Mochaccino Sticky Buns
1/2 cup maple syrup
1/4 cup butter
1/2 cup chopped pecans
7 1/2 oz. tube refrigerated biscuits
1 envelope hot cocoa mix
2 Tbls. ground espresso
Combine butter and syrup in a small saucepan, bring to a boil over medium heat.
Stir in cocoa and espresso powders, reduce to low heat, stir and cook for one minute.
Pour into an 8 inch baking pan.
Sprinkle with nuts, arrange biscuits on top.
Bake at 400 degrees for 15 minutes or until golden.
Invert onto a large serving platter and serve hot.