Rocky Road Fudge and No Bake Cookies are perfect when it’s too hot for the oven
KINGWOOD — The temperature is bouncing around 90 and the very last thing you want to do is turn on the oven.
But your sweet tooth won’t go away. Sure, there are all those fresh fruits, but you’re craving chocolate.
And if you’ve never craved chocolate, I don’t think we could ever be friends.
Every cook has some summer desserts that don’t require turning on the oven. These are two of mine. They do require some brief time at the stove top, but it’s worth it.
Both came from my mom, Kathleen Casteel. She got the recipe for Rocky Road Fudge from her co-worker in the kitchen of The Preston County Inn, Grace McDonald. I don’t know where the No Bake Cookies recipe came from, but most families have one.
So enjoy. Lick the pan. Lick your fingers as the chocolate melts in the heat and be happy.
ROCKY ROAD FUDGE
- 1 package (12 ounces) chocolate chips. If you don’t like the dark chocolate of traditional chips, try milk chocolate chips.
- 1 cup peanut butter
- 3 cups miniature marshmallows
- 1/2 cup chopped nuts
Melt chocolate and peanut butter in saucepan over low heat, stirring constantly.
Fold in marshmallows and nuts. Spoon into 9-inch-square pan greased with butter. Chill until firm and cut into squares.
Must be kept refrigerated or it will melt.
NO BAKE COOKIES
- 2 cups sugar
- 1/2 cup cocoa powder
- 1/2 cup canned, evaporated milk (no substitutes)
- 1/2 cup butter
Cook all ingredients together over medium heat to a hard, rolling boil. Boil exactly 1 minute. (There’s a stop watch on your cell phone that’s handy for timing this.)
Remove from heat and add 2 tablespoons of peanut butter. Stir until smooth.
Stir in 3 cups of oatmeal, coconut or nuts, or any combination of the three.
Drop by spoonfuls onto waxed paper. Allow to cool, then store in a covered container.