Ingredients:

2 (2.1 oz. each) NESTLE BUTTERFINGER Candy Bar
1 container (8 oz.) frozen whipped topping, thawed
1 package (16.5 oz.) NESTLE TOLL HOUSE Refrigerated Sugar Cookie Bar Dough
2 packages (1.5 oz. each) SweeTARTS Gummy Bugs
1 package (1.65 oz.) any flavor WONKA NERDS

Directions:

PREHEAT oven to 325° F. Grease and flour 20 mini muffin cups.

MIX chopped Butterfinger gently into whipped topping; set aside in refrigerator.

SEPARATE dough along pre-scored lines; roll into 20 balls, using two pieces of dough per ball. Place 1 ball in bottom of each prepared muffin cup. Press dough halfway up sides of muffin cups, making indentation in center of dough. Freeze muffin cups for 15 minutes.

BAKE for 15 to 18 minutes or until golden brown. Cookies will be puffy. Remove from oven; gently press indentation with a teaspoon. Bake for an additional 1 to 2 minutes. Cool cookies in muffin cups for 5 minutes. Remove to wire rack to cool completely.

FILL each cookie cup with 2 tablespoons whipped topping mixture. Decorate each cookie cup with a Gummy Bug and sprinkle with Nerds.