Chocolate Chip Toffee Muffins with Caramel Topping

Ingredients:

Muffins
•	Crisco® Original No-Stick Cooking Spray
•	2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix
•	1 cup milk
•	1/2 cup milk chocolate toffee bits
•	1/3 cup chopped pecans
Topping
•	1/4 cup Smucker's® Hot Caramel Flavored Topping
•	2 tablespoons chopped pecans

Directions:

1	HEAT oven to 425º F. Lightly spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.
2	STIR together muffin mix and milk in medium bowl just until blended. Fold in toffee bits and 1/3 cup pecans. Fill muffin cups 3/4 full.
3	BAKE 14 t0 17 minutes or until golden brown. Cool 2 to 3 minutes in pan. Remove from pan. Combine caramel topping and 2 tablespoons pecans in small microwave-safe bowl. Microwave on HIGH 10 seconds or until warm. Drizzle over muffins.