Yields: 12 to 14
3 C quick-cooking oats
1 C peanut butter
1/2 C bittersweet chocolate chips (dark chocolate)
1/2 C semisweet chocolate chips
1/2 C toffee bits, plus more for sprinkling
2 Tbsp unsalted butter, softened
1/2 tsp kosher salt
Line a baking sheet with wax paper.
Combine oats, peanut butter, chocolate chips, toffee bits, butter, and salt, in a medium
Cook over medium heat, stirring frequently, until chocolate melts.
Scoop heaping Tbsp of batter onto the baking sheet.
Sprinkle each cookie with extra toffee bits.
Freeze for 15 minutes before serving.
Chocolate Toffee No-Bake Cookies
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