Hi, I am Kate. Today, I will show you a way to make double choc fudge oat no-bake cookies recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Double choc fudge oat no-bake cookies Recipe
Double choc fudge oat no-bake cookies is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Double choc fudge oat no-bake cookies is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook double choc fudge oat no-bake cookies using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Double choc fudge oat no-bake cookies:
- Take 4 cups quick oats
- Prepare 1 1/4 cup sugar
- Prepare 1/2 cup milk
- Get 10 tbsp peanut butter
- Take 7 tbsp fat spread
- Get 4 tbsp cocoa
- Make ready 2 tbsp coconut (optional)
- Get 1 tsp vanilla essence
- Make ready Pinch salt (optional)
- Take Chocolate topping
- Take 1 (80 g) slab dark chocolate (I used )
- Get 3 tbsp milk of choice
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.
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