Caramel Biscuit Ring
|Caramel ice cream topping||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Refrigerated biscuits||10 Ounce (1 package)|
Pour caramel topping in bottom of a 9-inch round glass or microwave plastic cake pan.
Sprinkle nuts over topping.
Place butter in a custard cup.
Microwave at HIGH 30 seconds to melt.
Dip biscuits in melted butter to coat all sides.
Arrange biscuits in a ring against sides of pan holding caramel topping.
Cover with waxed paper.
Microwave at HIGH 2 1/2 to 3 minutes or until biscuits are not doughy on top.
Turn upside down on a serving plate.
Let stand for sauce to drain down over biscuits.