Coconut Oat Haystacks
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This recipe makes 48 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 9797 cal |
| pro | 2 g2g pro |
| total fat | 5 g5g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 13 g13g carb |
| fibre | 1 g1g fibre |
| chol | 5 mg5mg chol |
| sodium | 8 mg8mg sodium |
| potassium | 66 mg66mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 22 vit A |
| folate | 22 folate |
- Preparation time: 15 minutes Chill: 30 minutes
Ingredients
- 1-3/4 cups granulated sugar 1-3/4 cups granulated sugar
- 2/3 cup milk 2/3 cup milk
- 1/2 cup cocoa powder 1/2 cup cocoa powder
- 1/2 cup unsalted butter 1/2 cup unsalted butter
- 1 pinch salt 1 pinch salt
- 1/2 tsp vanilla 1/2 tsp vanilla
- 3 cups quick cooking rolled oats , (not instant)3 cups quick cooking rolled oats, (not instant)
- 1 cup sweetened shredded coconut 1 cup sweetened shredded coconut
- 1 cup walnuts , chopped1 cup walnuts, chopped
Preparation
In large saucepan, bring sugar, milk, cocoa, butter and salt to boil over medium heat, whisking until smooth. Remove from heat.
Whisk in vanilla. Stir in oats, coconut and walnuts.
Drop by heaping 1 tbsp (15 mL) onto parchment paper–lined baking sheets. Refrigerate until firm, about 30 minutes. Let stand at room temperature until dry, about 2 hours.
Whisk in vanilla. Stir in oats, coconut and walnuts.
Drop by heaping 1 tbsp (15 mL) onto parchment paper–lined baking sheets. Refrigerate until firm, about 30 minutes. Let stand at room temperature until dry, about 2 hours.
Source : Canadian Living Holiday Cookbook: Fall 2010
