If you are having hot summer weather like us, you’ll like these no-bake Rocky Road Bars. It was over 100 degrees Fahrenheit in the shade here today in northern California. These cookies are almost like candy bars – a chewy confection with nuts and chocolate.

No need to heat up your oven and your kitchen. These are very quick cookies. With all the ingredients on the counter, it took just a few minutes to pop these cookies in the microwave. 

Rocky Road Bars

1/2 cup butter
1/2 cup brown sugar
1 1/2 cup quick rolled oats
1/4 cup light corn syrup
1/2 cup semi-sweet chocolate chips
2/3 cup miniature marshmallows
1/2 cup walnut pieces

1. Place butter in an 8-inch square, microwave-safe baking dish. Microwave until the butter is melted.
2. Stir in the brown sugar until dissolved. Stir in the rest of the ingredients. Press the mixture firmly into the dish.
3. Microwave for three to five minutes or until lightly browned. If your microwave does not have a rotating carousel, rotate the dish twice during cooking.
4. Let the cookies cool and then cut them into bars with a sturdy knife. Wrap them individually to pack in a lunch.

This recipe will makes sixteen 2 x 2-inch squares.

Tip – Since microwave ovens vary significantly, you may need to experiment with cooking times. We have a newer microwave and four minutes gave them just the right amount of chewiness. Do not over cook.

Chocolate Chip Oat No-Bake Cookies

This is one of those cookies that you make on the stovetop. We made ours in less than ten minutes from assembled ingredients to cookies on the cookie sheet.

Everyone likes a chocolate chip cookie.   The oats make it a chewy and wholesome cookie that you won’t mind including in your child’s lunch box. 

1 cup brown sugar
1/4 cup butter
1/3 cup evaporated milk
1/4 cup peanut butter
1 cup quick rolled oats
1/2 teaspoon Watkins Vanilla Extract
1/2 cup chopped salted peanuts 
 1 cup milk chocolate chips

1. In a saucepan, cook the brown sugar, evaporated milk, and butter.   Cook over medium heat, stirring continually, until the mixture comes to boil.   Cook for one minute longer.
2. Remove from heat; stir in peanut butter, quick oats, and vanilla.  Let cool until just warm to the touch then stir in the peanuts and chocolate chips, stirring just until the chips and peanuts are dispersed. 
3. Drop the cookies by the spoonful onto a nonstick baking sheet or waxed paper.  Cool completely in the refrigerator. 

Tip – If you stir the chocolate chips in before they have sufficiently cooled, they will melt.  That’s not bad but you will have chocolate cookies instead of chocolate chip cookies.

Eleisia Whitney
Shop  NotJustVanilla.com
Watkins Products and Home Business Opportunity

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