Just 6 ingredients for these thick, dense bars that are an easy version of healthy no bake cookies!
Here we are at Friday, but I’m a little less excited than usual.
We’re potty training this weekend. (If that sounds familiar, yes, we attempted this several months ago. J wasn’t ready.)
But he’s almost 3 now and it’s time. So bye-bye diapers, hello big boy underwear.
I have a feeling there will be lots and lots of dirty laundry in my future. 😩
But on to happier thoughts. Like dessert!
I have to admit, I felt a little duped the first time I made no bake cookies years ago.
I thought from the title it meant I would have a cookie ready to eat in 5 minutes. But you have to boil everything, let it cool and then let it set up for what felt like eternity. (No patience here.)
Luckily, after having waited, not so patiently and perhaps with a few grumbles, I was rewarded. Oooey, gooey, soft, chocolatey, peanut buttery goodness. Heavenly.
So I cleaned up the recipe a bit to make some slightly more healthy no bake cookies – and then I dumped them in a glass pan to get a really thick bar. Cause it’s so satisfying to hold these thick slices and sink your teeth into them!
(It’s kinda like my peanut butter chocolate chip snack bars that are like a giant, chewy cookie!)
But given my earlier disillusionment, let me be clear: These are not ready immediately.
Yes, you can eat the mixture while it’s warm and yes, it’s delicious. (Please give it just a second to cool or you might burn your tongue.) But the serious goodness comes if you wait and let them set up in the refrigerator.
It’s about an hour. 45 minutes if you must. Distract yourself so you’re not opening the fridge door every 15 minutes to check on them. Or maybe every 10 minutes… 😉
You also may be able to stick these in the freezer and have them be ready in about 20 minutes. I haven’t tried that method yet but would love to hear if you do!
A few notes on these healthy no bake cookies (er, bars):
- You can use cow’s milk (skim, 2%, whole) or soy milk or another alternative milk. Whatever ya got.
- I almost always use old-fashioned oats in my recipes, but I found they have too much of a raw oat taste here so I prefer quick-cook oats. If all you have is old fashioned oats, just pulse them briefly in a food processor or blender to break them up a bit before using them in the recipe.
- These are addictive! If you don’t want the temptation, you can make a half-batch in an 8×4 bread pan. Just line it with plastic wrap and spray with cooking spray so you can easily lift them out once chilled.
I hope you give these a try for an easy summer treat, or even an after-school snack since we’re headed into back-to-school time.
And I hope you’ll send me some happy vibes this weekend as we potty train.
(Oh, and just for fun, I put together a silly potty training essentials post for anyone attempting this same miracle.)
Have a wonderful weekend!