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Chocolate Chip Valentine Cookie Cards

Chocolate Chip Valentine Cookie Cards
Makes:
21 cards
Prep Time:
25
minutes
Total Time:
70
minutes
Vegetarian
Chocolate Chip Valentine Cookie Cards are a fun way to celebrate Valentine's day and a special way to say you care.

In this recipe:


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Ingredients:

  • 2 packages (16.5 ounces each) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
  • 1 cup white, pink and/or red frosting or decorator icing
  • WONKA® SweeTARTS® Hearts Gummies, Valentine sprinkles and sugars, cinnamon candies

Directions:

PREHEAT oven to 325° F. Line 15 x 10-inch jelly-roll pan with foil; grease lightly.

CRUMBLE two whole bars of dough into prepared pan. Using fingertips, pat dough gently to fill the pan.

BAKE for 15 to 20 minutes or until light golden brown. Cool completely in pan on wire rack. Remove from pan using foil handles, remove to cutting board. Carefully peel away foil. Lay back down. Cut away edges of dough to form a 14 x 9-inch rectangle. Measure and cut this rectangle into twenty-one 2 x 3-inch individual rectangles.

DECORATE with frosting, candies, sprinkles and sugars as desired. Allow frosting to harden slightly (about 30 minutes) before wrapping.

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Nutrition Facts

Serving Size: 1/21 of recipe

Servings Per Recipe: 21 

  • Calories: 240
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 190mg (8% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 23g
  • Protein: 2g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Chip Valentine Cookie Cards

Ingredients

  • 2 packages (16.5 ounces each) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
  • 1 cup white, pink and/or red frosting or decorator icing
  • WONKA® SweeTARTS® Hearts Gummies, Valentine sprinkles and sugars, cinnamon candies

 

Directions

PREHEAT oven to 325° F. Line 15 x 10-inch jelly-roll pan with foil; grease lightly.

CRUMBLE two whole bars of dough into prepared pan. Using fingertips, pat dough gently to fill the pan.

BAKE for 15 to 20 minutes or until light golden brown. Cool completely in pan on wire rack. Remove from pan using foil handles, remove to cutting board. Carefully peel away foil. Lay back down. Cut away edges of dough to form a 14 x 9-inch rectangle. Measure and cut this rectangle into twenty-one 2 x 3-inch individual rectangles.

DECORATE with frosting, candies, sprinkles and sugars as desired. Allow frosting to harden slightly (about 30 minutes) before wrapping.

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