When the weather perks up, no one wants to switch the oven on – cue these incredible salted caramel no bake cookies! Made with a ridiculously minimal amount of effort, these beauties are a surefire hit. Filled to the brim with indulgent toffee popcorn, crispy rice cereal and buttery salted caramel fudge… Drowned in oodles of creamy milk chocolate & Caramac, topped with sea salt flakes… I mean seriously, what’s not to love about all that?! Carry on reading for your SUPER easy step by step picture recipe incorporating my top tips on working with chocolate. Because, let’s be honest, it quite often has a mind of it’s own!
Have you got mountains of chocolate left over from Easter still? No idea what to do with it all? These easy no bake cookies are exactly what you’ve been looking for! Simply melt it down and smother all those other wonderful ingredients in it. Well, waste not want not right?! The chocolate buying does get a bit silly at Easter nowadays and many of us end up with far too much that will either get thrown away or forgotten about at the back of a cupboard. These chocolate no bake cookies are the perfect way to solve all your problems. Not only will you save waste and use up all your leftovers but you’ll create something that everyone will want to eat!
I personally love salted caramel but I get the distinct impression from friends and family that it’s very much a love/hate thing. If you’re not so keen on the salted part, you can just as easily make these delights by using regular vanilla fudge pieces and skipping on the sea salt flakes. See? I’m all about problem solving! There’s no reason why everyone shouldn’t be able to enjoy the best no bake cookies in the world! Especially when my friend ate one and said, “That’s a mouth explosion of fantasticness.” Which is a pretty great recommendation!
Here is what you will need to make 15.
Line a large baking sheet with baking paper or a silicone mat and set to one side. If you haven’t already, chop up that fudge into smaller pieces.
Break the milk chocolate into a large glass bowl and switch your microwave to half power. Then heat it in 10-20 second intervals (less when it starts melting) stirring very well between each time. Continue until it’s about two thirds melted then don’t heat anymore. Just stir really well until it’s totally melted and smooth.
Next, add in your toffee popcorn (yes you can eat a few pieces but save some for the cookies!) and give it a really good mix.
Then mix through the rice cereal (I used Rice Krispies) until everything is nicely coated.
Time for the salted caramel fudge. Throw it in and give it a really good final mix.
Back to your prepared tray. Spoon large ‘blobs’ (yes, that’s a technical term) onto your baking sheet. Try and squash the ‘blobs’ a little to ensure they stick together nicely. Keep going until all the mixture is used up. I got 15 but you may get different depending on how large you make them. (Mine were about 8cm in diameter.)
Allow to set completely at room temperature before transferring to a wire rack set over some newspaper/paper.
Melt the caramac buttons in the same way as you melted the milk chocolate before, then pour into a piping bag/plastic food bag. Snip the corner then pipe zigzags over each cookie. While the chocolate is still wet, sprinkle over some flakes of sea salt very sparingly if you want to.
And that’s it! Allow your gorgeous no bake cookies to set at room temperature before storing in an airtight container. Again – at room temperature. Consume within 7 days.
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Jam packed FULL of gorgeous toffee popcorn, crunchy rice cereal and luxurious salted caramel fudge, these amazing no bake cookies are a must have treat in every household!
Put the chocolate into a glass bowl and melt in 10 second intervals in the microwave on half power. Stir well after each blast until 2/3 melted - then stir until completely melted.
Add in the popcorn, rice cereal and fudge and mix really well until evenly coated.
Press heaped spoonfuls of mixture together firmly and place onto a lined baking tray. Allow to set at room temperature.
Place all the cookies on a wire rack. Melt the Caramac chocolate the same as above and transfer to a piping bag. Cut the end and drizzle zigzags over all the cookies. Sprinkle with sea salt if desired.
Store in an airtight container at room temperature and eat within 7 days.
I hope you enjoyed the post my lovelies, until next time! Miss KitchenMason x
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