CARAMEL LATTE CRUNCH CUPS

This recipe is from a 2009 Pillsbury Bake-Off prize winning recipes collector's edition.

1/2 cup powdered sugar

1 package (8-oz) cream cheese, softened

1 tbsp strong brewed coffee, cooled

1/2 tsp vanilla

1 can (16.3-oz) Pillsbury Grands! flaky Layers refrigerated buttermilk biscuits

3 to 4 tbsp butter or margarine, melted

1 jar (12.25-oz) caramel topping

3/4 cup coarsely chopped butter toffee peanuts

2 tsp coffee-flavored liqueur or cooled strong brewed coffee

1 cup frozen (thawed) whipped topping, if desired

Heat oven to 375 degrees. Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with nonstick cooking spray.

In a small bowl, beat powdered sugar, cream cheese, coffee and vanilla with electric mixer on medium speed about 1 minute or until creamy.

Separate dough into 8 biscuits. Press or roll each biscuit into a 5-inch round. Brush one side of with the melted butter. Sprinkle with granulated sugar; press sugar into dough. Press rounds, sugar side down, evenly bottom of muffin cups. Spread about 1 tablespoon of the cream cheese mixture evenly over dough in each cup. Drizzle each with 1 tablespoon caramel topping, reserve remaining caramel. Top with remaining cream cheese mixture; sprinkle with peanuts. (If using custard cups, place them on a cookie sheet with sides before baking.)

Bake at 375 degrees 18-24 minutes or until edges are golden brown. Cool 5 minutes before removing from pan. Remove from pan and allow to cool 15 minutes.

Meanwhile, pour remaining caramel topping into a small bowl; stir in liqueur. Drizzle over the warm biscuit cups. 

Serve topped with whipped topping. Store covered in the refrigerator.

Yield: 8 servings

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