Maple Chocolate no-bake!
Al Wood
Chocolate Maple No-Bake Balls
Al Wood
15 minutes
4 minutes
Dessert
Ingredients
- 1 stick butter
- 2 cups Wood's Vermont Maple Sugar
⅔ cup milk
⅔ cup unsweetened cocoa powder
- 1 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 4 cups old-fashioned whole rolled oats or quick oats
Directions
Combine Wood’s Maple Sugar and cocoa powder together in a medium saucepan (about 3 quarts).
Add milk and butter over medium heat. Whisk constantly until the butter melts. Whisking occasionally, bring to a boil.
Once boiling, stop whisking and allow to boil for 3 to 4 minutes.
Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined.
Stir in the oats and allow the mixture to sit for 5 minutes. This allows the oats to soak up some moisture.
During the 5 minutes, line two baking sheets with parchment paper. Make sure there is enough room in your refrigerator for the baking sheets or we just put them on the front porch in winter.
Using a large cookie scoop (or simply a spoon), drop a ball of dough onto the lined baking sheets. If desired, slightly flatten down with the back of a spoon. Repeat with the rest of the dough.
Refrigerate the cookies for 30-60 minutes so they set. Remove from the refrigerator and enjoy!
Cover and store leftover cookies in the refrigerator for up to 1 week.