Ingredients
1
package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Chocolate Chip Cookie Dough (24 Count)
1 1/4
cups mixed nuts with peanuts
1 1/4
cups dark chocolate baking chips
1 1/4
cups marshmallow creme
2
tablespoons half-and-half
1/8
teaspoon ground red pepper (cayenne)
Preparation
Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in Brazil nuts and remaining mixed nuts.
Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.
