- 24
- 15 mins
- 60 mins
Ingredients
- 1 package (16 oz) refrigerated chocolate chip cookies (24 cookies)
- 1 1/4 cups Mixed Nuts with Peanuts
- 1 1/4 cups Special Dark chocolate baking chips
- 1 1/4 cups marshmallow creme
- 2 tablespoons half-and-half
- 1/8 teaspoon Ground Red Pepper (cayenne)
Preparation
Step 1
Heat oven to 375°. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly.
Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in Brazil nuts and remaining mixed nuts.
Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.