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Betty Crocker Cookie Cups - Rainbow Candy

Betty Crocker Cookie Cups - Rainbow Candy - Front

About This Item


Ingredients

Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Brown Sugar, Candy Pieces (dark chocolate [sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla], sugar, artificial color [yellow lakes 5 & 6, red lake 40, blue lakes 1 & 2, yellow 6], gum arabic, corn syrup, confectioner's glaze [shellac, carnauba wax, beeswax]), Nonfat Milk, High Fructose Corn Syrup, Water, Hydrogenated Palm Kernel Oil, Palm Oil. Contains 2% or less of: Cocoa, Corn Starch, Corn Syrup, Buttermilk, Salt, Leavening (baking soda, sodium aluminum phosphate), Whey, Butter, Cocoa Processed with Alkali, Sodium Alginate, Natural and Artificial Flavor, Mono and Diglycerides, Potassium Sorbate (preservative), Color Added.

Allergy Information

CONTAINS WHEAT, MILK AND SOY; MAY CONTAIN EGG INGREDIENTS.

Nutrition Facts

Serving Size
3 tbsp mix + topping (33g)
Amount Per Serving As Packaged Calories
130
% Daily Value
Total Fat  2.5g4%
Saturated Fat  2g9%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  115mg5%
Total Carbohydrate  24g9%
Dietary Fiber  < 1g2%
Sugars  16g
Incl. 15g Added Sugars  30%
Protein  2g
Iron  0.7mg4%
Not a significant source of Vitamin D, Calcium, and Potassium

Prep Instructions

You will need: 

1/3 Cup Butter, Margarine or Spread,* Melted
1 Tablespoon Water
*If using spread, use one that has more than 50% vegetable oil.
COOKIE CUPS RAINBOW CANDY preparation:
1. Heat oven to 375°F for shiny metal pan or 350°F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. Place Fudge pouch in bowl of hot water (do not microwave pouch); set aside.
2. Stir Cookie Mix, melted butter and water until very well blended. Drop dough by rounded tablespoonfuls into each cup; press to flatten.
3. Bake 12 minutes (edges will not brown). Using a spoon, press down center of cookie to create a well.
CAUTION: Pan and cookie will be hot. COOL COMPLETELY.
4. Squeeze fudge pouch 15 seconds to soften. Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each cookie cup; spread.
5. Top with Rainbow Candy. Store in airtight container.
High Altitude (3500-6500 ft): Bake 13 minutes.