Heat oven to 325°F. Line muffin pans with 24 paper (not foil) baking cups.
Break cookies into a food processor. Pulse until fine moist crumbs form. Press about 1 Tbsp evenly over bottom of each cup. Freeze until ready to fill.
Beat next 4 ingredients in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Spoon about 21⁄2 Tbsp into each cup.
Bake 20 minutes, or until puffed. (Some may crack on top; that’s OK.) Cool completely in pans on a wire rack.
Meanwhile, prepare Glaze: Microwave ingredients on medium, stirring until smooth. Cool slightly.
Peel off liners. Place cakes on a foil-lined baking sheet. Spoon glaze over tops; sprinkle with nuts. Refrigerate at least 2 hours for glaze to set.
Planning Tip: Refrigerate, with wax paper between layers, up to 1 week, or freeze airtight up to 1 month (thaw in refrigerator).
Calories 258 Fat 17g Saturated fat 7g Cholesterol 42mg
Sodium 177mg Carbohydrate 21g Fiber 1g
This recipe has been added to the following public cookbooks:
Desserts,
Valentine's Day Desserts,
Desserts
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
