FROM HERSHEY’S Makes 60 cookie cups This Peppermint Hot Cocoa Cookie Cups recipe gives you warm feelings by joining HERSHEY’S KISSES Candy Cane Mint Candies…
From ARROWHEAD MILLS
Grab one of these when you are on the go…
INGREDIENTS
2 Cups (200 grams) Arrowhead Mills Old Fashion Oats
1/2 Cup (70 grams) dried cranberries, fruit juice sweetened
1/3 Cup (50 grams) raw cocoa nibs
2 teaspoon ground cinnamon
1 pinch sea salt (optional)
1/3 Cup (80 milligram) coconut oil
1/3 Cup (80 milligram) honey
1 Tablespoon pure vanilla extract
3/4 cup (200 grams) raw, creamy almond butter
DIRECTIONS
1.In a large mixing bowl, combine the oats, cranberries, cocoa nibs, and cinnamon.
2.Stir well. In a small pot, combine the oil, honey, vanilla extract. and almond butter over medium heat. You want to warm this enough to combine the liquids well. But DO NOT BOIL! Stir constantly to avoid any simmering. This warmth is strictly to get everything to combine as well as to make it a bit more fluid for mixing with the oats.
3.Pour the nut butter into the mixing bowl and mix well to completely coat the oats. Press mixture into an oiled or parchment lined baking dish (9 x 4 1/2-inch)
4.Freeze for 2 hours. Cut bars with a sharp knife and store in the freezer for up to 2 months, tightly wrapped so no air gets to them.
Find this recipe at arrowheadmills.com
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