Oh.my.gosh. If these are wrong, I don't wanna be right! They are a-mazing and way better than any no-bake I've ever had! I don't know if you're like me and hoard Easter candy, but I've got tons of Reese's eggs in my freezer, just sitting there, so I decided to use them! It made them so creamy and rich, definitely the only way I'll be able to make these cookies now! Recipe is from
Bailey Bakes.
Ingredients
- 2 cups white sugar
- 1/2 cup milk
- 3 tablespoons cocoa powder
- 1 stick butter
- 1/2 cup peanut butter
- 3 cups rolled oats (not instant oatmeal)
- 1 teaspoon vanilla extract
- 10-12 regular size Reese's Peanut Butter Cups (chopped)--I used 10 Reese's Eggs
Directions
|
1.
|
Bring sugar, milk, cocoa powder and butter to a boil in a medium saucepan. Cook for 1 minute and remove from heat. |
|
2.
|
Stir in peanut butter, oats and vanilla until completely combined. Stir in Reese's Peanut Butter Cups. |
|
3.
|
On waxed paper, drop mixture by spoonfuls. Let cool until hardened. |
