EASY CARAMEL STICKY BUNS (PILLSBURY)
This recipe is on the Pillsbury website. I could not find it on this website and I got such huge response after I took this to work that I decided to post it. It is so easy, yet seems complicated. REALLY GOOD!
Provided by JOY1998
Categories Breads
Time 33m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- In ungreased 8-inch round pan, place 1/4 cup of melted butter.
- Stir into round pan with butter the brown sugar and corn syrup, sprinkle with pecans.
- In bowl, place 3tbl of melted butter.
- In another bowl mix sugar and cinnamon.
- Separate dough into 10 biscuits.
- Dip biscuits into melted butter to coat all sides, then dip into sugar mixture, coating well. Arrange biscuits sides touching, over topping in pan.
- Bake 18 to 22 minutes or until golden brown.
- Cool 2 minutes; turn upside down onto serving plate.
- Serve warm.
PECAN BLONDIE CARAMEL CUPS (PILLSBURY)
Be careful with these, it's a war over them, their so good! This recipe is from the Philsbury Cook-Off cookbook.
Provided by 2Bleu
Categories Dessert
Time 30m
Yield 16 Muffins, 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Line 16 muffin tins with baking cups.
- Melt butter in med saucepan over low heat. Remove from heat, stir in brown sugar. Add vanilla and egg, mixing well.
- Add flour, baking powder and salt. Blend well. Stir in the chopped nuts then pour batter into the lined muffin tins. Bake for 15-20 min until golden brown.
- Topping: In small saucepan over low heat, melt caramels with the water, stirring constantly.
- Immediately when muffins are out of oven, place chocolate chips evenly into middle of each cupcake. Spoon scant tablespoon of caramel over the chips in each cup. (if caramel starts to thicken, stir in additional water to maintain consistency). Top each with a pecan half. Store in a tightly covered container.
Nutrition Facts : Calories 243.3, Fat 12.2, SaturatedFat 5.3, Cholesterol 29.4, Sodium 141.3, Carbohydrate 33.2, Fiber 1, Sugar 24.6, Protein 2.5
CARAMEL CUPS
A Delicious little Caramel Cup made in little muffin pans, Basically this is just an adapted Caramel Slice recipe made in muffin pans... Simple but very delicious and they look great on a plate at parties etc.
Provided by dizzydi
Categories Dessert
Time 50m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Make sure you spray muffin pans well with non stick spray!
- Base:.
- Add melted butter to brown sugar, coconut and S.R. Flour and place a teaspoonfull into mini muffin trays and bake in 170degree oven for around 8 minutes.
- Filling:.
- Place condensed milk, butter & golden syrup in a saucepan over medium heat and combine till butter is melted and mix begins to bubble, remove from heat and place a dessertspoonful on top of base in muffin pans and return to oven for around 10 minutes or until a nice caramelly brown colour, remove from oven and allow to cool.
- Topping:.
- Melt chocolate in a bowl and dip cooled Caramel Cup tops into melted chocolate and allow to set.
Nutrition Facts : Calories 126.7, Fat 8.3, SaturatedFat 5.5, Cholesterol 10.2, Sodium 68.3, Carbohydrate 13.8, Fiber 1.6, Sugar 9.2, Protein 2.3
CARAMEL PECAN CUPS
Make and share this Caramel Pecan Cups recipe from Food.com.
Provided by Puff Pastry
Categories Dessert
Time 37m
Yield 24
Number Of Ingredients 5
Steps:
- Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir until the chocolate mixture is smooth.
- Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans.
Nutrition Facts : Calories 45.2, Fat 4.3, SaturatedFat 2.2, Cholesterol 3.4, Sodium 8, Carbohydrate 2.8, Fiber 0.9, Sugar 0.1, Protein 0.8
PECAN CARAMEL CHEESECAKE COOKIE CUPS
Make and share this Pecan Caramel Cheesecake Cookie Cups recipe from Food.com.
Provided by Toll Housereg
Categories Dessert
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
- BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
- BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
- BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.
Nutrition Facts : Calories 98.9, Fat 8.5, SaturatedFat 3.9, Cholesterol 36.4, Sodium 82.6, Carbohydrate 4.2, Fiber 0.3, Sugar 0.8, Protein 1.9
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