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2 Tbsp. butter or margarine
1/2 c. caramel sundae topping
10 refrigerator biscuits
1/4 c. raisins or chopped nuts

Melt butter for 30 to 45 seconds in a 9 x 2-inch round
dish. Add caramel topping and nuts or raisins. Mix well.
Insert a custard cup in center of dish to form mold. Arrange
rolls around custard cup. Bake on level 7 for 5 to 6 minutes
or until top springs back when lightly pressed with finger.

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