Category Archives: Cookies/Bars/Brownies

Frosted Chocolate Chip Mocha Brownies

frosted-chocolate-chip-mocha-browniesnancyc

I’m a big mocha fan-how about you? I’m a big brownie fan, too, so you’d think I would have made mocha brownies a long time ago. When I communitycoffeereceived some complimentary samples of Community® Coffee, I knew it was time to try making some mocha brownies! The coffee flavors I received were The 5 Star Hotel Blend, Pecan Praline, French Vanilla, and French Roast. My favorites were Pecan Praline, a great flavor for fall, with a lightly sweet, nutty pecan taste and the 5 Star Hotel Blend, which has a nice smooth flavor. But the French Vanilla and French Roast were also good.

I used the 5 Star Hotel Blend in this brownie recipe. There’s a recipe on the Community® Coffee Blog called Grandma W’s Extra Chocolaty Frosted Mocha Brownies, and I modified that recipe slightly. I added mini semi-sweet chocolate chips to the batter and made my frosting a little thicker. They turned out soooo good! These brownies are so rich and very chocolaty, with a great hint of coffee flavor! The perfect dessert for all of you chocolate and coffee lovers out there!

FROSTED CHOCOLATE CHIP MOCHA BROWNIES by NancyC, adapted from Community® Coffee

Makes a 9 x 13″ pan

  • 1 cup (2 sticks) butter, melted
  • 2 cups granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 6 Tablespoons strong brewed coffee, cooled (I used Community® Coffee 5 Star Hotel Blend)
  • 4 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup mini semi-sweet chocolate chips

MOCHA GANACHE FROSTING:

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/3 cup strong brewed coffee

Preheat oven to 300˚F. Grease or spray a 9×13″ baking pan, or line with parchment paper; set aside.

In  large bowl, blend melted butter and sugar, then add cocoa powder, salt, and coffee, stirring until smooth. Add eggs and vanilla, mixing well. Stir in flour just until combined, then fold in mini semi-sweet chocolate chips.

Pour batter into prepared  9×13″ pan. Bake at 300˚F for 40 minutes, or until toothpick inserted in center comes out almost clean (don’t overbake or brownies will be dry). Cool completely in pan.

For frosting, in microwave-safe measuring cup, heat coffee to a simmer in microwave, then add in the chocolate chips and stir until completely smooth (if mixture is still lumpy, heat in microwave an additional 30 to 45 seconds, then stir until smooth). Let mixture cool for 1 hour. Pour over cooled brownies, spreading frosting evenly, then let set (you can put your frosted brownies in the fridge to have the frosting set more quickly). Cut into squares.

I liked these brownies so much, I’m inspired to try more coffee recipes! Do you use coffee in your baking or cooking?

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Colossal Cookies

Colossal Cookies @ NancyC

There’s a little cafe I sometimes go to that sells Colossal Cookies. I thought the cafe came up with that name, but apparently there really is a type of cookie that is officially called a Colossal Cookie! They’re typically made with oats, peanut butter and chocolate chips. And you’d never know it, but there’s no flour in these–just a little baking soda!

A friend and co-worker of mine, Rick, emailed me a recipe for these cookies and I also checked one out at Allrecipes–they were pretty similar. I made a few small changes in the amounts of oats and chocolate chips used, and they turned out really well! Some recipes say to flatten the cookies a little with a fork before baking–I tried baking these flattened and unflattened, and I like them unflattened better–they come out a little thicker and chewier.

The batter for these cookies is very thick and there’s a lot of it, so you’ll want to use your largest mixing bowl when you make these!

COLOSSAL COOKIES by NancyC, adapted from Allrecipes

Makes about 34 large cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups chunky peanut butter
  • 2 teaspoons baking soda
  • 5 3/4 cups quick cooking oats
  • 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.

