So, summer is here, according to the calendar, with 90-degree temperatures and the chocolate slowly and surely melting in my cupboard.
I guess back in the day Colorado homes didn’t need air conditioning. (So why would we need it now? So glad I fell for that one.)
Well, it’s hot, baby, and we’ve only just begun. That’s why this week, it’s another no-bake dessert. Now, I know we covered this a few recipes ago with the no-bake bars, but a very loyal reader who makes all the Dessert Diva recipes — or at least claims to, she has yet to invite me over — requested this treat and I, being the dessert-baking, wine-sipping (gulping), allaround loyal diva that I am, want to indulge her.
So your recipe this week is Chocolate No-Bake Cookies, not to be confused with my chocolate nobake bars. They are actually pretty different, and these cookies are awful tasty and great grab-and-go treats for any outdoor barbeque or pool party. And please, if you are having a pool party where you will likely be serving these little babies, invite me, invite me!
You do need to make sure to not leave them out too long in the Colorado sun — keep them where you keep your mayonnaise during outdoor events, and all will be well. That’s an appetizing visual, I know. Although if you fell for the “you don’t need air conditioning” line too, well, then, the house may not be the best choice either. Refrigeration is our friend.
I like the no-bake recipes, not just because they are super-simple and something you can do with the kiddies or your baking-challenged friends, but because they only dirty one little pan, and in the summer heat, minimal clean-up is cool.
So go ahead, no-bake your little heart out, and Lori, my faithful reader, I hope you enjoy the cookies and keep cool with this special recipe just for you.
Now, follow the directions, put some love into it and invite me over when it’s done.
Chocolate No-Bake Cookies
1/2 cup unsalted butter 2 cups sugar 4 1/2 tbsp. unsweetened cocoa powder 1/2 cup milk 1 tsp. vanilla 1/2 cup peanut butter (crunchy is what I like) 3 cups quick-cooking oats
In medium to large saucepan, bring butter, sugar, cocoa powder, milk and vanilla to boil. Let cook for 1 to 2 minutes. Take off heat, stir in peanut butter and oats. Stir until well combined.
Drop by teaspoons (or tablespoons, if you prefer bigger) onto waxed paper. Let cool until hardened. You may want to place waxed paper on baking sheet and place in refrigerator. Enjoy!
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