Chocolate Carob Peanut Butter No-Bake Cookies

I’ve fallen in love with carob.  It’s true.  While I realize that carob is often a cocoa substitute, my experimenting has taught me that it certainly doesn’t have to be!  Let’s have our carob and eat it too!  (ohhh man, hilarious, I know)  What I’m getting at is, I found carob and chocolate go brilliantly together!  Then once you add a little peanut butter and cinnamon to the mix?  Oh, my my!

Carob Peanut Butter No-Bake Cookies

• 1/2 C Butter (1 stick)
• 1/2 C Milk
• 1/2 C Carob Powder
• 1/2 C Bittersweet Chocolate, chopped or chips
• 2 C Sugar
• 1/4 tsp Sea Salt
• 1/4 tsp Cinnamon*
• 1/2 C Peanut Butter
• 3 C Rolled Oats (not the instant kind)

1. Mix first 7 ingredients in a medium sized saucepan over medium heat.
2. Stir while slowly** bringing to a boil.  Chocolate will melt and mixture will become a beautiful dark satiny color.
3. Once mixture has reached a rolling boil,*** continue to stir for a full minute.
4. Remove from heat and stir in both peanut butter and oats.
5. Quickly drop onto parchment paper or silicone mat.  I drop roughly 2 Tbs per cookie.
6. Let cool and enjoy!

Store in an airtight container at room temperature.

Yields approximately 1 dozen large cookies

*I used to think cinnamon was cinnamon.  Then my husband gifted me some higher quality stuff.  It made a huge difference in my baking!
**Slowly bring ingredients to a boil, otherwise cookies may not set properly.
***A “rolling boil” is a boil that is not slowed or stopped with stirring.

Happy Weekend Everyone!
~Carrie

About these ads