The UnCookie Exchange | Nothing against cookies, but haven't we seen enough sugar cookies and snickerdoodles? EAGLE BRAND
The UnCookie Exchange | Nothing against cookies, but haven't we seen enough sugar cookies and snickerdoodles? EAGLE BRAND

Go Unconvectional

Some recipes are so easy, they don’t need an oven.

Scrumptious fudge and decadent bars take less time and are much more flavorful than boring, round cookies.

Check out the recipes below and see for yourself.

Uncomplicated Recipes

Uncommon Advice

A Cozy Kitchen

Adrianna Adarme is the Los Angeles based author and recipe developer behind A Cozy Kitchen, a content platform that celebrates carbs, indulgent breakfast ideas, and cute things...like corgis.

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The Modern Proper

The Modern Proper team consists of two friends, their five children, and one great Pacific Northwest. Natalie and Holly share a love for food, hosting, creating and gathering people. The recipes they create mostly consist of family-supper or dinner-party friendly with a focus on seasonal ingredients.

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Wood and Spoon

Kate Wood is the self-taught baker, writer, and photographer behind the Wood and Spoon, a food blog with an emphasis on baking, desserts, and Southern-inspired dishes. She is a transplant to LA (that’s Lower Alabama, y’all!) where she and her husband are raising two tiny humans.

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Dessert for Two

Dessert for Two is a small-batch baking and cooking blog run by Christina Lane. She has written 3 cookbooks all about cooking and baking for two, and is currently working on #4.

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Sweet Life Bake

Vianney Rodriguez is an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker. Through her blog, Sweet Life Bake, she shares the South Texas region’s vibrant and unique food culture through her recipes and cocktails.

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Syrup and Biscuits

Jackie Garvin is the publisher/owner of the popular Southern food blog, Syrup and Biscuits, where she chronicles favorite recipes and food memories. Garvin lends her personality to the recipes by making them come alive and offers easy-to-make recipes that cooks of all levels will enjoy.

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Brown Eyed Baker

Michelle Lettrich is the self-taught cook and baker behind Brown Eyed Baker and believes that easy, delicious food is the best way to bring people together. She resides in Pittsburgh with her husband, two boys, and their Golden Retriever.

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Greggy Soriano

TV personality, cake designer, chef and Cake Boss: Next Great Baker contestant, Greggy Soriano has been decorating cakes since he was 15 years old. Greggy attended The Culinary Institute of America in Hyde Park, NY and has studied with some of the greatest teachers in the pastry and cake industry.

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Unstressful Hosting Tips

Peppermint Cookies and Cream Rocky Road Fudge

Ingredients

  • 6 cups mini marshmallows
  • 2 cups cream-filled chocolate cookie pieces (from about 15 cookies) roughly the same size as the mini marshmallows
  • 12 oz white chocolate chips
  • 1 (14oz.) can Eagle Brand® Condensed Sweetened Milk
  • 1 tablespoon unsalted butter
  • Pinch of salt
  • 1/2 teaspoon peppermint extract
  • Optional: crushed-up peppermint candies or candy canes for the top

Directions

  1. Push a piece of parchment paper into a 9 x 13-inch baking pan (it’ll probably pop out but that’s ok – just make sure the paper fits into the pan for when the rocky road actually goes in there) and set aside.
  2. Measure out the marshmallows and cookie pieces, and set aside.
  3. In a large bowl combine the white chocolate chips, condensed milk, butter and salt. Microwave in 30-second bursts, stirring after each 30 seconds, until the chocolate chips and butter are completely melted. Once melted, stir in the peppermint extract, then the marshmallows and cookie pieces until evenly combined.
  4. Use a silicone spatula to scrape the mixture into the prepared pan and evenly spread it out. The spatula might not work that well. If that’s the case, go ahead and use your hands. Smooth out the fudge until it’s evenly in the pan and sprinkle with the peppermint candy if desired. Put in the fridge to firm up at least 2 hours. Once set, cut into squares and serve!

Peanut Butter Fudge

Ingredients

  • 3/4 cup chopped peanuts
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 (12 oz.) package white chocolate morsels

Directions

  1. Line 8- or 9-inch square pan with wax paper or foil, extending paper over edges of pan.
  2. Heat sweetened condensed milk and peanut butter in large heavy saucepan over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.
  3. Spread evenly in prepared pan. Cool.
  4. Chill, covered, 2 hours or until firm. Remove from pan by lifting edges of wax paper or foil. Cut into squares.

