This 5-ingredient no-bake cookie recipe is perfect for a quick dessert. Can't find cookie butter at the store? Make your own using our DIY recipe!

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

prep:
30 mins
chill:
30 mins
total:
1 hr
Servings:
24
Yield:
24 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a tray or rimmed baking sheet with parchment paper or waxed paper. Spread cookie butter over half of the cracker bottoms. Top with remaining crackers, bottom sides down.

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  • In a small bowl combine chocolate and shortening. Microwave 1 minute or until nearly melted, stirring twice. Stir until smooth. Dip cracker sandwiches into chocolate mixture to coat, allowing excess to drip off. Place on prepared tray. Sprinkle with pecans. Chill until set.

  • Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.

DIY Cookie Butter

In a medium saucepan heat and stir 1/2 cup milk, 3 Tbsp. coconut oil or canola oil, 1 Tbsp. packed brown sugar, 1/2 tsp. pumpkin pie spice, and 1/8 tsp. salt over medium and whisk until milk is warm and brown sugar is dissolved. Remove from heat. Stir in one 8.8-oz. pkg. Biscoff cookies or 9 oz.gingersnaps, coarsely broken; let stand 15 minutes. Transfer to a food processor or blender; add 1/2 tsp. vanilla. Cover and process or blend until smooth, stopping to scrape sides as needed. Makes 1 1/2 cups.

Nutrition Facts

134 calories; fat 8g; saturated fat 3g; carbohydrates 14g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 8g; protein 1g; vitamin a 0.3IU; niacin equivalents 0.4mg; folate 5.8mcg; sodium 59mg; potassium 36mg; calcium 13mg; iron 0.5mg.
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