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Caramel Cherry Sticky Buns
12 bite-size caramel candies
3 tablespoons milk
1/2 cup drained maraschino cherries - (abt 14) -- halved
1/4 cup pecans -- chopped
1 package refrigerated buttermilk biscuits - (12 oz) (10 biscuits per package)
Melt caramels and milk in a 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.
This recipe yields 10 buns.
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