Peanut Butter Chocolate Banana No Bake Cookies Food

NO-BAKE CHOCOLATE PEANUT BUTTER BANANA COOKIES

Steps:

• In a large sauce pan over medium heat, stir corn syrup and sugar to combine. Heat just to boiling, then remove from heat.
• Add peanut butter, vanilla, and chocolate chips and stir until melted.
• Add crumbled banana and oats. Stir to combine.
• Scoop 2 tablespoon portions (medium scoop) of dough onto wax paper lines counter or baking tray.
• Use finger tips to gently press dough into ½" thick discs.
• To add drizzle: Place melting chocolate discs and peanut butter in a bowl. Microwave on 50% power for about 1-2 minutes until chocolate is melted. Mix to combine.
• Drizzle the melted chocolate-peanut butter over the cookies and add sprinkles immediately.
• Allow to firm for 1 hour.
• Store cookies in layers separated by wax paper, at room temperature in an airtight container for up to 2 weeks.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

PEANUT BUTTER IN MY CHOCOLATE NO-BAKE COOKIES

Steps:

• Stir sugar, cocoa, margarine and milk together in saucepan.
• Bring to a boil and boil for 1 minute, stirring frequently.
• Remove from heat.
• Stir in vanilla, peanut butter and oats.
• Drop by teaspoonfuls on waxed paper.
• Should be kept refrigerated.

NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
• stir in peanut butter.
• remove from heat and add quick oats; mix well.
• drop from a teaspoon onto wax paper; let cool.

PEANUT BUTTER NO BAKE COOKIES

Steps:

• In lg saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over med heat. (full, rolling boil = large bubbles rising to surface that can't be stirred down).
• Boil for one minute, stirring constantly.
• Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.
• Working quickly, drop by spoonfuls onto waxed paper . Let cool completely.

PEANUT BUTTER NO-BAKE ENERGY COOKIES

Steps:

• Combine the banana, milk, Splenda and cocoa in a sauce pan over medium heat, bring to a boil. Stir constantly for 1 minute. Add vanilla, then peanut butter and then oatmeal.
• Remove from heat & mix well. Before the mixture has time to harden, quickly drop onto was paper using a dinner spoon.
• Allow to cool at room temperature, enjoy.