In an extra-large bowl, cream butter, white sugar, and brown sugar until smooth. Beat in eggs, one at a time, then stir in the vanilla extract and peanut butter, mixing well. Mix in the baking soda, then add the oats and chocolate chips until well blended–you should end up with a thick dough). Drop 1/4 cupfuls of dough 3 to 4 inches apart on parchment-lined cookie sheets (I baked 8 at a time on my cookie sheets). You can flatten the dough slightly with a fork if you want a cookie that’s a little flatter, wider, and more crispy, but if you like your cookies thick and chewy, don’t flatten! I didn’t flatten mine.

Bake at 350˚F for 15 to 17 minutes, until cookies just start to turn golden. Cool for a few minutes on cookie sheets, then place cookies on wire racks to cool completely.

Colossal Cookies II @ NancyC

I really love these oaty, chewy, chocolatey, peanut butter cookies! Have you ever made or heard of Colossal Cookies?

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Retro Brownies

Retro Brownies @ NancyC

Last week, I saw Greg walking down the hall at work. I knew what he was going to say.

“Hey, did you make the brownies?” he asked. I knew he meant THE Brownies. He had told me all about them–how his mom had made them for years from a cookbook she had received as a wedding present. How they were his favorite brownies. After I heard him talk about those brownies and the cookbook they came from, I was convinced I needed that cookbook. I told Greg I was going to order the cookbook and make those brownies real soon.

That was last fall.

It took awhile for me to get around to ordering the cookbook on Amazon. But I finally did and I received it about 3 weeks ago. But I still hadn’t made THE Brownies.

So when I ran into Greg this time, I told him I was determined to make those brownies the following weekend and I’d bring him one (and one for Jane, too, who was nearby and happened to hear us talking about the 61P9FYWw8kL._SX445_BO1,204,203,200_brownies). And that is how I finally got around to making them.

These are your basic brownies with a good milk chocolatey flavor and a great moist texture-not too fudgey, not too cakey, but just right. They’re from a vintage cookbook that was published in the 1940’s, with updated editions in the 1950’s and 60’s. The cookbook is called The Modern Family Cookbook by Meta Given (not to be confused with the Modern Family Cookbook from the current TV show). There’s just one brownie recipe in this cookbook, simply called “Brownies.” The original recipe is made in an 8×8″ pan; I doubled the recipe and made the brownies in a 9×13″ pan. Try them out and see what you think!

RETRO BROWNIES by NancyC, adapted from The Modern Family Cookbook by Meta Given

Makes a 9×13″ pan

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 eggs, beaten
  • 2 teaspoons pure vanilla extract
  • 4 squares baking chocolate (unsweetened), melted and cooled
  • 1 1/2 cups chopped nuts (I used pecans)

Preheat oven to 350˚F. Grease a 9×13″ baking pan with butter or spray with cooking spray; set aside (or you can line your pan with parchment paper).

In a medium size bowl, blend flour and salt (the original recipe says “Sift flour, measure and resift with salt” but I just blended the flour and salt together with a whisk).

In a large bowl, cream butter, gradually blend in sugar and add beaten eggs; beat until smooth and fluffy. Add vanilla and stir in melted chocolate.

Add the flour mixture to the butter/sugar/egg mixture in 2 or 3 portions, stirring well after each addition. Add in the chopped nuts with the last few stirs.

Spread batter evenly in a 9×13″ pan which has been buttered (or sprayed, or lined with parchment paper), and bake in at 350˚F for 30 minutes, or until toothpick inserted in center comes out clean. Remove pan to cake rack to cool.

You can cut brownies into bars while still warm or let them cool completely before cutting.

My baking time of 30 minutes was about 10 minutes longer than the original recipe–Greg said his mom baked them longer, too.

You just gotta love those recipes from yesteryear! Do you have a favorite vintage recipe?

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Red Velvet Valentine Bars

Red Velvet Valentine Bars @ NancyC

You’ve probably heard of cookie exchanges…they happen quite a bit around Christmastime. We’ll, this year at work some of us had a little Valentine cookie exchange. I was kind of short on time, so I needed to make something fairly easy, but still wanted it to be very yummy. I’ve seen lots of recipes for cake mix bars and cookies lately, so I thought I’d come up with my own version of Red Velvet bars made with cake mix. After all, any Red Velvet recipe seems appropriate for Valentine’s Day and using cake mix makes it really easy!

