Mmm, can you smell that? It’s the sweet, buttery aroma of Kraft caramels melting into something magical. Whether you’re craving gooey desserts or cozy treats, these 20 decadent recipes are pure comfort in every bite. Get ready to indulge—your sweet tooth will thank you!
Kraft Caramel Apple Dip
Sick of boring apple slices? This Kraft Caramel Apple Dip transforms your basic fruit into a decadent dessert in minutes. Seriously, it’s the easiest sweet treat you’ll make all season.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (8 oz) package cream cheese, softened to room temperature for easy mixing
– 1/2 cup brown sugar, packed (light or dark works)
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon, or more for a stronger spice note
– 4-6 apples (like Granny Smith or Honeycrisp), sliced just before serving to prevent browning
Instructions
1. Place the softened cream cheese in a large mixing bowl.
2. Add the packed brown sugar and granulated sugar to the bowl.
3. Pour in the vanilla extract and sprinkle the ground cinnamon over the mixture.
4. Use an electric mixer on medium speed to beat all ingredients together for 2-3 minutes, or until completely smooth and creamy. Tip: Scrape down the sides of the bowl halfway through to ensure no lumps remain.
5. Transfer the dip to a serving bowl. Tip: For best texture, let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
6. While the dip chills, wash and core your apples. Tip: To keep slices fresh, toss them with a splash of lemon juice or store them in cold water until ready to serve.
7. Slice the apples into wedges or thin slices just before you’re ready to eat.
8. Arrange the apple slices around the bowl of dip on a platter and serve immediately.
Kick back and enjoy the creamy, sweet-spiced flavor with a subtle tang from the cream cheese. The dip is luxuriously smooth and clings perfectly to each crisp apple slice. For a fun twist, drizzle extra caramel sauce on top or serve with graham crackers for dipping.
Kraft Caramel Pretzel Bites
Ready to upgrade your snack game? These Kraft Caramel Pretzel Bites are the sweet-and-salty, three-ingredient wonder you didn’t know you needed. They’re dangerously easy to make and impossible to stop eating.
Serving: 24 bites | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 24 mini pretzel twists (like Snyder’s of Hanover)
– 24 Kraft Caramels, unwrapped (or any soft caramel candy)
– 1/4 cup semi-sweet chocolate chips (or milk chocolate, for a sweeter bite)
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Arrange 24 mini pretzel twists in a single layer on the prepared baking sheet.
3. Place one unwrapped Kraft Caramel squarely on the center of each pretzel twist.
4. Bake for 4–5 minutes, watching closely until the caramels are soft, glossy, and just beginning to melt—they should lose their square shape but not run off the pretzels.
5. Immediately remove the baking sheet from the oven. Tip: Let the caramels cool for 30–60 seconds to set slightly before pressing, which prevents them from oozing out.
6. Gently press a second mini pretzel twist on top of each warm caramel, sandwiching it firmly to adhere.
7. Transfer the baking sheet to a wire rack and let the bites cool completely, about 15–20 minutes, until the caramel is set and no longer sticky.
8. Place the chocolate chips in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth, about 60 seconds total.
9. Drizzle the melted chocolate over the cooled pretzel bites in a zigzag pattern using a spoon or piping bag. Tip: For clean lines, let the chocolate cool slightly so it’s not too runny.
10. Allow the chocolate to set at room temperature for 10–15 minutes before serving. Tip: Speed this up by placing them in the fridge for 5 minutes.
Perfectly crunchy pretzels hug a chewy, buttery caramel center, all finished with a rich chocolate drizzle. Serve them stacked on a platter for a party or stash a few in the fridge for a cold, snappy treat—they’re addictive any way you eat them.
Kraft Caramel Chocolate Chip Cookies
You won’t believe how these Kraft Caramel Chocolate Chip Cookies transform pantry staples into chewy, gooey perfection. Yes, they’re that easy—and dangerously addictive.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 ¼ cups all-purpose flour (spooned and leveled for accuracy)
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened at room temperature (about 70°F)
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs, at room temperature
– 2 tsp pure vanilla extract
– 2 cups semi-sweet chocolate chips
– 1 cup Kraft Caramel Bits (or chopped soft caramels)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract until just combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain—do not overmix.
7. Fold in the chocolate chips and Kraft Caramel Bits with a spatula until evenly distributed throughout the dough.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake one sheet at a time in the preheated oven for 9–11 minutes, until the edges are golden brown but the centers still look slightly soft.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack.
