[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.