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Caramel Latte Crunch Cups

A great way to enjoy an elegant coffee-shop treat.

Recipe by Pillsbury

12345

(4)

Prep Time: 40 minutes

Total Time: 1 hour 25 minutes

Servings: 8 servings

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*Percent Daily Values are based on a 2,000 calorie diet.

Notes

®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.

Smucker's and Smucker's Toppings are registered trademarks of The J.M. Smucker Company

Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elgin, IL 60123-7820

®Crisco is a trademark of The J.M. Smucker Company

Ingredients

1/2 cup 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 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

1Heat oven to 375°F. Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with CRISCO® Original No-Stick Cooking Spray.
2In small bowl, beat powdered sugar, cream cheese, coffee and vanilla with electric mixer on medium speed about 1 minute or until smooth and creamy.
3Separate 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.)
4Bake 18 to 24 minutes or until edges of biscuit cups are deep golden brown. Cool 5 minutes. Remove from pan; cool 15 minutes.
5Meanwhile, pour remaining caramel topping into small bowl; stir in liqueur. Drizzle over warm biscuit cups. Serve topped with whipped topping. Store covered in refrigerator.