1 c Sugar
1/4 c Light Karo syrup
1/2 c Shredded coconut
1 c Margarine
4 1/2 c Rolled oats
1/2 c Chocolate chips
Preheat the oven to 350 degrees (remember we said this is a make at home,
and carry on the trail kind of recipe). Cream the margarine and sugar
together. Then add the other ingredients together in a bowl and mix until
well blended. Spread on a greased baking sheet to a thickness of one half
inch or less. Bake 15-20 minutes or until light brown. Let cool, cut in
half so each hiker can have a ready supply for lunch. This also makes a
great trailside snack. For variety, add chopped nuts, raisins, or M&Ms in
place of or in addition to coconut and chocolate chips.
Yields
1 Servings