Caramel Latte Crunch Cups Recipe

Name: Caramel Latte Crunch Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup powdered sugar; 1 (8 ounce) package cream cheese, softened; 1 tablespoon coffee, cooled; ½ teaspoon vanilla; 1 (16 1/3 ounce) canpillsbury grands flaky layers refrigerated buttermilk biscuits (8 biscuits); 3 -4 tablespoons butter, melted; ¼ cup sugar; 1 (12 1/4 ounce) jar caramel ice cream topping; ¾ cup coarsely chopped butter toffee peanuts; 2 teaspoons coffee-flavored liqueur or 2 teaspoons cooled strong brewed coffee; 1 cup frozen whipped topping, if desired (thawed) (optional)

Servings: persons

½ cup powdered sugar
1 (8 ounce) package cream cheese, softened
1 tablespoon coffee, cooled
½ teaspoon vanilla
1 (16 1/3 ounce) canpillsbury grands flaky layers refrigerated buttermilk biscuits (8 biscuits)
3 -4 tablespoons butter, melted
¼ cup sugar
1 (12 1/4 ounce) jar caramel ice cream topping
¾ cup coarsely chopped butter toffee peanuts
2 teaspoons coffee-flavored liqueur or 2 teaspoons cooled strong brewed coffee
1 cup frozen whipped topping, if desired (thawed) (optional)

1
Heat oven to 375F
2
Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with non-stick cooking spray.
3
In small bowl, beat powdered sugar, cream cheese, coffee and vanilla with electric mixer on medium speed about 1 minute or until smooth and creamy.
4
Separate dough into 8 biscuits.
5
Press or roll each biscuit into 5-inch round.
6
Brush one side of each round with melted butter.
7
Sprinkle with granulated sugar; press sugar into dough.
8
Press rounds, sugared sides down, evenly in bottom and up sides of muffin cups.
9
Spread about 1 tablespoon cream cheese mixture evenly over dough in bottom of each cup.
10
Drizzle each with 1 tablespoon caramel topping; reserve remaining caramel topping.
11
Top with remaining cream cheese mixture; sprinkle with peanuts (If using custard cups, place on large cookie sheets with sides).
12
Bake 18 to 24 minutes or until edges of biscuit cups are deep golden brown.
13
Cool 5 minutes.
14
Remove from pan; cool 15 minutes.
15
Meanwhile, pour remaining caramel topping into small bowl; stir in liqueur.
16
Drizzle over warm biscuit cups.
17
Serve topped with whipped topping.
18
Store covered in refrigerator.

1151

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup powdered sugar, 1 (8 ounce) package cream cheese, softened, 1 tablespoon coffee, cooled, ½ teaspoon vanilla, and more.

Yes, Caramel Latte Crunch Cups falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Caramel Latte Crunch Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions