Hi friends, after a summer hiatus, I’m back and I’ve got some recipes for you! We are thick into the dog days of summer heat now; so as we play catch up this week to get us back on track with our year of cookies, I’ve got a few recipes that use the oven, but they are mostly no-bake recipes to keep you cool! A few of the recipes may push the bounds of the definition “cookie”–but they are so delicious, I think you will forgive me.

With that—let’s get back into the groove, shall we, and start with something yummy that won’t require any oven and so little time, you’ll make them again and again!

This no-bake peanut-butter bar is divine. It hails from the kitchen of Amy Hannon over at Euna Mae’s, so you know that divine isn’t hyperbole here.

Simple Salted Buckeye Bars
(Makes a 9×13 pan)

3/4 c. butter, melted
1 tsp. vanilla
1 1/2 c. creamy peanut butter
3 1/2 c. powdered sugar
1/4 c brown sugar
1 1/2 c. chocolate chips (I like to use milk chocolate for peanut butter recipes)
3 tbs. coconut oil or vegetable shortening
flaky sea salt for sprinkling

In the bowl of a stand mixer, cream together the butter, vanilla, peanut butter, powdered sugar and brown sugar. The mixture will be crumbly and partly a ball. (do take a taste test at this point–yum!) Line a 9×13 pan with parchment paper so you can lift out the entire pan of bars once they have chilled. Gently press the mixture into the pan. Then in a microwave safe bowl melt the chocolate chips and oil for 1 minute on high heat, stir and return tot he microwave for 20 seconds at a time until it’s melted and smooth. Pour over the peanut butter mixture and spread using an offset spatula. Allow to cool at room temperature for 5 minutes, (or I put in the fridge for 5-10) and then sprinkle with the flaky sea salt. Chill in the fridge until the chocolate is set, about 1 hour. Remove from the fridge, lift the whole pan of bars out of the dish and put on a cutting board. To cut, let stand at room temperature for 5 minutes. Then use the tip of a very sharp knife to carefully score lines in the chocolate where you plan to cut them. Then cut into pieces along the scored lines. (Note: if you cut them cold and without scoring they will break and won’t cut evenly.) Serve and enjoy!!!