Bueno Chewy Cookies

Think mochi vibe, with a bueno crunch.

30 minutes prep

45 minutes cook

Serves 6-8

Chris Cahill

Ingredients

'Bueno' Filling

75 gRice Crispies

155 gHazelnut Spread

1 TbspUnsalted Butter

Marshmallow Shell

400 gMini Marshmallows

1 tbspUnsalted Butter

6 tbspCocoa Powder

6 tbspMilk Powder (Malted or Normal)

If you've seen the dubai chocolate versions of these then you know where we're coming from - the aim is crunchy in the center but soft and chewy on the outside. But for our twist let's make them Bueno flavored, filled with a crunchy hazelnut filling.

Method

In a bowl combine rice krispies, hazelnut spread and melted butter. Scoop out 8 portions onto a lined tray and freeze.

Over a double boiler melt a tbsp of butter into a bowl. Add marshmallows, then slowly melt over the low heat. When just melted and smooth add in the cocoa and milk powders. Mix until combined then pour into a greased tin to cool slightly .

Fully grease your entire hands and tear off a piece of marshmallow and carefully wrap it around one of the krispie bueno centers. You're aiming for a thin layer of marshmallow.

Once formed, cover with more cocoa powder.