From the moment I watched Nancy Fuller make these cookies in her idyllic farmhouse kitchen I knew that I was going to replicate them in my pretend farmhouse kitchen. No-bake cookies are a family favorite, and the toffee addition just seemed like a stroke of genius! Of course I also tend to gravitate towards treats that I can make with my kids. So even if my garden is in reality a pool, and my cows and chickens are actually neighbors in my subdivision; by golly, I can eat like a fuller farmer! (I didn’t make that up, it’s the name of her blog 😉 )
The original recipe can be found on FoodNetwork.com
As organic as possible:
3 cups quick-cooking oats
1 cup peanut butter
1/2 cup bittersweet chocolate chips
1/2 cup semisweet chocolate chips
1/2 cup toffee bits, plus more for sprinkling
2 tablespoons softened unsalted butter
1/2 teaspoon kosher salt
Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter 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 heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.
Recipe courtesy of Nancy Fuller
Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/chocolate-toffee-no-bake-cookies.html?oc=linkback