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No-Cook Chocolate Cookie

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Anonymous (not verified)
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Corn syrup 1⁄2 Cup (8 tbs)
  Cocoa/Baker's instant 2⁄3 Cup (10.67 tbs) (Preferably Baker's)
  Confectioner's sugar 1 Cup (16 tbs), sifted
  Salt 1 Dash
  Nut 1 Cup (16 tbs), coarsely chopped
  Coconut/Baker's 2⁄3 Cup (10.67 tbs), coarsely chopped
  Post sugar crisp 4 1⁄2 Cup (72 tbs) (Around 6 Ounces Preferably Post)
Directions

Combine butter, syrup, cocoa, confectioners' sugar, and salt in a large bowl.
Stir until well mixed.
Then add nuts, coconut, and cereal.
Using a large fork, stir mixture until cereal is well coated.
Pack the mixture firmly into a greased 13x9x2-inch pan.
Chill in refrigerator for several hours, or until mixture is firm.
Cut in squares.
Note: Cookies must be stored in refrigerator to remain crisp and crunchy.
No-Cook Peanut Cooky.
Follow the recipe for No-Cook Chocolate Cooky , using salted peanuts, and omitting dash of salt and cocoa.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Chilling
Dish: 
Cookie
Interest: 
Everyday
Servings: 
4

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