SUGAR COOKIE TOAST CRUNCH RECIPES

Steps:

• Line 8-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Spray with cooking spray.
• In medium microwavable bowl, microwave half of the chopped white chocolate baking squares and the butter uncovered on High 1 minute to 1 minute 30 seconds, until mixture can be stirred smooth. Slightly crush 2 cups of the cereal and stir in melted white chocolate until completely coated; press evenly in pan. Set aside.
• In small microwavable bowl, stir together generous 1/2 cup condensed milk and remaining chopped white chocolate baking squares. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth. In another small microwavable bowl, stir together remaining condensed milk and the semisweet chocolate chips. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth.
• Spread melted white vanilla mixture over crust in pan. Evenly spoon and spread semisweet chocolate mixture over white mixture.
• Slightly crush remaining cereal, sprinkle over fudge. Sprinkle with peppermint candies; gently press into fudge. Refrigerate about 2 hours or until set.
• Remove fudge from pan. Cut into 8 rows by 8 rows to make 1-inch squares. Store tightly covered up to 2 weeks with waxed paper between layers.

Steps:

• Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheet with parchment paper.
• In large bowl, break up cookie dough. Add remaining ingredients except powdered sugar. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Mix with wooden spoon, or knead with hands until well blended. Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on cookie sheet.
• Bake 12 to 18 minutes or until tops are set. Cool 5 minutes. In small bowl, place powdered sugar; roll cookies in powdered sugar to coat. Cool completely on cooling rack, about 15 minutes. Roll in powdered sugar again. Store loosely covered.