No Bake Treats for a Bake Sale

Our church will be having a rummage sale and bake sale next weekend. It's too hot to turn on the oven. I'm needing ideas on No Bake treats or desserts I can fix, that won't require refrigeration (like pudding), afterwards. Nothing with chocolate, as it'll melt in the temperatures we're having now. Thanks for your help! (At our last bake sale (in May), I fixed mini cheesecakes, they didn't sell very well.)


Terri from NV

July 28, 20060 found this helpful

My daughter and I can never pass up rice krispie treats when we find a bake sale! We love to make them at home too. We use the microwave to make ours- to melt the butter and marshmellows. It is faster and uses less energy than the stove.

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July 29, 20060 found this helpful

Dried Fruit & Nut Candy (Sugarless Sweets)

1 cup dried apricots

1 cup dates, pitted

1 cup raisins

1 cup walnuts

1 cup shredded coconut

3 T. lemon or orange juice or 1/2 tsp. ground orange rind

1 tsp. vanilla

shredded coconut, for coating candies

In a food processor, place the apricots, dates, raisins, and walnuts, and process for 1 minute to finely chop the ingredients. Add the coconut and lemon juice and process an additional 1-2 minutes or until mixture comes together to form a ball. Place some shredded coconut on a plate and set aside. Dampen hands with water, roll the mixture into 1-inch balls, and then roll the shaped balls in the shredded coconut or powdered sugar. Store the candies in an airtight container.

*Note: These candies can also be frozen for later use. If using powdered sugar for coating, dont add powered sugar till you take them out of the freezer.

Yield: 20-24 pieces

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July 29, 20060 found this helpful

Fried Camp Pies

1 can (favorite flavor) fruit pie filling

1 can large (like Grands) biscuits

Margarine or Butter

Cinnamon Sugar

Roll out one biscuit, place large spoon of filling in center of dough, fold over and crimp edges. Fry in butter or margarine on low to medium heat until done, sprinkle with cinnamon sugar as soon as you remove from heat. Eat carefully! Fillings do get hot! Warning habit forming!

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July 29, 20060 found this helpful

No-Bake Cookies Peanut Butter

1 pkg. (6 oz.) peanut butter chips (1 cup)

1/2-cup light corn syrup

1/4-cup peanut butter

2 tablespoons milk

1-teaspoon vanilla

2 cups quick-cooking oats

1-cup peanuts (if desired)

Cover cookie sheet with waxed paper. Heat peanut butter chips, corn

syrup, peanut butter, milk, and vanilla in 3-quart saucepan over

medium heat, stirring constantly, until peanut butter chips are

melted and mixture is smooth; remove from heat. Stir in oats and

peanuts until well coated.

Drop mixture by rounded tablespoonfuls onto waxed paper.

Refrigerate uncovered about 1 hour or until firm. Store covered in


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July 29, 20060 found this helpful

No Bake Cookies - Cornflakes

1 cup white Karo syrup

1 cup sugar

1 cup peanut butter

4-6 cups cornflakes

1 cup Peanuts

Boil the first two ingredients to a rolling boil. As soon as it begins to boil, stir in the peanut butter and stir till incorporated. Then add cornflakes.

Drop immediately by teaspoons on wax paper. You have to work quickly before the candy hardens. Enjoy!

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July 29, 20060 found this helpful

Oreo Truffles II


Recipes: 1 2 3 4 5 6

Makes: 4 doz. 8 doz. 12 doz. 16 doz. 20 doz. 24 doz.


Oreo cookies, crushed

1 lb. 2 lbs. 3 lbs. 4 lbs. 5 lbs. 6 lbs.

Cream cheese, softened

8 oz. 16 oz. 24 oz. 32 oz. 40 oz. 48 oz.

Vanilla flavored candy coating

1 lb. 2 lbs. 3 lbs. 4 lbs. 5 lbs. 6 lbs.

