No need to stop at the bakery when you can whip up these scrumptious desserts in just 20 minutes!
2/3 cup, plus 2 Tbs. butter, divided
3 (12 oz.) cups all-purpose baking mix, like Bisquick
1/2 cup unsweetened cocoa
1/3 cup granulated sugar
1/2 cup milk
2 Tbs. coarse sparkling sugar (optional)
4 ripe pears, halved and sliced
1/4 tsp. ground cinnamon
1/3 cup caramel sauce
1 cup fresh raspberries
1 cup whipped topping
Heat oven to 400°F. Dice 2/3 cup butter. In food processor, pulse baking mix, cocoa and granulated sugar to combine. Pulse in diced butter until mixture resembles fine meal. Add milk; pulse until dough forms.
On lightly floured surface, knead dough into a ball. Pat out to 1"-thick round. Using 2 1/2" biscuit cutter, cut out 8 rounds; place on greased baking sheet. Sprinkle rounds with sparkling coarse sugar, if desired. Bake 10 min. or until done.
Meanwhile, in skillet over medium heat, sauté pears in remaining butter and cinnamon 2 min. or until tender. Remove from heat; stir in caramel sauce.
Split shortcakes horizontally. Divide pear mixture and raspberries evenly among bottom halves of shortcakes. Spoon or pipe whipped topping over fruit. Add tops. Garnish as desired. Serve immediately.
Active time: 20 min.
Total time: 20 min.
Chocolate ganache in 30 seconds
For an extra-special treat, garnish your shortcakes with a luscious chocolate ganache. To make: Melt 11⁄3 cups of chocolate chips. In blender, process melted chocolate and 1 cup of 2% evaporated milk for 30 sec. or until smooth, adding additional milk for a thinner consistency, if desired. Velvety, rich, decadent and ultra-easy, this ganache is a wonderful alternative to prepared cake frostings, plus it makes the perfect filling for everything from cookies to cupcakes to layer cakes!