Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, double choc fudge oat no-bake cookies. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Double choc fudge oat no-bake cookies is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Double choc fudge oat no-bake cookies is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
- Get 4 cups quick oats
- Take 1 1/4 cup sugar
- Prepare 1/2 cup milk
- Take 10 tbsp peanut butter
- Take 7 tbsp fat spread
- Prepare 4 tbsp cocoa
- Make ready 2 tbsp coconut (optional)
- Take 1 tsp vanilla essence
- Get Pinch salt (optional)
- Prepare Chocolate topping
- Make ready 1 (80 g) slab dark chocolate (I used bacon)
- Get 3 tbsp milk of choice
To freeze: Place the cookies on a baking sheet and chill in the freezer for two hours. Once frozen, transfer the cookies to an. For as often as I make these No Bake Chocolate Cookies, I'm shocked that I don't have the recipe on the blog already. I mean, sure I have a nutella version, an espresso flavor, and no bake oatmeal scotchies….but no classic to be found.
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.
As my kids are getting older, I'm trying to make sure that they can handle life on their own. Combine the butter, sugar, and milk in a saucepan and bring to a boil over medium high to high heat (enough to bring the syrup to a rapid boil). Stir frequently to prevent burning or boiling over!. Add the vanilla and cocoa, stir until the syrup is smooth. Remove from heat and add peanut butter and oatmeal.
So that’s going to wrap it up with this exceptional food double choc fudge oat no-bake cookies recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
