Now who say you can’t make cookies without an oven. This cookie is just perfect when you are desperately craving for something sweet and chocolaty but don’t have much time to bake. These no baked cookie has been around for years but I never make them until now. Carlos said these mounds of peanut buttery, chocolate goodness are addictive. He can’t stop eating it but I have to keep some away for the next day, if not he will finish all of it up :)
We are into the 7th day of the Royal Selangor Jellyriffic challenge and I am enjoying it a lot especially seeing everyone's wonderful creations. Who knows we can do so much with a mould.
2 cups quick oats
1 cup unsweetened dried coconut
4 tbsp butter
3/4 cup chunky peanut butter
3 oz dark chocolate
3 tbsp honey
1 tbsp sugar - add more if you like it sweeter
¼ tsp salt
Some melted white chocolate
1. Lightly toast the oats and coconut in a pre-heated 325 degree F oven for 5-6 minutes until they are lightly brown. Remove and set it aside.
2. In a heavy saucepan, combined butter, peanut butter, dark chocolate, honey, sugar and salt. Cook over low heat until everything melted, combined and bubbly.
3. Pour the mixture into the oats and coconut. Mix well and set it aside to cool down a bit.
4. Line the Jelly mould with aluminum foil. Take about 1 ½ tbsp (depend on how big you like your cookies) of the mixture and press it into the mould. Remove from mould and let the cookie set in the fridge.
5. Once it harden, drizzle them with some white chocolate.
Note: You can always add some chopped dried fruits to these cookies.