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Heat oven to 350°F. Place cookie dough about 2 inches apart on ungreased cookie sheet. Bake at 350°F. for 12 to 16 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
Cut six 12x9-inch sheets of foil. Place 2 baked cookies, bottom side up, on each foil sheet. Spread 1 teaspoon caramel topping on each cookie.
For each sandwich, place about 1/3 cup ice cream in center of 1 caramel-topped cookie; flatten slightly. Place second cookie, caramel side down, on ice cream. Gently press cookies together in center to form ice cream sandwich; ice cream should spread to edge of cookies. Gently roll ice cream edge of sandwich in chocolate sprinkles. Quickly wrap sandwich in foil; immediately place in freezer. Freeze at least 2 hours or until firm. Let stand 5 to 10 minutes before serving
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|Serving Size: 1 Recipe (56g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 149 (50%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 12.9mg||4 %|
|Sodium 44.2mg||2 %|
|Potassium 208.3mg||5 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 31.4g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 300
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