CARAMEL CHERRY STICKY BUNS
Makes 10 buns.
12 bite-size caramel candies
3 tablespoons milk
1/2 (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)
Melt caramels and cream or milk in small heavy saucepan over low heat, stirring constantly until smooth.
Pour caramel mixture into a well-greased 9-inch glass pie plate.
Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans. Separate biscuits and place snugly in pan.
Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden brown.
Invert immediately onto serving plate, scraping any remaining caramel over biscuits. Serve warm.
Cherry Marketing Institute www.cherrymkt.org
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