1 pouch Betty Crocker* Sugar cookie mix
1/3 cup (75 mL) unsweetened baking cocoa
3 tbsp (45 mL) instant coffee granules or crystals
½ cup (125 mL) butter or margarine, softened
3 tbsp (45 mL) hazelnut-flavoured syrup for beverages
1 ½ cups (375 mL) toasted hazelnuts, chopped
1 cup (250 mL) miniature semisweet chocolate chips
2/3 cup (150 mL) Betty Crocker* Creamy Deluxe* Frosting (any chocolate flavour)
4 tsp (20 mL) hazelnut-flavoured syrup for beverages
How To: To toast hazelnuts, heat oven to 350oF. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
Purchasing: Look for flavoured syrup in the coffee and tea section of your supermarket.