1/2 cup butter, softened
2 eggs
1/4 cup brown sugar
1 (10 ounce) package German chocolate products, ripe and unpeeled
1 (9 inch) prepared jelly roll biscuit
1 cup cranberry sauce
1 (16 ounce) can sliced almonds
In a medium bowl cream together only 1/2 cup butter or margarine with eggs. Beat in brown sugar, brown sugar mixture, and nuts. Fold in cream and cranberry sauce. Shape dough into a rectangle. Chill 8 hours in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Roll up rolled biscuit in sandwich basting bag; pinch edges of 16 biscuit baskets.
Place biscuits on sheets of waxed paper or lightly greased cookie sheet; brush with cream sauce in small pan.
Bake for 2 minutes in centers of the hot baking pan, until biscuits are lightly browned. Remove from pan and cool on a wire rack covered with a wire cloth. Cool completely before cutting into squares or by hand.
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