1/2 cup praline pecans, coarsely chopped
1 (14-oz) can sweetened condensed milk
1 cup caramel squares, divided
2 cups semi-sweet chocolate morsels
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
- Line 9-inch square dish with paper. Chop pecans. Place in medium saucepan on medium heat: milk and 1/2 cup caramels; cook and whisk 2–3 minutes or until melted and blended.
- Stir in chocolate morsels, vanilla, salt, and remaining 1/2 cup caramels; cook and stir 1–2 more minutes or until chocolate melts.
- Remove pan from heat; transfer mixture to serving dish and spread out evenly. Top with pecans; chill 30 minutes or until set. Cut into squares and serve.
8 oz frozen nondairy whipped topping, thawed
1 1/2 cups vanilla wafer (or seasonal sandwich cookies), coarsely crushed
1 cup praline pecans, coarsely chopped
1 (15-oz) can pumpkin puree
1/2 cup low-fat vanilla Greek yogurt
3/4 cup caramel sauce (or syrup)
- Set whipped topping out to thaw. (To quickly thaw frozen whipped topping, float it in cold water for 10–20 minutes.) Crush cookies and chop pecans. Combine pumpkin and yogurt until smooth; gently stir in 1 1/2 cups whipped topping.
- Place about 1/4 cup pumpkin mixture in each of six parfait glasses. Top with 1 tablespoon caramel sauce, 2 tablespoons cookie crumbles, and 1 tablespoon pecans; then repeat layers. Top each parfait with a dollop of remaining whipped topping and remaining pecans; serve.
4 squares premium dark (or milk) chocolate (1 1/2 oz)
1 large Granny Smith apple
1 stick unsalted butter (4 oz)
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon apple pie spice (or cinnamon)
1 (8-oz) can reduced-fat crescent dough
3/4 cup lemon lime soda
- Cut chocolate into 8 even pieces. Peel apple and remove core; cut into 8 wedges. Place butter, sugar, vanilla, and apple pie spice in microwave-safe bowl; microwave on HIGH for 1–1 1/2 minutes or until butter melts. Stir until blended.
- Unroll dough onto work surface; separate at perforations. Place 1 apple wedge and chocolate piece at the widest end of each roll; roll dough around filling to make dumplings.
- Preheat large, nonstick sauté pan on medium-low 1–2 minutes. Place sugar mixture in pan; place dumplings in pan about 1/2-inch apart. Pour soda over dumplings and cover; simmer 10 minutes.
- Turn each dumpling over gently; cook 7–8 more minutes, uncovered, or until apples are tender when pierced with a fork. Let stand 5 minutes to cool (sauce will thicken). Serve.