No-Bake Turtle Cookies
No-Bake Turtle Cookies requires roughly 25 minutes from start to finish. This hor d'oeuvre has 175 calories, 2g of protein, and 8g of fat per serving. This gluten free recipe serves 24 and costs 26 cents per serving. If you have vanilla, chocolate chips, oats, and a few other ingredients on hand, you can make it. 2192 people found this recipe to be delicious and satisfying. It is brought to you by The Recipe Rebel. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is rather bad. Try No Bake Turtle Cookies, Almost No Bake Turtle Cheesecake, and No Bake Turtle Cheesecake and My 1 Year Blogiversary for similar recipes.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 stick (1/2 cup) butter
¼ cup chopped chocolate or chocolate chips
½ cup cocoa
1 ½ cups shredded coconut
½-3/4 cup dulce de leche (see recipe in post)
2 cups granulated sugar
½ cup milk
1 tbsp milk
2 ½ cups oats (I used quick)
24 pecan halves
½ tsp salt
1 tsp vanilla
Equipment:
baking sheet
wax paper
pot
whisk
Cooking instruction summary:
Line 2 baking sheets with wax paper and set aside.In a large pot, combine butter, sugar, cocoa, milk, salt and vanilla. Place over medium-high heat and bring to a boil, whisking often. Boil 1 minute, and then add oats and coconut to the pot and stir until combined.Drop by tablespoon onto prepared baking sheets and flatten the tops slightly. Allow to cool and set (you can speed this up in the refrigerator or freezer).Once set, spread each cookie with a spoonful of dulce de leche and top with a pecan half.Melt together chopped chocolate and milk and stir until smooth. Drizzle over cookies and allow to set at room temperature or in the refrigerator. Store cookies in the refrigerator or freezer.
Step by step:
1. Line 2 baking sheets with wax paper and set aside.In a large pot, combine butter, sugar, cocoa, milk, salt and vanilla.
2. Place over medium-high heat and bring to a boil, whisking often. Boil 1 minute, and then add oats and coconut to the pot and stir until combined.Drop by tablespoon onto prepared baking sheets and flatten the tops slightly. Allow to cool and set (you can speed this up in the refrigerator or freezer).Once set, spread each cookie with a spoonful of dulce de leche and top with a pecan half.Melt together chopped chocolate and milk and stir until smooth.
3. Drizzle over cookies and allow to set at room temperature or in the refrigerator. Store cookies in the refrigerator or freezer.
Nutrition Information:
covered percent of daily need
