CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).

Forget coffee: these cups are filled with toffee! And fudge and almond, all nestled in sugar cookie cups. This fantastical recipe was dreamed up by Amy Andrews of Macomb, Michigan. Her cup runneth over with luck: this recipe is a finalist at the Bake-Off this year!

Good luck!

Toffee and Almond Fudge Cookie Cups

Prep Time: 25 Min
Total Time: 1 Hr 15 Min
Makes: 48 cookie cups

Ingredients

2 packages Pillsbury Ready to Bake refrigerated sugar cookies
1/4 cup milk chocolate toffee bits (from 8-oz bag)
1 can (14 oz) sweetened condensed milk
1/3 cup 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)

Procedure

Heat oven to 375°F. Spray 48 nonstick mini muffin cups with non-stick 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.