11. Repeat with the remaining dough, ensuring the baking sheet cools between batches for even baking.
Ready to devour? These cookies emerge with crispy edges, soft centers, and melty caramel pockets that ooze with every bite. Serve them warm with a scoop of vanilla ice cream for an irresistible twist, or pack them for a holiday cookie swap—they’ll disappear fast.
Kraft Caramel Popcorn Balls
Snack time just leveled up with these sticky-sweet Kraft Caramel Popcorn Balls. Seriously, they’re the perfect holiday treat or movie-night munchie. Grab your ingredients and let’s get rolling.
Serving: 12 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 10 cups popped popcorn (freshly popped works best, or use plain microwave popcorn)
– 1 (11 oz) bag Kraft Caramel Bits (or unwrapped caramels, chopped)
– 2 tbsp unsalted butter (for greasing hands, or use cooking spray)
– ¼ cup water (to help dissolve caramel)
Instructions
1. Place the popped popcorn in a large, heat-safe mixing bowl, removing any unpopped kernels.
2. Combine the Kraft Caramel Bits and water in a medium saucepan over medium-low heat.
3. Stir the mixture constantly with a silicone spatula for 5–7 minutes until the caramel bits are completely melted and smooth. Tip: Keep the heat low to prevent scorching.
4. Immediately pour the hot caramel sauce evenly over the popcorn in the bowl.
5. Use the spatula to gently fold and stir the popcorn until every piece is coated with caramel. Tip: Work quickly before the caramel hardens.
6. Lightly grease your hands with the unsalted butter to prevent sticking.
7. Scoop about ¾ cup of the caramel-coated popcorn into your hands.
8. Press and shape the popcorn firmly into a tight, round ball about 2–3 inches in diameter.
9. Repeat steps 7–8 with the remaining mixture to form 12 balls total. Tip: If the caramel cools and becomes too stiff, briefly reheat the mixture on low.
10. Place the shaped balls on a parchment-lined baking sheet to set at room temperature for 20–30 minutes until firm.
Fresh from the tray, these balls boast a chewy, caramelized crunch that’s irresistibly sweet. Wrap them individually in cellophane for festive gifts, or crumble one over vanilla ice cream for a next-level sundae topping.
Kraft Caramel Pecan Pie
Ditch the holiday stress—this Kraft Caramel Pecan Pie is your shortcut to a showstopping dessert. Think gooey caramel, crunchy pecans, and a flaky crust that comes together with minimal fuss. It’s the sweet, satisfying bite your table craves.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 (9-inch) unbaked pie crust, store-bought or homemade (thaw if frozen)
– 1 (11-oz) bag Kraft Caramel Bits
– 1/2 cup heavy cream
– 3 large eggs
– 1 cup light corn syrup
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 cups pecan halves
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the unbaked pie crust in a 9-inch pie dish; crimp the edges decoratively.
3. In a medium saucepan over low heat, combine the Kraft Caramel Bits and heavy cream. Stir constantly for 5–7 minutes until the caramel is completely smooth and melted. Tip: Keep the heat low to prevent the caramel from scorching.
4. Remove the saucepan from the heat and let the caramel cool for 5 minutes.
5. In a large mixing bowl, whisk the eggs until frothy, about 1 minute.
6. Add the light corn syrup, granulated sugar, melted butter, vanilla extract, and salt to the eggs. Whisk vigorously for 2 minutes until fully combined and slightly thickened.
7. Gradually pour the slightly cooled caramel into the egg mixture, whisking continuously to incorporate it smoothly.
8. Arrange the pecan halves evenly over the bottom of the pie crust.
9. Carefully pour the caramel-egg filling over the pecans, ensuring they are fully submerged. Tip: Tap the pie dish gently on the counter to release any air bubbles.
10. Place the pie on a baking sheet to catch any drips. Bake at 350°F for 45–50 minutes. The pie is done when the center is set and slightly puffed, and a knife inserted near the center comes out clean. Tip: If the crust edges brown too quickly, cover them with aluminum foil after 30 minutes.
11. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing.
Serve this pie slightly warm for a soft, gooey texture that contrasts with the crunchy pecans. The rich caramel flavor deepens as it cools, making leftovers just as irresistible. Slice it thin and pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-decadent treat.
