1 pkg. Carmel Apple Dip Mix
2 tubes refrigerates biscuits ( approx 10 biscuits per tube )
2 tblsp. butter or margarine, cold
½ cup chopped pecans
Place dry mix of Carmel Apple Dip Mix in a large zipper-style bag. Shake slightly to mix. Open biscuits and remove from container. Tear each biscuit into 2 or 3 pieces. Drop in bag, close and shake well (making sure each piece of dough is coated). Grease 8 or 9 inch round or 9 x 9 square pan. Place coated pieces of biscuit loosley in pan; sprinkle with pecans; sprinkle excess dry mix on top; dot with small pieces of butter or margarine. DO NOT PRESS IN PLACE. Pieces may be on top of each other, etc. Bake at 400 degrees for 20 minutes. This recipe can be made the night before, just cover and refrigerate until ready to bake. Delicious for breakfaast/brunch or with coffee or cocoa.