Preheat oven to 350 degrees. Meanwhile, in a medium skillet cook butter and caramel topping over medium heat, stirring occasionally, until melted and bubbly. Next, spray custard cups or 8 (12-ounce) ramekins with non-stick cooking spray. Sprinkle 1 tbs pecans in each cup. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup. Separate biscuits and gently stretch each biscuit until large enough to cover caramel-apple mixture. Place biscuits on top of caramel-apple mixture in each cup. Place cups on large cookie sheet with sides. Bake 18 to 23 minutes or until golden brown. Place cups on cooling rack; cool 5 minutes. Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes. Serve warm with World’s Fair Vanilla Ice Cream!
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Thanks to manifest from St. Louis, MO for submitting this recipe.