Ingredients
- ¾ cup unsalted butter, melted
- 1 cup sugar (I used about ¾ and will try ½ cup next time)
- 1 1/3 cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup quick cook oats
- ¾ cup crispy rice cereal
- ¼ cup of Jif Mocha Cappuccino Hazlenut Spread
- 1 ½ cup white chocolate morsels, melted (I only used 1 cup)
- 10 Andes Peppermint Crunch Thins
- 4 crushed candy canes
Instructions
- In a mixing bowl, add butter and sugar until combined. Stir in flour, salt, and baking soda. Mix in hazelnut spread. Slowly add in the oats and cereal. Press dough into a large cookie sheet (15×10
approx). Bake in a 350 degree oven for
20-25 minutes or until browned. Allow to
cool in the pan completely. - To finish spread the melted white chocolate over top of
cookie bark. Immediately sprinkle with
Andes. Allow to set about 15 minutes and
cut.
Original recipe from Shugary Sweets, however it has been
slightly altered to fit my own taste buds.
slightly altered to fit my own taste buds.
This looks incredible!! Great recipe!
-Hannah
sweeterthanserenity.blogspot.com