Ingredients:

• ½ C. (1 stick) Unsalted Butter
• ½ C. Brown Sugar – packed
• 1 Tbs. Vanilla Extract
• 1 C. Chocolate/Hazelnut Spread
• 1 C. Old Fashioned Rolled Oats
• 2 C. Cocoa Crisp Rice Cereal
• 1 package (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips – divided

Directions:

1. Line baking sheet with wax paper. Chop ½ cup of Baking Chips, set aside. Combine oats and cereal in a small bowl, set aside.
2. In large saucepan, over low heat, melt butter and sugar until dissolved. Add chocolate/hazelnut spread and vanilla to sugar mixture, stirring slowly making sure nothing sticks. Add 1 cup Andes Baking Chips, stir until just melted. Remove from heat. Stir in dry ingredients and coat completely.
3. Scoop rounded tablespoons of batter onto the baking sheet. Sprinkle each cookie with chopped Baking Chips. Refrigerate cookies for 30 minutes before serving. Cookies can be stored in refrigerator, in an airtight container, for 1 week.

Yield: about 3 ½ dozen

NOTE: Recipe can be made Gluten Free by substituting a gluten free grain of choice for the Rolled Oats. Use same amount.