Caramel-Chocolate Sticky Buns
- 1 (15-ounce) container ready-to-spread coconut-pecan frosting
- 1 cup pecan halves
- 2 (10 to 12-ounce) cans refrigerated buttermilk biscuits
- 20 milk chocolate kisses
- 1. Preheat the oven to 375°. Spread frosting in a greased 9"-square pan. Sprinkle pecans over frosting. Flatten each biscuit to about 1/4"-thickness. Place a chocolate kiss in center of each biscuit. Fold biscuits in half; press edges together to seal. Arrange over pecans, flat side down.
- 2. Bake on lowest position of oven rack at 375° for 25 minutes or until browned. Cool in pan on a wire rack 5 minutes. Invert onto a serving plate. Serve warm.
Be sure to set the oven rack in the lowest position possible to make sure the centers of the buns get done.
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