Recipes Using Marzetti Caramel Dip Food

CHEATING CARAMEL APPLE PIE

Steps:

• Unroll both pieces of pie crust and stack them on top of each other on a round, flat pizza pan. Push your fingers all over to sort of blend the two crusts together (or roll together with rolling pin)and tuck the edges under & press with a fork all the way around to sort of make a traditional pie crust.
• Peel and core the apples and fill the crust with thin slices.
• Bake at 350' for about 40 minutes.
• Scoop about 3/4 cup of caramel dip into a ziplock baggie, seal, and snip off the corner of baggie. Drizzle dip over pie.
• Serve warm. Makes 8 slices.

MARZETTI

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next nine ingredients. Spoon into a greased 3-qt. baking dish; sprinkle with cheese. , Cover and bake at 350° for 45 minutes or until heated through.

CARAMEL PECAN KRINGLE

Steps:

• For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
• Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
• Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.
• Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
• Bake 15 to 20 minutes or until pastry is golden brown.
• For icing, whisk together all ingredients, adding additional cream if necessary.
• Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve.

CARAMEL APPLE CRUNCH BARS

Steps:

• Preheat oven to 400 degrees F.
• In a mixing bowl, combine flour, oats, salt and baking soda.
• In a large mixing bowl, blend together butter, shortening and sugar with an electric mixer on medium speed until smooth. Add dry mixture and blend to form a crumbly mixture.
• Measure and set aside 2 cups crumbs. Press remaining crumbs into a 9x13 inch pan. Spread apples into an even layer over crust.
• Transfer Marzetti Old Fashioned Caramel Dip to a microwave safe bowl and microwave for 30 to 40 seconds or until warm. Stir until smooth. Pour over apples and sprinkle remaining crumbs over all.
• Bake on middle rack of oven for 25 to 30 minutes or until top is golden brown and apples are tender. Cut into desired size bars while slightly warm and serve.
• Store remaining bars covered in refrigerator.

CREAMY CARAMEL PEANUT BUTTER DIP

Steps:

• In a microwaveable bowl, place the caramels, milk and peanut butter.
• Microwave on high for 2 1/2 to 3 minutes or until the caramels are melted, stirring after every minute.
• Serve warm as a dip along with apple slices and chopped peanuts.

BAKED FRENCH TOAST BY MARZETTI®

Steps:

• In a microwave safe bowl, combine apples, cinnamon and water. Microwave for 3-4 minutes. The apples should be slightly tender.
• Drain apples and toss with Marzetti Old Fashioned Caramel Dip. Spoon the apples into bottom of greased 9x13 baking dish.
• In a mixing bowl, whisk together eggs, milk and vanilla.
• Dip each piece of bread into egg mixture and place on top of apple layer. Repeat with remaining bread slices. Spoon any extra egg mixture over bread. Cover with plastic wrap and Refrigerate for 3 hours or overnight.
• Preheat oven to 350 degrees F.
• Pour melted butter over the slices of bread and sprinkle with pecans.
• Bake 25-30 minutes or until bread is golden brown.
• Allow French toast to stand for a few minutes before eating. Serve with extra warm caramel sauce.