Peach-toffee shortcakes
6 Servings
Ingredients
| Quantity | 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 | Bars (1.4-oz) chocolate-covered toffee candy; crushed (up to) | |
| 3 | Peaches; cut into 1/2-inch pieces (2 cups) | |
Directions
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, .