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No Bake Chocolate Chews

Posted by on Dec. 12, 2014 at 8:40 PM
  • 1 Replies


No Bake Chocolate Chews
Ingredients
  • 2   cups granulated sugar
  • 1/2  cup unsalted butter
  • 1/2  cup half-and-half
  • 1   tablespoon light-color corn syrup
  • 1   cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • 1   teaspoon vanilla extract
  • 1/4  teaspoon almond extract (optional)
  • 2   cups quick-cooking rolled oats
  • 1   cup sweetened flaked coconut
  • 1/2  cup coarsely chopped almonds

  • Directions
    1. 
    Line two extra-large baking sheets with waxed paper; set aside. In a large saucepan, bring sugar, butter, half-and-half, and corn syrup to a boil, stirring to dissolve sugar. Remove from heat. Stir in Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, vanilla, and, if desired, almond extract. Stir until the chocolate melts and the mixture is smooth. Stir in oats, coconut, and almonds.
    2. 
    Drop the mixture by rounded teaspoons onto the prepared baking sheets. Let stand at room temperature for about 1 hour or until set.
    3. 
    Enjoy immediately, refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.

    nutrition information

    Per Serving: cal. (kcal) 82, Fat, total (g) 4, chol. (mg) 5, sat. fat (g) 2, carb. (g) 12, fiber (g) 1, sugar (g) 2, pro. (g) 1, vit. A (IU) 48.59, vit. C (mg) 0, sodium (mg) 5, calcium (mg) 10.1, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
    Directions
    1. 
    Line two extra-large baking sheets with waxed paper; set aside. In a large saucepan, bring sugar, butter, half-and-half, and corn syrup to a boil, stirring to dissolve sugar. Remove from heat. Stir in Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, vanilla, and, if desired, almond extract. Stir until the chocolate melts and the mixture is smooth. Stir in oats, coconut, and almonds.
    2. 
    Drop the mixture by rounded teaspoons onto the prepared baking sheets. Let stand at room temperature for about 1 hour or until set.
    3. 
    Enjoy immediately, refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.

    nutrition information

    Per Serving: cal. (kcal) 82, Fat, total (g) 4, chol. (mg) 5, sat. fat (g) 2, carb. (g) 12, fiber (g) 1, sugar (g) 2, pro. (g) 1, vit. A (IU) 48.59, vit. C (mg) 0, sodium (mg) 5, calcium (mg) 10.1, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
  • Directions
    1. 
    Line two extra-large baking sheets with waxed paper; set aside. In a large saucepan, bring sugar, butter, half-and-half, and corn syrup to a boil, stirring to dissolve sugar. Remove from heat. Stir in Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, vanilla, and, if desired, almond extract. Stir until the chocolate melts and the mixture is smooth. Stir in oats, coconut, and almonds.
    2. 
    Drop the mixture by rounded teaspoons onto the prepared baking sheets. Let stand at room temperature for about 1 hour or until set.
    3. 
    Enjoy immediately, refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.

    nutrition information

    Per Serving: cal. (kcal) 82, Fat, total (g) 4, chol. (mg) 5, sat. fat (g) 2, carb. (g) 12, fiber (g) 1, sugar (g) 2, pro. (g) 1, vit. A (IU) 48.59, vit. C (mg) 0, sodium (mg) 5, calcium (mg) 10.1, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
by on Dec. 12, 2014 at 8:40 PM
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Replies (1-1):
trippyhippy
by Member on Dec. 12, 2014 at 8:49 PM

These are my favorite cookies on Earth.  My Grandma called them Ozarks but I know they are also called Missouri cookies.  I could live off of these cookies.

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