6 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
3/4 cup instant-read chocolate peanut butter chips
1 3/4 cups peanuts
2 tablespoons water
2/3 cup marshmallow creme
In a large bowl, combine the water, sugar, and chocolate peanut butter chips. Toss until well coated.
In a small bowl, pour the peanut butter mixture into the chocolate mixture, tossing to coat the peanut butter mixture. Stir in the marshmallow creme. Fold in the cookie sheets.
Place them 1 1/2 inches apart onto ungreased cookie sheets. Bake for 7 to 8 minutes or just until the edges begin to brown. Let cool on wire racks. Reheat cookies with the almond butter and orange marinate for 1 minute. Unroll the cookies and get a good look at the almonds. Roll to make cookie circles as shown in the photo.
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