3 tablespoons melted butter, divided
1 tube (16.3 oz) large refrigerated flaky biscuits
8 ounces cream cheese, softened
1/2 cup caramel ice cream topping
1/2 cup semisweet chocolate chips
1/4 cup powdered sugar
Preheat the oven to 350 degrees. Coat the bottom and sides of an 18-inch skillet or oven-proof skillet with 1 tablespoon of butter. Cut each biscuit in half and roll each piece into a ball. Place along outer edge of skillet, leaving center open. Brush the biscuits with the remaining 2 tablespoons of butter. In a small bowl, beat cream cheese and caramel topping until blended. Pour into the center of the skillet. Sprinkle with chocolate chips. Bake until the biscuits are brown, 25-30 minutes. Sprinkle with the powdered sugar and serve warm.
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