No-Bake Club Cookie Squares

This recipe is adapted from one on Delightful Country Cookin’.   It’s easy to mix and heat in just one pan and requires no baking – just 30 minutes of chilling time.  The squares are delicious – crispy with a sweet, creamy peanut butter topping.

NO-BAKE CLUB COOKIE SQUARES

  • 24 Club crackers
  • 1/4 cup butter
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup graham cracker crumbs (3 graham strips)
  • 2 Tblsp. undiluted evaporated milk
  • 1/3 cup creamy peanut butter
  • ¼ cup milk chocolate chips (Ghirardelli)
  • 1/4 cup peanut butter chips

Butter an 8×8 inch pan

Line the bottom of a buttered 8x 8 inch baking pan with a single layer of 12 crackers; set aside.

Melt butter in a medium saucepan over medium-low heat; add sugars, graham cracker crumbs and milk.  Heat over medium-high heat until sugars dissolve, stirring often – about 1 minute.  Spread over mixture crackers in pan.  Arrange another single layer of 12 crackers on top; set aside.

In the same medium saucepan combine peanut butter, chocolate chips and peanut butter chips and heat over low heat until melted, stirring until smooth and creamy.  Spread over crackers and chill about 30 minutes until firm.

Cut into 16 squares to serve. 


Can be stored without refrigeration at temperatures under 75 degrees.

Cappuccino Chip Muffins and Spread


This recipe is from a book on muffins which I bought for my daughter-in-law in 1982.  I copied a lot of interesting recipes before I sent the book on to her and have just gotten around to baking this one.  I should have done it earlier – they’re really good.

CAPPUCCINO CHIP MUFFINS

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1-1/2 tsp. baking powder
  • 2 tsp. instant espresso coffee powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 cup milk
  • 1/2 cup butter, melted and cooled
  • 1 egg, lightly beaten
  • 1 tsp. vanilla
  • 3/4 cup chocolate chips (I like Ghirardelli milk chocolate chips)

Preheat oven @ 375 degrees F

Grease or place paper cups or silicone liners in  a 12-cup muffin tin

In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt and cinnamon.

In another bowl, whisk together milk, butter, egg and vanilla until blended.

Make a well in the center of the dry ingredients; add milk mixture and stir just to combine.  Stir in chocolate chips.

Spoon batter into prepared muffin cups; bake approximately 20 minutes @ 375 degrees F or until a cake tester inserted in the center of one muffin comes out clean.

Remove muffin tin to wire rack.  Cool 5 minutes before removing muffins from cups.  If using silicone liners, remove the muffins in the liners to a wire rack to cool for 5 minutes, then remove from liners.  Continue cooling muffins on the rack.

These muffins freeze well.

They are delicious plain or extra-delicious served with an Espresso Spread:

ESPRESSO SPREAD

  • 4 oz. cream cheese, softened
  • 2 Tblsp. chocolate chips (Ghirardelli Milk Chocolate Chips)
  • 1 Tblsp. granulated sugar
  • 1/2 tsp. instant espresso powder
  • 1/2 tsp. vanilla

Mixing can be done by hand, but a small food processor makes quick work of it.  Place the chocolate chips in the food processor and grind into small pieces.  Add sugar and espresso powder and process to blend.  Add cream cheese and vanilla and process until smooth

Remove spread to a small bowl.  Serve immediately or cover and refrigerate.  To serve, let stand 10 minutes at room temperature to soften.

Makes approximately 3/4 cup.