Recipe: Chocolate Hazelnut Crisps
These no-bake cookies are a snap to make, and perfect for adults and kids (although you might choose to leave off the nuts for the kids’ version). They are best stored in the fridge. Dip a spoon in water, shake off the excess and use the back of the spoon to spread the batter into a flat round.
From “The King Arthur Flour Cookie Companion”
Hands on: 20 minutes
Total time: 20 minutes
Makes: 26 cookies
Ingredients:
1 cup semisweet chocolate chips
3/4 cup Nutella or other chocolate-hazelnut spread
3 cups crisp rice cereal
1/2 cup hazelnuts, toasted and chopped
Instructions:
In a microwavable bowl or saucepan over low heat, melt the chocolate chips and hazelnut spread, stirring until smooth. Pour the mixture over the rice cereal, stirring until the cereal is totally coated. Drop the batter by tablespoonfuls onto lightly greased parchment or waxed paper, flattening it into rounds with the back of a wet spoon. Sprinkle the tops of the cookies with the hazelnuts. Chill until set.
Per cookie: 96 calories (percent of calories from fat, 50), 1 gram protein, 12 grams carbohydrates, 1 gram fiber, 6 grams fat (2 grams saturated), no cholesterol, 40 milligrams sodium.
