2 cups of sugar
One cup of butter
1/2 cup of milk
cocoa (4 tablespoons)
1/8 teaspoon of vanillin
Use gluten-free quick oats if you’re trying to avoid gluten in this recipe. 3 cups of quick oats
chocolate chips, 3/4 cup
WHAT TO DO BELOW
Get the first four things boiling.
Poach for a minute.
Mix in the oats, chocolate chips, vanilla extract, and mix until well blended and the chips have melted.
Transfer to a circular cake pan. An ideal pan size would be 9 or 10 inches. (Parchment paper makes it simpler to remove from pan if you’re serving it from a cake platter or dish.)
Let it set in the fridge.
Divide into portions and present.
You may store them in the fridge for a few days.
