Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, double choc fudge oat no-bake cookies. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
No-bake cookies are an especially good choice in the summer when turning on the oven is not appealing. If you need cookies in a rush, these fit the bill. Great recipe for Double choc fudge oat no-bake cookies.
Double choc fudge oat no-bake cookies is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Double choc fudge oat no-bake cookies is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have double choc fudge oat no-bake cookies using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Double choc fudge oat no-bake cookies:
- Prepare 4 cups quick oats
- Make ready 1 1/4 cup sugar
- Prepare 1/2 cup milk
- Get 10 tbsp peanut butter
- Make ready 7 tbsp fat spread
- Take 4 tbsp cocoa
- Prepare 2 tbsp coconut (optional)
- Get 1 tsp vanilla essence
- Get Pinch salt (optional)
- Take Chocolate topping
- Make ready 1 (80 g) slab dark chocolate (I used bacon)
- Take 3 tbsp milk of choice
In Dutch oven, combine sugar, cocoa, milk and butter. Instructions In a large saucepan, add the sugar, milk, butter, and cocoa powder. Bring to a boil, stirring occasionally. Allow the mixture to boil for one minute, stirring constantly.
Instructions to make Double choc fudge oat no-bake cookies:
- In a food processor, add oats and blend for 10 seconds on low and set aside.
- On low heat in a pot, add milk, sugar, butter, cocoa and salt and let all ingredients melt while stirring.
- Once melted, bring the pot up to medium heat and let it boil for 1 minute and 20 seconds then return to low heat.
- Add peanut butter and vanilla essence to the pot and stir till it melts completely.
- Next, add in oats and coconut and mix till it's well coated in the sauce.
- Let it cool completely before dolloping 1 tablespoon of the cookie mixture onto a tray lined with parchment paper. Use a spoon to flatten the cookie and perfectly shape it. (You can absolutely use the palms of your hands to shape them if you'the like)
- Let in chill in the fridge for an hour or overnight before adding the chocolate topping.
- Break 1 slab of dark chocolate in a bowl with 3 tablespoons of milk and microwave at 20 second intervals. (don't forget to stir the chocolate at the end of each interval to avoid burning)
- Now that the sauce is ready, remove cookies from the fridge and you can dip, drizzle or smear your topping on however you like!
- If you have any leftovers you can store them in a container at room temperature or as I like to keep mine in the fridge and eat it chilled.
Storage: Once the No-Bake Chocolate Oatmeal Cookies are cool and set, package them in an airtight container. To freeze: Place the cookies on a baking sheet and chill in the freezer for two hours. Once frozen, transfer the cookies to an. DIRECTIONS Put oatmeal, optional peanut butter, chocolate chips and vanilla in a mixing bowl. Combine butter, milk and sugar in a saucepan and heat over medium high until boiling.
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