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10
miniature caramel Twix bars
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1
2-layer-size chocolate cake mix
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2
eggs
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1/4
cup vegetable oil
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1/4
cup water
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2
cups chocolate ice cream
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2/3
cup marshmallow creme
1. Unwrap Twix bars; place in resealable plastic bag. Seal and freeze 2 hours.
2. Meanwhile, to prepare cookies, preheat oven to 350 degrees F. In mixing bowl combine cake mix, eggs, oil, and water. Beat with electric mixer until combined. Drop dough by well-rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until tops are set. Cool 1 minute on cookie sheets. Remove cookies; cool completely on wire racks.
3. Spoon ice cream into large bowl. Let stand 10 minutes to soften slightly. Meanwhile, using flat side of meat mallet or a rolling pin, crush frozen Twix bars. Stir into ice cream; return to freezer until ready to use.
4. Spread marshmallow creme on flat sides of half of the cookies; place, creme side up, on a shallow baking pan. Using a small ice cream scoop, place some ice cream mixture onto flat sides of remaining cookies. Place on same baking pan, ice cream side up. Loosely cover and freeze for 2 hours or until firm.
5. Gently sandwich cookies together. Serve immediately or wrap each sandwich in plastic wrap and freeze in freezer container for up to 1 month. Makes about 14 sandwiches.
- Servings Per Recipe 14,
- Calories 288,
- Protein (gm) 4,
- Carbohydrate (gm) 45,
- Fat, total (gm) 11,
- Cholesterol (mg) 37,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 30,
- Vitamin A (IU) 97,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 292,
- Potassium (mg) 167,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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