No-Bake Chocolate Oat or Rice Krispies Cookies (Or Bars)
May 14, 2014
"After searching in my favorites paper files for something sweet and easy to make to take over to my chocolate loving son and DIL, I came across this recipe that I made years ago, yes this is a really old recipe that I should have already posted but somehow did not get around to doing so. For quickness and ease just spread in a buttered 8-inch pan and cut into squares that is what I usually do. Rice Krispies are great in place of the oats"
These chocolate cookies (or bars) are Gluten-free.
Step by Step Method
IMPORTANT! When mixture comes to a full boil it rises very high, so a large saucepan is a must to use.
In a large heavy saucepan, add the butter, sugar, salt, evaporated milk and cocoa; stir over medium-high heat until ingredients are smooth and combined (about 2 minutes) then bring to a FULL boil. Boil for 3 minutes, stirring once or twice, the mixture MUST boil for 3 minutes, NO LESS AND NO MORE, anything more than 3 minutes will create a dry crumbly texture.
Remove from heat. Stir in the peanut butter and vanilla until smooth. Mix in oats until well combined. Allow the mixture to sit for about 3 minutes to semi-firm up.
Using a tablespoon drop mixture baking sheets lined with parchment paper (Mixture will firm up after about 1 hour of sitting time (to speed up the firming process place into refrigerator) OR spread in an 8 x 8-inch pan, chill then cut into squares.
NOTE: Can use hard margarine, or can use half Crisco hard shortening and butter or all hard margarine - do not use Imperial brand block margarine, for some reason the mixture does not set properly, Parkay brand block margarine works great, best to use butter though
Nutritional FactsServing Size: 1 (28.1 g), Calories 113, Total Fat - 5.1 g, Saturated Fat - 2.2 g, Cholesterol - 7.4 mg, Sodium - 61.4 mg, Total Carbohydrate - 16.1 g, Dietary Fiber - 1.1 g, Sugars - 10.5 g, Protein - 2 g, Calcium - 10.9 mg, Iron - 0.5 mg, Vitamin C - 0 mg, Thiamin - 0 mg.
No special items needed.