Made these little beauties for my friend Terra’s baby shower this weekend; they were scrumptious and so cute too! The recipe comes from Pillsbury; they weren’t that hard to make either.
1 package sugar cookie mix of your choice (I used Krusteaz), plus ingredients to make cookies
1/4 cup milk chocolate toffee bits
1 (14 oz) can sweetened condensed milk
1/3 cup almond butter
1/2 teaspoon vanilla
1/4 cup sliced almonds
1 (8 oz) tub Cool Whip
1 Heat oven to 350. Spray mini muffin pans with cooking spray with flour.
2 Prepare cookie mix as directed on package. Scoop into 1 teaspoon size balls and place 1 in each well of pan. Bake 13 – 18 minutes or until light golden brown. Remove from oven and, using a tart shaper, immediately press cookies into cups. Let sit in pan for 15 minutes then carefully remove from pans and let cool completely.
3 In small saucepan, heat milk and almond butter over medium heat for 5 – 6 minutes, stirring constantly, until mixture starts to bubble. Remove from heat and stir in vanilla. Cool 2 minutes. Sprinkle a little of the toffee into each cookie cup then top with a teaspoon of the almond mixture.
4 Using pastry bag and star tip, top each cup with a dollop of Cool Whip then garnish as desired with sliced almonds and the remaining toffee bits.