no bake chocolate chews

Ingredients

• Servings: 60
• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup half-and-half
• 1 tablespoon light-color corn syrup
• 1 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 2 cups quick-cooking rolled oats
• 1 cup sweetened flaked coconut
• 1/2 cup coarsely chopped almonds

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• 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 for 3 to 4 minutes. 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.
• drop the mixture by rounded teaspoons the prepared baking sheets. let stand at room temperature for about 1 hour or until set.
• enjoy immediately, refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.