CARAMEL LATTE CRUNCH CUPS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/2 cup Domino or C&H Confectioner Powdered Sugar
  • 1 package (8 oz) cream cheese, softened
  • 1 tablespoon strong brewed coffee, cooled
  • 1/2 teaspoon vanilla
  • 1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated
  • buttermilk biscuits (8 biscuits)
  • 3 to 4 tablespoons LAND O LAKES Unsalted or Salted Butter, melted
  • 1/4 cup Domino or C&H Granulated Sugar
  • 1 jar (12.25 oz) SMUCKER'S Caramel Ice Cream Topping
  • 3/4 cup coarsely chopped Fisher Butter Toffee Peanuts
  • 2 teaspoons coffee-flavored liqueur or cooled strong brewed coffee
  • 1 cup frozen (thawed) whipped topping, if desired

Directions

  • Heat oven to 375F. Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with CRISCO Original No-Stick Cooking Spray.
  • In small bowl, beat powdered sugar, cream cheese, coffee and vanilla with electric mixer on medium speed about 1 minute or until smooth and creamy.
  • Separate dough into 8 biscuits. Press or roll each biscuit into 5-inch round. Brush one side of each round with melted butter. Sprinkle with granulated sugar; press sugar into dough. Press rounds, sugared sides down, evenly in bottom and up sides of muffin cups. Spread about 1 tablespoon cream cheese mixture evenly over dough in bottom of each cup. Drizzle each with 1 tablespoon caramel topping; reserve remaining caramel topping. Top with remaining cream cheese mixture; sprinkle with peanuts. (If using custard cups, place on large cookie sheets with sides.)
  • Bake 18 to 24 minutes or until edges of biscuit cups are deep
  • golden brown. Cool 5 minutes. Remove from pan; cool 15 minutes.
  • Meanwhile, pour remaining caramel topping into small bowl; stir in liqueur. Drizzle over warm biscuit cups. Serve topped with whipped topping. Store covered in refrigerator.

Notes

Categories: Dessert 
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