They're easy to make; these were made with the gluten free Betty Crocker chocolate chip cookie mix. Ideally, the cookies would be made smaller, but they taste great all the same.
The frosting (between the two cookies) was made with softened butter, crisco shortening, milk, powdered sugar and a little vanilla.
About 1/3 of a bag of almond bark wafers were melted for the chocolate dipping.
Enjoy!
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