| 1 | pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix |
| 1/3 | cup vegetable oil |
| 1 | egg |
| Toppings, such as candy-coated chocolate candies, candy corn, semisweet chocolate chips, salted or honey-roasted peanuts |
| 1/2 | cup shredded or flaked coconut, if desired, tinted orange |
| 1 | cup miniature marshmallow |
| 1/3 | cup semisweet chocolate chips, melted |
| 1. | Heat oven to 350°F. |
| 2. | Stir cookie mix, oil and egg in medium bowl until soft dough forms. Press dough in ungreased 12-inch pizza pan, forming a narrow rim around edge of pan. Sprinkle choice of toppings on dough; sprinkle coconut over toppings. |
| 3. | Bake 10 minutes. Sprinkle marshmallows on top. Bake 10 to 15 minutes or until marshmallows are lightly browned and cookie is set at edge. Cool completely in pan, about 1 hour. Drizzle melted chocolate over top. Cut into 12 wedges. |
|
| Tint coconut the shake-easy way. Place coconut in a resealable plastic food-storage bag. Squeeze a drop each of yellow and red food colors over coconut and shake. |
|
| It’s easy to drizzle melted chocolate from a small glass measuring cup. Microwave chips in the cup on High about 30 seconds; stir. If not pourable, microwave an additional 5 to 10 seconds or until thin enough to drizzle. |
Nutrition Information:
345 ( 145 ); 16 g ( 4 g); 20 mg; 230 mg; 46 g ( 1 g); 5 g 0%; 0%; 0%; 4 %