Looks like a shredded meat sandwich, but surprise, it's a dessert recipe! Chocolate-covered cereal sandwiched between two cookie "buns" make an adorable summer dessert perfect for your next backyard cookout.
Preheat oven to 350°F. In a large mixing bowl beat butter with a mixer on medium to high for 30 seconds. Add sugar, soda, and salt. Beat until combined. Beat in sour cream, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Drop dough using a 2-teaspoon scoop 2 inches apart onto ungreased cookie sheets. Sprinkle half of the cookies with poppy seeds, if desired. Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks; cool completely.
For filling, line a tray or cookie sheet with waxed paper. In a large microwave-safe bowl combine the chocolate and almond bark. Microwave on 100% power (high) for 1 1/2 to 2 minutes or until melted and smooth, stirring twice. Stir in cornflakes until coated. Drop mixture into 24 mounds onto prepared tray. Flatten mounds slightly to about 2 inches wide. Allow to set 1 hour at room temperature or chill 30 minutes to quick-set.
For "cabbage" place coconut in a resealable plastic bag. Add a few drops of food coloring. Seal bag and knead to color the coconut. For "pickles", if desired, cut green fruit leather into 1-inch circles.
To assemble, turn half of the plain cookies flat-side up. Top with coconut, sprinkles for "carrots", chocolate filling, and "pickles", if desired. Add remaining cookies, flat sides down.
(7 g saturated fat,
0 g polyunsaturated fat,
2 g monounsaturated fat),
24 mg cholesterol,
112 mg sodium,
25 g carbohydrates,
1 g fiber,
14 g sugar,
2 g protein.