Peppermint Mocha Cookie Crisp


  • 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

  1. 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.
  2. To finish spread the melted white chocolate over top of
    cookie bark.  Immediately sprinkle with
    Andes.  Allow to set about 15 minutes and

Original recipe from Shugary Sweets, however it has been
slightly altered to fit my own taste buds.

1 thought on “Peppermint Mocha Cookie Crisp”

Comments are closed.