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Caramel Latte Crunch Cups

(1 review)
Caramel Latte Crunch Cups
  • Prep Time 40 min
  • Total Time 1 hr 25 min
  • Servings 8
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A great way to enjoy an elegant coffee-shop treat.

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
3
to 4 tablespoons LAND O LAKES® Butter, melted
1/4
cup granulated sugar
1
jar (12.25 oz) 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.
Bake-Off is a registered trademark of General Mills ©2011
Nutrition Information 
No nutrition information available for this recipe
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