2 cups water
2 cups honey
2 tablespoons all-purpose flour
3/4 teaspoon salt
6 large candy coated chocolate, chopped
1 cup dried mixed fruit
3 tablespoons unsalted butter
1 tablespoon lemon juice
1 cup rolled oats
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an unsheated 6x13 sheet pan.
In a large skillet, combine water, cornstarch, 1/2 cup milk, flour and salt. Cook until all liquid is absorbed. Stir in chocolate and winter squash. Heat butter, 1/4 cup lemon juice, and 1 cup oats in a medium skillet over medium heat. Saute until mixture reaches desired consistency.
Shape the candy mixture into walnut sized balls and arrange them on the prepared baking sheet. Bake for 8 to 10 minutes in the preheated oven. Cool completely before moving onto the next cookie sheet!