Kraft Caramel Brownie Delight
Satisfy that sweet tooth with a dessert that’s pure nostalgia, upgraded. This Kraft Caramel Brownie Delight layers fudgy brownies, creamy caramel, and a dreamy topping for a show-stopping treat that’s easier than it looks. Get ready to bake, layer, and devour.
Serving: 9 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 box (18.3 oz) fudge brownie mix (plus required oil, water, and egg listed on box)
– 1/4 cup vegetable oil (or any neutral oil)
– 1/4 cup water
– 1 large egg
– 1 (11 oz) bag Kraft Caramel Bits
– 2 tbsp heavy cream (for a smoother caramel sauce)
– 1 (8 oz) package cream cheese, softened to room temperature
– 1 cup powdered sugar, sifted (to prevent lumps)
– 1 (8 oz) container frozen whipped topping, thawed (like Cool Whip)
– 1/2 cup semi-sweet chocolate chips (for garnish, optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease an 8×8-inch baking pan thoroughly with non-stick spray or butter.
3. In a large mixing bowl, combine the brownie mix, 1/4 cup vegetable oil, 1/4 cup water, and 1 large egg.
4. Stir the mixture with a spatula until just combined and no dry streaks remain; avoid overmixing for fudgier brownies.
5. Pour the brownie batter into the prepared pan and spread it evenly with the spatula.
6. Bake the brownies on the middle oven rack for 28–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
7. Remove the pan from the oven and place it on a wire rack to cool completely, about 1 hour.
8. While the brownies cool, make the caramel sauce: In a medium microwave-safe bowl, combine 1 (11 oz) bag Kraft Caramel Bits and 2 tbsp heavy cream.
9. Microwave the mixture on high for 1 minute, then stir vigorously until smooth; if needed, microwave in 15-second intervals, stirring after each, to prevent burning.
10. Let the caramel sauce cool slightly for 5 minutes until warm but not hot.
11. In another large bowl, beat 1 (8 oz) package softened cream cheese with an electric mixer on medium speed until creamy, about 1 minute.
12. Gradually add 1 cup sifted powdered sugar to the cream cheese, beating on low speed until fully incorporated and smooth.
13. Gently fold in 1 (8 oz) container thawed whipped topping with a spatula until no white streaks remain, being careful not to deflate the mixture.
14. Pour the slightly cooled caramel sauce evenly over the completely cooled brownie layer.
15. Spread the cream cheese mixture over the caramel layer, smoothing the top with the spatula.
16. Sprinkle 1/2 cup semi-sweet chocolate chips evenly over the top for garnish, if using.
17. Refrigerate the dessert for at least 2 hours, or until firmly set, to allow the layers to meld.
18. Cut into 9 squares with a sharp knife, wiping it clean between cuts for neat edges.
Fudgy, gooey, and irresistibly creamy, this dessert delivers a perfect textural contrast in every bite. Serve it chilled with a drizzle of extra caramel or a scoop of vanilla ice cream for an over-the-top treat that disappears fast.
Kraft Caramel Cheesecake Bars
Viral-worthy dessert alert! These Kraft Caramel Cheesecake Bars are the ultimate no-fuss treat. Imagine creamy cheesecake meets gooey caramel on a buttery graham cracker crust—pure magic in every bite.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups graham cracker crumbs (about 16 whole sheets, crushed fine)
– ½ cup unsalted butter, melted (cooled slightly)
– 2 (8 oz) packages cream cheese, softened to room temperature (use full-fat for best texture)
– ½ cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 1 (14 oz) can sweetened condensed milk
– ½ cup Kraft Caramel Bits (or ½ cup caramel sauce, warmed slightly)
– Pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Tip: Press firmly into the bottom of the prepared pan to create a compact, even crust.
3. Bake the crust for 10 minutes at 350°F until lightly golden. Remove and let cool slightly on a wire rack.
4. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed for 2–3 minutes until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition until fully incorporated.
6. Mix in the vanilla extract and sweetened condensed milk until just combined—avoid overmixing to prevent air bubbles.
7. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
8. Sprinkle the Kraft Caramel Bits evenly over the top of the filling. Tip: If using caramel sauce, drizzle it in a zigzag pattern for a marbled effect.
9. Bake at 350°F for 25–30 minutes. The edges should be set, but the center will still have a slight jiggle when gently shaken.
10. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent cracking. Tip: Then transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.
