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Chocolate Candy Bar Cookies




Source of Recipe


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List of Ingredients








1 (18-ounce) roll refrigerated chocolate chip cookie dough

1 cup chopped pecans

3 Milky Way original candy bars, unwrapped and chopped (divided use)

¼ cup unsalted butter

1 tablespoon milk

1 cup powdered sugar

½ cup almond toffee bits

Directions:

Preheat oven to 350 F. Break up cookie dough in a mixing bowl. Add pecans and stir. Shape dough into 20 balls. Place 2 inches apart on 2 ungreased cookie sheets. Bake for 10 to 15 minutes, or until light golden brown. Cool on the cookie sheet for 2 minutes. Remove cookies from sheets to cool completely.

Meanwhile, in a small saucepan, combine 2 of the chopped candy bars and butter. Cook over low heat for 2 to 3 minutes, stirring frequently, until melted and smooth. Remove from heat. Add milk and powdered sugar. Beat until smooth.

Frost cooled cookies with warm Milky Way mixture. Immediately sprinkle remaining candy bar and almond toffee bits over frosting. Press lightly into frosting. Makes 20 cookies.


PER COOKIE: Cal 279 (51% fat) Fat 16 g (6 g sat) Fiber 1 g Chol 17 mg Sodium 95 mg Carb 33 g Calcium 34 mg


Recipe