Summer is the perfect time to try out no-bake recipes. Everyone loves classic American peanut butter blossom cookies, but nobody wants to turn on the oven on a hot day. I’ve had this idea for no bake peanut butter blossoms (sometimes called peanut butter kiss cookies) for a while and finally tried it out when I needed a quick treat on a warm day. They came out pretty well and are very satisfying treat.
These are so simple that anyone, even kids, should be able to make them. I mixed creamy peanut butter with a little butter, vanilla, brown sugar and ground oatmeal to make a dough that can be rolled into small balls. I then made an indentation in the top and drop in some chocolate that has been melted with a little butter. Easy peasy! Trying not to eat them all in one day is not so easy! They’d also be great with a little dollop of jam or a raspberry on top if you don’t want to use chocolate.
⅓ - ½ cup (1 - 1.5 oz/28- 5.6g) ground oatmeal or oat flour (see note)
¼ cup (1.5oz/5.6g) semi-sweet chocolate chips
1 tsp. unsalted butter, softened
Stir the peanut butter and 2 Tbsp. of butter together until well combined.
Add the brown sugar and vanilla to the peanut butter mixture and stir well.
Peanut butters have differing amounts of salt, so taste now to see if you need any and add a pinch at a time until you're happy with the flavor.
Stir in the ground oats, a couple tablespoons at a time, until you have a soft dough that comes together in a ball.
Shape the dough into small balls, about 1½ tsp. of dough per ball.
Using the back of a ¼ tsp. measuring spoon, press a small indentation in the center of each ball.
Gently melt the remaining tsp. of butter with the chocolate chips in a microwave or over very low heat in a small saucepan.
Using a ¼ tsp. measuring spoon, drop a small dollop of melted chocolate into each indentation.
Chill for an hour or until the chocolate is set. Store in the refrigerator for up to a week.
Peanut butter brands vary a lot in consistency and saltiness. You may or may not need salt for this recipe, so season it to taste. Likewise, you may need more or less ground oats to get the dough to a shape-able consistency.
Finding ways of using up sourdough starter that has to be discarded when the starter is fed is one of the great challenges of a sourdough baker. This unique sourdough granola bar recipe is one of the more interesting ways of doing that. When Sourdough Surprises announced that this month’s challenge would be sourdough granola bars, I was skeptical. However, it turns out that the starter works pretty well in this recipe. Not only binding the ingredients together, the starter gives the granola bars a slight rise and softness. It does confuse my head though – they look like granola bars but have the scent and slightly tangy taste of sourdough bread.
The original recipe comes from Wild Yeast, but I adapted it to use the ingredients that I had on hand. I used chocolate almond butter, chopped almonds, sunflower seeds, mini chocolate chips, oats and dried cherries as my base. Since I keep a very small (and often very neglected) amount of starter in my refrigerator, I had to feed and grow my starter a bit to have enough to even make a small batch. I saved the discard to work with in addition to the fed starter so that I wasn’t wasting any though, which is really the point of this recipe. If you’re tired of making pancakes all the time, these sourdough granola bars are worth a try to mix things up.