Saturday, August 13, 2005

Chocolate-Hazelnut Crisps


Source: The King Arthur Flour Cookie Companion

Yield: 26 cookies (we got more like 40+)

1 cup (6 ounces) semisweet or bittersweet chocolate chips
3/4 cup (8 3/4 ounces) chocolate-hazelnut spread (such as Nutella)
3 cups (3 1/2 ounces) crisp rice cereal
1/2 cup (2 ounces) hazelnuts, toasted and chopped

In a medium microwave-safe bowl, or in a small saucepan set over low heat, melt the chocolate chips and hazelnut spread, stirring until no lumps remain. In a medium-sized bowl, pour the mixture over the rice cereal, stirring until the cereal is coated.

Drop the batter by the tablespoon onto lightly greased parchment or wax paper, flattening into round with the back of a wet spoon. Sprinkle tops of the cookies with hazelnuts. Chill until set. Store in the refrigerator.

I talked about this recipe HERE.

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