Servings:
about 60 servings
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Ingredients
-
2 cupsgranulated sugarsee savings
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1/2 cupunsalted buttersee savings
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1/2 cuphalf-and-halfsee savings
-
1 tablespoonlight-color corn syrupsee savings
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1 cupGhirardelli® 60% Cacao Bittersweet Chocolate Baking Chipssee savings
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1 teaspoonvanilla extractsee savings
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1/4 teaspoonalmond extract (optional)see savings
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2 cupsquick-cooking rolled oatssee savings
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1 cupsweetened flaked coconutsee savings
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1/2 cupcoarsely chopped almondssee savings
Directions
1.
Line two extra-large baking sheets with waxed paper; set aside. In a large saucepan, bring sugar, butter, half-and-half, and corn syrup to a boil, stirring to dissolve sugar. Remove from heat. Stir in Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, vanilla, and, if desired, almond extract. Stir until the chocolate melts and the mixture is smooth. Stir in oats, coconut, and almonds.
2.
Drop the mixture by rounded teaspoons onto the prepared baking sheets. Let stand at room temperature for about 1 hour or until set.
3.
Enjoy immediately, refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.
Nutrition information
Per serving: Calories 82, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 5 mg, Carbohydrate 12 g, Fiber 1 g, Protein 1 g, Sugar 8 g. Daily Values: Vitamin A 1%, Vitamin C 0%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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