Easy Caramel Chocolate Sticky Buns
Easy Caramel Chocolate Sticky Buns recipe
Yield
20 bunsPrep
20 minCook
35 minReady
55 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
coconut pecan frosting
|
* |
| 1 | cup |
pecan halves
|
|
| 20 | ounces |
buttermilk biscuits
refridgerated dough |
*
|
| 20 | each |
chocolate kisses
unwrapped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
coconut pecan frosting
|
* |
| 237 | ml |
pecan halves
|
|
| 578 | ml/g |
buttermilk biscuits
refridgerated dough |
*
|
| 2E+1 | each |
chocolate kisses
unwrapped |
*
|
Directions
Spread frosting in bottom of a lightly greased 9-inch square pan.
Arrange pecan halves over frosting.
Set aside.
Seperate biscuits into 20 pieces; flatten each to about ¼ inch thickness.
Place a chocolate kiss to 1 side of center of each biscuit.
Fold biscuit in half, forming a semicircle; press edges gently to seal.
Repeat procedure with remaining biscuits and chocolate kisses.
Arrange biscuits over pecans, placing flat sides down .
Bake at 375℉ (190℃) for 28 to 30 minutes or until lightly browned.
Cool in pan on a wire rack 5 minutes; invert onto serving plate, and serve immediately.
