Step 1

Heat oven to 425°. Spray bottom and sides of 12 regular size muffin cups.

Step 2

Combine pecans and 1½ cups caramel dip in a small cup or bowl. Evenly divided caramel pecan topping among the muffin cups, and set aside.

Step 3

Using a medium bowl and a fork, combine the baking mix, milk, brown sugar and apple pie spice until a dough forms. Fold in chopped apple pieces and crumbled bacon until well incorporated.

Step 4

Place spoonfuls of dough in each muffin cup over caramel dip.

Step 5

Bake 9-12 minutes or until golden brown. Place muffin pan on cooling rack; cool for just 2 minutes. Place a baking sheet upside down over muffin pan and carefully turn baking sheet and muffin pan over to remove biscuits. Scrape out any topping that remains in the pan and place on biscuits. Drizzle tops with additional caramel dip if desired. Serve warm or room temperature.