Best Coffeechino No Bakes Recipes
COFFEECHINO NO BAKES
A new take on no bakes.
Provided by nonewhy
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h15m
Yield 20
Number Of Ingredients 8
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
A new take on no bakes.
Provided by nonewhy
Categories No-Bake Cookies
Time 1h15m
Yield 20
Number Of Ingredients 8
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
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
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
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
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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