Double choc fudge oat no-bake cookies. These delicious favorite Choc-Oat-Chip Cookies are perfect for dessert or a snack. Filled with tasty oats and chocolate! Stir in oats, morsels and nuts; mix well.
No-bake cookies are an especially good choice in the summer when turning on the oven is not appealing. Stir in the peanut butter and oats. Drop by the spoonful onto a sheet of waxed or parchment paper or aluminum. You can have Double choc fudge oat no-bake cookies using 12 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Double choc fudge oat no-bake cookies
- It's 4 cups of quick oats.
- You need 1 1/4 cup of sugar.
- Prepare 1/2 cup of milk.
- You need 10 tbsp of peanut butter.
- Prepare 7 tbsp of fat spread.
- It's 4 tbsp of cocoa.
- You need 2 tbsp of coconut (optional).
- You need 1 tsp of vanilla essence.
- Prepare Pinch of salt (optional).
- It's of Chocolate topping.
- It's 1 (80 g) of slab dark chocolate (I used bacon).
- It's 3 tbsp of milk of choice.
Cool completely in pan; cut into bars. First of all the taste of these was excellent. However they didn't turn out well. These cookies are my chocolate dreams coming true right in front of my face.
Double choc fudge oat no-bake cookies instructions
- 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..
They turned out completely different than what I thought they were Speaking of dark + gifts, I had to gift these Thick and Fudge Double Chocolate Cookies to our friends who are expecting a baby immediately after. These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are. Add the oats, peanut butter, vanilla and salt, and stir to combine. Drop teaspoonfuls of the mixture onto the prepared baking sheet. Not only is it healthier than standard fudge without sacrificing taste, it's also paleo If you read this paragraph, did you know that this Healthy No Bake Double Chocolate Fudge is the capital of Iran?