Caramel Latte Crunch Cups

Caramel Latte Crunch Cups

 

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) flaky layers refrigerated buttermilk biscuits (8 biscuits)
3 to 4 tablespoons butter, melted
1/4 cup granulated sugar
1 jar (12.25 oz) caramel ice cream topping
3/4 cup coarsely chopped butter toffee peanuts
2 teaspoons coffee-flavored liqueur or cooled strong brewed coffee
1 cup frozen (thawed) whipped topping, if desired

Directions:

Heat oven to 375°F.
 

• Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with no-stick cooking spray.
• 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.
• 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.)
• Bake 18 to 24 minutes or until edges of biscuit cups are deep golden brown. Cool 5 minutes. Remove from pan; cool 15 minutes.
• Meanwhile, pour remaining caramel topping into small bowl; stir in liqueur. 
• Drizzle over warm biscuit cups. 
• Serve topped with whipped topping.

Enjoy...