NO-BAKE OATMEAL PEANUT BUTTER SQUARES

This is the perfect recipe for people who love cookies but don’t want to turn the oven on in summer. You can use semisweet chocolate instead of white chocolate inside the cookies and for the topping. Drizzle with white or milk chocolate.

Chopped nuts, seeds and dried fruit can be added to the cookie base. 1 cup graham wafer crumbs ¾ cup rolled oats 2/3 cup icing sugar, sifted ½ cup chopped white chocolate 1/3 cup butter, melted ¾ cup chunky or smooth peanut butter

Topping:

4 oz chopped white chocolate ¼ cup whipping cream ½ oz dark or milk chocolate, melted

1. Whisk graham water crumbs, oats and icing sugar in a medium sized mixing bowl. Add chopped chocolate.

2. Whisk peanut butter into melted butter and combine with crumbs. Mix with your hands if stirring becomes difficult. Press evenly into the bottom of an 8-inch square baking pan lined with parchment paper. (Do not butter paper or pan.) Refrigerate about one hour.

3. For topping, melt white chocolate and cream together in a bowl set in gently simmering water or in the microwave (about 30 to 50 seconds). Remove from heat before chocolate is completely melted and stir to finish. Cool to room temperature. Spread over cookie base. Refrigerate about 15 minutes. Drizzle top with melted dark or milk chocolate. Refrigerate again until set, about half an hour.

4. Cut into 20 or 25 small squares. (It is easier to cut if it is lifted out in one piece and then cut.)

Makes 20 to 25