Recipe courtesy of Gale Gand
Honey Bunches
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 24 cookies or more
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 275
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 6 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 24 cookies or more
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 275
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 6 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Butter 2 mini muffin tins, or use 1 tin and bake in 2 batches. In a small saucepan, melt the butter over low heat. Meanwhile, in a large bowl, combine the oats, coconut, walnuts, and flour and mix. Stir the honey into the melted butter and bring to a boil, stirring often. Add chocolate chips and pour the butter mixture over the dry ingredients and mix well. Press 1 heaping tablespoon of the mixture into each mini muffin cup. Bake until just beginning to brown, 15 to 20 minutes. Remove from the oven and immediately press a walnut half on top of each honey bunch. Let cool 10 minutes in the pan, then transfer to a wire rack and cool completely. Store in an airtight container.
