Ingredients
-
2
-
1/2
-
1/2
-
1/2
-
1
-
2 1/2
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Chocolate No-Bakes, THESE are the no-bakes of the seventies, baby! Chocolate-Oatmeal-Coconut perfection YUMMMM!, Yummy, Yummy in my tummy! Loved the coconut!, Pret-ty tasty indeed! I do plan on making them with the coconut next time, but this initial use I halved the binder mixture (substituting fructose for the sugar) and used 2 cups of oats I also didn’t have vanilla so I threw in some cinnamon for a flavor boost The ratio of liquid to oats was perfect this way, and the cinnamon lent a nice touch! Thanks I’ll use it often!
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Steps
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1
Done
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Lay Out a 3 Foot Long Piece of Wax Paper. |
|
2
Done
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in a Sauce Pan, Mix Sugar and Cocoa Until All Lumps Are Broken Up and Evenly Mixed. |
|
3
Done
|
Turn the Pan on Medium (5) and Add Butter and Milk, Stirring the Mixture and Scraping the Bottom of the Pan Constantly. |
|
4
Done
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*if Using Turbinado, Heat Over Medium-Low Heat (3) Until All Granules Are Dissolved, Then Turn Up to Medium Heat (5). |
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5
Done
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Boil For 90 Seconds. No More -- One Mississippi Style. |
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6
Done
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Remove from Heat, Add Oats and Coconut and Mix Well! |
|
7
Done
|
Scoop Out Heaping Tablespoons and Plop Onto Waxed Paper. Tap Down Pan to Settle. |
|
8
Done
|
Wait! Allow to Cool and Firm Up. Lick the Empty Bowl If You Want a Taste, Otherwise You'll Burn the Fire Outta Your Tongue! |
|
9
Done
|
Enjoy! |
|
10
Done
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Store in a Ziplock Baggie or Cookie Jar. Unlike Most Cookies, Do not Store With a Heel of Bread, It Will Ruin the Texture! |
