The heat wave in Los Angeles this week was a little bit much for me. I realize that the warm weather will take some getting used to, however, 90+ degrees in April was a little unexpected! I usually fail when I try to work against the heat, so I chose to work with it and make a version of a childhood favorite of mine from our family cookbook - No-Bake Fudgies! I had a hankering for peanut butter (pretty much every day of my life) so I decided to work it into the recipe to create a tasty little treat highlighting two of the best things on earth.
Twisted No-Bake Fudgies // Makes 38
1/2 c butter
1/2 c unsweetened cocoa powder
1/2 c milk
1 c brown sugar, lightly packed
2/3 c sugar
2/3 c peanut butter
1 tsp vanilla
3 c oats
2/3 c flaked coconut
1/2 chopped pecans
Place a saucepan over medium heat; be sure it's big enough that you can combine all the ingredients in it since this is a one-pot-shot. Add butter, cocoa powder, milk, and sugars. Once the butter has melted and ingredients are combined, bring to a boil, stirring when needed, for a full 3 minutes. This allows the sugars to melt and brings together the ingredients so when the cookies cool, they set completely and are not grainy. Reduce heat and add the peanut butter (I used a combo of creamy & crunchy for texture) and vanilla; give it a few stirs to combine, then remove from heat. Add oats, coconut, and pecans, stirring to incorporate all ingredients.
While the mixture cools slightly, line two baking sheets with parchment, or just on the counter/table if you have the space. If you live in a warmer climate...or want to eat them faster...having them on a baking sheet allows you to flash-set them in a fridge or freezer.
Using a small ice cream scoop or a regular ol' spoon, drop dough by the 2-tablespoonfull-ish onto parchment. Using this method, and allowing for some tastes, you should yield about 38 cookies. Again, if your house is too warm to set these, just pop them in the freezer to set, and store in the fridge if needed.
I am not usually one for a glass of milk, but for some reason it just seemed like a good fit, especially in the vintage mug I picked up at an antique mall in Long Beach. As kids, this treat was always a favorite of ours and I love the memories it brings back...especially our sticky, chocolate-covered faces and fingers due to the fact we were never patient enough to let them set! These are great to make with the little ones in your life, and a nice treat to whip up for any gluten-free guest you may have - just be sure to use gluten-free oats if they are highly sensitive. You can even go dairy free and use soy/almond milk and vegan butter - Earth Balance is the go-to for my family and I. Get crazy and add any other favorite ingredients you may have lying around - marshmallows perhaps? Yum!
With a full heart and am empty plate,