Page 148 - Betty Crocker - Halloween Cookbook

Caramel-Apple Biscuit Pops

PREP TIME: 15 Minutes • START TO FINISH: 40 Minutes • 12 servings (1 biscuit pop)

Biscuit Cups 1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-
1 can (16.3 oz) Pillsbury size muffin cups. Cut each biscuit into 6 pieces; place in large bowl.
®
Grands! refrigerated Add butter, apple, granulated sugar and cinnamon; toss gently to mix.
®
buttermilk biscuits Spoon mixture into muffin cups.
2 tablespoons butter or 2. Bake 20 to 25 minutes or until golden brown. Immediately remove
margarine, melted
from pan.
1 medium apple, peeled,
chopped (1 cup) 3. Meanwhile, in 1-quart saucepan, heat brown sugar and whipping
3 tablespoons granulated cream to full rolling boil over medium heat, stirring constantly. Remove
sugar from heat. Beat in powdered sugar until smooth.
1 teaspoon ground 4. Spoon warm icing over warm biscuit cups. Insert lollipop stick into
cinnamon center of each cup.
12 paper lollipop sticks
1 Serving: Calories 240; Total Fat 9g (Saturated Fat 4g); Sodium 420mg; Total Carbohydrate
37g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1½ Fat
Icing Carbohydrate Choices: 2½
¹ ⁄ ₂ cup packed brown sugar
¼ cup whipping cream
³ ⁄ ₄ cup powdered sugar

Terrifying Tip

Skip the sticks and make it a biscuit cup—
just as delicious!

Betty Crocker Halloween Cookbook 146 • Frightful Cookies & Other Treats
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