Post by Sheila on Jan 3, 2012 23:41:50 GMT -5
Crispy Chocolate-Hazelnut No Bake Nutella Cookies
3 cups crispy rice cereal (Special K or Rice Krispies)
1 cup semisweet chocolate chips
3/4 cup chocolate-hazelnut spread (Nutella)
1/2 cup hazelnuts, toasted and chopped
1.Place the cereal in a medium-sized mixing bowl and set it aside.
2.In a small saucepan set over low heat or in a medium-sized microwave-safe bowl placed in the microwave and heated on full power for 20 to 30 second increments, melt the chocolate and hazelnut spread.
3.Stir until the mixture is smooth and creamy.
4.Pour the melted chocolate mixture into the cereal and stir until the cereal is well coated with chocolate.
5.Drop mixture by tablespoonfuls onto waxed paper or a Silicone Baking Mat.
6.Flatten each mound into rounds with the back of a wet wooden spoon.
7.Sprinkle the tops of each cookie with hazelnuts, pressing them down gently so they adhere to the cookies.
8.Chill until set.
Nutella Fudgy Oatmeal No-Bake Cookies
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
2-3 cups quick-cooking oats (2 cups = thinner, molten-like cookie, 3 cups = thicker, chewier cookie)
1/2 cup Nutella
1/2 cup butter
1 teaspoon vanilla
1.Combine sugar, cocoa and milk in a medium stockpot.
2.Cook over medium to low heat until reaches a rolling boil stage.
3.Allow to hold the boiling stage for about two minutes to thicken.
4.Remove from heat and stir in oatmeal, nutella, butter, and vanilla.
5.Whisk until it is ready to drop onto waxed paper, about three minutes.
6.Scoop 1 tablespoon of mixture and drop onto waxed paper.
7.Allow to cool thoroughly.
8.The longer the cookies stand on the waxed paper to air dry, the harder they will become.
3 cups crispy rice cereal (Special K or Rice Krispies)
1 cup semisweet chocolate chips
3/4 cup chocolate-hazelnut spread (Nutella)
1/2 cup hazelnuts, toasted and chopped
1.Place the cereal in a medium-sized mixing bowl and set it aside.
2.In a small saucepan set over low heat or in a medium-sized microwave-safe bowl placed in the microwave and heated on full power for 20 to 30 second increments, melt the chocolate and hazelnut spread.
3.Stir until the mixture is smooth and creamy.
4.Pour the melted chocolate mixture into the cereal and stir until the cereal is well coated with chocolate.
5.Drop mixture by tablespoonfuls onto waxed paper or a Silicone Baking Mat.
6.Flatten each mound into rounds with the back of a wet wooden spoon.
7.Sprinkle the tops of each cookie with hazelnuts, pressing them down gently so they adhere to the cookies.
8.Chill until set.
Nutella Fudgy Oatmeal No-Bake Cookies
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
2-3 cups quick-cooking oats (2 cups = thinner, molten-like cookie, 3 cups = thicker, chewier cookie)
1/2 cup Nutella
1/2 cup butter
1 teaspoon vanilla
1.Combine sugar, cocoa and milk in a medium stockpot.
2.Cook over medium to low heat until reaches a rolling boil stage.
3.Allow to hold the boiling stage for about two minutes to thicken.
4.Remove from heat and stir in oatmeal, nutella, butter, and vanilla.
5.Whisk until it is ready to drop onto waxed paper, about three minutes.
6.Scoop 1 tablespoon of mixture and drop onto waxed paper.
7.Allow to cool thoroughly.
8.The longer the cookies stand on the waxed paper to air dry, the harder they will become.