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Chocolate-Filled Caramel Buns

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YIELD

20 buns

PREP

10 min

COOK

32 min

READY

50 min

Ingredients

158
CUP ML FROSTING
caramel pecan, ready to spread *
20 2E+1
EACH EACH PECAN HALVES *
2 2
CANS CANS REFRIGERATOR BISCUITS
flaky, 10 ounces each *
20 2E+1
EACH 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.

* not incl. in nutrient facts Arrow up button

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