Chocolate-Peanut Butter No-Bakes
1 (6 ounce) package semisweet chocolate chips (1 cup)
1/4 cup light corn syrup
1/4 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
2 cups quick-cooking oats
1 cup peanuts
Cover cookie sheet with waxed paper. Heat chocolate chips, corn syrup,
peanut butter, milk and vanilla in 3-quart saucepan over medium heat,
stirring constantly, until chocolate is melted and mixture is smooth;
remove from heat. Stir in oats and peanuts until well coated.
Drop mixture by rounded tablespoonfuls onto waxed paper. Refrigerate
uncovered about 1 hour or until firm. Store covered in refrigerator.
Yield:
“24 Cookies”
Chill:
“1:00″
Per serving: 121 Calories (kcal); 7g Total Fat; (48% calories from fat); 4g Protein; 13g Carbohydrate; trace Cholesterol; 19mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
If you don’t want to take the time to drop the mixture onto waxed
paper do this—pat the mixture on a cookie sheet and refrigerate as
directed. Cut into squares.
Make It Your Way
Double-Peanut Butter No-Bakes are easy to make by using 1 cup
peanut butter chips instead of semisweet chocolate chips. If you
want to sneak some chocolate back in there, use chocolate-covered
peanuts instead of plain peanuts.
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