Assembly Directions:

In a large mixing bowl, combine the crushed cookies and cream cheese to form a stiff dough. Roll into 1-inch diameter balls. (Using a small cookie scoop makes this easier!) Place the cookie balls on a waxed paper covered cookie sheet and put them in the freezer for 15 minutes. When the 15 minutes is about up, melt the vanilla coating in the microwave in a deep microwave-safe dish. Remove the tray from the freezer. One at a time put the cookie balls on the tines of a fork and dip them until covered in the melted coating. Allow the excess coating to drip off, and put each completed truffle on a waxed paper covered cookie sheet until the coating is set.

Freezing Directions:

When the candy coating is set, put the truffles in a freezer bag or rigid container. Seal, label and freeze.

Serving Directions:

Thaw truffles for a few minutes on the counter, and serve. Keep any leftovers in the refrigerator.


You can use peanut butter in place of the cream cheese. Try chocolate coating or chocolate chips in place of the vanilla coating. You can also use your favorite cookie instead of the Oreos. Vienna Fingers cookies with chocolate coating are great together.

Tammys Comments:

These are a wonderful, rich and addicting dessert! I dare you to eat just one!

Nutritional Info: (per truffle)

Per Serving: 113 Calories; 7g Fat (52.7% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 86mg Sodium.

Exchanges: 1 Fat; 1 Other Carbohydrates.

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July 29, 20060 found this helpful

Welsh Cookies

Recipe from Corrine Lazar

7 &frac; cup flour

2 cups sugar

&frac; tsp nutmeg

1 tsp salt

2 sticks butter

1 cup lard

&frac; box currants (NOT raisins)

1 tsp cram tartar

1 tsp baking powder

1 tsp baking soda

3 eggs

&frac; cup milk

(Here is the way it says to mix it, but all the recipes I have read on line do not do it this way. They mix flour and butter and lard, but this one is different and it comes out good, so I guess you can do it this way. I followed the recipe.)

Mix sugar, lard, butter till creamed, add eggs and milk and beat till fluffy.

Mix dry ingredients and add one cup at a time to creamed mixture. When mixture becomes too hard to mix with a spoon, mix with hands. Dont over work.

Roll out to &frac; inch thick. Cut with round cookie or biscuit cutter. Fry on un-greased Teflon electric skillet at 335  350 degrees.

Cool on racks and sift on powdered sugar. If freezing, dont add sugar until they thaw.

Smaller recipe below:

Welsh Cookies

2 Cups Flour

2 tsps. baking powder

1 pinch salt

1/2 cup sugar

1/4 cup butter

1/4 cup shortening

1/2 cup dried currants (not raisins)

1 egg

1/4 cup milk

1/3 cup powdered (to dust cookies with)

Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.

Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.

Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter.

Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, about 3 minutes or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side.

Remove and place on wire racks to cool. When cool dust cookie with powdered sugar. Then wrap in plastic bags to store.

May also be frozen before adding powdered sugar.


Welsh Cookies

4 cups of flour

3 tsp. baking powder

1-1/4c. sugar

1-1/2c. shortening

2 eggs

1/2 tsp. salt

1-1/4 tsp. nutmeg

1 c. currants

1/4c. milk

Combine flour, baking powder, salt,

nutmeg and currants. Mix shortening,

sugar, and eggs together. Combine all

ingredients. Roll out to about 1/4 inch

thick. Cut into round, medium-sized cookies.

Fry at 350 degrees in electric frying pan

or griddle until light brown on both

sides. If a teflon coated pan or griddle is

used no greasing of the pan or griddle is

necessary. Regards, Pat Youngblood


5 cups of flour

1-3/4 cups sugar

1-1/2 tsp. nutmeg

3 tsp. baking powder

1 tsp. salt

1 cup softened margarine or butter

3 beaten eggs

*1/2 cup milk (add to eggs to make 1 cup)

16 oz. dried currants

Preheat your electric skillet or griddle to 350* and lightly grease

non-teflon surfaces with shortening. Sift the dry ingredients on

the left, above, into a large mixing bowl. Work softened margarine

or butter into the dry ingredients with your fingers or a pastry

blender until well distributed. Beat the eggs and add enough milk

to the egg mixture to make 1-cup. Pour the liquid into a well in

the dry ingredients and stir until blended. Fold in the dried

currants and mix thoroughly. If the batter is too sticky you

may need to add extra flour at this point. (It should feel

almost like pie crust.)

