April 17, 2024
Hello Foodie Friends
I've got a sweet tooth and this is a nice no-bake treat that hits the spot. My grown kids love when I whip up a batch of these and I've always got the ingredients on hand. If you ever get a hankerin to take a bite out of a hunk out of baking chocolate? Take my advice and don't it's just not the same. I did sneak some tips in today about the different kinds that should help you out.
Enjoy!
Marzee
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NO-BAKE CHOCOLATE OAT TREATS
INGREDIENTS:
2 cups sugar
1/2 cup milk
1/2 cup cocoa
1 stick margarine
1/2 cup smooth peanut butter
1 Tablespoon vanilla
3 cups quick-cooking oats
DIRECTIONS:
In a saucepan over medium-low heat melt the sugar and margarine until almost smooth. Add the cocoa and then add the milk, stirring. Heat thoroughly, stirring constantly. Remove from heat and stir in the peanut butter, vanilla, oats. Stir until all combined. Place on wax paper by spoonfuls to cool and store in an
airtight container.
MARZEE's CORNER
WATCH IT - NOT ALL CHOCOLATE IS EQUAL IN BAKING:
Milk chocolate: Sweet chocolate with 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is seldomly used for baking, except for cookies.
Semi-sweet chocolate: This is the classic dark baking chocolate which can be purchased in most grocery stores. It is frequently used for cakes, cookies and brownies. Can be used instead of sweet dark chocolate. It has a good, sweet flavor. Contains often 35-50% cocoa solids.
Unsweetened chocolate: A bitter chocolate which is only used for baking, not suitable for eating solo. Use itonly if a recipe specifies 'unsweetened chocolate'. It contains almost 100% cocoa solids, about half of it might be fat (cocoa butter).
White chocolate: Chocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings. It does not contain any non-fat ingredients from the cacao bean and has therefore an off-white color. In some countries white chocolate cannot be called 'chocolate' because of the low content of cocoa solids. It has a mild and pleasant flavor and can be used to make Chocolate Mousse, Panna Cotta and other desserts.