The Recipe: Nutella No Bake Cookies 1 jar nutella (200g) 600g cornflakes 180g melted dark chocolate 60ml

coconut milk Makes 30 Cookies The Method Melt chocolate and set aside. Spoon a whole jar of Nutella into a food processor with the blade setting. Pour cornflakes and coconut milk on top. Pulse until the chocolate has covered the cornflakes - 30 seconds. Add the melted chocolate to the mixture, pulse until completely blended. Remove mixture from the food processor and form into rounds with your hands. Leave to set in fridge, or eat as is. Nutella cookies will last for at least 5 days in the fridge.

1 3/4 cups sugar 1/2 cup milk 4 tablespoons butter 4 tablespoons cocoa powder 3 cups quick oats 1/2 cup peanut butter 1/2 cup shredded coconut 1 cup chocolate chips 1 teaspoon pure vanilla extract 1. Place oats, peanut butter, coconut, chocolate chips, and vanilla in a large bowldo not mix it, just set it aside. 2. In a medium saucepan set over medium-high heat, combine sugar, milk, butter, and cocoa powder. Wait until it comes to a rolling boil (the whole surface of the mixture should be bubbling, not just one side). Allow the mixture to boil for 1 full minute. 3. Pour the hot sugar mixture over the ingredients in the bowl and stir until all ingredients are well mixed, melty, and blended. Use a tablespoon to spoon the mixture onto a piece of waxed paper or parchment paper. Let rest until cool and firm.