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Recipe: Winning Kozy Shack Recipe!

Posted on Feb 6, 2013 10:45am

Check out the winning recipe from Kozy Shack!

Kozy Chocolate Butterscotch Macchiato Cheesecake Cookie Cups

By Jeanette Nelson

Recipe Ingredients:
Crust:

  • 24 Vanilla Wafer cookies

Filling

  • 1 tablespoon instant espresso coffee granules
  • 2 1/2 teaspoons vanilla extract, divided
  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 1 1/2 cups Kozy Shack® Chocolate Pudding
  • 2 tablespoons butterscotch topping
  • 1 can (14 ounces)  Sweetened Condensed Milk
  • 2 large eggs
  • White Vanilla Butterscotch Sauce:
  • 2/3 cup packed brown sugar
  • 2 tablespoons sugar
  • 1/4 cup margarine, cubed
  • 1/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2/3 cup chopped toasted pecans
  • 1/3 cup white chocolate chips


Recipe Preparation:

  1. Preheat oven to 325° F.
  2. Paper-line 24 muffin cups. Place 1 vanilla wafer cookie in bottom of each cup.
  3. To make filling, in small bowl, stir coffee granules and 1 teaspoon vanilla until coffee is dissolved; set aside.
  4. Beat cream cheese, Kozy Shack® Chocolate Pudding, butterscotch topping, reserved coffee granules, sweetened condensed milk, eggs and 1 1/2 teaspoon vanilla extract in medium bowl until smooth. 
  5. Spoon about 3 tablespoons chocolate cream cheese mixture over each vanilla wafer in cup. BAKE for 15 to 23 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour.  
  6. Meanwhile, make Vanilla Butterscotch Sauce. To make sauce: In a small saucepan, combine brown sugar, sugar, and cubed margarine.
  7. Cook over medium heat until butter is melted. Gradually add cream and 1 teaspoon vanilla extract.
  8. Bring to a slow boil over medium heat, stirring constantly.
  9. Remove from the heat. Drizzle each cookie cup with the vanilla butterscotch sauce and equally top with chopped toasted pecans and white chocolate chips.

Serves: 24, prep time: 25 minutes, Baking time: 23 minutes; refrigeration time: 1 hour

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