No-Cook Chocolate Cookie
|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|
|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)|
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.