Really Easy No-Bake Cookie/Candy

NO BAKE OATMEAL COOKIES
Ingredients
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper
Directions
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.— with Shelia Houchins.

This is a recipe posted in Facebook by Shelia Houchins.  Years ago I made these kind of cookies every year around the holidays.  They are easy and everyone always likes them.  Best of all is you do not need to use the oven.  This year I had left-over chocolate chip morsels from my traditional holiday candy.  So...instead of using this recipe to the letter I used the chocolate chips (Herseys, but any will do I suppose) and made the cookie/candy.  

I had dark chocolate chips (dark chocolate is so much better for you than milk chocolate) and peanut butter chips.  In a large bowl I melted the two together - one half bag of each is plenty.  To temper the chocolate add 1/4 cup milk and  melt it at for 2 to 3 minutes stirring once every minute.  When you can stir them easily they are melted just right. Add a little milk when you stir if the mixture is too thick to stir.  If the chocolate can't be stirred easily you will not be able to mix the other ingredients effectively.  The candy will set up quickly so you need to work fast. Don't over cook them or the chocolate will become bitter.  Quickly mix in your cookie ingredients.  I used 2 cups of quick oats, 1 cup of shredded coconut and about 1/2  cup of raisins.  You could add nuts or whatever sounds good to you.  Mix until all of the ingredients are covered with chocolate.  Spoon the mixture onto parchment (or wax or foil paper) into the size pieces you want.  These will not spread out and will harden in about 15 minutes.  They keep really well and really taste good.  Nutrition and calorie wise it will depend on what you add.  There is plenty of sugar in the chocolate chips so adding anything sweet will most likely make them too sweet.

During the holidays I do the same thing but add cashews or other nuts.  It is best to use unsalted nuts. They look like you slaved over a hot stove but the whole thing takes only minutes.

Quick oats are the best to use as they will set up nicely and are tastier because they are thinner.  Also, if you are using peanut butter, something like Jiff is best rather than the healthier brands as the cookie/candy will set up better with Jiff or the like.  I keep the cookie/candy in an air-tight tin (Christmas tin works nicely and it is ready to give as a gift).  If you do use peanut butter then the peanut butter chips are not necessary.  Replace these with more chocolate (maybe mix milk and dark chocolate chips). This year I used 12 oz milk chocolate chips, 2 1/2 cups oatmeal, 1/2 cup Jiff peanut butter.  Probably the more ingredients you add the less oatmeal you would need.  The mixture should look well balanced.  Personally I think the chocolate is more important than the oatmeal but you may feel differently.  Let your ingredients speak to you.  Enjoy!

EASIEST  FUDGE EVER!

Now that you have  your chocolate chips out, why not make a pan of fudge.  It takes minutes!  
This image is from Phillsbury.com and this is their recipe as they have it posted.

Ingredients

1

package (12 oz) dark chocolate baking chips

1

can (14 oz) sweetened condensed milk (not evaporated)

1

tablespoon milk 

1

teaspoon vanilla

Directions

• 1Line 8-inch square pan with foil; spray with cooking spray.
• 2In large microwavable bowl, microwave baking chips, sweetened condensed milk and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth.
• 3Stir in vanilla until well blended (mixture may be thick). Spread evenly in pan. Refrigerate at least 2 hours until firm. Cut into 6 rows by 6 rows. Store covered in refrigerator.

I have made this fudge for many years now and everyone loves it, even more than the kind that is cooked and tricky to make.  The only difference is step 3 where you blend in the vanilla at the last minute.  This year I will try this.  Also, I have always just buttered a glass baking dish but using the foil may just be a good idea as you can lift it out of the pan, flip it over and cut it without the baking dish getting in the way.  I would make sure the foil is spread out really smoothly in the pan or the fudge will have strange creases when it sets.  Their way of melting the chocolate chips sounds even easier then my defrost cycle tempering but I am quite sure it is imperative to stir it often.  This is a great candy.  Nice texture, not too sweet but sweet enough to be decadent!