The Wordless Picture Thread

[sharptonn]

............................

[outback]

Pretty close to mine, Tom. I've got mine dialed in for perfection. Always sets up perfectly. Always creamy, never gritty, never sets up in the pan while dropping on wax paper.

So here's mine.

2 cups white sugar.
1 stick 53% or higher margarine. (not butter)
5 Tbsp cocoa powder.
1/2 cup milk.
2-3 Tbsp. Vanilla extract.
2 cups Jiff Peanut butter. (only the best)
3 cups Quaker oats (1 minute )

Place first five ingredients in 2 Qt. sauce pan

Strirring constantly, bring to a boil on medium heat. Once mixture comes to a full boil, cook exactly 2 1/2 minutes, no longer.
Again...stirring constantly.

Turn off heat

Add peanut butter, and stir in partly.
Add oats, and stir thoroughly.

Drop by spoonfuls onto wax paper.

Let cool, and enjoy.!

They don't screw with my diabetes that much, the oats slows the release of the sugars, for me. Its one of those good, .but bad for me things, I enjoy every so often.
Just miss the big glass of ice cold milk. I used to wash um down with.

[MikeB52]

I’m going to have to make both and decide the winner!
Both look delicious, but I personally am not a fan of margarine…

[RezDog]

I just use butter if it says margarine or lard when it comes to stuff like cookies, and biscuits. It works the same in a recipe.

[32t]

Depends on what you have on hand and can afford.

[outback]

I'm tellin y'all, I've been making these here morsels since I was a youngster. I've screwed up my share of these. Butter or lard will be hit or miss on if you have hard as rock candy, or lumpy goo to put on ice cream. Or the occasional half set cookie, that has to be scraped from the wax paper.

You want perfection..... Not wasting pricey ingredients from the grocery store.

But that's me. Domino sugar, Hershey's cocoa powder, Jiff peanut butter. Only the best goes in my goodies.

My wife is big on making cakes n cookies of all sorts, did it for a living. but she bows to me for making the no bakes.

[MikeB52]

I defer to your experience and would buy some for specific cooking needs buddy! Never made bakeless goodies, cept penny candy from melted sugar but I’m open to trying.
My aversion to margarine is simply the synthetic way it’s made. I almost took a job in a margarine factory so have seen the process. It’s a stable shelf life product, but as a spread, on bread, I’ll always reach for butter.
In moderation, like in specific treats as the above recipe describes, I’ll eat a lil bit fer sure.

[sharptonn]

The wife has butter down, but it's Imperial margarine.

That stuff is like crack!

[STF]

I like Can't believe it's not Butter

Actually, I cant believe that Can't Believe it's not Butter is not actually Butter

[outback]

The wife has butter down, but it's Imperial margarine.

That stuff is like crack!

That's the one, Tom. If not imperial, its blue bonnet, margarine