Favorite Oatmeal Candy Food

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.

OATMEAL CANDY

Steps:

• Mix sugar and cocoa together.
• Add milk.
• Bring to a boil and boil for 1 1/2 minutes.
• Remove from heat and add oatmeal.
• Drop on wax paper with a teaspoon and allow to cool.
• Eat!

FAVORITE OATMEAL CANDY

Steps:

• 1. Melt butter in large saucepan. Stir in sugar, cocoa powder and milk. Stirr continually and bring to a boil.
• 2. Add vanilla and peanut butter, quickly stirring to blend until creamy.
• 3. Remove from heat and stir in oats until blended. Stir until it holds a shape.
• 4. Dip out teaspoonfuls onto waxed paper and allow to cool until firm. When cool, store in an airtight container for up to 2 weeks.

NO BAKE OATMEAL CANDY

Steps:

• Combine first 4 ingredients and mix well.
• Slowly add oatmeal, stirring well.
• Roll into small balls and refrigerate for about 30 minutes. Store in fridge as well.

CHOCOLATE OATMEAL ALMOST-CANDY BARS

Steps:

• Center rack in the oven and preheat the oven to 350 degrees. Butter a 9X13 inch pan and place the pan on a baking sheet.
• Whisk together the flour, baking soda, salt and cinnamon.
• Using an electric mixer, beat the butter on medium speed until it is soft and creamy. Add the brown sugar and beat for 2 minutes, then add the eggs one at a time, beating for a minute after each egg goes inches Beat in the vanilla. The mixture should be light and fluffy. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear. Still on low speed, stir in the oats and 1 cup of the chopped walnuts.
• Set aside 1 1/2 to 2 cups of the mixture, then turn the remaining dough into the prepared 9X13 pan. Set aside while you prepare the next layer.
• Set a heat proof bowl over a saucepan of simmering water. Put the condensed milk, chocolate chips, butter and salt in the bowl and stir occasionally until the milk is warm and stir in the vanilla and 3/4 cup walnuts.
• Pour the warm chocolate over the oatmeal crust, then scatter the remaining oatmeal mixture over the top. Don't try to spread the oatmeal, and don't worry about getting the topping even. It will create a a pretty open lacy pattern as it bakes.
• Bake for 25 to 30 minutes, or until the topping is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan. Transfer the baking pan to a cooling rack for about 2 hours.
• Run a blunt knife between the edges of the cookie and the pan and carefully turn the cookie out onto a rack. Turn right side up, then refrigerate for at least 1 hour before cutting. ( Ok so there was no way my fam could wait that long. I was able to cool it for 2 hours but that was it. It was fabulous a bit warm and also later when it was refrigerated!).