2 weeks ago
Thursday, November 18, 2010
So this really is more along the lines of an anytime treat vs just a 'coffee treat'. Cause really, for as simple and delicious as these are, you'll want to make them an anytime treat and not restrict them to just coffee time. Or if you're like me and found a new love for coffee. Then you find yourself drinking coffee 3-4 times a day. It's iced. It's delicious. I make them at home, so it's not killing my pocket book. Then every few hours is coffee time and you can eat these then. Until you realized that you've eaten 6 of them and your pants all of a sudden feel tight, and you wonder where you found the energy to scrub the kitchen floor with a toothbrush. Sugar, caffeine high. Glorious.
That was flighty. On to the recipe.
Caramel Cream Coffee Treat printable
(adapted from Pillsbury Best Bake-Off 1996)
1 c firmly packed dark brown sugar
½ c chopped pecans
⅓ c dark corn syrup
¼ c melted butter
2 8oz pkg cream cheese, softened
½ c powdered sugar
2 T butter, softened
2 lg cans of Grands (or similar) flaky biscuits
Oven to 350. Parchment lined 9x13.
In a bowl combine brown sugar, pecans, corn syrup and melted butter. Spread on the bottom of a 9x13 parchment lined pan evenly.
In a small bowl combine cream cheese, powdered sugar, and butter until smooth; stir in coconut.
Separate the dough in to 16 biscuits. Press or roll each until approx a 4” circle. Spoon a heaping tablespoon of the cream cheese mix in the center of each one and spread within a ¼” of the edges. Roll up length wise. You want a nice amount of the cream cheese mixture in the center of each. Place SEAM SIDE DOWN on the brown sugar mixture in the 9x13. Continue until filled and you’re out of biscuits. It’ll be a tight fit.
Bake at 350 for 25 to 30 minutes or until a deep golden brown. Cool 3-5 minutes and invert onto your serving platter. It’ll be gooey and delicious. Careful, it’s hot. I really liked these cooled as well.
Posted by Rebecca (Indecisive Baker) at 6:30 PM