No-Bake Chocolate-Toffee Cookies
- Level: Easy
- Yield: 12 to 14 no-bake chocolate-toffee cookies
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 309
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 32
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 8
- Cholesterol
- 13
- Sodium
- 66
- Total: 30 min
- Active: 15 min
Ingredients
3 cups quick-cooking oats
1 cup almond butter
1/2 cup bittersweet chocolate chips
1/2 cup semisweet chocolate chips
1/2 cup toffee bits, plus more for sprinkling
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon kosher salt
1/2 cup white chocolate chips
Directions
- Line a baking sheet with wax paper. Combine the oats, almond butter, bittersweet and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.
- Scoop 2 tablespoons dough per cookie onto the baking sheet. Sprinkle each with extra toffee bits.
- Put the white chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring, until melted; drizzle on the cookies and freeze for 15 minutes before serving. Store in an airtight container in the refrigerator for up to 1 week.