberry-ice-box-cake.html

2 pounds fresh strawberries, washed
3 1/2 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon almond extract (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
4 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks.

Add the confectioners sugar, vanilla, and almond extract (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of strawberries. Repeat three more times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.

Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=192510

 
Southern Boiled Cookies (via cheezz)

Southern Boiled Cookies (aka No Bake Cookies)

1 cup EACH granulated sugar & brown sugar, packed
1/2 cup butter
1/2 cup milk
1/3 cup cocoa powder, WELL rounded
3 cups quick oats (you can also use regular)
1 cup peanut butter
1 tsp. vanilla

In saucepan, bring sugars, butter, milk and cocoa powder to a boil; boil for 1 minute. Remove from heat and stir in oats, peanut butter and vanilla. Cover with lid and let set until you can drop by small spoonfuls onto waxed paper without it spreading out.

http://eat.at/swap/forum1/93490_REC_Southern_Boiled_Cookies_here_they_are_ready_or_not__

 
No-Bake Hershey Bar Pie (via Meryl, via Food.com)

No Bake Hershey's Bar Pie

Total Time: 20 mins
Servings: 6-8

"This is soooo yummy and rich with chocolate. It is also super easy to prepare and comes out looking and tasting delicious. Chill time not included."
Ingredients

1 prepared graham cracker crust
1/2 cup milk
16 large marshmallows
1 (8 ounce) hershey chocolate bars with almonds, chopped ( or the equiv in smaller bars)
1 cup whipping cream

Directions

Heat milk and marshmallows in top of a double boiler.
Add Hershey bar and stir until melted and combined.
Allow to cool to room temperature.
Whip cream until stiff.
Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust.
Chill at least one hour or until firm.

http://www.food.com/recipe/no-bake-hersheys-bar-pie-29084

 
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