Interlochen Chocolate No-Bakes

This is a truly historic event. A joyous occasion. The greatest day in the history of days, as my old roommate Mark would say.

















[Another giant spatula picture. They're my new favorite kind of picture].


























Let me explain. Seven years ago (yeesh) when I was at Interlochen, I was sustained mostly by bagels, hard boiled eggs, bananas, and the chocolate no bake cookies. They were may favorite, favorite thing the kitchen had to offer. When they were there, I would eat...well, way too many. I loved them, but I didn't really understand what they were. Somehow the flavor combination tripped me and I knew I loved them, but I didn't know why.



Then, a couple of months ago, I found a recipe that I knew would be really similar, and the mystery was explained: chocolate and peanut butter together. Not so profound, but it's maybe my favorite combination of foods, so no wonder I loved them. These tasted amazing. I ate way too many, and I'm going to try not to make them again (though secretly, this recipe was one of the reasons I wanted to buy a big bag of oats in the first place). Turns out, they're really easy to make!

























Interlochen Chocolate No-Bakes
from Dinner and Dessert

1/2 cup butter

2 cups sugar

1/2 cup milk

4 tablespoons cocoa

1/2 cup peanut butter

3 to 3 1/2 cups dry quick-cooking oats

2 teaspoons vanilla

Add the first four ingredients into a 4-quart saucepan.

Bring to a rolling boil and hold for 1 minute.

Remove from heat.

Stir in the next 3 ingredients and drop by tablespoons onto wax paper.

Let cool until set.