1 (16.5-oz.) package refrigerated peanut butter cookie dough
24 bite-size chocolate-covered caramel-peanut nougat bars
72 candy-coated chocolate pieces
Preheat oven to 350°. Shape cookie dough into 24 (1-inch) balls, and place in cups of lightly greased miniature muffin pans. Bake 15 to 18 minutes or until edges are lightly browned. Remove from oven, and press 1 bite-size chocolate-covered caramel-peanut nougat bar into each cookie. Sprinkle cookies evenly with candy-coated chocolate pieces.
Southern Living, JULY 2009
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totally terrific tuesday
Oh my gosh! Heaven with a little snickers in it?!?! Double heaven!!!
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These look delicious! what a yummy treat!
ReplyDeleteIt looks sweet and delish. I wish my daughter will try baking this but still she is still cautious with peanuts having an allergy.
ReplyDeleteIf it wasn't for my son's peanut allergy, I would like to have some of these. They look like a great snack.
ReplyDeleteThis is definitely one sweet treat that kids will love. I need an oven right now to be able to do this at home.
ReplyDeleteThat is such a nice treat! I am imagining serving it to kids who'd go for a Trick or Treat this coming Halloween. :)
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