SHF #10: Oh Honey, You Shouldn't Have!
so for this shf, (the first one i've been able to or remembered to participate in a long time!) i made these honey bunches from the foodnetwork site. they are extremely simple to make and in little time you get little bunches of honey, nutty goodness! we enjoyed these but i think it was a bit too sweet so maybe reduce the honey to just 1/2 cup or so. and my oats were a little tough still so maybe after adding the honey and butter let it sit for a while so the oats could become a bit softer.. other than that, these are easy to make and pretty tasty! the honey flavor really comes through, i think. i actually even forgot about the shf this time until this morning when i saw a post for it on esuriente's blog! so i quickly scrambled to find a recipe and made these.. and now here i am, posting. so although i participated in this all on saturday, hopefully it will still be able to be part of the shf fun that i have missed!! looking forward to future ones.. thanks for hosting nic! :)
SECOND DAY VERDICT: i tasted one of these again today... i think they are a lot better the next day! the sweetness has mellowed out to the right amount of sweet and the oat is a bit softer i think.. so now these bunches are delectable!
Recipe courtesy Gale Gand
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 minutes
Yield: 24 cookies or more
8 tablespoons (1 stick) butter
1 1/2 cups quick cooking rolled oats
1/2 cup flaked sweetened coconut
1/4 cup coarsely chopped walnuts
1/4 cup chocolate chips
1/4 cup all-purpose flour
2/3 cup honey
24 walnut halves
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.