YIELD: 42 COOKIES
1/4 cup butter
1/2 cup milk
2 tablespoons cocoa powder
2 tablespoons sugar
1 tablespoon vanilla extract
1/3 cup dark chocolate chips
1/2 cup almond butter
2 cups Nutella
3 cups old-fashioned rolled oats
2 1/2 cups brown rice crisps
1/2 cup Frangelico
1 tablespoon espresso salt (or any coarse salt)
- In a large saucepan, melt the butter over medium-low heat. Add the milk, cocoa powder, sugar, and vanilla extract, and whisk together until combined.
- Stir in the dark chocolate chips and stir until melted. Add almond butter and Nutella, and stir until smooth. Turn off heat, pour in Frangelico, and mix until well incorporated. Fold in oatmeal and brown rice crisps.
- Using a standard cookie scoop (or a heaping 1 tablespoon of dough), portion out the dough and place evenly on cookie sheets lined with parchment paper. Sprinkle liberally with espresso salt or coarse salt. Refrigerate or chill in the freezer for at least an hour before serving.
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