Coffeechino No Bakes

Ingredients

• 0.5 cup butter 
• 2 tablespoons quick-hardening caramel-flavored ice cream topping to taste magic shell® such as Smucker's®
• 0.5 cup mocha cappuccino hazelnut spread 
• 0.3 cup coffee granules instant
• 3.5 cups rolled oats 
• 0.5 cup water 
• 1.5 cups sugar white
• 0.3 cup cappuccino mix instant

Equipment

• sauce pan

Directions

1. Melt butter in a saucepan. Stir sugar, water, cappuccino mix, and coffee granules into the butter; bring to a boil for 1 minute.
2. Add hazelnut spread; stir to melt into the butter mixture. Fold oats into the mixture until evenly coated.
3. Drop mixture by large spoonful onto waxed paper to cool.
4. Drizzle ice cream topping over cooled cookies. Cool in freezer until the topping is hard, at least 1 hour.