Well, it happened. My stubbornness reared it's ugly head. We got the flu. I have never vaccinated the kids or myself against the flu cause I believe that our bodies need to fight viruses to stay strong. My beliefs were tested, if not shaken, when one by one everyone in our house was taken down by influenza. The 4 year old was the first, she probably brought it home from that bacteria pit of a kindergarten class she's in (grrr!), followed by our 2 year old, then myself, my husband and finally, the baby. It was a hellish month. All this to say, sorry it's been a while since I posted!
When I was feeling better, and just before the baby got sick, I realized I had lost 9lbs and needed to remedy it right away (cause I don't have 9lbs to lose or anything, gah). I was on an oatmeal kick and figured if I made something with oatmeal at least it would have some nutritional value... right? Just nod your head yes. Thank you!
I put "oatmeal peanut butter cookies" into the search field at allrecipes.com and came up with this square recipe (not a cookie, but I wasn't terribly picky, just hungry!). Oats, peanut butter, chocolate, and best of all, no baking required!
I love the oatmeal/peanut butter combination, and the contrast of the crunchy oat crumble and the smooth chocolate. Keep them in the fridge for a firmer treat or leave out if you like them soft. And FYI, they're great with a cup of coffee after a long night of temperature taking and hair holding.
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No Bake Chocolate Peanut Butter Oatmeal Squares taken from allrecipes.com
1 c butter
1/2 c packed brown sugar
1 tsp vanilla extract
3 c quick cooking oats
1 c semisweet chocolate chips
1/2 c peanut butter
1. Grease a 9x9" square pan.
2. Melt butter in large saucepan over medium heat.
3. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended.
4. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
5. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth.
6. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
7. Crumble the remaining oat mixture over the chocolate layer, pressing in gently.
8. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
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