From Simple and Delicious Magazine
1 tube (16 1/2 oz) refrigerated sugar cookie dough
1 cup miniature marshmallows
1 cup (6 oz) semisweet chocolate chips
1/2 cup chopped salted peanuts
1/3 cup hot caramel ice cream topping, warmed
Let dough stand at room temperature for 5-10 minutes to soften. Press dough onto a greased 12 in pizza pan. Bake at 350 for 15-20 minutes or until deep golden brown.
Sprinkle with marshmallows, chips, and peanuts. Bake 5-10 minutes longer or until marshmallows are puffed. Drizzle with the caramel topping. Cool on a wire rack.
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