Toffee and Almond Fudge Cookie Cups

Preparation time
25 mins
Cooking time
75 mins
Difficulty
easy
Serves
48 people
Desert
Toffee and Almond Fudge Cookie Cups

Toffee and Almond Fudge Cookie Cups.

It’s a cookie. It’s a candy. It’s an indulgent, delicious candy cookie that will make a great addition to any dessert tray.

Toffee and Almond Fudge Cookie Cups

Ingredients

  • 2 packages Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
  • 1/4 cup milk chocolate toffee bits (from 8-oz bag)
  • 1 can (14 oz) Eagle Brand® Fat Free Sweetened Condensed Milk
  • 1/3 cup Jif® Creamy Almond Butter
  • 1/2 teaspoon Watkins™ Pure Vanilla extract
  • 1/4 cup sliced almonds, finely chopped
  • 1 can (6.5 oz) whipped cream topping (in aerosol can)

Instructions

  1. Heat oven to 375°F. Spray 48 nonstick mini muffin cups with Crisco® Original No-Stick Cooking Spray.
  2. Place 1 cookie dough round in each muffin cup. Sprinkle 2 tablespoons of the toffee bits evenly over cookie dough rounds. Bake 13 to 18 minutes or until light golden brown. Cool in pan 15 minutes. Loosen with tip of knife; carefully remove from pan to cooling rack. Cool completely, about 15 minutes.
  3. Meanwhile, in 1-quart heavy saucepan, heat sweetened condensed milk and almond butter over medium heat 5 to 6 minutes, stirring constantly, until mixture begins to bubble. Remove from heat; stir in vanilla. Cool 2 minutes. Spoon 1 heaping teaspoon condensed milk mixture into each cookie cup.
  4. In small bowl, mix remaining 2 tablespoons toffee bits and the almonds. To serve, top each cup with about 1 tablespoon whipped cream topping and about 1/4 teaspoon almond mixture.
http://legenrecipes.com/recipe/toffee-almond-fudge-cookie-cups/

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