Cin's Cream Cheese-Caramel Bites...'aka' Cin's Pull Aparts
We used to make our own buttermilk biscuit dough back then, or, sourdough biscuit dough to make them with.
But after discovering the canned refrigerator biscuits I quickly learned they made making these a lot easier.
They are popular again in a variety of names...from Monkey Bread to Gorilla Bread....but back then, they started out life as ''Pull Aparts''!!!!!
Before I started putting Cream Cheese in the middle I used to just call these 'Cin's Pull Aparts'.
BUT...after I started adding the Cream Cheese to them I changed the name to "Cin's Cream Cheese-Caramel Bites''.
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- 2 can(s)
- large grands buttermilk biscuits
- (8oz pkg) cream cheese
- 1 c
- splenda (you can use sugar if you are allowed)
- 1 1/4 c
- brown sugar splenda (again you can use regular br. sugar)
- 2 Tbsp
- 1 tsp
- 1 1/2 stick
- butter (melted with 1/2 t pure vanilla added)
- 2 c
- pecan pieces
- 1/3-to-1/2 cup heavy cream
Spray a 9X13-inch cake pan with Pam (or some kind of non-stick cooking spray)
In another pie plate or bowl mix together both sugars (white and brown) with the cinnamon and nutmeg.
Sprinkle some more of the sugar mixture and nuts over the top again and place cake pan in oven to bake at 350dF for 30 to 38 minutes (or until done).
Place what's left of the sugar mixture, melted vanilla-butter, cream cheese and nuts into a saucepan.
Bring to a boil. Just after it comes to a boil, turn heat down to a simmer, add the heavy cream and stir until thickened, but will still drizzle.
Then drizzle the Caramel Glaze all over the top.
If you like more nuts, sprinkle a few more pecan pieces on top.
I do not measure, I eyeball most everything......therefore my measurements on the ingredients above are approximate.