Chocolate-Filled Caramel Buns
Sticky caramel pecan buns with a melted chocolate kiss hiding inside each one. Made with refrigerator biscuit dough for a 4-ingredient shortcut that tastes anything but simple.
YIELD
20 bunsPREP
10 minCOOK
32 minREADY
50 minFour ingredients. Ten minutes of prep. A pan of warm, sticky, chocolate-stuffed caramel buns that’ll make your kitchen smell like a bakery.
The trick is beautifully lazy. Spread caramel pecan frosting on the bottom of the pan, press in pecan halves, then wrap each refrigerator biscuit around a chocolate kiss and nestle them on top. Bake until golden, flip the whole thing onto a plate, and the caramel becomes a glossy, nutty topping with molten chocolate surprise centers.
This is the kind of weekend breakfast or after-school snack that gets kids (and adults) running to the kitchen when the oven timer goes off.
Kitchen Tips
- Pinch the biscuit dough tightly around each kiss so the chocolate doesn’t leak out during baking
- Let the pan sit for exactly 3 minutes after baking before inverting. Too soon and the caramel runs everywhere, too long and it cements to the pan
- Serve warm when the chocolate centers are still gooey and the caramel is at its stickiest
Ingredients
Directions
Heat oven to 375℉ (190℃).
Grease 9 inch square pan or 9 inch round cake pan.
Spread frosting over bottom of prepared pan.
Press pecans into frosting.
Separate dough into 20 biscuits.
Wrap 1 biscuit around each candy kiss; pinch edges to seal and completely cover candy kiss.
Arrange filled biscuits over frosting and pecans.
Bake at 375℉ (190℃) F for 28 to 32 minutes or until golden brown.
Let stand 3 minutes.
Invert onto serving plate.
Comments
