Caramel Apple Biscuits
1/4 c butter
1/2 c caramel ice cream topping
1/4 c packed dark brown sugar
6 c sliced tart apples
1/2 c chopped pecans
1 can 1/2 c chopped
Ingredients:
- butter - 1/4 c
- caramel ice cream topping - 1/2 c
- dark brown sugar - 1/4 c packed
- tart apples - 6 c sliced
- pecans - 1/2 c chopped
- butter refrigerated biscuits - 1 can (8 biscuits)
Instructions:
In a nonstick skillet, on medium high heat cook butter and caramel topping, stir occasionally, until melted and bubbly. Stir in brown sugar and apples and cook 12 to 15 minutes, stir occasionally, until apples are tender.
Grease 8 (10-ounce) custard cups or 8 (12-ounce) ramekins. Place 1 T pecans in each cup. Spoon 1/3 c caramel-apple mixture evenly over pecans in each cup.
Separate biscuits; stretch each biscuit large enough to cover caramel-apple mixture; and place biscuits on top of mixture in each cup. Place cups on large baking sheet with sides.
Bake in a preheated 350 degree oven for 18 - 23 minutes or until golden brown. Place cups on cooling rack; cool 5 minutes. Place a plate on top of the custards turn and upside down to remove cakes. Serve warm.
