Caramel Latte Crunch Cups

Total Time: 2 hrs 5 mins Preparation Time: 40 mins Cook Time: 1 hr 25 mins

Ingredients

• 1/2 cup powdered sugar
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon coffee, cooled
• 1/2 teaspoon vanilla
• 1 (16 1/3 ounce) can pillsbury grands flaky layers refrigerated buttermilk biscuits (8 biscuits)
• 3 -4 tablespoons butter, melted
• 1/4 cup sugar
• 1 (12 1/4 ounce) jar caramel ice cream topping
• 3/4 cup coarsely chopped butter toffee peanuts
• 2 teaspoons coffee-flavored liqueur or 2 teaspoons cooled strong brewed coffee
• 1 cup frozen whipped topping, if desired (thawed) (optional)

Recipe

• 1 heat oven to 375°f
• 2 generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with non-stick cooking spray.
• 3 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.
• 4 separate dough into 8 biscuits.
• 5 press or roll each biscuit into 5-inch round.
• 6 brush one side of each round with melted butter.
• 7 sprinkle with granulated sugar; press sugar into dough.
• 8 press rounds, sugared sides down, evenly in bottom and up sides of muffin cups.
• 9 spread about 1 tablespoon cream cheese mixture evenly over dough in bottom of each cup.
• 10 drizzle each with 1 tablespoon caramel topping; reserve remaining caramel topping.
• 11 top with remaining cream cheese mixture; sprinkle with peanuts (if using custard cups, place on large cookie sheets with sides).
• 12 bake 18 to 24 minutes or until edges of biscuit cups are deep golden brown.
• 13 cool 5 minutes.
• 14 remove from pan; cool 15 minutes.
• 15 meanwhile, pour remaining caramel topping into small bowl; stir in liqueur.
• 16 drizzle over warm biscuit cups.
• 17 serve topped with whipped topping.
• 18 store covered in refrigerator.