Ingredients
- 16 cookies of BUTTER COOKIES TOPPED WITH MILK CHOCOLATE CARAMEL TRUFFLE
- 500 ml (2 cups) mini marshmallows
- Place a coarsely chopped cookie at the bottom
of each 125 ml (1/2 cup) container.
- Cover with a dozen mini marshmallows.
- Add a new layer of chopped cookie.
- Top with a dozen mini marshmallows.
- Bake in centre of oven, uncovered, at 180°C (350°F)
for 10 to 15 minutes or until marshmallows and chocolate
are slightly melted.
- Serve immediately.