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No Bake Dessert

Updated on September 10, 2015
Prepped for the fridge
Prepped for the fridge

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Fun for kids too!

Makes approximately 15 one-inch diameter dessert balls.

This is a great recipe to create with kids. It's quick and easy and will cure any sweet tooth!

In addition to the ingredients you will need:

  • One 2-quart pot (or double boiler)
  • One large heat resistant mixing bowl (I like stainless steel)
  • One mixing spoon (metal recommended because wood will stain and plastic will melt or stain)
  • Cookie sheet or flat pan - a paper plate will also work
  • Parchment paper (nice to have but not critical)
  • Vinyl or Latex gloves (again - nice to have but not critical if you're rolling batter into balls)
  • Regular spoon (if you're making drop cookies)


I caution anyone under the age of 10 using the stove without supervision.

This recipe calls for ingredients that have nuts or processed in a facility with nuts.

This is a gluten-free dessert


  • 1/2 cup (1 stick) butter
  • 2 cups semi-sweet chocolate chip morsels
  • 2 cups mini marshmallows
  • 4 cups old fashioned oatmeal
  • 1/2 cup milk
  • 1/2 cup peanut butter
  • 1/2 teaspoon pure vanilla extract (imitation is okay too), optional to taste but recommended
  • 1/4 to 1/2 cup coconut flakes, to taste (optional)
Wearing vinyl gloves to roll the cooling batter into dessert balls
Wearing vinyl gloves to roll the cooling batter into dessert balls


  1. On very low heat (or using a double boiler) melt butter, semi-sweet chocolate chips, marshmallows. Stir continuously until smooth. If you like chunks of marshmallow then melt butter & chocolate chips first. Once removed from heat add marshmallows and stir.
  2. Transfer to large heat resistant mixing bowl. Add peanut butter, vanilla, oats, milk and coconut. Stir until evenly coated.
  3. As the chocolate begins to cool it will thicken.
  4. Line a cookie sheet with parchment paper.
  5. Use a spoon to make drop cookies on a cookie sheet - or - make sure it's not too hot to handle * scoop out a handful of the batter and roll into balls (* pictured wearing gloves)
  6. Cover with saran wrap and place in refrigerator for at least 1/2 hour
  7. Eat & Enjoy!


  • If you prefer flat cookies roll batter into balls then flatten with spoon or palm of your hand.
  • If you prefer bar cookies line a 9x13 pan with parchment paper, spread batter evenly and refrigerate. Once it's cooled you can pull it from the pan and cut into squares.
  • Coconut is optional
  • Vanilla extract is optional
  • For extra crunch you can add a cup of Chex cereal or Cheerios.
  • You can add nuts too - or use chunky peanut butter


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    • merej99 profile image

      Meredith Loughran 3 years ago from Florida

      I have been craving these all day. Been too busy on the puter to indulge! Glad you're enjoying them! :)

    • howlermunkey profile image

      Jeff Boettner 3 years ago from Tampa, FL

      These things are fricken delicious :) thanks for sharing the recipe

    • TarrinLupo profile image

      Tarrin Lupo 4 years ago from Peterborough NH

      Thank you so much for posting this GLUTEN FREE recipe :).