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Lee Harrelson Photo by: Lee Harrelson

Caramel-Chocolate Sticky Buns

Love kisses? Then you'll love these sticky buns with a chocolate kiss hiding in the center. Out of kisses? They're just as good without them.

Oxmoor House MARCH 1998

  • Yield: 10 servings


  • 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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Caramel-Chocolate Sticky Buns Recipe