How to Make Perfect Double choc fudge oat no-bake cookies

Double choc fudge oat no-bake cookies. Fresh Creams, Praline, Ganache, Gianduja, Truffle, Marzipan. Great recipe for Double choc fudge oat no-bake cookies. These yummy double choc fudge oat no-bake cookies are a product of my non-functional oven at the moment and it served as an absolute heat this festive season for my family!

Add the sugar, cocoa powder, vanilla, and milk, cooking until the mixture comes to a boil. Stir in the peanut butter and oats. Cover baking sheet with parchment paper. 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

1. You need of quick oats.
2. It's of sugar.
3. You need of milk.
4. Prepare of peanut butter.
5. Prepare of fat spread.
6. You need of cocoa.
7. Prepare of coconut (optional).
8. It's of vanilla essence.
9. It's of salt (optional).
10. Prepare of Chocolate topping.
11. Prepare of slab dark chocolate (I used bacon).
12. You need of milk of choice.

In Dutch oven, combine sugar, cocoa, milk and butter. Double choc fudge oat no-bake cookies step by step. On low heat in a pot, add milk, sugar, butter, cocoa and salt and let all ingredients melt while stirring. Add peanut butter and vanilla essence to.

Double choc fudge oat no-bake cookies instructions

1. In a food processor, add oats and blend for 10 seconds on low and set aside..
2. On low heat in a pot, add milk, sugar, butter, cocoa and salt and let all ingredients melt while stirring..
3. Once melted, bring the pot up to medium heat and let it boil for 1 minute and 20 seconds then return to low heat..
4. Add peanut butter and vanilla essence to the pot and stir till it melts completely..
5. Next, add in oats and coconut and mix till it's well coated in the sauce..
6. 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).
7. Let in chill in the fridge for an hour or overnight before adding the chocolate topping..
8. 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).
9. Now that the sauce is ready, remove cookies from the fridge and you can dip, drizzle or smear your topping on however you like!.
10. 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..

With any luck, we would find Mom's classic no-bake chocolate cookies. I can remember one day we were craving chocolate. Opening the baking cupboard we could smell the rich chocolatey aroma of the cocoa powdered. I was too young to know better when my sister said I should try it. When I took a whiff of the cocoa it smelled just like fudge.