• 1 Package U-Bake Frozen Homestyle Sugar Cookie Dough
• 1/2 Cup Graham Cracker Crumbs
• 1/4 Cup Peanut Butter
• 4 thin slices Peach or Plum
• 2 or 3 bars Hershey's Symphony Creamy Milk Chocolate Bars from U-Bake
• 1 10oz. package Marshmallows

1. Preheat oven to 350 degrees F. In a medium bowl break up cookie dough and gently knead in graham cracker crumbs until evenly combined. Divide dough in 8 balls; place 2 inches apart on large ungreased baking sheet. Pat balls with fingers to 1-4-inch thickness. Bake for 10 to 12 minutes or until cookies are lightly browned. Cool completely on a wire rack, about 10 minutes.

2. On half the cookies spread flat side with 1 tablespoon peanut butter. Place fruit on peanut butter; top with a piece of chocolate.

3. Place marshmallows on one end of a long skewer; hold over campfire flame for 30 to 60 seconds, turning frequently until toasted. Place 2 to 3 toasted marshmallows on chocolate; top with remaining cookies. Makes 4 servings.