- 1 stick butter
- 1 cup packed brown sugar
- 2 cups coarsely chopped pecans
- ½ cup granulated sugar
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 8 ounce package cream cheese
- 2 8 count cans jumbo refrigerated biscuits
Level of difficulty Average
Preparation time 35mins
Cooking time 25mins
Cost Average budget
Preheat the oven to 350°.
Spray a 13 x 9 pan with nonstick cooking spray.
In a skillet over low heat, add the butter, brown sugar and pecans, stirring well. Cook for an additional 5 minutes after the butter and brown have been thoroughly incorporated.
Mix the granulated sugar, cinnamon and nutmeg and place the sugar mixture in a plastic sandwich size zip bag.
Cut the cream cheese into 16 equal cubes.
Press the biscuits out one by one with your fingers and shake in the bag. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Place the biscuits in the pan and sprinkle with remaining granulated sugar mixture. Sprinkle on the nut mixture and cook for 25-30 minutes. Remove from the oven and serve warm.
This becomes a more budget friendly recipe whenever you can catch the biscuits and cream cheese on sale
You'll also love
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.