Snickerdoodle Bites with Caramel Filling and Coconut Whipped Cream

Name: Snickerdoodle Bites with Caramel Filling and Coconut Whipped Cream
Prep time: 30 min
Cook time: 15 min
Yield: 15
Cuisine: American,
Ingredients: 1 1/2 cups flour; 2 tsps McCormick® Cinnamon, Ground; 1 tsp McCormick® Cream of Tartar; 1/2 tsp baking soda; 3/4 cup sugar; 1/2 cup (1 stick) butter softened; 1 egg; 1 tsp McCormick® Pure Vanilla Extract; 1/4 cup coconut milk; 2 tsp espresso powder; 1 package (11 oz) soft caramels unwrapped; 1/8 tsp salt; 1 tsp McCormick® Pure Vanilla Extract; 1/4 cup Thai Kitchen® Coconut Milk; 1 tsp McCormick® Cinnamon, Ground; 1/2 cup heavy cream; 1 tbsp sugar; 1 tsp McCormick® Pure Vanilla Extract; 1/4 cup toffee crunch pieces

In this creative twist on the classic snickerdoodle, cinnamon-spiced cookie dough forms the base for one-bite treats filled with espresso spiked caramel and topped with coconut milk whipped cream. Photo credit: Caroline Edwards of Chocolate & Carrots. Read More Read Less

30m

PREP TIME

15m

COOK TIME

285

CALORIES

19

INGREDIENTS

Servings: 15 (2 bites)

Ingredients

Crusts
1 1/2 cups flour
2 teaspoons McCormick® Ground Cinnamon
1 teaspoon McCormick® Cream Of Tartar
1/2 teaspoon baking soda
3/4 cup sugar
1/2 cup (1 stick) butter, softened
1 egg
1 teaspoon McCormick® All Natural Pure Vanilla Extract
Caramel Filling
1/4 cup Thai Kitchen® Unsweetened Coconut Milk Substitutions available
- organic coconut milk
2 teaspoon espresso powder
1 package (11 ounces) soft caramels, unwrapped
1/8 teaspoon salt
1 teaspoon McCormick® All Natural Pure Vanilla Extract
Coconut Whipped Cream
1/4 cup Thai Kitchen® Coconut Milk
1 teaspoon McCormick® Ground Cinnamon
1/2 cup heavy cream
1 tablespoon sugar
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1/4 cup toffee crunch pieces

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. For the Crusts, mix flour, cinnamon, cream of tartar and baking soda in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
2 Spray mini muffin pans with no stick cooking spray. Press 2 teaspoons of the cookie dough firmly into bottom of each cup. Bake 10 to 15 minutes or until golden brown. Cool on wire rack 1 minute. While still warm, use measuring teaspoon to create a well in the middle of each cookie crust. Cool completely.
3 For the Caramel Filling, microwave coconut milk in medium microwavable bowl on HIGH 30 seconds or until boiling. Stir in espresso powder. Add caramels and salt. Microwave on HIGH 1 minute or until caramels are melted, stirring after 30 seconds. Carefully stir in vanilla. Cool slightly. Pour or pipe into wells in each cookie crust. Cool completely.
4 For the Coconut Whipped Cream, mix coconut milk and cinnamon in small bowl. Set aside. Beat cream, sugar and vanilla in large bowl with electric mixer on medium speed until medium peaks form. Gradually pour in coconut milk mixture, beating until stiff peaks form. Garnish desserts with whipped cream and toffee crunch pieces.