Cinnamon Chip Gems
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1 cup butter
2 (3 oz.) packages cream cheese, softened
Pillsbury BEST® All Purpose Flour
1/2 cup sugar
1/3 cup ground roasted almonds
2 large eggs
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 teaspoon vanilla extract
1 1/3 cups cinnamon chips, divided
BEAT butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds. Cover; refrigerate about 1 hour.
DIVIDE dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball in small muffin cup (1 3/4 inches in diameter); press evenly on bottom and up sides of each cup. Repeat with rest of dough.
HEAT oven to 375°F. Beat eggs in small bowl. Add sweetened condensed milk and vanilla; mix well.
PLACE 7 cinnamon chips in bottom of each muffin cup; fill generous 3/4 full with egg mixture.
BAKE 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 10 chips on top filling. Cool completely in pan on wire rack. Remove from pan using small metal spatula or sharp knife. Cool completely.