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Chocolate Granola No Bake Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1 ¾ cup of sugar

  • 5 tablespoons of unsweetened cocoa powder

  • 1 stick of Challenge Butter

  • ½ cup of milk

  • 1 cup of peanut butter (almond butter can be substituted

  • 1 tablespoon of vanilla

  • 3 cups of Granola

  • 1 cup of unsweetened shredded coconut

  • ½ cup of raisins or dried cranberries

  • ½ cup of chopped pecans or peanuts

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Directions

  1. Add sugar, cocoa, Challenge Butter and milk to a heavy bottom sauce pan. Bring to a boil over medium high heat for one minute. Remove from stove and stir in peanut butter, vanilla, granola, coconut, dried fruit and nuts.

  2. To create cookies, place a large sheet of waxed or parchment paper on your countertop. Using a spoon, drop mixture onto paper to create 2 ½ inch round cookies. Let cookies cool until hardened. Store cookies in air tight container. Cookies can easily be frozen in a freezer safe ziplock bag for up to a month.

Creates 40 cookies

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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