1 can caramel frosting
2 12-oz cans flaky biscuits
½ - 1 bag chocolate chips
1. Line 12-inch Dutch oven with foil and spray with cooking spray.
2. Spread can of frosting over bottom of oven.
3. Cut biscuits in half. Place 4 chocolate chips in the middle of each biscuit and pinch up like a volcano. Place biscuits on top of frosting.
4. Sprinkle remaining chocolate chips over the top.
5. Bake until biscuits are golden brown (14 coals on top, 8 on bottom). Check after 10 minutes, rotate oven and lid to prevent burning.
6. Frost with remaining frosting, if desired. Lift out foil and serve.
Variation: Use white frosting and peanut butter and chocolate chips.