These Praline Rolo Cups are Rolos candy stuffed inside sugar cookie dough that’s been blended with toffee bits and pecans. Such an easy and fun treat!
Do you have an iPad? (Or should I say, does your kid have one? *snort* Get it? Because everyone who has an iPad really only uses it for their kids to play video games. Hey, I’m not judging…we do the same thing.)
However, I do use mine. It’s an awesome portable device that has accompanied me to the dance class waiting room, the gymnastics waiting room, the park…the um…back yard. I catch up on my favorite blogs, surf Pinterest and FoodGawker, and sometimes even play a game or two myself.
A new recipe blog application was recently released, specifically for iPad. It’s called FoodGazer, and it’s getting some great reviews.
It’s FREE (yay! We love free…), allows you to search for ingredients, save recipes as favorites, and is currently updated every evening. Features that are in the works are the ability to search by category, and follow your favorite food blogger (me, right? *wink*) They’re also working on an iPhone version.
Now, with all the food porn sites already available to us, do we really need another one? Weeelllll, I thought the exact same thing when Pinterest came along, and we all know how much I love that space.
Can you ever really get tired of looking at pretty chocolate cake, anyway? OR cookie dough blended with pecans and toffee bits, then stuffed with Rolos. Really?
These are my ever popular Praline Crunch Bars with a few twists.
Think they look good on your computer screen? Imagine how good they taste. Mmm hm.
Praline Rolo Cups
- 18 ounce roll refrigerated sugar cookie dough
- 1/2 cup milk chocolate toffee bits
- 1/2 cup finely chopped pecans
- 24 Rolo candies ,unwrapped
- Preheat oven to 350 degrees F. Generously coat a 24-slot mini muffin tin with nonstick cooking spray.
- Break up cookie dough and place in a large resealable plastic bag along with the toffee bits and the pecans. Knead to combine.
- Using a tablespoon sized cookie scoop, form dough into balls. Drop balls into the muffin tin.
- Bake for 12 to 15 minutes or until golden brown. (They’ll puff up and look like they’re going to overflow, but they’ll sink in after removing from the heat.)
- Remove from oven and gently press a Rolo into each center immediately. Cool for 30-60 seconds and push in edges of the cookie slightly if desired, but not necessary.
- Let cool completely; carefully remove from pan and enjoy!