These bars are actually more like brownies than cookies–with lots of M&M’s and semi-sweet mini chocolate chips added in! If you’re looking for a simple Valentine treat to make, with lots of yummy chocolate flavor, you still have a little time to try these out!

RED VELVET VALENTINE BARS by NancyC

Makes a 9×13″ pan 

  • 1 (16.5-ounce) box of Red Velvet cake mix (I used Duncan Hines®) Signature Red Velvet Cake Mix)
  • 1 large egg
  • 1/3 cup canola oil or light olive oil
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup mini semi-sweet chocolate chips
  • 1 (11.4-ounce) bag Valentine M&M’s (about 1 2/3 cups), divided

Preheat oven to 350˚F. Grease or line a 9×13″ baking pan with parchment paper; set aside.

Mix cake mix, egg, oil, milk, and vanilla extract until blended–your batter will be fairly thick, but still stirable. Fold in the mini semi-sweet chocolate chips and 3/4 cup of the M&M’s, stirring to distribute evenly in batter (save the rest of the M&M’s for sprinkling on top).

Press batter evenly into your prepared 9×13″ pan and sprinkle with the remaining M&M’s, pressing them into the batter. Bake at 350˚F for 23 to 25 minutes or until toothpick inserted in center comes out almost clean (the toothpick may have a red tint to it when you pull it out). Cool completely, then cut into bars (if you lined your pan with parchment paper, lift the bars out of your pan with the parchment paper edges, and cut into bars).

These are very rich and chocolatey with all those M&M candies and chocolate chips in there! What kinds of goodies are you making for Valentine’s Day?

White Chocolate Candy Cane Shortbread

White Chocolate Candy Cane Shortbread @ NancyC

I always end up with quite a few candy canes during the holidays. This year I bought those mini-candy canes and still had a box of them left! Since I love shortbread, I thought it would be fun to try making some candy cane shortbread. The candy canes in the batter seem to make these bars a little more moist and chewy than your typical shortbread and they are very rich and buttery! Crushed candy canes are mixed into the batter and sprinkled on top. Also on top is a generous drizzle of melted snowy white chocolate. A very Christmasy cookie bar indeed!

WHITE CHOCOLATE CANDY CANE SHORTBREAD by NancyC

Makes a 9 x 13″ pan

  • 2 cups (4 sticks) butter, softened (you can use salted or unsalted butter)
  • 1 cup granulated sugar
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 1/2 teaspoons peppermint extract
  • 4 cups all-purpose unbleached flour
  • 3/4 cup crushed candy canes (measure after crushing them)

White Chocolate Drizzle and Candy Cane Topping

  • 1 cup white chocolate chips
  • 1/2 Tablespoon coconut oil
  • 1/3 cup crushed candy canes (measure after crushing them)

Preheat oven to 325˚F. Line a  9 x 13″ baking pan with parchment paper (let paper edges extend up sides of pan so you can lift out when the shortbread is done baking).

In large bowl, cream butter and sugar until light and fluffy. Blend in the salt and peppermint extract, then gradually add in the flour, one cup at a time (dough will be thick).

Mix in the crushed candy canes, incorporating evenly into the dough. Then press cookie dough evenly into your parchment-lined pan.

Bake 30 minutes or until edges are lightly browned. Cool completely in pan.

After bars have cooled, top with the White Chocolate Drizzle. To make drizzle, melt white chocolate chips and coconut oil by heating in microwave for 30 to 45 seconds. Stop and stir, then heat another 15 seconds, stir, and repeat if needed until chocolate is melted and mixture is smooth. Drizzle melted chocolate over the entire pan of shortbread–the ingredients make enough for you to do a heavy drizzle, but if you just want a light drizzle, you’ll have extra melted chocolate left over (you can dip some marshmallows or strawberries in it for a quick sweet treat!). Sprinkle crushed candy canes evenly over the shortbread and the white chocolate drizzle.

Let the white chocolate drizzle set, then lift the shortbread out of the pan with the parchment paper edges. Place on cutting board and cut into bars or squares.

