Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fried Biscuit-Coated Candy Bars
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- #23925
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 can (10-count) refrigerated biscuits
1 large chocolate coated nougat candy bar
confectioners' sugar
directions
Roll each biscuit out flat. Cut candy bar into 10 wedges. Lay one wedge in middle of each biscuit and fold over.
Crimp edges together and deep-fry until golden brown. Let cool, and roll in confectioner's sugar.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 10, 2007
I tried this but instead of the big candy bars i bought the mini candy bars and froze them instead of doing the bigger ones. I am happy to of seen an easier way of doing this it was awesome.