If you’re craving a sweet treat but want to avoid peanuts or the hassle of baking, this No Bake Cookie Cake is the answer. It’s rich, chocolatey, and can be made gluten-free with the right oats. This recipe combines simple ingredients and straightforward steps to create a delightful dessert that everyone will enjoy.
Ingredients
- 2 cups granulated sugar
- 1/4 cup unsalted butter
- 3/8 cup milk (use dairy-free alternative if needed)
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 3 cups quick oats (gluten-free if desired)
- 3/4 cup chocolate chips
Instructions
Step 1: Prepare the Sugar Mixture
- Combine Ingredients: In a medium saucepan, combine the granulated sugar, unsalted butter, milk (or dairy-free alternative), and cocoa powder.
- Heat and Boil: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent burning. This should take about 1-2 minutes once it starts boiling.
Step 2: Sauté and Flavor
- Cook and Sauté: Once boiling, continue stirring and let it sauté for another 1 minute. This helps blend the flavors and ensures the sugar fully dissolves.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract. This adds a rich, aromatic flavor to the mixture.
Step 3: Mix with Oats and Chocolate
- Incorporate Oats: Quickly add the quick oats to the saucepan and stir well until all oats are thoroughly coated with the chocolatey mixture.
- Add Chocolate Chips: Fold in the chocolate chips while the mixture is still warm. The residual heat will melt the chocolate chips slightly, creating gooey pockets of chocolate throughout.
Step 4: Shape and Set
- Prepare Baking Dish: Line a 9×13-inch baking dish with parchment paper or lightly grease it.
- Press into Dish: Pour the mixture into the prepared baking dish and spread it evenly using a spatula or the back of a spoon.
Step 5: Cool and Serve
- Cool: Allow the cookie cake to cool at room temperature for about 30 minutes. You can speed up the process by placing it in the refrigerator for quicker setting.
- Slice and Enjoy: Once cooled and set, slice the cookie cake into squares or bars. Serve them on a platter and garnish with additional chopped chocolate or powdered sugar if desired.
Adherence Tips
- Allergies: This recipe is peanut-free. Double-check all ingredients for allergens and ensure cross-contamination is avoided if necessary.
- Gluten-Free Option: Use certified gluten-free quick oats to make the dessert suitable for those with gluten sensitivities.
Tips for Success
- Stir Constantly: When boiling the sugar mixture, stir constantly to prevent it from sticking to the pan and burning.
- Quick Assembly: Work quickly when mixing in the oats and chocolate chips to ensure they are evenly distributed before the mixture starts to cool and set.
- Chill for Firmer Texture: For a firmer texture, refrigerate the cookie cake for a few hours before slicing and serving.
Recipe Variations
- Nut-Free: Replace chocolate chips with dried fruit like raisins or cranberries for added sweetness and texture without nuts.
- Flavor Additions: Experiment with adding a pinch of sea salt, a dash of cinnamon, or even a hint of espresso powder to enhance the chocolate flavor.
This No Bake Cookie Cake recipe offers a hassle-free way to satisfy your sweet tooth without turning on the oven. It’s perfect for busy days or when you want a quick dessert that’s sure to impress. Enjoy the rich, chocolatey goodness and share it with friends and family for a delightful treat any time of day!
By following these detailed instructions, you’ll create a delicious No Bake Cookie Cake that’s not only easy to make but also customizable to suit your dietary preferences. Enjoy the process and indulge in a decadent dessert that’s both satisfying and allergy-friendly
