Ingredients for Iced Chocolate Crunchies
- ¾ cup granulated sugar
- 1 ½ cups all-purpose flour
- ½ cup unsweetened shredded coconut
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup rolled oats
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- Hot water (1 teaspoon at a time, to desired consistency)
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How to Make Iced Chocolate Crunchies
- **Make the Cookie Base:** Preheat oven to 350°F (175°C). In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ cup rolled oats, ½ cup unsweetened shredded coconut, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
- **Cream Butter and Vanilla:** Add 1 cup (2 sticks) unsalted butter, softened, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer until well combined and creamy.
- **Press into Pan:** Grease an 8x8 inch baking pan. Press the cookie dough evenly into the prepared pan.
- **Bake:** Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- **Cool and Cut:** Let the baked base cool completely in the pan before cutting it into squares.
- **Prepare the Icing:** In a separate bowl, beat together ½ cup powdered sugar, 2 tablespoons unsweetened cocoa powder, 2 tablespoons unsalted butter, softened, and ½ teaspoon vanilla extract until smooth.
- **Add Water Gradually:** Add hot water, 1 teaspoon at a time, until you reach a smooth, spreadable consistency. Don't add too much water, or the icing will be too runny.
- **Ice and Cut Again:** Spread the icing evenly over the cooled cookie base. Once the icing has set, re-cut the squares.
- **Chill and Serve:** For best results, refrigerate for at least 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
37g
Carbs
4g
