Shelly's Recipe

CARAMEL LATTE CRUNCH CUPS

Category: Quick Breads

1/2 cup confectioners sugar
1 (8 oz) pkg cream cheese, softened
1 tbsp strong brewed coffee, cooled
1/2 tsp vanilla
1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits)
3 to 4 tbsp butter, melted
1/4 cup Sugar
1 jar (12.25 oz) Caramel Ice Cream Topping
3/4 cup coarsely chopped butter toffee peanuts
2 tsp coffee-flavored liqueur or cooled strong brewed coffee
1 cup frozen (thawed) whipped topping, if desired

Heat oven to 375. Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with 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 tbsp cream cheese mixture evenly over dough in bottom of each cup. Drizzle each with 1 tbsp 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. Store covered in refrigerator.