Chocolate Caramel Commotion Bars

Ingredients

  • 3/4 cup butter, divided
  • 1/4 cup butterscotch chips
  • 1 (14 oz.) package caramels, unwrapped
  • No-Stick Cooking Spray
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup heavy cream, divided
  • 1 cup creamy peanut butter, divided
  • 1 1/2 cups marshmallow cream
  • 2 cups all-purpose flour
  • 1 1/2 cups salted peanuts, finely chopped
  • 3 cups semisweet chocolate chips, divided
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Directions

  1. Heat oven to 350°F. Coat 13 x 9-inch baking pan lightly with no-stick cooking spray.
  2. Melt 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
  3. Melt 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
  4. Cook caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
  5. Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.

Seven Layer Magic Cookie Bars

Ingredients

  • 1 cup (6 oz.) butterscotch-flavored chips
  • 1 cup (6 oz. pkg.) semisweet chocolate chips
  • 1/2 cup butter, melted
  • 1 cup chopped nuts
  • No-Stick Cooking Spray
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/3 cup flaked coconut
  • 1 1/2 cup graham cracker crumbs

Directions

  1. Heat oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
  2. Combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
  3. Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

Tip: For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.

Pumpkin Pie Bars

Ingredients

  • 3/4 cup butter
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup finely chopped nuts
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground allspice
  • 2 teaspoons ground cinnamon, divided
  • 2 large eggs, beaten
  • 1 1/2 cups all-purpose flour, plus 1 tablespoon, divided
  • 1 (15 oz.) can pumpkin (2 cups)
  • 1/4 teaspoon salt

Directions

  1. Heat oven to 375°F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
  2. Combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
  3. Mix reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
  4. Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.

Dark Chocolate Caramel Corn Fudge

Ingredients

  • 12 oz. dark chocolate chips
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 cups caramel corn

Directions

  1. Place the dark chocolate chips and sweetened condensed milk in a heat-safe bowl. Heat over a double boiler until chocolate is thoroughly melted and incorporated with the sweetened condensed milk, stirring frequently.
  2. In the meantime, line an 8 x 8-inch pan with parchment paper. Once the chocolate mixture is smooth and thoroughly heated, remove from the heat.
  3. Using a rubber spatula, fold in two cups of caramel corn, reserving the last cup. Once caramel corn is incorporated, pour into your pan and spread out evenly.
  4. Press the remaining cup of caramel corn onto the top of the mixture, then chill for 3 to 4 hours or overnight. Cut into squares and prepare to stun your friends!

Magic Cookie Bars

Ingredients

  • 2 cups (12 oz. pkg.) semisweet chocolate chips
  • 1/2 cup butter, melted
  • 1 cup chopped nuts
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/3 cups flaked coconut
  • 1 1/2 cups graham cracker crumbs
  • No-Stick Cooking Spray

Directions

  1. Heat oven to 350°F. Coat 13 x 9-inch baking pan with nonstick cooking spray.
  2. Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
  3. Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with nonstick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.

Chocolate Fudge

Ingredients

  • 3 cups (18 oz.) semisweet chocolate chips
  • Dash salt
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Line 8- or 9-inch pan with wax paper.
  2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
  3. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

Triple Layer Dulce de Leche Brownie Cookie Bars

Ingredients

For the Brownie Layer:

  • 2 1/2 cups granulated sugar
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups unsweetened cocoa
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract

For the Dulce de Leche Layer:

  • Eagle Brand® Sweetened Condensed Milk

For the Cookie Layer:

  • 1 stick unsalted butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips
  • 1 cup toffee bits

Directions

For the Brownie Layer:

  1. Preheat oven to 350°F and prepare a 9 x 13-inch glass pan by spraying it with No-Stick Cooking Spray.
  2. In a large saucepan, warm the sugar, butter, cocoa and salt over medium heat until well combined, stirring often. Remove from the heat, then add the eggs one at a time, stirring until incorporated after each egg. Add the vanilla and stir in the flour.
  3. Pour into the prepared pan and bake for 20 minutes, then remove and allow to cool. (Note: The brownies will not be fully cooked.) Once mostly cooled, spread 1/4 of a can of dulce de leche (how-to below) on top of the brownies.

