2
tablespoons gluten free hot fudge topping, heated
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Steps
1
Heat oven to 350°F. In large bowl, stir cookie mix, cocoa, butter and egg until soft dough forms (dough will be crumbly). Pat in ungreased 12-inch pizza pan.
2
Bake 15 minutes or until cookie is puffed and set. Sprinkle with peanut butter chips, marshmallows and peanuts. Drizzle with hot fudge topping.
3
Bake 5 to 7 minutes longer or until chips are melted and marshmallows are puffed. Cool completely, about 1 hour. Cut into wedges.
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To get a perfect slice, use a thin-bladed sharp knife. Run the knife under hot water and wipe dry with a paper towel between cuts.
Use butterscotch or milk chocolate chips in place of the peanut butter chips.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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