Yield: 6 Servings
|2⅓ cup||Bisquick original baking mix|
|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||Bars (1.4-oz) chocolate-covered toffee candy; crushed (up to)|
|3||Peaches; cut into 1/2-inch pieces (2 cups)|
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, .