1 roll chocolate chip cookie dough, from the grocery store, if desired
1 regular size Snicker bar, chopped
1 regular size Butterfinger, chopped
2 regular size Heath bars, chopped
8 ounces cream cheese at room temperature
1/4 cup powdered sugar
1 (8 ounce) carton Cool Whip
Chocolate or Caramel sauce for drizzle, optional
Preheat oven to 375 degrees. Lightly spray a pizza pan with Pam. Spread cookie dough evenly to edges. Bake until golden. Cool completely. In a large bowl, mix cream cheese and sugar until smooth. Fold in Cool Whip. Spread evenly over the cooled crust.
Sprinkle candies evenly over the cream cheese mixture. Press gently to make the toppings adhere well. Cut into desired size pieces as wedges or squares.
Cook's note: You may use more or less candy or substitute whatever is in the trick or treat bag.
The chocolate sauce and the caramel sauce recipes are already on the WBIR recipe web site.
Presented by: Olivia Sipe, Miss Olivia's Table