No-Cook Chocolate Cookie Recipe
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) |
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
Directions
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.
Chef
