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No one will guess these sweet treats with the candy bar center start with store-bought dough. Roll them in colored sugar…or just dip the tops for even faster assembly. Instead of using miniature candy bars, slice regular size Snickers candy bars into 1-inch pieces for the centers. —Taste of Home Test Kitchen
Nutritional Facts 1 serving (1 each) equals 93 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 65 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.
Originally published as Colorful Candy Bar Cookies in Quick Cooking November/December 2005, p18
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Reviewed on Jan. 22, 2012 by rednancy
I will make this recipe again and again. My family loves it!
Reviewed on Jan. 07, 2012 by Charmedgirl
Made this for Christmas and used Pilsbury's Peppermint Sugar Cookie refrigerated dough for the holidays. They were a big hit with my family. Used different types of candy bars and cut them in half. The cookies flattened out, yet no candy leaked out. Will definitely be making these again.
Reviewed on Dec. 26, 2011 by kime777
I used my sugar cookie recipe. Theres were a big hit!
Reviewed on Dec. 25, 2011 by troberts1
I made the cookies again with almond joy and reese's cups. I used self rising flour again. I think that may help the candy from oozing because it didn't. I liked the reese's cup ones the best. I swirled hershey's chocolate syrup on them while they were still warm! They were pretty tasty!
Reviewed on Dec. 22, 2011 by kcicciarelli
I might try making these with malted balls (whoppers) and packaged sugar cookie dough. If they fall flat and the candy melts I'll let you know.
Reviewed on Dec. 22, 2011 by marybrehm
Basically these were blobs of dough with melted candy oozing out of them. They looked nothing like the picture. Tried using a different oven rack and added more cooking time. No luck. Tasted good, but I wouldn't serve them to anyone.
Reviewed on Dec. 20, 2011 by shellbell66
really good turned out perfect this is my first time making them and i am very impressed i didnt use the refrigerated tube kind of sugar cookie tho i used the box make your self kind and added the 1/4 c. flour....perfecto!!!!!!
Reviewed on Dec. 19, 2011 by troberts1
I used self rising flour because I didn't have the all purpose. They didn't fall flat, but they didn't look like the pretty little balls in the picture either. If you look closely @ the picture, they seem to be uncooked! I cut the candy bars in inch pieces, then quartered them because i had read the reviews already about the candy oozing. They did fine. I also used a utensil for cookie dough similare to a small ice cream scooper, so I only got 7 cookies, but they were delicious!
Reviewed on Dec. 18, 2011 by blueshell
I thought these were good....use 1/2 candy bar to prevent oozing. they did flatten out, but got 2 thumbs up from my family!
Reviewed on Dec. 17, 2011 by sstetzel
Beenaroundawhileor maybe it's just me whose a complete idiot..
I'm sure you're not an idiot. These recipes are all tested here in Taste of Home's Test Kitchen before they're sent out into the world and sometimes they don't quite work the same way for some reason. I read tons of these reviews everyday and when I see a recipe like this that folks are struggling with I flag it & send it back to the Test Kitchen so they can run through it again. It doesn't always get retested right away but generally they'll play with it and come back with notes to help home cooks like you through the rough spots!
Keep Cooking!
Sue
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