Ingredients
2
packages (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)*
1/4
cup milk chocolate toffee bits (from 8-oz bag)
1
can (14 oz) fat free sweetened condensed milk
1/3
cup Jif® Creamy Almond Butter
1/2
teaspoon vanilla extract
1/4
cup sliced almonds, finely chopped
1
can (6.5 oz) whipped cream topping (in aerosol can)
Preparation
Heat oven to 375°F. Spray 48 nonstick mini muffin cups with cooking spray.
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.
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.
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.
