"Gimme Thrive" Candy Bar Bites

by Julie Finlayson


  1. Preheat oven to 325 degrees. Spray a mini muffin pan with nonstick cooking spray.
  2. In a mixer, cream the butter for a few minutes until smooth and fluffy. Add in water and egg and mix well, scraping down sides part way through.
  3. Add in the sugar cookie mix. Mix well, until dough begins to clean the sides of the bowl.
  4. Using a 1.25"-diameter cookie scoop, place a scoop of cookie dough into each mini muffin tin.
  5. Bake for 16 minutes.
  6. Immediately upon removing the cookies from the oven, use a melon baller to make a bowl-like indentation in each cookie. Using a spoon, carefully lift out cookie cups and place on wire rack to cool.
  7. Unwrap the caramels and place in a microwave-safe bowl. Add the cream, and microwave for 30 seconds. Stir. Return to microwave for 15 second increments, stirring after each, until caramel is smooth and fully melted.
  8. With a spoon, fill cookie cups to the rim with caramel. Allow to set.
  9. Melt the chocolate and spoon over top of cookie cups. Allow to set.


Total Time:
Prep Time:
Cook Time:
26 min
10 min
16 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.