Recipe - Peach-Toffee Shortcakes

2 1/3 cup Bisquick original baking mix
One half cup Milk
3 tablespoon Packed brown sugar
3 tablespoon Margarine or butter; melted

PEACHTOFFEE TOPPING
1 One half cup Whipping (heavy) cream
One fourth cup Caramel icecream topping
(room temperature)
2 tablespoon Powdered sugar
2 Bars (1.4oz)
chocolatecovered toffee
candy; crushed
2 (up to)
3 Peaches; cut into 1/2inch
pieces (2 cups)

HEAT oven to 425 degrees. Mix baking mix, milk, brown sugar and margarine
until soft dough forms. Turn dough onto surface dusted with baking mix;
gently roll in baking mix to coat. Shape into ball; knead gently 8 to 10
times. Roll One half inch thick. Cut with 3inch round cutter dipped in baking
mix. Place on ungreased cookie sheet.

BAKE 8 to 11 minutes or until golden brown. Cool 10 minutes. Prepare
PeachToffee Topping.

SPLIT shortcakes horizontally. Fill and top shortcakes with topping. 6
servings.

PeachToffee Topping: Beat whipping cream, icecream topping and powdered
sugar in chilled large bowl until stiff. Stir in candy and peaches.

NOTE: Place toffee bars in freezer for several hours to make them easier
to crush.

NOTE: 1 package (16 ounces) frozen cut or sliced up peaches, thawed, drained and cut
into 1/2inch pieces, can be substituted for the fresh peaches.

From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.