Name: No-Bake Chocolate Oat Clusters
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 24 clusters
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 2 cups granulated sugar; 1/3 cup unsweetened cocoa powder; 1/2 cup whole milk; 1 tsp vanilla extract; 3 cups old-fashioned rolled oats

Steps

Line a large baking sheet with parchment paper and set aside.
In a medium saucepan, combine the unsalted butter, granulated sugar, unsweetened cocoa powder, and whole milk over medium heat.
Stir constantly until the butter melts and the mixture reaches a gentle boil, about 2 to 3 minutes.
Continue boiling for exactly 1 minute while stirring, to ensure the mixture sets properly.
Remove from heat and stir in the vanilla extract until fully incorporated.
Add the old-fashioned rolled oats and stir vigorously until well combined and the oats are evenly coated.
Working quickly, drop rounded tablespoon-sized portions of the mixture onto the prepared parchment paper, spacing them about 1 inch apart.
Allow the clusters to cool and set at room temperature for 5 to 10 minutes before serving.
Store in an airtight container at room temperature for up to 5 days.

Chef's notes

The single most critical step is boiling the mixture for exactly 1 minute after it reaches a full rolling boil: under-boiling leaves clusters sticky and wet, over-boiling makes them dry and crumbly. Have the rolled oats measured and ready before the saucepan goes on the heat, because once the boil starts the clock is ticking and you cannot stop to measure. Use a candy thermometer if you have one: the target temperature for a proper set is 235 to 240 F (soft-ball stage); this removes all guesswork from the 1-minute boil. For a deeper chocolate flavor, substitute Dutch-process cocoa for the unsweetened cocoa powder in equal measure; do not reduce the sugar. Use certified gluten-free rolled oats if needed to make this recipe gluten-free. Clusters can be made up to 2 days ahead; store in an airtight container at room temperature with parchment between layers, or refrigerate for a firmer set.

Source: Chef Rocky

No-Bake Chocolate Oat Clusters

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