White Chocolate Candy Cane Shortbread @ NancyC

These shortbread bars make a nice rich Christmasy snack or dessert. You can’t go wrong with candy canes at Christmas time! What kind of candy cane treats do you like to make?

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Dark Chocolate Almond Shortbread Squares

Dark Chocolate Almond Shortbread Squares @ NancyC

Dark chocolate and shortbread are two of my favorite sweets, and I discovered that they make a great combination as a cookie bar! Several years ago, I had found a recipe on the Eagle Brand® site and made it as directed, but was a little disappointed because my shortbread crust and the chocolate layer did not turn out as nice and thick as their recipe photo. But they had tasted good, so I decided to revisit the recipe, using dark chocolate instead of semi-sweet chips, and making them in a 9×9″ pan instead of 9×13.” I was hoping using a smaller pan would give me a thicker crust–and it did. I liked the way these turned out in the 9×9″ pan so much better!

Be sure to chill these bars for three hours before you try cutting them, because they’ll cut easier. The shortbread base will crumble some, so you need to cut them carefully.

DARK CHOCOLATE ALMOND SHORTBREAD SQUARES by NancyC, adapted from Eagle Brand®

Makes a 9 x 9″ pan

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt (omit if you are using salted butter)
  • 1 1/4 cups all-purpose unbleached flour
  • 1 (10-ounce) package dark chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 teaspoon almond extract
  • 1/4 cup sliced almonds, toasted

Preheat oven to 350˚F. Grease or spray a 9 x 9″ baking pan with cooking spray.

Mix butter, powdered sugar, and salt in large bowl until fluffy (you can mix by hand or with a mixer). Add flour; mix well. Press dough evenly in prepared pan with floured hands (dough will be sticky). Bake 20 to 23 minutes or until lightly browned; remove from oven.

Melt dark chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly, until mixture is smooth and creamy. Remove from heat; stir in almond extract. Spread chocolate mixture evenly over the shortbread in the pan. Note: You can also melt the chocolate mixture in the microwave–heat for 30 seconds, stir, heat another 30 seconds, stir, and repeat until mixture is smooth and creamy, which takes about 1 1/2 to 2 minutes. Be careful not to overheat!

Garnish with toasted almonds,* pressing them down firmly on the chocolate mixture. Chill 3 hours or until firm. Cut into bars.

Note: To avoid scratching my non-stick pan with a cutting knife, I removed the shortbread from the pan first. I did this by loosening the shortbread and chocolate layers from the edges of the pan and carefully inverting the pan. I had a parchment paper-covered hand on the shortbread, to catch it as it came out upside-down, then I inverted the shortbread again onto my other parchment paper-covered hand so it was right-side up on the second piece of parchment paper, ready to cut. You could also try lining your pan with parchment paper and just lift the shortbread out of the pan when it’s ready to cut, but the sticky shortbread batter may be a little difficult to spread on the parchment paper.

*Toast almond slices by placing in a dry nonstick skillet and cooking over medium heat, shaking pan until almond slices are lightly browned.

I love the thick dark chocolate top layer and the thick shortbread bottom crust on these bars! And the light almond flavoring adds just the right touch. I’m glad I revisited this recipe. Do you have a recipe you’ve revisited with good results?

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Pecan Chewies

Pecan Chewies @ NancyC

What’s thick, rich, chewy, and buttery with lots of pecan chunks baked in? Pecan Chewies, that’s what. I saw a recipe for these bars over at Southern Bite, and just had to try them. They look like blondies, but they’re much chewier…and so yummy! The buttery taste in these chewies really won me over and now they’re a new favorite treat of mine. They are easy to make and you mix the batter by hand, so no electric mixer is needed. I added extra pecans in my batter and really liked how they turned out. They’re a great snack or dessert for fall–add a scoop of ice cream on top and a drizzle of caramel if you really want to make these fancy!

PECAN CHEWIES by NancyC, adapted from Southern Bite

Makes a 9 x 13″ pan

  • 2 sticks butter, melted
  • 1 cup granulated sugar
  • 1 cup light brown sugar,  firmly packed
  • 2 eggs,  well beaten
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose unbleached flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups coarsely chopped pecans

Preheat oven to 300˚F. Grease and flour a 9 x 13″ pan or line with parchment paper; set aside.

