Best Caramel Filled Biscuits Recipes

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CARAMEL PULL-APART BISCUITS



Caramel Pull-Apart Biscuits image

Gooey, warm caramel biscuits can star at your next breakfast or brunch. It's easy when you start with refrigerated biscuits!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 4

2 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
1 cup packed brown sugar
1/2 cup whipping cream
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.
  • In small bowl, mix remaining ingredients; pour over biscuits.
  • Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.

Nutrition Facts : Calories 295, Carbohydrate 45 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg

SALTED CARAMEL BISCUIT BARS



Salted caramel biscuit bars image

A healthier take on one of our favourite chocolate bars, these biscuits are packed with wholesome ingredients, and free from refined sugar and dairy

Provided by Jessica Gooch

Categories     Treat

Time 1h

Yield makes 18

Number Of Ingredients 10

80g porridge oats
20g ground almonds
50ml maple syrup
3 tbsp coconut oil , melted
125g medjool dates , pitted
1 ½ tbsp smooth peanut butter or almond butter
2 tbsp coconut oil , melted
½ tbsp almond milk
generous pinch of salt
150g dairy-free dark chocolate

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.
  • For the base, blitz the oats in a food processor until flour-like. Add the remaining ingredients and whizz until the mixture starts to clump together. Scrape into a bowl, then roll and cut into 18 equal-sized rectangular bars, about 9 x 2cm. Place on the prepared tray and use a small palette knife to neaten the tops and sides of each biscuit. Bake for about 10 mins until lightly golden at the edges, then leave to cool.
  • Meanwhile, put all the caramel ingredients in the food processor (no need to rinse it first) and blitz until it forms smooth, shiny clumps. Using a spatula, push the mixture together, then roll into 18 even-sized balls using your hands.
  • Once the biscuits are cool, squash the caramel onto them. Use your fingers to press it into shape and smooth out any bumps, especially around the edges (as they will show underneath the chocolate coating).
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water - make sure the water doesn't touch the bowl (otherwise, it might seize and go grainy). Carefully dip one of the caramel-coated biscuits in the chocolate, turning it gently with a small palette knife (use this to lift it out as well). Use a spoon to drizzle over more chocolate to coat it fully. Let the excess chocolate drip into the bowl, then carefully put the biscuit back on the lined tray.
  • Repeat with the remaining biscuits, then chill in the fridge for at least 30 mins or until the chocolate has set. Put the biscuits in an airtight container and store in the fridge. Will keep for five days.

Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

SIMPLE BUNDT® CARAMEL ROLLS



Simple Bundt® Caramel Rolls image

Wonderful creamy and simple caramel rolls that everyone loves. Butter can be substituted for margarine.

Provided by duboo

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 45m

Yield 12

Number Of Ingredients 6

cooking spray
½ cup margarine
1 cup heavy whipping cream
1 cup brown sugar
3 (7.5 ounce) cans refrigerated biscuit dough (such as Pillsbury® Country Style)
½ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
  • Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
  • Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 41.7 g, Cholesterol 27.7 mg, Fat 22.1 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 632.3 mg, Sugar 21.8 g

CARAMEL-FILLED BISCUITS



Caramel-filled biscuits image

Make and share this Caramel-filled biscuits recipe from Food.com.

Provided by Kate in Katoomba

Categories     Breads

Time 40m

Yield 25 serving(s)

Number Of Ingredients 8

250 g butter
1 cup icing sugar
1 1/2 cups plain flour
1 cup cornflour
1 egg
1 (400 g) can sweetened condensed milk
60 butter
2 tablespoons golden syrup

Steps:

  • Place the butter, icing sugar, flour, cornflour and egg in a food processor and process until a smooth dough forms.
  • Roll tablespoons of the mixture into balls and-place on lined baking trays.
  • Flatten the dough slightly and place the trays in the refrigerator for 10 minutes or until firm.
  • Bake the biscuits in a preheated oven, 180C until lightly golden.
  • Cool on racks.
  • To make the filling, combine the condensed milk, butter and golden syrup in a heatproof bowl.
  • Place over a pan of boiling water and stir occasionally for 10-15 minutes until the caramel is thick.
  • Cool the caramel for 10 minutes, then spoon onto the flat side of half of the biscuits.
  • Top with the remaining biscuits and allow to cool and become firm.

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