INGREDIENTS
1
jar (7 ounces) marshmallow creme
1/4
cup toffee baking bits
48
(2-inch) sugar or fudge-striped shortbread cookies
Red and green sprinkles
PREPARATION:
- Combine marshmallow creme and toffee bits in medium bowl until well blended. (Mixture will be stiff.)
- Spread 1 teaspoon marshmallow mixture on bottom of 1 cookie; top with another cookie. Roll side of sandwich cookie in sprinkles. Repeat with remaining marshmallow creme mixture, cookies and sprinkles.
This recipe appears in:
Butter & Sugar
NUTRITIONAL INFORMATION:
Serving Size:
1 cookie
Sodium
78 mg
Protein
1 g
Carbohydrate
18 g
Cholesterol
4 mg
Total Fat
4 g
Calories
115
DIETARY EXCHANGE:
Fat
1
Starch
1