In large bowl, add melted butter, granulated sugar, and brown sugar; blend well by hand.

Add beaten eggs and vanilla stirring well, then add flour, baking powder, and salt, stirring until all lumps are gone.

Fold in chopped pecans, stirring until blended, then spread batter evenly into prepared 9 x 13″ pan.

Bake 40 to 45 minutes, or until golden brown and set in the middle (be careful not to over-bake–if you do, the bars will not be as chewy as they should be). Let cool completely, then cut into bars.

Brown sugar and pecans are two ingredients I use a lot in my fall baking, so no wonder I love these bars! Have you made Pecan Chewies before?

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Chocolate Chip Chocolate Syrup Brownies II @ NancyC

Chocolate Chip Chocolate Syrup Brownies

Chocolate Chip Chocolate Syrup Brownies II @ NancyC

A few weeks ago, I bought an old cookbook from the ’70s at a flea market and found several recipes tucked inside it that had been clipped from newspapers and magazines. And there was an old recipe card, too–for Chocolate Syrup Brownies. Since I already had some chocolate syrup in my fridge, I decided these brownies would be the perfect recipe to try out first. There was a little note on the recipe card that said these brownies had a mild chocolate flavor, so I thought I’d up the chocolate flavor a bit by adding some mini semi-sweet chocolate chips to the batter.

I was really happy with the way these brownies turned out! They’re so yummy and really easy to make–just stir them up in a bowl, pour in a pan, and bake. They are more cake-like than fudgy, but they are also very moist and the chocolate chips give them a rich chocolate flavor. Next time you have a craving for brownies, this would be a great recipe to try!

CHOCOLATE CHIP CHOCOLATE SYRUP BROWNIES by NancyC, adapted from an old Great American Recipes recipe card

Makes a 9″ square pan

  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • Dash of salt (omit if using salted butter)
  • 1 cup all-purpose unbleached flour
  • 3/4 cup chocolate-flavored syrup (I used Hershey’s)
  • 2 teaspoons pure vanilla extract
  • 3/4 cup chopped walnuts or pecans
  • 3/4 cup mini semi-sweet chocolate chips

Preheat oven to 350˚F. Grease and lightly flour a 9″ square pan, or line with parchment paper; set aside.

In large bowl, cream butter and sugar until smooth; add eggs and blend until very creamy. Add a dash of salt to the mixture.

Stir in flour, mixing to blend well. Add chocolate syrup and vanilla, blending well, then stir in the chopped nuts and mini chocolate chips.

Pour batter into prepared 9″ square pan, smoothing batter evenly in pan. Bake at 350˚F for 32 minutes, or until toothpick inserted in center comes out clean.

Cool in pan on wire rack (loosen edges before brownies cool to avoid sticking–if using parchment paper, you don’t need to do this).

Cut into squares and serve.

Chocolate Chip Chocolate Syrup Brownies @ NancyC

I haven’t tried any recipes from the old cookbook yet, but I’m glad I discovered the Chocolate Syrup Brownies recipe tucked inside! It was like getting a little bonus with my cookbook.🙂

Have you made brownies with chocolate syrup?

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BlackberryCrumbBars@NancyCreative.com

Blackberry Crumb Bars

BlackberryCrumbBars@NancyCreative.com

All I can say is, whoever invented crumb bars was a genius. The buttery crumb topping…the fruit filling…they’re just hard to resist, especially when you make them with fresh summer fruit! I had the chance to pick some fresh wild blackberries growing right by Linn and Gayla’s home recently and I knew I was going to want to try making some crumb bars. I had made some Raspberry Jam Oat Crumble Bars last year, which have a tasty, oaty crust and crumble topping. So this year, since I had picked quite a few of those lovely blackberries, I had enough to make these crumb bars, plus a few other recipes I’ll be posting later.

