CHOCOLATE TOFFEE NO BAKE COOKIES RECIPES

NO-BAKE CHOCOLATE-TOFFEE COOKIES RECIPE - GRACE PARISI ...

No-Bake Chocolate-Toffee Cookies Recipe - Grace Parisi ... image

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Provided by Grace Parisi

Total Time 1 hours 0 minutes

Yield Makes 2 1/2 dozen cookies

Number Of Ingredients 7

Ingredients

One 9-ounce box Nabisco thin chocolate wafers, crushed
3/4 cup Nutella
2 tablespoons softened butter
1/4 cup heavy cream
2 tablespoons toffee candy bits, plus more for sprinkling
6 ounces bittersweet chocolate, finely chopped
1/2 teaspoon vegetable oil

Steps:

In a food processor, pulse the wafers with the Nutella and softened butter until combined. With the machine on, add the cream in a thin stream and process to a smooth paste. Add the 2 tablespoons of toffee bits and pulse to combine. Scrape the mixture into a bowl. Roll level tablespoons of the mixture into balls and transfer to a wax paper-lined baking sheet.
Melt the chocolate in a microwave-safe bowl and stir in the oil. Dip the balls in the melted chocolate, tap off the excess and return to the baking sheet. Sprinkle the top of the cookies with more toffee bits. Serve the cookies at room temperature or slightly chilled.

NO BAKE CHOCOLATE COOKIES RECIPE - FOOD.COM

No Bake Chocolate Cookies Recipe - Food.com image

Make and share this No Bake Chocolate Cookies recipe from Food.com.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 24 cookies

Number Of Ingredients 8

Ingredients

1/4 cup cocoa
2 cups sugar
1/2 cup milk
1/2-1 cup margarine
1/2 cup peanut butter
3 cups quick-cooking oatmeal
1 teaspoon vanilla
1/8 teaspoon salt

Steps:

Bring first 4 ingredients to a boil.
Cook for 1 minute.
Remove from heat.
Add remaining ingredients.
Mix well and drop by teaspoon onto wax paper.
Let cool.
Note: After I have let them cool, I put them in the fridge.
They seem to harden better, plus they taste good that way.

Nutrition Facts : Calories 175.4, FatContent 7.4, SaturatedFatContent 1.6, CholesterolContent 0.7, SodiumContent 84.4, CarbohydrateContent 25.4, FiberContent 1.5, SugarContent 17.2, ProteinContent 3.1

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