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Caramel-Cherry Sticky Buns

12 bite-size caramel candies
3 Tbsp. milk
1 jar (10 oz.) maraschino cherries without stems, well drained and halved
1/4 cup chopped pecans
1 pkg. (12 oz.) refrigerated buttermilk biscuits (10 biscuits)

Melt caramels and milk in a small saucepan with a heavy bottom over low heat, stirring constantly until smooth. Pour caramel mixture into a well-greased 9-inch glass pie plate. Place maraschino cherry halves, rounded sides down, over caramel mixture. Sprinkle with pecans. Separate biscuits and place snugly in pan. Bake in a preheated 350-degree oven 22 to 25 minutes or until golden brown. Invert immediately onto serving plate, scraping any remaining caramel over biscuits. Serve warm. Makes 10 buns.

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