No Bake Coffee Crunch Cookies (Printable)

Crispy, chewy coffee-infused cereal treats ready in minutes

# Ingredient List:

→ Dry Ingredients

01 - 3 cups Rice Krispies cereal
02 - 1 cup mini marshmallows
03 - 1/2 cup chopped toasted pecans

→ Coffee Mixture

04 - 1/2 cup unsalted butter
05 - 1/2 cup light brown sugar, packed
06 - 1/4 cup brewed strong coffee, cooled
07 - 1 tablespoon instant espresso powder
08 - 1/4 teaspoon sea salt
09 - 1 teaspoon vanilla extract

→ Topping

10 - 1/3 cup semi-sweet chocolate chips
11 - 1 teaspoon coconut oil

# How to Make:

01 - Line a large baking sheet with parchment paper or silicone baking mat and set aside.
02 - In a large mixing bowl, combine Rice Krispies cereal, mini marshmallows, and pecans if using. Mix well and set aside.
03 - Melt butter in a medium saucepan over medium heat. Add brown sugar, brewed coffee, espresso powder, and sea salt. Stir constantly until mixture is smooth and begins to bubble, approximately 2-3 minutes. Remove from heat and stir in vanilla extract.
04 - Pour hot coffee mixture over the cereal mixture. Using a spatula, quickly stir until all ingredients are evenly coated.
05 - Using a cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheet. Press gently to form cookie shapes if needed.
06 - Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Drizzle melted chocolate over cookies.
07 - Refrigerate cookies for at least 30 minutes until completely set. Store in an airtight container in the refrigerator for up to 1 week.

# Expert Tips:

01 -
  • The coffee flavor develops beautifully as they chill, becoming more pronounced without any bitterness
  • You get the satisfying crunch of Rice Krispies with a chewy, caramel-like coating that never gets rock hard
  • They come together in ten minutes flat, making them perfect for sudden cravings or unexpected guests
02 -
  • The syrup goes from perfect to burnt quickly, so watch for those first bubbles and remove from heat immediately
  • Working fast once the syrup is done makes the difference between evenly coated cookies and a hardened pan of stuck-together mess
  • These cookies need the full chilling time, so do not try to rush the process or serve them warm
03 -
  • Toast your pecans in a dry pan for 3 minutes before adding them to the mix
  • A silicone spatula works better than a wooden spoon for folding in the sticky syrup
  • If your kitchen is warm, work with half the batch at a time to prevent the syrup from setting too quickly

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