Roll out a portion of the dough until it's about a 1/4" thick

on a lightly floured surface and cut out circular cookies with

a cookie cutter or water glass. Lift cookies from the surface

with a pancake turner and fry them on the griddle until they

are light brown on both sides. Put finished cookies on

a rack until cool.

Makes between six and seven dozen cookies

and takes just over an hour.

These cookies are very similar to the period recipe for Digbie's Fine Cakes. Except for the baking powder as a

leavening agent all the ingredients would have been easily

available in England and Wales in the 16th century. A period

substitute such as beer could be used instead of baking powder, or the ingredient could be left out entirely without changing

the taste of the cookies.

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July 29, 20060 found this helpful

Building on Cheryl M.'s Rice Krispie post, I'd like to add that you can make these treats in a variety of shapes and flavors these days! For example, you can use Fruity Pebbles for a fruit flavored treat. Or use Cocoa Pebbles to satisfy the chocolate need without the melting chocolate issue!

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July 29, 20060 found this helpful

Butterscotch unbaked cookies

1/4 cup milk

1/4 tsp salt

2 Tbs butter (or oleo)

1/4 cup peanut butter

1/2 tsp vanilla

1 cup brown sugar

1&1/2 cup oatmeal

Combine milk, butter, sugar, salt. Boil 1 minute (Can be 2) Remove from heat add rest of ingredients. Drop by spoonfuls on wax paper let cool.

I have added all the ingredients except oatmeal and let it boil 2 minutes then add oatmeal.

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July 29, 20060 found this helpful

peanut butter fudge or rice krispi treats.

I made peanut butter fudge and quick breads for a yardsale once. even though the fudge sold out quickly, I did sell the two loaves of quick bread too.

I sold 9 - 1" squares of fudge for 3.00.I have a great recipe from someone who sells it in stores if you are interested let me know.

could also offer fruit .

apples,bananas, plums or a section of seedless grapes. alot of parents would rather buy a piece of fruit for their small one than something homemade that is full of sugar.

If it is hot, offer ice cold lemonade for 25 cents a cup.


bdwswswt AT

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July 29, 20060 found this helpful

You might try talking the ladies of your church into having a "bakeless" Bake sale. Living in the southern Calif desert where our temperatures hit triple digits from May to October we take the amount of money it would cost us to prepare an item plus what we would spend to buy goodies ourselves and donate that instead of baking items for a bake sale. No melting icing, refrigeration worries or melting people in their kitchens.

Just a thought.

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July 30, 20060 found this helpful

Have you thought of "Gifts in a Jar"? At my church choir's annual bake sale they sell quite a few of these. And any that you don't sell make good gifts. Try www.recipegoldmine and Both sites have lots of recipes and ideas; not only for cookies but also for bean and pasta soups, coffee creamers, cocoas, bath salts, etc. Speaking from experience, wide mouth jars work best. Top the jars with circles of pretty fabric and ribbon and you're good to go.

Good Luck!

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July 30, 20060 found this helpful

I agree with the mixes in a jar. Some families are too busy to bake as it gets closer to school, and then they can make it up whenever they feel like it.

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July 31, 20060 found this helpful

Hi Terri, I got this recipe on this site. No matter how often I make this, it goes right away.

No Bake Fudge

1 cup peanut butter microwave for 1 minute

1 tub of frosting (any flavor) microwave for 1 minute (so the peanut butter is microwaved for 2 total minutes.)

Mix add nuts, if you like, place is a wax lined dish and chill in the refrigerator. You will absolutely love this!

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July 31, 20060 found this helpful

Popcorn balls, my mom made these at every bake sale and they were always the first to go. They are so good.

Karo Krazy Krunch

2 sticks (1 cup) butter

1-1/3 cup sugar

1/2 cup clear Karo corn syrup

1 tsp vanilla

3 quarts popcorn

Pop popcorn and spread on a covered cookie sheet.

On the stovetop, cook butter, sugar and corn syrup until caramel

colored -

about 15 min.

Remove from heat. Add vanilla and stir. Pour mixture over popcorn and


Clump in balls or leave as individual pieces.

Here are some more popcorn recipes that you might like to try.

