Toffee and Almond Fudge Cookie Cups

Toffee and Almond Fudge Cookie Cups

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.

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