** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Mix in large saucepan and bring to boil for 1 minute: 2 cups sugar 1/2 cup cocoa 1/2 cup margarine 1/2 cup milk Remove from heat and add: 1/2 cup peanut butter 2 cups quick oats 2 cups coconut 1 teaspoon vanilla Drop by spoonful on buttered cookie sheet or spread into buttered 9X13 pan.
2. Cool, cut and serve. It is easier if you have the second set of ingredients measured out before you start.
3. Make sure you use QUICK oats. Regular oats will not work.
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Dietary Notes:
This recipe is low-cholesterol with 1mg per serving
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Milk, Cocoa Powder, Natural Sweeteners, Fructose Malabsorption allergies.
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