MILK CHOCOLATE BUBBLE RING Each sugar-and-cinnamon-coated bread bubble holds a chocolate surprise. Measuring cups and spoons Paper towel or waxed paper 6 1/2 c. ovenproof ring mold Sm. saucepan Ruler Sm. mixing bowl Wooden spoon Hot pads Cooling rack Lg. plate Shortening 20 milk chocolate kisses 1/4 c. butter 2 (10 each) pkgs. refrigerated biscuits 1/2 c. sugar 1/2 tsp. ground cinnamon 1. Turn the oven to 375 degrees. Put some shortening on a piece of paper towel or waxed paper. Spread the shortening over the inside of the ring mold. Save until Step 6. Unwrap the chocolate kisses. Save until Step 4. 2. Put butter in the saucepan. Put on a burner. Turn burner to low. Heat until butter melts. Turn off the burner. Remove the pan from burner. Save until Step 5. 3. Separate the biscuits. Flatten each biscuit into a 3 inch circle. 4. Place a chocolate kiss in the center of a biscuit. Wrap the biscuit around chocolate forming a ball. Pinch edges to seal firmly. Repeat with remaining chocolate kisses and biscuits. 5. In the bowl, mix the sugar and cinnamon. Dip each ball in the butter. Then, roll in sugar-cinnamon mixture. 6. Arrange the balls in the greased rind mold. Form two layers, placing the balls of dough in the second layer between the balls of dough in the first layer. 7. Put the ring mold in the oven. Bake about 20 minutes or until the bubble ring is golden. Turn off the oven. Using hot pads, remove the mold from oven. Put it on cooling rack. Cool about 1 minute. Turn mold upside down on plate. Remove the ring mold. Cool about 10 minutes. Serve warm. Serves 10.   Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page