Caramel-Chocolate Sticky Buns

Name: Caramel-Chocolate Sticky Buns
Yield: 10 servings
Ingredients: 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

2 Ratings

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.

Recipe by Oxmoor House March 1998

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Lee Harrelson

Recipe Summary

Yield:

10 servings

Ingredients

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

Directions

Step 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.

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Step 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.

Chef's Notes

Be sure to set the oven rack in the lowest position possible to make sure the centers of the buns get done.

Source

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Caramel-Chocolate Sticky Buns

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Recipe Summary

Ingredients

Directions

Chef's Notes

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Caramel-Chocolate Sticky Buns

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Source

Reviews

All Reviews for Caramel-Chocolate Sticky Buns