Ingredients

The following ingredients have 4 Servings
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
  • 16 Rolo® chewy caramels in milk chocolate, unwrapped
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup Smuckers™ caramel sauce (from 12.25-oz jar)
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup chopped toasted pecans

Instruction

  • Heat oven to 350°F. Spray 10-inch ovenproof nonstick skillet with cooking spray.
  • Separate dough into 8 biscuits. Cut each biscuit in half to form 2 strips. Press each strip into 3x2-inch rectangle. Place 1 Rolo™ caramel in center of each rectangle. Fold dough over caramel, and gently pinch to seal around it; roll into ball. Place around edge of skillet with pinched end facing down.
  • In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Brush biscuits with butter; sprinkle with sugar. Bake 20 to 22 minutes or until biscuits are light golden brown.
  • Meanwhile, in medium bowl, beat cream cheese and caramel sauce with electric mixer on medium speed until well combined. Spoon mixture into center of partially baked biscuit-lined skillet. Sprinkle chocolate chips on top.
  • Bake 5 to 7 minutes or until biscuits are deep golden brown on top and chocolate is slightly melted. Gently spread chocolate over cream cheese layer. Sprinkle pecans over melted chocolate. Let stand 10 minutes before serving.