Chocolate-Filled Caramel Buns
Yield
20 bunsPrep
10 minCook
32 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
frosting
caramel pecan, ready to spread |
* |
| 20 | each |
pecan halves
|
*
|
| 2 | cans |
refrigerator biscuits
flaky, 10 ounces each |
* |
| 20 | each |
chocolate kisses
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
frosting
caramel pecan, ready to spread |
* |
| 2E+1 | each |
pecan halves
|
*
|
| 2 | cans |
refrigerator biscuits
flaky, 10 ounces each |
* |
| 2E+1 | each |
chocolate kisses
|
*
|
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.
