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Betty Crocker Sandwich Kit, Chocolate Cookie, Count Chocula
Betty Crocker Sandwich Kit, Chocolate Cookie, Count Chocula
Betty Crocker Sandwich Kit, Chocolate Cookie, Count Chocula
Betty Crocker Sandwich Kit, Chocolate Cookie, Count Chocula
Betty Crocker Sandwich Kit, Chocolate Cookie, Count Chocula
Betty Crocker Sandwich Kit, Chocolate Cookie, Count Chocula

Betty Crocker Sandwich Kit, Chocolate Cookie, Count Chocula

11.1 oz
Betty Crocker Sandwich Kit, Chocolate Cookie, Count Chocula

Betty Crocker Sandwich Kit, Chocolate Cookie, Count Chocula

11.1 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Ingredients

Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Corn Syrup, Dextrose, Candy Eyes (dextrose, Maltodextrin, Corn Starch, Corn Syrup, Magnesium Stearate, Artificial Flavor, Gum Arabic, Shellac, Sugar, Red 40, Carnauba Wax, Yellow 5, Soy Protein, Blue 1, Titanium Dioxide, Soy Lecithin), Modified Corn Starch, Palm Oil, Contains 2% Or Less Of: Wheat Protein Isolate, Cocoa Processed With Alkali, Nonfat Milk, Natural And Artificial Flavor, Leavening (baking Soda, Sodium Aluminum Phosphate), Titanium Dioxide, Salt, Gellan Gum, Citric Acid, Potassium Sorbate And Sodium Benzoate (preservatives)


Directions

You will need: 1/2 Stick (1/4 Cup) Butter, Margarine or Spread (Spread should have at least 60% vegetable oil). Softened (To soften butter directly from refrigerator, microwave on high 10-15 seconds). 1 Tablespoon Water. 1. Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). 2. Stir Cookie Mix, butter and water in medium bowl until dough forms. Shape dough into 24 balls, about 2 teaspoons each. Place 2 inches apart on ungreased cookie sheet. 3. Bake 11 to 13 minutes or until edges are set. Carefully place 2 candy eyes on 12 of the cookies. Caution: Pan will be hot! Cool 2 minutes before removing from cookie sheet. Cool completely. 4. Squeeze Marshmallow pouch for 10 seconds to soften (do not microwave pouch). Cut 1/2-inch tip from corner of marshmallow pouch. Squeeze about 2 teaspoons of marshmallow filling on cookies without eyes. 5. Place cookie with candy eyes on top of cookie with marshmallow filling. Let stand 30 minutes to set up. Do not eat raw cookie dough. Betty's Tips: If dough is sticky, refrigerate dough for 20 minutes If candy eyes do not stick, dip in marshmallow filling and place on baked cookie. High altitude (3500-6500 ft): No change.


Warnings

Contains wheat and milk ingredients.

Nutrition

Nutrition Facts

Serving Size 26.00 g
Servings Per Container 12
  • Amount Per Serving
  • Calories 90
    • Total Fat 1g2%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 50mg2%daily value
    • Total Carbohydrate 20g7%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 14g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Corn Syrup, Dextrose, Candy Eyes (dextrose, Maltodextrin, Corn Starch, Corn Syrup, Magnesium Stearate, Artificial Flavor, Gum Arabic, Shellac, Sugar, Red 40, Carnauba Wax, Yellow 5, Soy Protein, Blue 1, Titanium Dioxide, Soy Lecithin), Modified Corn Starch, Palm Oil, Contains 2% Or Less Of: Wheat Protein Isolate, Cocoa Processed With Alkali, Nonfat Milk, Natural And Artificial Flavor, Leavening (baking Soda, Sodium Aluminum Phosphate), Titanium Dioxide, Salt, Gellan Gum, Citric Acid, Potassium Sorbate And Sodium Benzoate (preservatives)


Directions

You will need: 1/2 Stick (1/4 Cup) Butter, Margarine or Spread (Spread should have at least 60% vegetable oil). Softened (To soften butter directly from refrigerator, microwave on high 10-15 seconds). 1 Tablespoon Water. 1. Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). 2. Stir Cookie Mix, butter and water in medium bowl until dough forms. Shape dough into 24 balls, about 2 teaspoons each. Place 2 inches apart on ungreased cookie sheet. 3. Bake 11 to 13 minutes or until edges are set. Carefully place 2 candy eyes on 12 of the cookies. Caution: Pan will be hot! Cool 2 minutes before removing from cookie sheet. Cool completely. 4. Squeeze Marshmallow pouch for 10 seconds to soften (do not microwave pouch). Cut 1/2-inch tip from corner of marshmallow pouch. Squeeze about 2 teaspoons of marshmallow filling on cookies without eyes. 5. Place cookie with candy eyes on top of cookie with marshmallow filling. Let stand 30 minutes to set up. Do not eat raw cookie dough. Betty's Tips: If dough is sticky, refrigerate dough for 20 minutes If candy eyes do not stick, dip in marshmallow filling and place on baked cookie. High altitude (3500-6500 ft): No change.


Warnings

Contains wheat and milk ingredients.


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