Cookie Pizza

1 (18-ounce) package NESTLÉ TOLL HOUSE Chocolate Chip Cookie Dough 1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 1/2 cup creamy or chunky peanut butter 1 cup coarsely chopped assorted candy* PREHEAT oven to 325° F. Grease baking sheet or pizza pan. PLACE whole bar of dough scored side down onto prepared baking sheet or pizza pan. BAKE for 30 to 35 minutes or until golden brown. Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand for 5 minutes or until morsels are shiny. Gently spread chocolate and peanut butter evenly over cookie crust. SPRINKLE candy in single layer over pizza. Cut into wedges; serve warm or at room temperature. Makes 12 servings.VARIATION: Substitute 1 (8-ounce) package NESTLE® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough. Press cookie dough onto greased large baking sheet or pizza pan to measure an 8-inch circle. Bake at 325° F for 16 to 18 minutes or until lightly golden.

Potato Candy

INGREDIENTS:
2 pounds of confectioner's sugar
1 small potato
1 cup of peanut butter

DIRECTIONS: Boil the potato until cooked soft, drain, and cool to touch. Remove thepotato skin and mash the potato, adding the sugar 1/2 cup at a time toform a stiff, smooth dough. NOTE: sugar acting with starch will form asyrup. Roll the dough out on a sugared surface until it is 1/4" thick orless. Spread the peanut butter evenly over the dough top surface. Rollup the dough like a jelly-roll. Using sugar, if needed, to stick theroll together. Cut the roll into 1/2" slices and place on a platter,cover and serve chilled. Note: The candy will look like white and beigecinnamon roll swirls. This is a very rich flavor candy. Servings willdiffer with potato size. Remember to use a smaller amount of potato toget started with --hot temperatures will require more sugar to form thedough. The chemical reactions make this an excellent Science Experimentand Culinary Learning Adventure.