- 1
- 145 mins
Ingredients
- 1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies
- 2 oz marzipan, diced (1/4 cup)
- 1/4 teaspoon Watkins™ Pure Almond Extract
- 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 1/2 cup Jif® Crunchy Almond Butter
- 1/2 cup semisweet chocolate chips
- 1/2 cup sliced almonds
Preparation
Step 1
Heat oven to 350°F. Spray 9-inch square pan with Crisco® Original No-Stick Cooking Spray.
In large bowl, break up cookie dough. Add marzipan and almond extract. Beat with electric mixer on high speed about 2 minutes or until well blended. Press dough evenly in bottom of pan.
In small bowl, mix condensed milk and almond butter until smooth; pour over dough in pan. Sprinkle chocolate chips and almonds evenly over condensed milk mixture.
Heat oven to 350°F. Spray 9-inch square pan with Crisco® Original No-Stick Cooking Spray.
In large bowl, break up cookie dough. Add marzipan and almond extract. Beat with electric mixer on high speed about 2 minutes or until well blended. Press dough evenly in bottom of pan.
In small bowl, mix condensed milk and almond butter until smooth; pour over dough in pan. Sprinkle chocolate chips and almonds evenly over condensed milk mixture.
Wheaties