1. Pink Elephant Popcorn -- Very pretty pink! Strawberry is our favorite


3 T butter

1-1/2 c mini marshmallows

4 T dry strawberry Jello

2 qts popped popcorn

Melt butter over low heat. Stir in marshmallows until they are soft, but

not melted. Add Jello. Stir till everything is a nice pink color

throughout. The Jello may not dissolve completely, but that's ok. Pour

evenly over popcorn & stir till popcorn is evenly coated. Cool. Enjoy!

2. Kettle Korn - A true classic!

1/4 c oil

1/2 c popcorn

1/4 c sugar

Heat oil in popper (or large soup pot). Add popcorn & sugar. Pop as

usual. Remove immed. to avoid burning. If you use white sugar, it will

taste like popcorn balls. If you use brown sugar, it will taste like

caramel corn. To add color: add a few drops of food coloring on the

unmelted sugar when ingred. are put in popper. Dot drops around in 6 or

8 places. Don't squirt in one spot or it will lump!

3. Crispy Popcorn Snack - Savory & delicious!

3 qts popped corn

1/4 c butter - melted

1/2 small can French fried onions

1/4 c bacon bits

salt to taste

Toss popped corn with melted butter.

Stir in French fried onions & bacon bits. Sprinkle with salt. Place on

jellyroll pan or baking sheet. Heat oven to 250. Bake for 5 min; serve


4. Pizza Popcorn

3 qts popped corn

2 T olive oil

2 T dry spaghetti sauce mix

2 T Parmesan cheese

Place popcorn in a lge bowl. Warm

olive oil in micro. Drizzle over popcorn; sprinkle with dry spaghetti

sauce powder & Parmesan cheese; toss to coat popcorn.

5. Sugar and Spice Popcorn -- Addicting!

1 T butter

2 T sugar

1/4 t nutmeg,

1/2 t cinnamon

2 qts popped corn

Melt butter over low heat. Add sugar & spices. Stir till sugar is

dissolved. Drizzle over popcorn & toss to mix well. Other spices can be

substituted: allspice, anise, cloves, ginger, mint or even pumpkin pie


Also to add to the rice krispy treat topic. Here is my favorite one.

Melt a cup of peanut butter and a bag of butterscotch chips together and pour over 6 cups of rice krispies. Press into 9x13 pan and let cool. THey are soooo goood.

Pretzel Crunch

2 cups broken pretzels

1 cup tiny marshmallows

1/2 cup salted peanuts

3/4 cup sugar

1/3 cup half-and-half

2 tablespoons butter

1 cup butterscotch pieces

In a large bowl, combine pretzels, marshmallows and peanuts; set

aside. Combine sugar, half-and-half and butter in a sauce pan; bring

to a boil over medium heat, stirring constantly. Add butterscotch

pieces and let stand for 1 minute, to soften pieces; stir until well

combined. Let stand for 5 minutes. Remove from heat. Pour

butterscotch over pretzel mixture and stir until everything is well

coated. Drop by rounded teaspoons on baking sheets lined with waxed

paper. Chill until firm. Store in tightly covered container.


1 cup Skippy ® Creamy or Super Chunk® Peanut Butter

2 Tbsp. honey

5 to 6 cups toasted corn cereal squares or crispy rice cereal

3 to 4 cups pretzels, sesame sticks and/or cheddar flavored fish or crackers

1/2 cup dry roasted unsalted peanuts and/or sunflower seeds (optional)

1/2 cup raisins or dried fruit mix

1/2 cup semi-sweet chocolate chips

1. Preheat oven to 325°.

2. In small microwave-safe bowl, microwave Skippy® Creamy Peanut Butter and honey at HIGH 45 seconds or until Peanut Butter is melted. Stir and set aside.

3. In large bowl, combine cereal, pretzels and peanuts. Pour melted peanut butter mixture over cereal mixture; toss to coat. On foil-lined baking sheet, evenly spread cereal mixture.

4. Bake 10 minutes, stirring once. On wire rack, cool completely. Stir in raisins and chocolate. Store in airtight container or plastic storage bags.

Makes: 10 cups

Preparation Time: 15 Minute(s)

Cook Time: 10 Minute(s)

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