For the Dulce de Leche Layer:

  1. Pour sweetened condensed milk into a heat-safe bowl and place over a double boiler. Simmer 2 hours over medium-low heat, stirring occasionally, until thick and caramel-colored. Remove from heat and whisk until smooth. Voila! Homemade dulce de leche!

For the Cookie Layer:

  1. In the bowl of a stand mixer, beat butter, granulated and brown sugars until light and fluffy. Add egg and vanilla and mix well.
  2. In a separate bowl, combine the flour, salt and baking soda. Turn stand mixer on low, then slowly add the flour mixture until combined. Add chocolate chips and toffee bits, and mix again until the dough is well combined.
  3. Drop cookie dough onto the top of the brownie and dulce de leche layers, pressing to flatten and cover as much of the bottom layers as possible.
  4. Drop remaining dulce de leche on top of the cookie dough and spread it out a bit.
  5. Bake for 30 to 35 minutes at 350°F, then allow to cool completely before cutting and serving.

Maple Walnut Fudge

Ingredients

  • 1/4 cup butter
  • 1 1/2 cup chopped walnuts, divided
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 teaspoon maple flavor extract
  • 1/4 teaspoon salt
  • 3 cups white baking chips

Directions

  1. Line 8 x 8-inch baking pan with foil, extending foil over edges of pan. Combine sweetened condensed milk, baking chips, butter and salt in medium microwave-safe bowl. Microwave on HIGH 2 minutes or until melted and smooth when stirred.
  2. Stir in 1 1/4 cups walnuts and maple extract until evenly blended. Pour into prepared pan. Sprinkle evenly with remaining 1/4 cup walnuts.
  3. Chill 1 hour or until set.
  4. Remove fudge from pan by lifting edges of foil. Remove foil. Cut into small squares.

Foolproof Chocolate Fudge

Ingredients

  • 3 cups (18 oz.) semisweet chocolate chips
  • 1/2 to 1 cup chopped nuts (optional)
  • Dash salt
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan.
  2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
  3. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

Creamy White Fudge

Ingredients

  • 1 cup chopped nuts
  • Dash salt
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 1/2 pounds premium white chocolate or confectioners' coating
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Line an 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
  2. Melt chocolate with sweetened condensed milk and salt in heavy saucepan, over low heat. Remove from heat; stir in vanilla and nuts. Spread evenly into prepared pan.
  3. Chill 2 hours until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Rocky Road Candy

Ingredients

  • 2 cups (12 oz. pkg.) semisweet chocolate chips
  • 2 tablespoons butter
  • 2 cups dry roasted peanuts
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 7 cups miniature marshmallows

Directions

  1. Line 13 x 9-inch baking pan with wax paper, extending paper over edges of pan.
  2. Melt chocolate chips and butter in heavy saucepan over low heat with sweetened condensed milk. Remove from heat.
  3. Combine peanuts and marshmallows in large bowl. Stir in chocolate mixture. Spread in prepared pan.
  4. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

Microwave Method: Combine chocolate chips, butter and sweetened condensed milk in 1-quart glass measuring cup. Cook on HIGH (100% power) 3 minutes, stirring after 1 1/2 minutes. Stir to melt chips. Let stand 5 minutes. Proceed as above.

Topped Caramel Apples

Ingredients

  • 12 medium, tart apples
  • 12 wooden sticks
  • Non-stick cooking spray
  • 3/4 cup butter
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup dark corn syrup
  • 2 cups firmly packed brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup finely minced cooked bacon (about 12 slices)
  • Or 3/4 cup crushed pretzels
  • Or 3/4 cup chopped nuts
  • Or 3/4 cup toffee baking bits

Directions

  1. Wash and dry apples. Remove stems. Insert wooden sticks into stem end of each apple. Line cookie sheet with wax paper. Coat with non-stick cooking spray.
  2. Melt butter in 3-quart saucepan over medium heat. Add sweetened condensed milk, corn syrup and brown sugar. Stir until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat to low.* Cook 15 to 20 minutes, stirring constantly, or until candy thermometer reaches 225°F. Remove from heat. Stir in vanilla.
  3. Dip each apple into hot caramel, spooning caramel over apple to coat evenly. Allow excess caramel to drip off. Scrape bottom of apple on edge of pan. Place on wax paper. Sprinkle immediately with bacon pieces or your favorite topping. Chill 30 minutes. Allow to come to room temperature before serving.

Adjust heat as necessary to keep mixture at slow rolling boil. Stir constantly so that mixture does not stick to bottom of pan.