1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
36 miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped
36 small paper baking cups (1 3/4 inch)
1 container (1 lb) chocolate creamy ready-to-spread frosting
1. Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in paper baking cup; place cups 1 inch apart on ungreased cookie sheets.
2. Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3. Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.
**Don't worry if you don't have a pastry bag. Just use a spoon to add a dollop of frosting to the top of each cookie cup.