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CARAMEL-NUT MONKEY BREAD 
4 cans Pillsbury Refrigerator Biscuits
1/2 c. sugar
4 tbsp. cinnamon
1 jar caramel ice cream topping
1 pkg. chopped pecans (about 1 c.)

Mix cinnamon and sugar together in bowl. Cut biscuits in quarters and roll in sugar mixture.

Grease bottom of 13x9 pan.

Place half of the biscuit pieces in bottom of pan. Top with half of caramel. Sprinkle with half of nuts. Repeat for 2nd layer.

Bake at 350 degrees for 10-14 minutes or until biscuit pieces turn golden brown.

Cool 10 minutes on wire rack. Turn upside down. Best if served warm.

You can substitute a bundt pan for the 13x9 pan for a variety.

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