No Bake ‘Comfort’ Cookies

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No Bake Cookies

It seems like everybody has this recipe, or some version of it, so this is probably not a new one for you. As a kid it was one of my favorites. I loved it so much that I did a cooking demonstration of the recipe for my 4th grade class. We were supposed to do an oral presentation and I thought what better way to a “viewer’s choice” award than through my classmate’s stomach.

We lived about a mile from school and my mother didn’t drive so I headed out in the morning with various cooking utensils, pre-measured ingredients and an old (very old) electric cook plate. The results? I didn’t burn down the school, (luckily) apparently none of my classmates were allergic to peanuts, there were no leftovers, and I got an A! Actually, the one thing I didn’t get my parents approval for was selling them at school at lunchtime. If I had, maybe I would have beat Mrs. Field’s to the punch. Darn.

If you like chocolate and peanut butter and don’t mind a cookie that is very sweet, you’ll probably give them an A too. They only take about 10 minutes to make. The calorie count? I know it, but do you really want me to tell you?

No Bake Cookies (about 10 minutes start to finish)

2 cups sugar
1/2 cup milk
1/3 cup cocoa (I use Hershey’s)
1/2 cup margarine
1 teaspoon vanilla
1/2 cup peanut butter (in my opinion there is only one and its name is Skippy!)
3 cups quick oats

 (Before beginning to cook place a couple newspaper pages on the counter and cover with waxed paper or parchment paper.)

 Combine sugar,milk,cocoa, and margarine in a large saucepan. Heat on low until margarine is melted. Turn up the heat and bring mixture to a boil. Boil ONLY one minute. Overcooking will result in a crumbly cookie (undercooking will result in spoon candy which is actually pretty good but won’t hold a cookie shape and must be eaten out of a bowl!). Remove from heat and add remaining ingredients. Mix well and drop by soup spoons onto the waxed paper. Allow to cool (though these are excellent warm!) and store in an airtight container.

Salty and Sinful………but oh so worth it!

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Sees Scotchmallow Bar

Pure Decadence ala Mary

This gastronomical treat is SO very wrong, wrong, wrong, I keep telling myself and doesn’t belong anywhere near my diet. However it is CRAZY decadent and when it comes to chocolate I was born to be bad!

Don’t ask me why I ever tried this the first time, or actually why I even thought of trying it, it just popped into my head one night, grabbed hold of me for days and wouldn’t let go. I finally surrendered and headed to the nearest Sees store. I am now hopelessly addicted and live in dread that they will discontinue this candy bar.

I was always the one person in the family that didn’t over-salt, and sometimes didn’t even salt my food, and yet I can’t have one of these bars in the house, make that in this town, and not eat it this way. The way I make is not for the faint of heart mind you. No sparse sprinkling of salt for me. I literally douse it in salt.

If you like salted caramels, or the combination of sweet and salty, I dare you to try it and not love it.

How I do it:
I put the Sees Scotchmallow bar under the toaster oven broiler for a second or two, just until the chocolate starts to soften then hurry and remove it. You don’t want to overdo the broiler step, you just want the top of the bar soft enough for the salt to stick to it, you want to try not to melt the sides and the bottom. Really, it only takes a few seconds. Once I have it on my plate I douse the bar liberally with Himalayan pink sea salt and, try to make it to the table before I take my first bite.

I guess if you don’t have a broiler handy you could always lick the top of the bar then salt it. The added benefit with this version is you don’t have to worry about sharing with co-workers or pushy household members!

Don’t try cheap imitations (believe me I’ve tried), they don’t even come close. Possibly a Sees caramel would work if you don’t want the marshmallow part, but with this beauty weighing in at just under 200 calories and tasting like 2000 why would you want to play with perfection?

I have to guiltily admit that not only do I put salt on top, but I also dip the bitten end in more salt as I go. Ahhhh.