Recipe Ingredients:

• 1/4 cup Caramel M&M’S
• 1 pkg (15.25 oz) red velvet cake mix
• 1/2 cup unsalted butter, at room temperature
• 2 eggs
• 6 tbsp prepared cream cheese frosting

Directions:

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

1. Preheat oven to 350˚F. Coarsely chop Caramel M&M’S; transfer to shallow bowl and set aside.
2. Beat together cake mix, butter and eggs. Shape tablespoonfuls of batter into 24 balls; roll in chopped M&M’S. Place on large parchment paper–lined baking sheet, about 2 inches apart. Reserve remaining cookie dough for another use.
3. Bake for 12 to 15 minutes or until tops are set. Let cool completely on rack.
4. Spread heaping teaspoonful of frosting onto flat side of 12 cookies. Using 1-inch heart cookie cutter, cut out hearts in center of remaining 12 cookies. Reserve cut-out hearts for another use.
5. Top frosted cookies with cut-out cookies to make sandwiches.

Tips:

• Bake remaining cookies; freeze to make ice cream sandwich cookies.
• Freeze cut-out heart cookies and use as toppers for dessert or dip in chocolate for a tiny sweet treat.

Nutrition Facts Per 1 sandwich cake

• Calories 180
• Fat 9g
• Saturated Fat 4.5g
• Cholesterol 30mg
• Sodium 150mg
• Carbohydrate 25g
• Fiber 0g
• Sugars 17g
• Protein 2g