Monday, 3 June 2013

4 Ingredient No Bake Nutella Cookies


Can we all just agree on one thing? We all have those days, sorry, WEEKS where baking just…doesn’t go the way we planned.

The inspiration is all there, right in front of our screen as we scroll endlessly through Pintrest and Foodgawker.

A few days of drooling fly away and BAM - we know exactly what it is we want to bake, or create. But the final execution? Not so golden.

Like the lavender shortbread bars I made earlier on in the week, with this pin in mind. Final outcome? If it were extracted and left to ferment, it would have made the ultimate perfume. That’s it. No melt in the mouth shortbread bars to share, sorry world L

Oh well. All in the past, right? Next time, there’s no doubt in my mind that whatever I bake will be worth it. So much so that when loved ones take that one bite (because that’s all it takes) they will puke rainbows. And enjoy it.

Nutella No Bake Cookies nearly didn’t make it on the blog. Back to the cookie board I go…  

Then a day passed. Flavours and textures did their godly ‘thang’ and chewy chocolatey disks were born. After the third bite, the taste of Ferrero Roche’s suddenly crept up, just without the crunch from the wafer and hazelnut. The secret addition of cornflakes, totally made up for the sad fact that this isn’t a Ferrero. Sorry guys. But trust me, it works.

So I guess the moral of the story is never give up. Keep going. Seriously. Don’t stop until you’re happy. 

No Bake Nutella Cookies

Ingredients

Makes 30 Cookies
  • 1 jar Nutella (200g)
  • 600g cornflakes
  • 180g dark chocolate, melted
  • 60ml coconut milk
  • Rainbow sprinkles (optional)

Method

  1. Spoon the Nutella, cornflakes and coconut milk into a food processor. Pulse until the Nutella has coated the cornflakes and there are still some pieces of cornflakes intact. Add the melted chocolate to the processor and pulse until completely blended.
  2. Remove mixture from the food processor, place in a bowl and chill for 20 minutes.
  3. Take a golf ball sized amount of the mixture and form into a ball and then flatten (at this point you can dip the cookies in sprinkles if using), place on to a lined tray and put back in the fridge to set, or serve immediately. Cookies last 3 days, covered in the fridge. 



Love Em xx

14 comments:

  1. Ooh these look so good. It's so warm at the moment I find it hard to stand in the kitchen for more then 10 minutes so anything 'no-bake' is a godsend. I love the idea of the cornflakes as well.

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    1. I look forward to seeing a string of no bake posts coming from the cake hunter now that you're bunged up! so happy for you !

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  2. now i'm feeling annoyed that I didn't buy that jar of nutella in the supermarket today, it was definitely looking at me! Cornflakes mixed in with nutella sounds awesome

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    1. go back and buy! asda are currently selling for 1.50 a pop! how could you miss out on this

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  3. These look flippin' amazing, off to buy Nutella and cornflakes.....I feel like I can taste them from here.

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    1. it is the perfect combination! they are prone to going very chewy tho, be warned! the cornflakes kinda seize up but its all part of the experience :)

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  4. omg omg omg.
    when i was the first picture i was just STUNNED at the amazingness.
    going to buy some cornflakes!!!! xxx

    gemma @http://andgeesaid.blogspot.com.au/

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    1. I used the cheapest cornflakes and they still turned out good !

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  5. These look fantastic and you have used the best brightly coloured sprinkles I have seen, great photos.

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    1. thank you anna, i much prefer the brighter sprinkles!

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  6. Canned coconut milk or tthe drinking kind?

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    1. Canned coconut milk. Good luck if you're making these!

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  7. Any recommendations if you don't own a food processor.

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    1. You can add the corn flakes to a a big sandwich bag and bash them with a rolling pin until crumbly and pour in a large bowl. Blast the nutella for 10 seconds in the microwave to soften a little, then add in with the coconut milk and stir - hope that helps!

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