Heat oven to 350?F. Line 13x9-inch pan with foil. In pan, break up cookie dough; press in bottom with fingers. Bake 14 to 17 minutes or until edges are golden brown. Cool completely, about 45 minutes.
Use foil to lift cookie from pan; remove foil. Cut cookie in half crosswise, making 2 large cookies.
Place 1 large cookie, bottom side up, on work surface. Spread cookie with peanut butter. Spread bottom surface of remaining large cookie with marshmallow creme. Place cookie, marshmallow creme side down, on top of peanut butter-spread cookie. Cut into 16 pieces. Wrap each in plastic wrap or foil. Store in refrigerator.
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 63 (34%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 7mg||2 %|
|Sodium 81.6mg||3 %|
|Potassium 66.4mg||2 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 28.8g|
|Protein 1.9g||3 %|
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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: 186
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