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Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 1 cup caramel bits
- 2 tablespoons Land O Lakes Butter
- 2 tablespoons Land O Lakes Half & Half or milk
- 1 cup nut topping**
- 3 tablespoons green, red and white mini nonpareils
- 16 large marshmallows
- 16 cream-filled pirouette-style cookies
Method
- Line baking sheet with waxed paper; spray waxed paper with no-stick cooking spray.
- Set aside.
- Combine caramel bits, butter and half & half in 1-quart saucepan.
- Cook over medium-low heat, stirring constantly, until melted and smooth.
- Keep warm.
- Combine nuts and nonpareils in shallow dish or pie plate.
- Cut small hole in 1 end of 1 marshmallow, using kitchen shears, cutting only half way into marshmallow.
- Dip end of 1 cookie into caramel; shake off excess.
- Push dipped end of cookie into marshmallow; press to seal.
- Spoon caramel over marshmallow; remove excess caramel.
- Coat dipped marshmallow with nuts.
- Press nuts in with hands.
- Repeat with remaining cookies and marshmallows.
- Place onto prepared baking sheet.
- Let stand at room temperature until caramel is set; reshaping and pressing on caramel, if needed.
