Best Coffeechino No Bakes Recipes

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COFFEECHINO NO BAKES



Coffeechino No Bakes image

A new take on no bakes.

Provided by nonewhy

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 1h15m

Yield 20

Number Of Ingredients 8

½ cup butter
1 ½ cups white sugar
½ cup water
¼ cup instant cappuccino mix
¼ cup instant coffee granules
3 ½ cups rolled oats
½ cup mocha cappuccino hazelnut spread
2 tablespoons quick-hardening caramel-flavored ice cream topping (such as Smucker's® Magic Shell®), or to taste

Steps:

  • 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.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 33.2 g, Cholesterol 12.2 mg, Fat 8 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 73.9 mg, Sugar 21.7 g

COFFEECHINO NO BAKES



Coffeechino No Bakes image

A new take on no bakes.

Provided by nonewhy

Categories     No-Bake Cookies

Time 1h15m

Yield 20

Number Of Ingredients 8

½ cup butter
1 ½ cups white sugar
½ cup water
¼ cup instant cappuccino mix
¼ cup instant coffee granules
3 ½ cups rolled oats
½ cup mocha cappuccino hazelnut spread
2 tablespoons quick-hardening caramel-flavored ice cream topping (such as Smucker's® Magic Shell®), or to taste

Steps:

  • 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.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 33.2 g, Cholesterol 12.2 mg, Fat 8 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 73.9 mg, Sugar 21.7 g

CHOCOLATE NO-BAKES



Chocolate No-Bakes image

Make and share this Chocolate No-Bakes recipe from Food.com.

Provided by Chez Crinklebug

Categories     Drop Cookies

Time 15m

Yield 30-48 cookies

Number Of Ingredients 7

2 cups white sugar or 2 cups turbinado sugar, if you are veggie
1/2 cup unsweetened cocoa
1/2 cup butter (I use a lite, no TFA margarine, and it works great!) or 1/2 cup margarine (I use a lite, no TFA margarine, and it works great!)
1/2 cup canned milk (or whatever you have)
1 teaspoon vanilla extract
2 1/2 cups quick-cooking oats
1 1/2 cups coconut flakes

Steps:

  • Lay out a 3 foot long piece of wax paper.
  • In a sauce pan, mix sugar and cocoa until ALL lumps are broken up and evenly mixed.
  • Turn the pan on MEDIUM (5) and add butter and milk, stirring the mixture and scraping the bottom of the pan CONSTANTLY.
  • *If using turbinado, heat over medium-low heat (3) until all granules are dissolved, then turn up to medium heat (5).
  • Boil for 90 seconds. No more -- One Mississippi style.
  • Remove from heat, add oats and coconut and MIX WELL!
  • Scoop out heaping Tablespoons and plop onto waxed paper. Tap down pan to settle.
  • WAIT! Allow to cool and firm up. Lick the empty bowl if you want a taste, otherwise you'll burn the fire outta your tongue!
  • ENJOY!
  • Store in a ziplock baggie or cookie jar. Unlike most cookies, DO NOT store with a heel of bread, it will ruin the texture!

Nutrition Facts : Calories 142.2, Fat 5.3, SaturatedFat 3.5, Cholesterol 9.9, Sodium 38.3, Carbohydrate 23.2, Fiber 1.3, Sugar 17.8, Protein 1.9

NO BAKES



No Bakes image

These are really yummy...especially when eaten still warm. A friend gave me this recipe but I am not sure of original source.

Provided by PickyEater101

Categories     Dessert

Time 5m

Yield 24-36 cookies

Number Of Ingredients 8

2 3/4 cups sugar
1/2 cup butter
1/2 cup milk
1 teaspoon vanilla extract
4 tablespoons cocoa
3 cups rolled oats
1/2 cup peanut butter
salt (just a pinch)

Steps:

  • Mix sugar, butter, milk, salt, and cocoa in saucepan.
  • Bring to a full boil for 1 minute.
  • Remove from heat and add peanut butter. Blend until melted.
  • Add vanilla. Blend well.
  • Add oats. Blend well.
  • Drop by spoonfuls onto waxed paper and cool about 20 minutes.
  • Transfer to seal tight container for best freshness.

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