Caramel Nut Biscuits

Ingredients


Crisco® Original No-Stick Cooking Spray

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/3 cup milk

1(26.4 oz) bag Hungry Jack® Buttermilk Frozen Biscuits

2 tablespoons butter

HONEY-CARAMEL SAUCE

1/2 cup firmly packed brown sugar

1/4 cup butter

1/4 cup honey

1/2 cup  Sweetened Condensed Milk

1/2 teaspoon vanilla extract

1 cup chopped pecans

Instructions

HEAT oven to 375°F. Place sheet of parchment paper over 20 x 17-inch cookie sheet; spray with no-stick cooking spray.

COMBINE sugar and cinnamon in small bowl; set aside. Pour milk in shallow bowl; dip frozen biscuits in milk, then in cinnamon sugar. Place on parchment paper so biscuits touch. Drizzle with melted butter.

BAKE 24 to 26 minutes or until golden brown. Cool slightly.

COMBINE brown sugar, butter and honey in 4-cup microwave-safe glass bowl or measuring cup. Microwave on HIGH (100% power) 3 minutes, stirring every minute. Stir in condensed milk; microwave on HIGH an additional 2 minutes, stirring every minute. Stir in vanilla.

DRIZZLE sauce over biscuits; sprinkle nuts over top. Serve warm.

*To toast pecans: Place in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Brownie Cheesecake Bars

Ingredients


Crisco® Original No-Stick Cooking Spray

1 (19.5 oz.) package  Traditional Fudge Brownie

3/4 cup chopped walnuts

2 (8 oz.) packages cream cheese, softened

1 (14 oz.)  Sweetened Condensed Milk

1 large egg

1 teaspoon vanilla extract

Smucker's® Chocolate Sundae Syrups Ice Cream Topping

Instructions

HEAT oven to 350°F. Coat a 13 x 9-inch baking pan with no-stick cooking spray.

PREPARE brownie mix according to package directions. Stir in nuts. Spread into prepared pan.

BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.

BAKE 40 minutes or until top is lightly browned. Cool 1 hour. Chill. Garnish with chocolate syrup. Cut into bars.

Cookie Candy Pizza

Ingredients


1 (16 oz.) package refrigerated sugar cookie dough

2 cups (12 oz. pkg.) semi-sweet chocolate chips

1 (14 oz.)  Sweetened Condensed Milk

1 1/2 cups candy-coated milk chocolate candies

1 1/2 cups miniature marshmallows

1/2 cup peanuts

Instructions

HEAT oven to 375°F. Press cookie dough evenly onto ungreased 12-inch pizza pan.

BAKE 10 minutes or until golden. Remove from oven.

MELT chocolate chips with sweetened condensed milk in medium saucepan over medium-low heat. Spread over baked crust. Sprinkle with milk chocolate candies, marshmallows and peanuts.

BAKE 4 minutes or until marshmallows are lightly toasted. Cool. Cut into wedges.

Cinnamon Chip Gems

Ingredients


1 cup butter

2 (3 oz.) packages cream cheese, softened

2 cups Pillsbury BEST® All Purpose Flour

1/2 cup sugar

1/3 cup ground roasted almonds

2 large eggs

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 teaspoon vanilla extract

1 1/3 cups cinnamon chips, divided

Instructions

BEAT butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds. Cover; refrigerate about 1 hour.

DIVIDE dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball in small muffin cup (1 3/4 inches in diameter); press evenly on bottom and up sides of each cup. Repeat with rest of dough.

HEAT oven to 375°F. Beat eggs in small bowl. Add sweetened condensed milk and vanilla; mix well.

PLACE 7 cinnamon chips in bottom of each muffin cup; fill generous 3/4 full with egg mixture.

BAKE 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 10 chips on top filling. Cool completely in pan on wire rack. Remove from pan using small metal spatula or sharp knife. Cool completely.

Chocolate Peanut Butter Chip Cookies

Ingredients


8 (1 oz.) squares semi-sweet chocolate

3 tablespoons butter

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

2 cups biscuit baking mix

1 large egg

1 teaspoon vanilla extract

1 cup (6 oz.) peanut butter chips

Instructions

HEAT oven to 350°F. Melt chocolate and butter with sweetened condensed milk in large saucepan over low heat; remove from heat.

ADD biscuit mix, egg and vanilla; beat with electric mixer until smooth and well blended. Let mixture cool to room temperature. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto ungreased baking sheets.

BAKE 6 to 8 minutes or until tops are lightly crusted. Cool.

Chocolate Truffles

Chocolate Truffles
Ingredients


3 cups (18 oz.) semi-sweet chocolate chips

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 tablespoon vanilla extract

COATINGS

Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, powdered sugar or colored sugars

Instructions

MELT chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla.

POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.

SHAPE into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.