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Turtle Skillet

This caramel-chocolate dip with buttery biscuit dippers is delicious! You can use refrigerated croissants instead of biscuits for a flakier texture and caramel dip instead of sauce. —Betsy Tankersley, Flat Rock, North Carolina
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 3 tablespoons melted butter, divided
  • 1 tube (16.3 ounces) large refrigerated flaky biscuits
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup caramel ice cream topping
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup confectioners' sugar

Directions

  • Preheat oven to 350°. Coat bottom and sides of a 10-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Cut each biscuit in half; roll each piece into a ball. Place along outer edge of prepared skillet, leaving center open. Brush biscuit balls with remaining 2 tablespoons butter.
  • In a small bowl, beat cream cheese and caramel topping until blended. Pour into center of skillet; sprinkle with chocolate chips. Bake until biscuits are browned and chocolate is softened, 25-30 minutes. If desired, stir cream cheese mixture until combined. Sprinkle with confectioners' sugar; serve warm.
Nutrition Facts
1 serving: 416 calories, 23g fat (13g saturated fat), 40mg cholesterol, 653mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 5g protein.

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