PEPPERMINT MOCHA COOKIE CRISPS makes 36 cookies
¾ cup unsalted butter, melted 1 cup brown sugar 1 1/3 cup all-purpose flour ½ teaspoon kosher salt ½ teaspoon baking soda 1 cup quick cook oats ¾ cup crispy rice cereal ¼ cup Jif Mocha Cappuccino Hazelnut Spread 1 ½ cups white chocolate morsels, melted 1 bag (10 ounces) Andes Peppermint Crunch baking chips 1. In a mixing bowl, add butter and brown sugar until combined. Stir in flour, salt and baking soda. Mix in hazelnut spread. Slowly fold in oats and cereal. 2. Press dough into a large, parchment paper lined cookie sheet. 3. Bake in a 350°F oven for 20-25 minutes, until browned. Allow to cool in pan completely. 4. To finish, spread melted white chocolate over top of cookie bark. Immediately sprinkle with Andes baking chips. Allow to set, about 15 minutes and cut into triangular pieces. Serve and enjoy.
// Aimee //
shugarysweets.com