ugars until creamy. Add the caramel, vanilla, and milk and mix
b>caramel into a 1 cup glass measuring cup. Quickly dip each pretzel
archment paper.
Arrange 24 Pretzel Crisps(R) face up in
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with non-stick cooking spray.
Arrange Snack Factory(R) Pretzel Crisps(R) on prepared baking sheet.
Cut each of the 8 caramel rolls into 4 equal pieces. Top each Pretzel Crisp(R) with 1 piece of the roll.
Bake in preheated oven until light golden in color, 10 to 12 minutes. Allow to cool 10 minutes.
Top with a teaspoon of the caramel frosting and a sprinkle of sea salt.
ith 1/4 cup Salted Caramel Sauce. Top with half of
175 degrees C).
Combine pretzel crumbs, 1/2 cup sugar
Place milk, vodka, 2 teaspoons caramel sauce, and sea salt in a blender; pulse and add ice cream. Blend just until shake is smooth and thick, adding more ice cream for a thicker shake. Drop pretzels into the shake as the blender is running and blend until smooth.
Drizzle remaining 1 teaspoon caramel around the inside of 2 glasses. Pour shake into glasses.
combine the coconut water, sugar, caramel sauce, and fish sauce and
inutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
ool and serve with hot caramel sauce (recipe follows).
To make
Preheat oven to 350\u00b0F.
In an ovenproof dish, bake pecans for about 7 minutes being careful not to over cook.
Spread caramel over the top of the Alouette Baby Brie.
Sprinkle pecans on top.
Serve at room temperature.
Refrigerate until set.
For caramel layer, in a small heavy
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
o cool.
Spoon the caramel sauce onto the top of
f you prefer), crumble the pretzel crunch clusters to half their
prinkle with cinnamon sugar. Bake pretzel slices 5 to 7 minutes
rownies, boxed or your favorite recipe, baked and cooled in pan
about 10 minutes.
Combine caramel and milk in a microwaveable
oil; lightly grease.
For pretzel crust: Combine melted butter, pretzels