Toffee and Almond Fudge Cookie Cups

By jab120638

Ingredients

• 2 2 to packages Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
• 1/4 1/4 8-oz cup milk chocolate toffee bits (from 8-oz bag)
• 1 1 1 can (14 oz) Eagle Brand® Fat Free Sweetened Condensed Milk
• 1/3 1/3 1/3 cup Jif® Creamy Almond Butter
• 1/2 1/2 1/2 teaspoon Watkins™ Pure Vanilla extract
• 1/4 1/4 1/4 cup sliced almonds, finely chopped
• 1 1 1 can (6.5 oz) whipped cream topping (in aerosol can)

Preparation

Step 1

Heat oven to 375°F. Spray 48 nonstick mini muffin cups with Crisco® Original No-Stick Cooking Spray.