Caramel Pull-Apart Wreath

Caramel Pull-Apart Wreath
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  1. 3/4 cup granulated sugar
  2. 2 teaspoons ground cinnamon
  3. 4 cans (7.5 oz each) Pillsbury® refrigerated biscuits
  4. 1/2 cup butter or margarine, melted
  5. 3/4 cup packed brown sugar
  6. 1 roll Betty Crocker® Fruit by the Foot® strawberry chewy fruit snack (from 4.5-oz box)
  7. Green and red candy-coated chocolate candies
  1. Steps
  2. 1
  3. Grease or spray 12-cup Bundt® cake pan.
  4. 2
  5. Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat; place in pan. Mix butter and brown sugar; pour over biscuit pieces.
  6. 3
  7. Bake at 350°F for 40 to 45 minutes or until golden brown. Cool 10 minutes. Meanwhile, unroll fruit snack. To shape into a bow, make a 1 3/4-inch loop 5 inches from end; secure by pressing firmly to fruit snack. Make 5 additional loops, with one in center of bow, leaving remainder of fruit snack for ribbon. Press loops together to secure. Set aside.
  8. 4
  9. Turn wreath upside down. Place bow on top of wreath. Place red and green candies on wreath for holly and leaves. Pull apart to serve. Serve warm.