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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 Oct. 23, 2012 by bob hall
by reading all of the review, and see that will work for others, and than it will work me, to make it more flavorful or lot better for me to do, that will be hard to on this! Anyway, excellent to do a SCRATCH on recipes. The more I play with my food, the more I love cooking, to make a recipe that will work for me, that is!! Than I can do the happy food dance that I like to do!! I've will added this to my recipe book with my additions. THANK YOU!! YOU all have to read the review first to do it right !!!!
Reviewed on Jun. 02, 2012 by TaylorAshley
I just made these and I must say it was just about a failure. I'm not sure what went on, but they flattened out and the candy oozed. I was not impressed, but they did taste good however. I doubt I make them again,but I would like to know what I did wrong.
Reviewed on Mar. 02, 2012 by btakpowers
I would only make them again because my kid's loved them. I found them lacking in flavor and didn't like the texture.
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!!!!!!
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