Ingredients Jump to Instructions ↓

  1. 1 jar (7 ounces) marshmallow creme

  2. 1/4 cup toffee baking bits

  3. 48 (2-inch) sugar or fudge-striped shortbread cookies

  4. Red and green sprinkles

Instructions Jump to Ingredients ↑

  1. Combine marshmallow creme and toffee bits in medium bowl until well blended. (Mixture will be stiff.)

  2. Spread 1 teaspoon marshmallow mixture on bottom of 1 cookie; top with another cookie. Roll side of sandwich cookie in sprinkles. Repeat with remaining marshmallow creme mixture, cookies and sprinkles.


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