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Heat oven to 375F Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with non-stick cooking spray. 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. Separate dough into 8 biscuits. Press or roll each biscuit into 5-inch round. Brush one side of each round with melted butter. Sprinkle with granulated sugar; press sugar into dough. Press rounds, sugared sides down, evenly in bottom and up sides of muffin cups. Spread about 1 tablespoon cream cheese mixture evenly over dough in bottom of each cup. Drizzle each with 1 tablespoon caramel topping; reserve remaining caramel topping. Top with remaining cream cheese mixture; sprinkle with peanuts (If using custard cups, place on large cookie sheets with sides). Bake 18 to 24 minutes or until edges of biscuit cups are deep golden brown. Cool 5 minutes. Remove from pan; cool 15 minutes. Meanwhile, pour remaining caramel topping into small bowl; stir in liqueur. Drizzle over warm biscuit cups. Serve topped with whipped topping. Store covered in refrigerator.
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Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Built-in grinder + PID temperature — cafe-quality espresso at home
Compact espresso with auto milk — cafe quality, small footprint
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy