As an Amazon Associate I earn from qualifying purchases.
Too hot to cook? Well how about some No Bake Cookies?
It has been too hot for baking so I thought I’d make some No Bake Cookies on Sunday afternoon. I managed to run smack dab out of peanut butter (don’t tell the guys!) so I substituted Biscoff and threw in a few chopped pecans.
They turned out just wonderful and I had a hard time not eating them all! My major sweet tooth is going to do me in one of these days.
For More No Bake Cookie Love Check This Out!
- Date Balls
- Biscoff No Bake Cookies from Rachel Cooks
- No Bake Cookies from Confessions of a Cookbook Queen
- Sweet & Salty No Bake Nutella & Pretzels Cookies from Doughmesstic
I’ve been a little otherwise occupied with life and haven’t shared too many recipes with you lately, but I hope to get back on track this week! Thanks for hanging in here with me!
- 1/4 cup butter
- 1/2 cup milk
- 1/2 cup Biscoff Spread (or peanut butter)
- 2 cups sugar
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 cups quick cooking oats
- 1 cup chopped pecans
Add butter, milk, and Biscoff to a heavy saucepan and place over medium-high heat. Stir to combine. Add sugar, cocoa powder and salt, stir until well combined. Cook, stirring often until mixture comes to a boil. Boil one minute. Remove from heat and add vanilla, oats and pecans. Stir until well combined and spoon onto wax paper or a Silpat. Allow to cool completely before serving.
Store in an airtight container.