No-Bake cookies were all the rage in the 70s as more women freed themselves from the shackles of their domestic prisons and entered the workforce. Tighter schedules meant less time to bake goodies for screaming children, so clever cooks came up with more no bake treats that went beyond the classic rice krispie square.
This recipe is a riff on one I found in a 1970s copy of Better Homes and Gardens Cookies and Bars cookbook. The original recipe used butterscotch chips instead of chocolate, but having tried the former, I can tell you the flavor was so artificial and sweet it gave me a bit of a headache. In an attempt to make this work, I did a little tweaking and was so happy with the result that I HAD to share it with you.
Like the original recipe, I use peanut butter and cereal, but I use bittersweet chocolate chips instead of butterscotch and add a hit of sea salt to cut the sugar a bit. The result is something so crunchy and melty-good you’ll have trouble sharing them!
Here’s How You Do It
Difficulty Level: Easy
Total Prep time: 15 Minutes
Fridge Time: 1 Hour
Yields about 2 dozen cookies, depending on how you big you make them
3 Cups of Frosted Flakes Cereal – Generic brand is just fine – buy what’s on sale.
1 Cup of Bittersweet Chocolate Chips
½ Cup of Smooth Peanut Butter
½ Teaspoon of Sea Salt
1 Metal Mixing Bowl
1 Medium Size Pot
1 Wooden Spoon or Rubber Spatula
Measuring Cups and Spoons
Parchment Paper – Available in dollar stores and major grocery stores with the plastic wrap and aluminum foil
2 Baking Pans
1 Regular Spoon
Line your baking sheets with parchment paper and set aside for now.
Fill your pot 3/4 of the way with hot water and put it on the stove on low heat.
Dump the peanut butter and chocolate chips in the metal mixing bowl and rest it atop the pot of water.
Stir occasionally with a wooden spoon or rubber spatula, holding the bowl steady with an oven mitted hand until the chips are completely melted and combined with the peanut butter.
Turn off the heat and rest the bowl on a trivet on the counter.
Stir in the sea salt.
Add the cereal and stir until it’s evenly coated with the chocolate and peanut butter mixture.
Using your trusty spoon, drop blobs of the cereal mixture onto the lined baking sheets, smoothing with the back of your spoon to form a round cookie.
Repeat the process, spacing them about half an inch apart. They won’t be perfect, and they don’t have to be.
Make some room in the fridge and put the cookie covered baking sheets in the fridge to set. It will take about an hour.
Once they’re set, you can put them in a plastic container.
They’ll keep in the fridge for at least 2 weeks…
But they won’t last that long!
-Samantha R. Gold
Questions? Comments? Requests?
Bring it on!
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