Ingredients
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
16
Reese’s™ Peanut Butter Cups™ miniatures, unwrapped
1
tablespoon butter
1
teaspoon granulated sugar
1
package (8 oz) cream cheese, softened
1/3
cup creamy peanut butter
1/2
cup powdered sugar
1
tablespoon milk
1
tablespoon hot fudge
5
Reese’s™ Peanut Butter Cups™ miniatures, unwrapped and coarsely chopped
Preparation
Heat oven to 350°F. Spray 10-inch ovenproof nonstick skillet with cooking spray.
Separate dough into 8 biscuits. Cut each biscuit in half to form 2 strips. Press each strip into 3x2-inch rectangle. Place 1 Reese’s™ Peanut Butter Cups™ miniature in center of each rectangle. Fold dough over it, and gently pinch to completely seal around it; shape into ball. Place around edge of skillet with pinched end facing down.
In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Brush biscuits with butter; sprinkle with granulated sugar. Bake 25 to 30 minutes or until biscuits are golden brown.
In medium microwavable bowl, beat Dip ingredients with electric mixer on medium speed until well mixed. Microwave uncovered on High 30 seconds; stir. If necessary, continue to heat in 10-second increments just until stirred smooth. Do not overheat. Spoon mixture into center of biscuit-lined skillet.
In small microwavable bowl, microwave hot fudge uncovered on High 5 to 10 seconds, or until thin enough to drizzle. Drizzle over cream cheese mixture. Sprinkle with chopped Reese’s™ Peanut Butter Cups™ miniatures, and serve.
