So I run into Target the other day because I need something frivolous like, toothpaste, and on my way out, what do I see???

Yeah, you wish you were my best friend now! 

Ok, they actually taste nothing like candy corn and everything like white chocolate dyed orange and yellow, but still… it’s all good, right?  I mean, it’s CHOCOLATE for cryin’ out loud!  And best of all?

It comes with a cookie recipe.

With love, from me, to you:

 

KISSES Candy Corn Autumn Cookies

3/4 cup Reese’s Creamy Peanut Butter (but you know darn well you can use any brand)

1/2 cup shortening (ew)

1/3 cup granulated sugar (that means not powdered for all you mensa rejects out there)

1/3 cup packed light brown sugar (but I bet the dark kind makes it more caramel-y)

1 egg

2 Tbsp. milk (that’s the giant spoon, not the little one)

1 tsp. vanilla extract (and you better be using pure, not that cheap crap you get at Voldemart or the dollar store!)

1 1/3 cups quick-cooking oats, divided (dude, just use whatever oats ya got.  It’s all good!)

1 cup all-purpose flour (but if you want this to remotely resemble something healthy, you’d better make half of that whole-wheat flour.)

1 tsp. baking soda

1/2 tsp. salt

66 Candy Corn Hershey Kisses

Directions:

1.  Heat oven to 350′.  Beat peanut butter and shortening in large bowl until well blended.  Add granulated sugar and brown sugar; beat until fluffy.  Add egg, milk, and vanilla; beat well.  Stir together 1/2 cup oats, flour, baking soda and salt; gradually beat into peanut butter mixture. 

2.  Shape dough into 1 inch balls.  Roll in remaining oats; place on ungreased cookie sheet.  Flatten cookies with tines of fork to form a crisscross pattern.

3.  Bake 10-12 minutes or until lightly browned.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.

4.  Remove wrappers from candies.  Place 18 candies in heavy-duty resealable (that means Ziploc) plastic food storage bag.  Microwave at MEDIUM (50%) 30 seconds; knead bag and candies.  If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, until candies are melted and color is uniform.  Cool slightly.  Cut off corner of bag about 1/8″ from point.  Lightly drizzle cookies.  Before drizzle sets, place candy piece in center of each cookie.  About 4 dozen cookies.