Peach-Toffee Shortcakes

1/3 cup shortening 2 cups all-purpose flour 2 Tbsp. sugar 3 tsp. baking powder 1 tsp. salt ¾ cup milk Preheat oven 450°F. Cut shortening into flour, sugar, baking powder, and salt until mixture resembles fine crumbs. Stir in milk until blended. Turn dough onto lightly floured surface, gently smooth into a ball. Knead 20 to 25 times. Roll ½ inch thick. Cut into 6 rounds with floured 3-inch cutter. Place 1-inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes. Fill and top shortcakes with Peach-Toffee topping.

Peach-Toffee Topping

• 1½ cups whipping (heavy) cream
  ¼ cup caramel ice-cram topping, room temperature
  2 Tbsp. powdered sugar
  2 bars (1.4 oz. each) chocolate-covered toffee candy, crushed*
  
• 2-3 peaches, ½-inch pieces (2 cups)**
  

Beat whipping cream, ice cream topping and powdered sugar in chilled bowl until stiff. Stir in candy and peaches. *Place toffee bars in freezer for several hours to make easier to crush. **1 package (16 oz.) frozen sliced peaches, thawed, drained and cut into ½-inch pieces, can substitute fresh peaches. Provided by General MillsServes 6.Approximate Nutrition Analysis (per serving): calories, 605; protein, 8 g; carbohydrate, 65 g; fat, 35 g; cholesterol, 75 mg; sodium, 730 mg.

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