Caramel Latte Crunch Cups
1/2 cup powdered sugar
1 package(8-ounce)cream cheese softened
1 tablespoon strong brewed coffee,cooled
1/2 teaspoon vanilla
1 can(16.3oz.)Pillsbury Grands Flaky Layers refrigerated buttermilk buscuits(8 biscuits)
3 to 4 tablespoons of unsalted butter,melted
1/4 cup grandulated sugar
1 jar(12.25 oz.)caramel ice cream topping
3/4 cup coarsely chopped fisher butter toffee peanuts
2 teaspoons coffee flavored liqueuer or cooled strong brewed coffee
1 cup frozen(thawed) whipped topping, if desired
1.Heat oven to 375 degrees.Generously spray 8 jumbo muffin cups or 8(6-0z.)custard cups with no stick cooking spray.
2.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 grandulated 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 sheet with sides)
4.Bake 18 to 24 minutes or until edges of biscuit cups are deep golden brown.Cool 5 minutes. Remove from pan,cool 15 minutes.
5.Meanwhile,pour remaining caramel topping into small bowl,stir in liqueur.Drizzle over warm biscuit cups.
Serve with whipped topping.Store covered in refrigerator.