2 Cup(s) granulated sugar
6 Tablespoon(s) unsweetened cocoa
1/2 Cup(s) (1 stick) 65% vegetable oil spread
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) chopped hazelnuts
2/3 Cup(s) chocolate-hazelnut spread
Line 3 cookie sheets with waxed paper and set aside. In large saucepan, combine sugar, cocoa powder, spread and milk. Cook and stir over medium heat until mixture comes to a full boil. Continue boiling 1 minute without stirring. Remove pan from heat. Immediately add remaining ingredients; mix well. Working quickly, drop mixture by rounded measuring tablespoonfuls onto cookie sheets. Refrigerate until well chilled. Transfer to airtight containers, separating layers with waxed paper. Store in refrigerator.
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