Servings: 18

Prep Time: 10 Min.

Cook Time: 12 Min.

What you need:

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1 pkg. (15 oz.) refrigerated chocolate chip cookie dough
9 JET-PUFFED Marshmallows, cut in half
9 fun-size candy bars (1/2 oz. each), cut in half

What to do:

1. Heat oven to 350°F.
2. Shape cookie dough into 18 balls.
3. Bake as directed on package, topping with marshmallows, cut-sides down, for the last 2 min. Immediately top with candy bar halves.
4. Cool 5 min. on baking sheets.

* Special Extra: Top cookies with Halloween sprinkles just after the chocolate bars have melted.

* How to Store: Cooled cookies can be stored in airtight container at room temperature up to 1 week.

* Note: These small candy bars are available in many different varieties. When preparing these fun-to-eat cookies, be creative and use an assortment of bars.

* Recipe courtesy of Kraft Kitchen

Nutritional information:

Calories: 170;   Total Fat: 8g;   Saturated Fat: 2g;   Cholesterol: 5mg;   Total Carbs: 21g;   Fiber: 0g;   Sugar: 14g;   Protein: 1g;   Sodium: 90mg;