Snickerdoodle Bites with Caramel Filling and Coconut Whipped Cream

Yield: Makes 15 (2 bite) servings

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. For more recipes, check out flavour.ca.

Recipe and Photo Courtesy of McCormick Canada

Ingredients

Crusts:

1 1⁄2 cups (375 mL) flour

2 tsp (10 mL) McCormick Gourmet or Club House Ground Cinnamon

1 tsp (5 mL) McCormick Gourmet or Club House Cream of Tartar

1⁄2 tsp (2 mL) baking soda

3⁄4 cup (175 mL) sugar

1⁄2 cup (125 mL) butter, softened

1 egg

1 tsp (5 mL) Club House Pure Vanilla Extract or McCormick Gourmet Organic Pure Madagascar Vanilla Extract

Caramel Filling:

1⁄4 cup (50 mL) Thai Kitchen Coconut Milk

2 tsp (10 mL) espresso powder

1 package (340 g) soft caramels, unwrapped

1/8 tsp (0.5 mL) salt

1 tsp (5 mL) Club House Pure Vanilla Extract or McCormick Gourmet Organic Pure Madagascar Vanilla Extract

Coconut Whipped Cream:

1⁄4 cup (50 mL) Thai Kitchen Coconut Milk

1 tsp (5 mL) McCormick Gourmet or Club House Ground Cinnamon

1⁄2 cup (125 mL) whipping (35%) cream

1 tbsp (30 mL) sugar

1 tsp (5 mL) Club House Pure Vanilla Extract or McCormick Gourmet Organic Pure Madagascar Vanilla Extract

1⁄4 cup (50 mL) toffee crunch pieces

Preparation

  1. 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 tsp (10 mL) of the cookie dough firmly into bottom of each cup. Bake in preheated 350°F (180°C) oven 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.
https://culinairemagazine.ca/snickerdoodle-bites-with-caramel-filling-and-coconut-whipped-cream/

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