All praise the no-bake cookie!
Even during the colder months, no-bake still is awesome. That’s because my darlings, no-bake = less time. Easy. Simple. Delicious.
Also loaded with sugar so that I can carb up like a bear getting ready for hibernation, which is basically what we Canucks do. Get ready for winter.
Winter is coming? Phhhht. We invented that. Game of Thrones has nothing on Canucks. We ARE The white walkers. Have you ever seen a bearded man with white frosted whiskers in the winter? (If you haven’t, just wait. I’ll take a photo of Mr Magpie this winter and show y’all.)
This no-bake cookie post is the last of my decadent desserts using Reese’s Peanut Butter Chocolate Spreads. I knew that there had to be a way for me to get it into a cookie and lo and behold, the classic no-bake oatmeal drop cookie just happened to be the perfect vehicle to use this delicious spread in. I know, while I do also love eating it from the spoon, it’s also amazing baked into goodies.
I’ve done a Reese’s Chocolate Chip Skillet Cookie:
And I’ve also whipped up a Chocolate Peanut Butter Banana Cake.
This cake is probably one of the best pairings of chocolate, peanut butter and banana that I’ve ever baked up. For real.
Now it’s time for no bake!
I’m sure you are all familiar with these delights. By cooking the butter, sugar and milk together – and boiling for a minute- you basically create a fudge that holds the rest of your ingredients together, namely the oatmeal flakes. The chocolate peanut butter adds some seriously delicious flavour to these babies!
Take a gander at these puppies.
Hello, cookie lover.
Alas, all good things must come to an end and this is no exception. I do think though that I saved the best for last when it comes down to the recipes I came up with for Reese’s Spreads but what do you think?
Which out of these three is your favourite?
Happy baking, babes!
Love you more than chocolate and peanut butter,
This is a sponsored conversation written by me on behalf of REESE Spreads. The opinions and text are all mine.Print
- 2 cups white sugar
- 2 tbsp salted butter
- 1/2 cup of milk
- 1 tsp vanilla
- 3/4 cup Reese Spread Peanut Butter Chocolate
- 2 cups large flake oats
- Line a cookie sheet with parchment or wax paper and set aside.
- In a medium sized saucepan, combine the sugar, butter and milk. Bring to a rolling boil over medium heat; boil for one minute then remove from heat.
- Stir in the Reese’s Spread Peanut Butter Chocolate until melted and smooth. Stir in the vanilla, followed by the oatmeal.
- Stir until the oatmeal is completely covered.
- Drop by heaping tablespoonful onto the cookie sheet. Cool until completely set.
- Serving Size: 24