A Sprinkle of This and That: Candy Bar Cookie Cups

It's feast or famine around here for Halloween. Some years we have hardly any trick or treaters due to rain or even snow. Other years we run out of candy, early in the evening, and the hubby needs to make a quick jaunt to the store for more. It's really hard to predict just how much candy to purchase. So, in the event you have some extra candy, here is a simple recipe to turn those plain old candy bars into something extra special.

You are going to want to save milk chocolate almond bars or raid your kiddos' treat bag to pull them out. The kiddo's will never know they are missing.
Besides, you deserve a treat from handing out treats all night long.

Each mini sugar cookie cup is filled with a light chocolate almond cream.

A light treat made with "extra" candy bars?

Oh yes, chocolate and almond are always a great combo!

Ingredients to make 12:

1 roll sugar cookie dough

1 cup heavy whipping cream

1/4 tsp almond extract

1 4.5 ounce bar milk chocolate with almonds (you can also use the same amount in mini bars)

1 Tbsp milk

candy corn

Directions:

Use cupcake liners to line a muffin pan. Place in 1/2" to 3/4" slice of sugar cookie dough into each. Bake at 350 degrees for 15-16 minutes. Remove from oven and push in center to create a hole. Cool.

Whip heavy whipping cream and almond extract until stiff peaks form, approximately 20 minutes. Meanwhile melt milk chocolate with milk in a microwave safe bowl on medium for 1 minute, stirring at 30 second intervals. Cool slightly by stirring. Then fold chocolate mixture into whipping cream. Spoon into cookie cups. Refrigerate for 1 hour before serving. Place a candy corn in each.
printable recipe