- 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
- 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.
- Drop mixture by large spoonful onto waxed paper to cool.
- Drizzle ice cream topping over cooled cookies. Cool in freezer until the topping is hard, at least 1 hour.
06/19/2019
recipepes.com
coffeechino no bakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
