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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 20 |
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A new take on no bakes. Ingredients:
1/2 cup butter |
1 1/2 cups white sugar |
1/2 cup water |
1/4 cup instant cappuccino mix |
1/4 cup instant coffee granules |
3 1/2 cups rolled oats |
1/2 cup mocha cappuccino hazelnut spread |
2 tablespoons quick-hardening caramel-flavored ice cream topping (such as smucker's® magic shell®), or to taste |
Directions:
1. Melt butter in a saucepan. Stir sugar, water, cappuccino mix, and coffee granules into the butter; bring to a boil for 1 minute. Add hazelnut spread; stir to melt into the butter mixture. Fold oats into the mixture until evenly coated.
2. Drop mixture by large spoonful onto waxed paper to cool.
3. Drizzle ice cream topping over cooled cookies. Cool in freezer until the topping is hard, at least 1 hour.
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