Yield: 6 Servings
Measure | Ingredient |
---|---|
2⅓ cup | Bisquick original baking mix |
½ cup | Milk |
3 tablespoons | Packed brown sugar |
3 tablespoons | Margarine or butter; melted |
1½ cup | Whipping (heavy) cream |
¼ cup | Caramel ice-cream topping (room temperature) |
2 tablespoons | Powdered sugar |
2 \N | Bars (1.4-oz) chocolate-covered toffee candy; crushed (up to) |
3 \N | Peaches; cut into 1/2-inch pieces (2 cups) |
PEACH-TOFFEE TOPPING
HEAT oven to 425 degrees. Mix baking mix, milk, brown sugar and margarine until soft dough forms. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead gently 8 to 10 times. Roll ½ inch thick. Cut with 3-inch round cutter dipped in baking mix. Place on ungreased cookie sheet.
BAKE 8 to 11 minutes or until golden brown. Cool 10 minutes. Prepare Peach-Toffee Topping.
SPLIT shortcakes horizontally. Fill and top shortcakes with topping. 6 servings.
Peach-Toffee Topping: Beat whipping cream, ice-cream topping and powdered sugar in chilled large bowl until stiff. Stir in candy and peaches.
NOTE: Place toffee bars in freezer for several hours to make them easier to crush.
NOTE: 1 package (16 ounces) frozen sliced peaches, thawed, drained and cut into ½-inch pieces, can be substituted for the fresh peaches.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .