Ingredients Jump to Instructions ↓

  1. 48 round milk chocolate-covered caramel candies

  2. 48 pieces candy corn

  3. Miniature candy-coated chocolate pieces

  4. 1 container (16 ounces) frosting, any flavor 1 package (18 ounces) refrigerated peanut butter cookie dough

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Grease 24 (1-3/4-inch) mini muffin pan cups.

  2. Cut slit into side of 1 caramel candy using sharp knife. Carefully insert 1 piece candy corn into slit. Repeat with remaining caramel candies and candy corn.

  3. Attach miniature chocolate pieces to caramel candies to resemble "eyes", using frosting as glue. Decorate as desired.

  4. Cut dough into 12 (1-inch) slices. Cut each slice into 4 equal pieces. Using half the pieces, place 1 dough piece into each prepared muffin cup.

  5. Bake 9 minutes . Remove from oven and immediately press 1 decorated caramel candy into center of each cookie. Remove to wire racks; cool completely. Repeat with remaining dough pieces and candies.


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