Chocolate Toffee No-Bake Cookies

1. 1

   Line a baking sheet with wax paper.

2. 2

   Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan.

3. 3

   Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.

4. 4

   Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits.

5. 5

   Freeze for 15 minutes before serving.

6. 6

   The cookies can be stored in the refrigerator in an air-tight container for 1 week.

* Per serving · 4 servings · Values may vary.

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