Muesli & Honey Cookies
Yield
1 1/2 dozenPrep
15 minCook
15 minReady
2 hrsTrans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
honey
|
|
| ¼ | cup |
butter, unsalted
|
|
| 4 | ounces |
semi-sweet chocolate
chopped, null, null |
|
| 8 | ounces |
muesli cereal
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
honey
|
|
| 59 | ml |
butter, unsalted
|
|
| 115.6 | ml/g |
semi-sweet chocolate
chopped, null, null |
|
| 231.2 | ml/g |
muesli cereal
|
* |
Directions
Grease a shallow 11x7 inch baking pan with butter, line bottom with parchment or waxed paper.
Place honey, butter and chocolate together in a large bowl placed over a pan of gently simmering water.
Stir until butter melts, remove from heat.
Stir all but ¼ cup of muesli into honey mixture.
Spread in prepared pan, smoothing top with the back of a spoon.
Sprinkle remaining muesli evenly on top, pressing gently into surface of mixture.
Refrigerate 1 to 2 hours or until set. Carefully remove muesli mixture from pan; remove paper.
Cut into 8 squares. Cut each square in half to make 2 triangles.
Arrange neatly on a serving dish or store in an airtight container in a cool place for 2 to 3 days.
