50 Caramel Sauce Treats

Food Network Magazine dreamed up dozens of new ways to use a jar of caramel sauce. 


You can use any jarred caramel sauce for these recipes, but avoid bottled syrups, dips and dulce de leche — they have a different consistency.

1. Caramel–Chocolate Chip Pancakes Whisk 1 cup milk with 1 egg, 4 tablespoons melted butter and 1/4 cup caramel sauce. Whisk in 1 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon each baking soda and salt; stir in 1/4 cup mini chocolate chips. Cook 1/4 cupfuls in a hot buttered skillet. Drizzle with more caramel.

2. Caramel Bacon Put 12 bacon slices on a rack set on a rimmed baking sheet. Brush with 3 tablespoons caramel sauce. Bake at 400 degrees F, 10 minutes. Flip and brush with 3 more tablespoons caramel. Bake until crisp, 12 to 15 more minutes.


3. Caramel Dutch Baby Preheat a 10-inch ovenproof skillet in a 400 degrees F oven, 10 minutes. Pulse 2 eggs, 1/2 cup each flour and milk, 3 tablespoons caramel sauce, 1 tablespoon melted butter, 1 teaspoon vanilla and 1/2 teaspoon salt in a blender until smooth. Coat the hot skillet with 2 tablespoons butter, then pour in the batter. Bake until puffed, 20 minutes. Drizzle with more caramel.

4. Caramel Granola Toss 3 cups rolled oats with 1 cup each slivered almonds and sweetened shredded coconut and 1 teaspoon salt on a rimmed baking sheet. Warm 1/2 cup caramel sauce in a saucepan with 1/4 cup vegetable oil, whisking. Pour over the oat mixture and stir to combine. Bake at 250 degrees F, stirring every 15 minutes, until golden, 1 hour. Let cool.

5. Caramel Toast Toast thick bread slices and butter generously. Sprinkle with a pinch of salt, then spread with 2 teaspoons each caramel sauce and sweetened condensed milk.

6. Cranberry-Caramel Cream Cheese Pulse 8 ounces softened cream cheese, 1/4 cup each caramel sauce, dried cranberries and chopped walnuts, and 1/2 teaspoon cinnamon in a food processor.

7. Caramel Apple Hand Pies Cook 3 peeled, sliced Golden Delicious apples with 1/4 cup caramel sauce, 2 tablespoons butter and 1/4 teaspoon cinnamon in a skillet over medium-low heat until softened, about 15 minutes. Let cool. Cut 2 rounds prepared pie dough into 8 wedges each; top 8 wedges with the apples, then cover each with another dough wedge. Crimp the edges; brush with a beaten egg, then sprinkle with cinnamon sugar. Bake at 400 degrees F until golden, 15 minutes.

8. Spicy Pumpkin Caramel Sauce Heat 1 cup caramel sauce, 1/2 cup each pure pumpkin puree and water, 2 dried ancho chiles and a pinch of cayenne in a saucepan over medium heat, stirring, until thickened, 15 to 20 minutes. Let cool; discard the chiles.

9. Coffee Caramel Sauce Heat 1 cup each caramel sauce and strong brewed coffee with 1 cinnamon stick in a saucepan over medium heat, stirring, until thickened, 15 to 20 minutes. Stir in 2 teaspoons vanilla. Let cool; discard the cinnamon stick.


10. Stout Caramel Sauce Pour a 12-ounce bottle of stout into a saucepan; cook over medium heat until reduced by half, 15 minutes. Add 1 cup caramel sauce and 2 wide strips orange zest. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Stir in 2 tablespoons orange juice. Let cool.