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No-Cook Chocolate Cookie

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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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4.06579
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1779 Calories from Fat 412

% Daily Value*

Total Fat 45 g69.9%

Saturated Fat 17.6 g88%

Trans Fat 0 g

Cholesterol 30.2 mg10.1%

Sodium 1912.4 mg79.7%

Total Carbohydrates 330 g110%

Dietary Fiber 17 g68.1%

Sugars 151.3 g

Protein 26 g51.9%

Vitamin A 155.2% Vitamin C 0.73%

Calcium 11.5% Iron 88.3%

*Based on a 2000 Calorie diet

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No-Cook Chocolate Cookie Recipe