Prep 10 mins
Cook 20 mins
This is a recipe my mother-in-law gave me...she just throws stuff together, so this is the closest she could give me on measurements. Prep time is mixing ingredients & bringing to a boil...cooking time is my guess on cooling time.
- 2 cups sugar
- 1⁄2 cup milk
- 2 tablespoons unsweetened cocoa
- 1 teaspoon vanilla
- 2 tablespoons butter
- 2 cups oats
- 1⁄2 cup peanut butter
- Bring first 5 ingredients to a boil & remove from heat.
- Add oats & peanut butter.
- Drop by spoonfuls onto wax paper & let cool.
I love this recipe! I make it about 3 times a week for my boyfriend's lunches. I haven't modified anything in it (and it comes out great!), but seeing ideas like rice crispies has me thinking! A must have for the recipe book!
I have cooked and eaten this recipe since childhood. I live in hot humid Louisiana and in the summers I never use the big gas oven. This recipe is the easiest sweet that I know how to cook, and nowadays I usually do it in the microwave. I am another who does not measure when I cook, but this looks like the ratio that I use, except that I used double that amount of cocoa powder, and I don't used the vanilla. The only other difference is that I continue to cook for a minute or so after I add the oats. But it is a recipe that is easy to modify all sorts of ways, and I often use cold cereal like Rice Crispies or CherriO's instead of oats. In that case, remove from heat before adding the cereal. I often use the no-bake with RiceCrispies as the first layer and then add a layer of marshmallow crispy treats.
I followed the directions exactly I substituted almond butter for peanut butter and added walnuts. They turned out delicious