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.
