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Bake-Off® Contest 43, 2008
Chagrin Falls, Ohio

Caramel Latte Crunch Cups

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

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  • prep time 40 min
  • total time 1 hr 25 min
  • ingredients 11
  • servings 8
 

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® 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
12g,
12%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
45mg
45%;
Sodium
790mg
790%;
Total Carbohydrate
81g
81%
(Dietary Fiber
1g
1%
  Sugars
52g
52%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
8%;
Iron
10%;
Exchanges:
2 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elgin, IL 60123-7820 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2011