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Toffee and Almond Fudge Cookie Cups

(18)
  18 reviews
  • 25 min prep time
  • 1 hr 15 min total time
  • 7 ingredients
  • 48 servings
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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.

Bake-Off® Contest 47, 2014
Amy Andrews
Macomb, Michigan

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)

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
% Daily Value
Total Fat
6g
10%
Saturated Fat
2g
11%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
60mg
3%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Eagle Brand is a trademark of The J.M. Smucker Company, Elsie trademark used under license. Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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