TORRANCE TRIBUNE February 5, 2015 Page 7 Toffee and Almond Fudge Cookie Cups Cookies, cupcakes or candy? How to choose which one to make? Why choose at all? These cookie cups marry the sweetest of all worlds in a single treat sure to win the heart of any loved one. Servings: Makes 48 servings Ingredients • 2 packages Pillsbury(TM) Ready to Bake!(TM) refrigerated sugar cookies • 1/4 cup milk chocolate toffee bits (from 8-ounce bag) • 1 can (14 ounces) Eagle Brand(R) Fat Free Sweetened Condensed Milk • 1/3 cup Jif(R) Creamy Almond Butter • 1/2 teaspoon Watkins(TM) Pure Vanilla Extract • 1/4 cup sliced almonds, finely chopped • 1 can (6.5 ounces) whipped cream topping (in aerosol can) Preparation Prep time: 25 minutes Total time: 1 hour 15 minutes 1. Heat oven to 375 F. Spray 48 nonstick mini muffin cups with cooking spray. Place one 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 and carefully remove from pan to cooling rack. Cool completely, about 15 minutes. 2. While cookies cool, heat sweetened condensed milk and almond butter in a 1-quart heavy saucepan over medium heat for 5-6 minutes, stirring constantly, until mixture begins to bubble. Remove from heat and stir in vanilla. Cool 2 minutes. Spoon one heaping teaspoon of condensed milk mixture into each cookie cup. 3. In small bowl, mix remaining two tablespoons of toffee bits and the almonds. To serve, top each cup with about one tablespoon of whipped cream topping and about 1/4 teaspoon of the almond mixture. •
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