Ingredients:
48 chewy caramel candies coated in milk chocolate
48 pieces candy corn
Miniture candy-coated chocolate pieces (Tart & Tinies)
1 container frostign, any flavor
1 pkg. (20-oz.) refrigerated peanut butter cookie dough
Directions:
Cut slit into side of 1 caramel candy using sharp knife. Cut caramel candies and candy corn. Attach miniature chocolate pieces to carmel candies to resemble “eyes” using frosing as glue. Decorate as desired. Preheat oven to 350. Grease 12 (1 ¾ “) muffin cps. Remove dough from wrapper accoring to directions. Cut into 12 (1-inch) slices. Cut each slice into 4 equal psections. Place 1 section of dough into each muffin cup. Bake 9 min. Remove from oven and immediately press 1 decorated caramel candy into center of each cookie. Repeat with remaining.
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