Thursday, September 29, 2016

Recipe of the Week: Mountain Bar Cookies

Tomorrow is National Homemade Cookie day and as you know, I do not bake (or at least I bake as little as possible).

What could be easier than no bake mountain bar cookies?  I remember these from grade school.  Did anyone else have these in school?



Mountain Bar Cookies


2 cups sugar
1/2 cup dry nonfat milk
1/2 cup water
1/4 cup butter
3 tablespoons unsweetended cocoa powder
2 1/2 cups old fashioned oats
1/2 cup chunky peanut butter
1/2 cup shredded coconut
1 teaspoon vanilla extract


In a large heavy bottomed pan over low heat, combine the sugar, dry milk, water, butter and cocoa powder; stir with a rubber spatula or a wooden spoon until melted.

Increase heat to medium high and bring to a boil, stirring constantly so the mixture does not burn.  Remove from heat.

Add oats, peanut butter, coconut and vanilla.  Stir until mixed.

White mixture is still warm, drop dough by rounded teaspoons onto baking sheet lined with parchment/waxed paper.  Let sit until cool and the chocolate has hardened.

***The Mountain Bar was first created in 1915 at the Brown & Haley factory in Tacoma, Washington. Originally called Mount Tacoma Bars, the name was changed in 1925 after Brown & Haley began distribution of the candy in Seattle.  Shortly after World War II a cherry version of the Mountain Bar was introduced. This was followed by the peanut butter variety in 1974. Cappuccino and Mint flavored Mountain Bars were briefly available in 2010.