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Home > Recipes > Toffee & Coconut Peanut Butter Crisps

Toffee & Coconut Peanut Butter Crisps Recipe

Toffee & Coconut Peanut Butter Crisps

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Prep Time:
15 Minutes
Skill Level:
Beginner

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories -
Calories from Fat -
Total Fat g % DV
Saturated Fat g % DV
Trans Fat 0g -
Cholesterol mg % DV
Sodium mg % DV
Total Carbohydrates g % DV
Dietary Fiber g 0% DV
Sugars g -
Protein g -
Vitamin A - % DV
Vitamin C - % DV
Calcium - % DV
Iron - % DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 pouch (17.5 oz.) BETTY CROCKER Peanut Butter Cookie Mix
  • 2 tablespoons CRISCO Vegetable Oil
  • 1 tablespoon water
  • 1 egg
  • 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
  • 1 cup MOUNDS Sweetened Coconut Flakes

Directions

1. Heat oven to 375°F. Line cookie sheet with parchment paper or lightly grease.

2. Stir cookie mix, oil, water and egg in medium bowl until soft dough forms. Add toffee bits and coconut; work with hands until evenly blended.

3. Shape dough into 1-inch balls. Place on prepared cookie sheet. With tines of fork, flatten ball. Flatten again in opposite direction, forming crisscross marks.

4. Bake 8 to 10 minutes or until edges of cookie are golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

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