Double choc fudge oat no-bake cookies.
You can have Double choc fudge oat no-bake cookies using 12 ingredients and 10 steps. Here is how you cook it.
Ingredients of Double choc fudge oat no-bake cookies
- You need 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.
- You need 4 tbsp of cocoa.
- You need 2 tbsp of coconut (optional).
- You need 1 tsp of vanilla essence.
- It's Pinch of salt (optional).
- It's of Chocolate topping.
- Prepare 1 (80 g) of slab dark chocolate (I used bacon).
- You need 3 tbsp of milk of choice.
Double choc fudge oat no-bake cookies step by step
- 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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