Last month, for my son’s birthday, he requested a unique dessert – a No-Bake Cookie Cake. Curious, I asked him to elaborate. He explained that he wanted me to transform our classic no-bake cookie recipe into a cake. While I had experience turning the cookies into bars, crafting a cake seemed uncharted territory.
Undaunted, I decided to give it a shot, substituting our usual recipe with a Peanut Butter Free No-Bake Cookie version, mindful of my daughter’s peanut allergy.
Ingredients:
- 2 cups sugar
- 1 cup butter
- ½ cup milk
- 4 tablespoons cocoa
- 1 teaspoon vanilla extract
- 3 cups quick oats (use gluten-free for a gluten-free version)
- 3/4 cup chocolate chips
Instructions:
- Boil the first four ingredients, then cook for 1 minute.
- Add vanilla, oats, and chocolate chips, stirring until well combined.
- Pour the mixture into a round cake pan (9 or 10 inches) lined with parchment paper for easy removal.
- Refrigerate until firm, then cut into pieces.
This No-Bake Cookie Cake, a delightful twist on the classic, is perfect for special occasions and stays fresh in the refrigerator for several days.