If you like blackberries, you must try these! The crust and crumbly topping is rich and buttery, and the fresh blackberries, mixed with some blackberry jam, make a wonderful rich, fruity filling.

BLACKBERRY CRUMB BARS by NancyC, adapted from Allrecipes.com

Makes a 9 x 13″ pan

For the crust:

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 3 cups unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and diced
  • 1 large egg

For the filling:

  • 1/4 cup granulated sugar
  • 3 teaspoons cornstarch
  • 3 cups fresh blackberries
  • 1 cup blackberry jam

Preheat oven to 375˚F. Grease a 9 x 13″ pan or line with parchment paper.

In a medium bowl, blend 1 cup sugar, baking powder, and flour. Mix in cinnamon and salt. Using a fork or pastry cutter, blend in the small pieces of butter and then add in the egg, blending everything well. Dough will be crumbly. Pat half of dough into prepared pan.

In another medium bowl, blend 1/4 cup sugar and the cornstarch. Gently mix in the blackberries and jam. Gently spread the mixture over the dough (don’t let this berry filling mixture touch the pan edges, to avoid burning).

Crumble the remaining half of the dough over the berry filling layer.

Bake at 375˚F for 35 minutes, or until top is slightly brown.

Cool completely, then cut into bars and serve.

BlackberryCrumbBarsII@NancyCreative.com

Yes, you’ll want to cut these into bars instead of the big square that I cut for the photo, because they’re pretty rich! Unless you’re really hungry…then cut yourself a big square and add a scoop of vanilla ice cream on top while you’re at it!

Are you a fan of crumb bars like I am?

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Chocolate No-Bake Cookies@NancyCreative.com

Chocolate No-Bake Cookies

Chocolate No-Bake Cookies@NancyCreative.com

No-bake recipes come in very handy when the weather is hot and humid. And since I was wanting to make something chocolate, I thought Chocolate No-Bake Cookies would be perfect!

I remember the very first time I had a No-Bake Cookie–I was probably about 7 or 8, and a friend had given me some her mother had made. My mom had never made these cookies and I wanted to find out how to make them. My friend said it was easy–just mix cocoa powder, peanut butter, and oatmeal together and let them set. That’s how we exchanged our simple childhood recipes back then–word of mouth, no specific amounts for the ingredients, and the ingredients were minimal. So I did what my friend said and was so disappointed when the cookies never set! Of course I couldn’t figure out what I was doing wrong and my friend insisted that was the correct way to make them, so these cookies were a mystery to me for awhile. Eventually I forgot about trying to make them and went on to make other more dependable recipes…like Chocolate Chip cookies!

But recently, I’ve been noticing some no-bake recipes on different sites and decided that these No-Bakes were worth another try. I found a recipe at FoodNetwork.com that looked pretty fool-proof–and it is! I just made mine a little larger than the original recipe. These no-bake cookies set up just fine!

CHOCOLATE NO-BAKE COOKIES by NancyC, very slightly adapted from FoodNetwork.com

Makes 50 to 60 cookies, depending on size

  • 2 cups granulated sugar
  • 1/2 cup milk
  • 1/2 cup (1 stick) salted butter (or substitute unsalted butter and add a dash of salt)
  • 1/4 cup unsweetened cocoa powder
  • 3 cups old-fashioned rolled oats
  • 1 cup creamy peanut butter
  • 1 Tablespoon pure vanilla extract

Line two baking sheets with parchment paper or wax paper; set aside.

In a medium size saucepan over medium heat, combine sugar, milk, butter, and cocoa and stirring occasionally, bring to a boil. Boil for 1 minute; remove from heat. Add in the peanut butter, vanilla, salt, and oats; stir to combine.

Drop rounded 1/2 Tablespoonfuls (or rounded teaspoonfuls for smaller cookies) of the mixture onto prepared baking sheets and let cool for 45 to 60 minutes. Store refrigerated, in an airtight container, for up to 5 days.

Note: For oatier cookies, add an extra 1/2 cup of oats or decrease amount of peanut butter to 1/2 cup.

These Chocolate No-Bake Cookies are such a classic treat! When was the last time you made them? Do you make yours any differently?

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