Elephant Ears with Warm Caramel Dipping Sauce
- 1 jar caramel sauce, any brand
- 1/4 teaspoon ground cinnamon
- 2 pinches chili powder or cayenne pepper
- 1 package "elephant ear" or "angel wing" pastry cookies (aka palmiers); you want at least 1 dozen pastries (recommended: Stella D'oro)
Place sauce in small pan with a splash of water and heat through over low temperature. Stir in cinnamon and cayenne pepper. When you are ready to serve, pour sauce into small serving dish and surround with pastries for dipping. Sauce can be reheated in microwave as necessary.
Recipe courtesy of Rachael Ray