Recipe: Caramel Latte Crunch Cups

I know that this is not a foodie blog, but I just had to share the most amazing recipe with you.  I'm a huge fan of the Pillsbury Bake Off contest.  I think it is absolutely awesome that a normal woman/man from Nowhere, America can enter the tasties that she's been serving up to her Bunco group into a nationwide contest.  My hubby and I watch the Bake Off every year on Food Network.  I find myself rooting for the underdog (generally, a first-timer) and I want to try most of the recipes.

Imagine my surprise when I discovered the "Pillsbury Bake Off" cookbook in the checkout aisle at the grocery store.  I immediately tossed it in my cart without even opening the cover.  When I got home, I read it cover to cover and couldn't wait to try my first recipe:  Caramel Latte Crunch Cups.

Oh. My. Sweet. Jesus.

My mom made them this weekend and I've been treating myself to one every morning.  I personally think that they are even better in the toaster oven.

Ingredients:

1/2	cup Domino® or C&H® Confectioners Powdered Sugar
1	package (8 oz) cream cheese, softened
1	tablespoon strong brewed coffee, cooled
1/2	teaspoon vanilla
1	can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
3	to 4 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
1/4	cup Domino® or C&H® Granulated Sugar
1	jar (12.25 oz) SMUCKER'S® Caramel Ice Cream Topping
3/4	cup coarsely chopped Fisher® Butter Toffee Peanuts
2	teaspoons coffee-flavored liqueur or cooled strong brewed coffee
1	cup frozen (thawed) whipped topping, if desired

Directions:

1.	Heat oven to 375°F. Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with CRISCO® Original No-Stick Cooking Spray.
2.	In small bowl, beat powdered sugar, cream cheese, coffee and vanilla with electric mixer on medium speed about 1 minute or until smooth and creamy.
3.	Separate dough into 8 biscuits. Press or roll each biscuit into 5-inch round. Brush one side of each round with melted butter. Sprinkle with granulated sugar; press sugar into dough. Press rounds, sugared sides down, evenly in bottom and up sides of muffin cups. Spread about 1 tablespoon cream cheese mixture evenly over dough in bottom of each cup. Drizzle each with 1 tablespoon caramel topping; reserve remaining caramel topping. Top with remaining cream cheese mixture; sprinkle with peanuts. (If using custard cups, place on large cookie sheets with sides.)
4.	Bake 18 to 24 minutes or until edges of biscuit cups are deep golden brown. Cool 5 minutes. Remove from pan; cool 15 minutes.
5.	Meanwhile, pour remaining caramel topping into small bowl; stir in liqueur. Drizzle over warm biscuit cups. Serve topped with whipped topping. Store covered in refrigerator.

I only used half the caramel and I didn't use the Cool Whip (believe me, you don't need it!).

Yummy!  If you want to see all of the Pillsbury Bake-Off recipes, click here.

Comments

[Linda Bibbo]

I want to thank you SO SO MUCH for the great review of my recipe!!! I am so glad you like it!

The Bake-Off was amazing. There were so many amazing recipes there from so many amazing (and mostly very nice and friendly) people. Pillsbury definitely puts on a first class event with the emphasis that everyone is a winner just by being there as one of the 100 finalists.

I am thrilled that my recipe was featured on the cover of the cookbook - to me that is such a great honor - especially when you look at how many entries (they admit to tens of thousands) are submitted. I will always have the cover!! (o;

Once again, thank you! I think hearing compliments like yours makes my creative efforts even more "sweet!"

Linda

[Carmen]

OMG! That looks amazingly delicious!!!! I will be trying it out sometime this week. Thanks for providing the recipe. My family and I are HUGE caramel fans!