Directions:
- Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan.
- In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla.
- Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares. Yield: 3 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.28 Kcal (1052 kJ) | ||
| Calories from fat | 58.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 10% | |
|---|---|---|---|
| Cholesterol | 26.85mg | 9% | |
| Sodium | 274.3mg | 11% | |
| Potassium | 266.5mg | 6% | |
| Total Carbs | 28g | 9% | |
| Sugars | 17.07g | 68% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 2mg | 11% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 1060.91 Kcal (4442 kJ) | ||
| Calories from fat | 246.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.39g | 10% | |
|---|---|---|---|
| Cholesterol | 113.37mg | 9% | |
| Sodium | 1158.12mg | 11% | |
| Potassium | 1125.17mg | 6% | |
| Total Carbs | 118.2g | 9% | |
| Sugars | 72.06g | 68% | |
| Dietary Fiber | 7.17g | 7% | |
| Protein | 17.62g | 8% | |
| Vitamin C | 23.9mg | 9% | |
| Iron | 8.3mg | 11% | |
| Calcium | 100.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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