No-bake cookies are a favorite childhood treat of mine. Not only are they yummy, but also very easy to make. This year for Easter, I thought I’d put a little spin on the traditional no bake cookie using white chocolate instead of cocoa powder to create a delightful rendition. Peanut butter is the shining star in this version, and to make them Easter-chic I cut them into shapes, dipped them in milk and white chocolate and added in some Spring color with pastel sprinkles.
Perfectly posh and deliciously divine.
Peanut Butter No-Bakes
1 3/4 cups Sugar
1/2 cup milk
1/2 cup butter
8 oz white bakers chocolate
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla
White & Milk Chocolate for dipping.
Line cookie sheet with parchment paper and set aside.
In medium saucepan, combine butter, milk, sugar and white chocolate. Bring to a boil and allow to cook for 1.5 minutes.
Remove from heat and stir in vanilla, peanut butter and oats.
Pour hot cookie mixture onto baking sheet, spreading evenly.
Allow to chill in fridge until hardened.
Once completely chilled, use an Easter cookie cutter to cut the cookies into shapes.
Dip cookies into melted milk and white chocolate.
Decorate with sprinkles.
Place decorated cookies back on lined parchment paper and chill in fridge until chocolate has hardened.
Serve and enjoy~
Source of pastel print: Pastel Canvas Prints