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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Hereâs a family treat we enjoy as we open Christmas gifts. With chocolate inside, the pull-apart bread is impossible to resist. Ingredients:
1 cup packed brown sugar |
3/4 cup butter, cubed |
2 cans (16.3 ounces each) large refrigerated buttermilk biscuits |
64 milk chocolate kisses |
1/2 cup sugar |
2 teaspoons ground cinnamon |
Directions:
1. In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside.
2. Cut each biscuit into quarters. Shape each piece around a chocolate kiss; pinch seams to seal. In a large resealable plastic bag, combine the sugar and cinnamon. Add biscuits, a few pieces at a time, and shake to coat.
3. Spoon 1/4 cup caramel into a well-greased 10-in. fluted tube pan. Arrange a third of the biscuits in the pan and drizzle with 1/4 cup caramel. Repeat layers twice.
4. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving. Yield: 16 servings.
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