“This caramel-chocolate dip with buttery biscuit dippers is delicious! You can use refrigerated croissants instead of biscuits for a flakier texture and caramel dip instead of sauce.” —Betsy Tankersley, Flat Rock, North Carolina
Preheat oven to 350°. Coat bottom and sides of a 10-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Cut each biscuit in half; roll each piece into a ball. Place along outer edge of prepared skillet, leaving centre open. Brush biscuit balls with remaining 2 tablespoons butter.
In a small bowl, beat cream cheese and caramel topping until blended. Pour into centre of skillet; sprinkle with chocolate chips. Bake until biscuits are browned and chocolate is softened, 25-30 minutes. If desired, stir cream cheese mixture until combined. Sprinkle with confectioners' sugar; serve warm.