- Cover baking sheet with waxed paper. Coat edges of cookies lightly with melted chocolate, then roll in gold or silver sprinkles as shown in photo. Place on prepared baking sheet.
- Attach 1 fruit roll piece to each cookie by pulling cookie apart slightly to tuck both ends of fruit roll piece inside cookie, then gently pressing cookie halves together to secure. Return to baking sheet.
- Refrigerate 5 min. or until melted chocolate is firm.
- Store in tightly covered container at room temperature.
Substitute red, white or blue pull-and-peel licorice for the fruit snack roll.