Type what you have

Ingredients

• ✓ caramel syrup
• banana
• graham cracker pie crust
• heavy cream
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
2. 2 Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
3. 3 Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners' sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
4. 4 Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.

By Seth Stockmeister

Ingredients

• ✓ caramel syrup
• arugula
• blood orange
• red grapefruit
• pomegranate seed
• white balsamic vinegar
• sesame oil
• almond

Instructions

1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Ingredients

• ✓ caramel syrup
• butter
• white sugar
• cocoa powder
• egg
• vanilla extract
• all-purpose flour
• baking powder
• pecan
• peanut butter chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two mini muffin tins.
2. 2 Melt butter in a large saucepan over medium heat. Off heat, add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat with an electric mixer until well blended. Add flour and baking powder; beat slowly, gradually increasing speed until batter is smooth. Fold in pecans and peanut butter chips; divide batter among mini muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 30 minutes. Cool brownies for 10 minutes. Drizzle caramel syrup on top.

By Mackie

Ingredients

• ✓ caramel syrup
• french bread
• cooking spray
• egg
• sweetened condensed milk
• corn syrup
• brown sugar
• butter
• vanilla extract
• pecan
• vanilla ice cream
• syrup
• whipped topping

Instructions

1. 1 Heat oven to 350 degrees F. Spread bread cubes in single layer on 15x10-inch baking pan. Bake, stirring occasionally, 10 minutes or until cubes are toasted. Coat 13 x 9-inch baking dish with no-stick cooking spray.
2. 2 Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, dark corn syrup, brown sugar, butter and vanilla. Stir in toasted bread cubes and 1 cup pecans until evenly moistened. Pour into prepared baking dish. Sprinkle with remaining pecans. Allow to stand 30 minutes.
3. 3 Bake 40 to 45 minutes or until golden brown around the edges. Cool 5 minutes. Serve warm or cooled with ice cream, syrup, caramel syrup or whipped topping, as desired.

By Eagle brand