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Categories:Viewed: 61 - Published at: 5 months ago
Ingredients
- 12 bite-size caramel candies
- 3 tablespoons milk
- 12 cup about 14 well-drained maraschino cherry, halved
- 14 cup pecans, chopped
- 1 (12 ounce) package refrigerated buttermilk biscuits (10 biscuits per package)
Method
- Melt caramels and cream or milk in small heavy saucepan over low heat, stirring constantly until smooth.
- Pour caramel mixture into a well-greased 9-inch glass pie plate.
- Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans.
- Separate biscuits and place snugly in pan.
- Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden brown.
- Invert immediately onto serving plate, scraping any remaining caramel over biscuits.
- Serve warm.
