• 1 18 oz. refrigerated peanut butter cookie roll
• 36 mini Snicker candy bars, unwrapped
• 1 16 oz. can of chocolate ready-to-spread frosting

Heat oven to 375 degrees. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming a ball. Place in paper baking cups; place cups 1-inch apart on ungreased cookie sheets.

Bake at 375 degrees for 8-10 minutes or until golden brown. Centers of cookies will sink lightly. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled. Spoon about 3/4 C. of frosting into a pastry bag with a star tip. Pipe frosting on top of each cookie cup.

Yield: 3 dozen cookies