No Bake Chocolate Peanut Butter Oat Cookies

Oh my sweet mama, these are amazing...
 

·  2 cups sugar

·  1 stick butter

·  3 Tbsp. cocoa powder

·  1/2 cup milk

·  1/2 cup crunchy peanut butter

·  1 ½  tsp. vanilla extract

·  3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan. Boil for 1 minute. Stir

Reduce heat and stir in the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal. Mix until the ingredients are well blended. Stir for a couple more minutes on low heat (you want the oats to slightly cook, so they won't be hard when you eat them).

Drop spoonfuls onto tin foil, wax or parchment paper. Allow to set and cool completely before serving. I would suggest putting them in the fridge if you want them to set faster.
Makes 2 dozen 3 inch cookies.


This is revised version of a Lick the Bowl Good recipe.
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The Bee's Knees Peanut Butter

Ok, this is kind of random but this is my all time FAVORITE PB -- so smooth and sweet with little specks of granulated honey. And...it has the same name as my blog. What a coincidence! Click on the links to learn more about this cool NY sandwich shop that's famous for its PB!

Our all-natural peanut butter blended with scrumptious honey. The Bee's Knees is a delicious new way to enjoy our peanut butter. You can really taste the honey in this new variety, which promises to become a new classic in sandwiches and snacks across the country. It contains no cholesterol, no trans fats, no hydrogenated oils, and no high-fructose corn syrup. It is also gluten-free, vegetarian, and certified kosher pareve by the Orthodox Union.

NY Peanut Butter and Co. Sandwich Shop

Snickers Fudge

Snickers Fudge has all the elements of the classic candy bar, with plenty of chocolate, peanut, and caramely goodness! This fudge is bit time-intensive, but WELL worth the work.

*I've taken the liberty of dividing the recipe into sections with ingredients and instructions for each layer -- so you don't have to do the back and forth ingredients checks!

Ingredients

2 cup milk chocolate chips (divided)
½  cup butterscotch chips (divided)
¾  cup creamy peanut butter (divided)

4 tablespoons butter
1 cup granulated sugar
¼  cup evaporated milk
1 ½  cups marshmallow crème
1 teaspoon vanilla
1 ½  cups chopped salted peanuts

14 ounce package caramel cubes
¼ cup heavy cream

First Layer (bottom layer)

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

Second Layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow crème, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

Third Layer

14 ounce package caramel cubes
1/4 cup heavy cream

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

Fourth Layer (top layer)

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

This is a reorganized recipe that I found on Culinary in the Country.
Picture: 1,2

Mmmm Looks Good