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Ingredients

• ✓ caramel dip
• white sugar
• cocoa powder
• cinnamon
• allspice
• flour tortilla
• butter
• peanut butter
• chocolate syrup
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
3. 3 Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
5. 5 Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.

By GumboGirl

Ingredients

• ✓ caramel dip
• cream cheese
• flour
• egg
• vanilla extract
• granny smith apple
• all-purpose flour
• old-fashioned oat
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F. Grease a 9x13 baking pan.
2. 2 For the crust, combine all crust ingredients in a mixing bowl and combine until crumbly and butter pieces are no longer visible. Press the mixture on bottom of prepared pan.
3. 3 Bake 10-12 minutes or until lightly browned.
4. 4 For the filling, in a large bowl, beat cream cheese until light and creamy.
5. 5 Add Marzetti Old Fashioned Caramel Dip and mix until smooth. On low speed, mix in flour; add egg and vanilla and mix just until blended. Pour cream cheese mixture over baked crust. Arrange apple slices and press them into top of cream cheese layer.
6. 6 Bake 20-25 minutes. Allow bars to cool to room temperature.
7. 7 Cover and chill until firm. Before serving, spread Marzetti Old Fashioned Caramel Dip over top of bars.
8. 8 Cut and serve. Store covered in the refrigerator.

By Marzetti

Ingredients

• ✓ caramel dip
• soft pretzel roll
• sugar
• cinnamon
• butter
• butter
• apple
• cinnamon
• vanilla ice cream

Instructions

1. 1 Preheat oven to 350 degrees F. Cut each roll into 4 or 5 thin slices and place on a baking sheet lined with aluminum foil. In a small bowl, combine sugar and cinnamon. Brush top of each slice with butter and sprinkle with cinnamon sugar. Bake pretzel slices 5 to 7 minutes or until the edges are lightly golden. Remove from oven.
2. 2 In a skillet, melt 2 TBS butter; add apple pieces and cinnamon and saute apples 3 to 5 minutes or until tender.
3. 3 Place Marzetti Caramel Dip in a microwave dish and microwave in 10-second intervals until warm.
4. 4 To assemble dessert, layer pretzel crisps with warm apples, ice cream and warm caramel dip and serve.

By Marzetti

Ingredients

• ✓ caramel dip
• oat
• all-purpose flour
• salt
• baking soda
• butter
• brown sugar
• shortening
• apple

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine oats, flour, salt, and baking soda in a medium bowl.
3. 3 Beat butter, brown sugar, and shortening together in a large bowl with an electric mixer on medium speed until smooth. Mix in flour mixture until the mixture resembles coarse crumbs.
4. 4 Reserve 2 cups crumb mixture. Press remaining crumb mixture into a 9x13-inch pan: spread apples evenly over top.
5. 5 Place caramel dip in a microwave-safe bowl and microwave for 30 to 40 seconds or until warm. Stir until smooth. Pour over apples: sprinkle remaining crumbs on top.
6. 6 Bake in the preheated oven until top is golden brown and apples are tender, 25 to 30 minutes. Cut into bars while slightly warm and serve. Cover remaining bars store in refrigerator.

By Marzetti

Ingredients

• ✓ caramel dip
• heavy cream
• egg yolk
• egg
• salt
• lemon juice
• vanilla extract
• all-purpose flour
• white sugar
• cream cheese
• vanilla extract
• egg yolk
• butter
• lemon peel
• pecan
• white sugar
• all-purpose flour
• clove
• cinnamon
• lemon juice
• apple
• clove
• cinnamon
• brown sugar
• butter
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then close the ring around it for each removal of the cheesecake after baking.
2. 2 Place walnuts in a bowl and drizzle melted butter on top. Toss until evenly coated. Sprinkle dark brown sugar, cinnamon, and cloves on top and toss nut topping well.
3. 3 Place sliced apples in a bowl, add lemon juice, and toss well. Add cinnamon and cloves and toss apple topping. Set both toppings aside.
4. 4 Mix flour, sugar, chopped pecans, and lemon peel together in a bowl until well combined. Cut in butter slowly, 1 tablespoon at a time. Add egg yolk and vanilla extract and mix well. Press crust mixture into the bottom of the prepared springform pan.
5. 5 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes. Remove from oven and cool crust on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).
6. 6 Place cream cheese in a bowl and beat with an electric mixer until smooth. Add sugar slowly, 1/4 cup at a time, mixing well to ensure it is dissolved after each addition. Add flour, vanilla extract, lemon juice, and salt.
7. 7 Combine egg and egg yolks in a bowl and add to cream cheese mixture. Beat in heavy cream and whip on high speed for 2 to 3 minutes. Pour into the cooled crust and decorate with the cinnamon apples. Sprinkle just some of the nut topping on top.
8. 8 Fill a 9x13-inch baking pan with water and place on the bottom rack of the hot oven.
9. 9 Bake the cheesecake on the middle rack of the hot oven until set, about 80 minutes.
10. 10 Turn oven off and let cheesecake sit, untouched, for 1 hour to finish cooking throughout.
11. 11 Cool on a wire rack until room temperature, about 1 hour. Place cheesecake in the refrigerator for 8 hours to overnight.
12. 12 Run a knife around the edge of the pan to loosen chilled cheesecake. Remove sides of pan.
13. 13 Crush remaining nut topping into a crumble and use to decorate around the sides of the cheesecake.
14. 14 Melt caramel topping in a microwave oven for 30 seconds at a time until pourable. Drizzle on top of cheesecake and top with more walnuts, if desired.

By Jayla Clemons