Coffeechino No Bakes

1. 1

   Melt butter in a saucepan. Stir sugar, water, cappuccino mix, and coffee granules into the butter; bring to a boil for 1 minute. Add hazelnut spread; stir to melt into the butter mixture. Fold oats into the mixture until evenly coated.

2. 2

   Drop mixture by large spoonful onto waxed paper to cool.

3. 3

   Drizzle ice cream topping over cooled cookies. Cool in freezer until the topping is hard, at least 1 hour.

* Per serving · 4 servings · Values may vary.

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