11. Use the parchment overhang to lift the bars from the pan. Cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.
Fluffy, rich, and irresistibly sweet, these bars boast a velvety texture that melts with each caramel-kissed bite. Serve them chilled with a drizzle of extra caramel or a sprinkle of sea salt for a gourmet twist—perfect for potlucks or late-night cravings!
Kraft Caramel Rice Krispie Treats
Obliterate your boring dessert routine with this sweet-salty mashup. Kraft caramels melt into gooey magic, binding crispy cereal squares into addictive, chewy bars. Seriously—these disappear faster than holiday leftovers.
Serving: 16 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 6 cups Rice Krispies cereal
– 1 (11 oz) bag Kraft caramels, unwrapped (or any soft caramel candies)
– 3 tbsp unsalted butter
– ¼ tsp fine sea salt (adjust to taste)
– Non-stick cooking spray (or extra butter for greasing)
Instructions
1. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
2. Pour 6 cups of Rice Krispies cereal into a large mixing bowl.
3. Unwrap the entire bag of Kraft caramels and place them in a medium saucepan.
4. Add 3 tablespoons of unsalted butter and ¼ teaspoon of fine sea salt to the saucepan.
5. Heat the saucepan over medium-low heat, stirring constantly with a silicone spatula to prevent scorching.
6. Continue heating and stirring until the caramels and butter melt completely into a smooth, liquid sauce—this takes about 5–7 minutes.
7. Immediately pour the hot caramel sauce over the Rice Krispies cereal in the bowl.
8. Use the spatula to quickly and firmly fold the cereal into the caramel until every piece is evenly coated.
9. Transfer the mixture to the prepared baking dish and press it down firmly and evenly with your hands or the bottom of a measuring cup.
10. Let the treats cool at room temperature for at least 1 hour until completely set and firm to the touch.
11. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Nostalgic Rice Krispie texture meets rich, buttery caramel in every bite. Serve these squares slightly warm for a soft, stretchy pull, or chill them for a satisfying snap. Drizzle with melted chocolate or sprinkle with flaky salt to level up your snack game.
Kraft Caramel Banana Bread
Kick your banana bread game up a notch with this gooey, caramel-swirled delight. We’re transforming overripe bananas and Kraft caramels into a moist, decadent loaf that’s pure comfort. Get ready to slice into something seriously special.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 65 minutes
Ingredients
– 3 large overripe bananas, mashed (about 1 1/2 cups)
– 1/2 cup unsalted butter, melted and cooled slightly (or 1/2 cup vegetable oil)
– 3/4 cup granulated sugar
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 2 cups all-purpose flour, spooned and leveled
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 (11 oz) bag Kraft Caramels, unwrapped (about 35 pieces)
– 2 tablespoons heavy cream or milk
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper, leaving an overhang on the long sides.
3. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
4. Whisk the melted butter and granulated sugar into the mashed bananas until fully combined.
5. Whisk in the eggs, one at a time, until each is fully incorporated.
6. Stir in the vanilla extract.
7. In a separate medium bowl, whisk together the flour, baking soda, and salt.
8. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined and no dry flour remains; do not overmix.
9. Pour half of the banana bread batter into the prepared loaf pan and spread it into an even layer.
10. In a small microwave-safe bowl, combine the unwrapped Kraft Caramels and heavy cream.
11. Microwave the caramel mixture on high power for 60 seconds, then stir until completely smooth and pourable; if needed, microwave in additional 15-second intervals.
12. Drizzle half of the melted caramel sauce evenly over the batter layer in the pan.
13. Carefully spoon and spread the remaining banana bread batter over the caramel layer.
14. Drizzle the remaining caramel sauce over the top of the batter.
15. Use a knife or skewer to gently swirl the top caramel layer into the batter in a figure-eight pattern, about 4-5 times.
16. Place the loaf pan in the preheated oven and bake for 60 to 65 minutes.
17. Check for doneness by inserting a toothpick into the center of the loaf; it should come out with just a few moist crumbs (not wet batter).
18. Remove the pan from the oven and let the bread cool in the pan on a wire rack for 20 minutes.
19. Using the parchment paper overhang, lift the bread out of the pan and transfer it directly onto the wire rack.
20. Let the bread cool completely on the rack for at least 1 hour before slicing.
The loaf bakes up incredibly moist with pockets of melted caramel that create a rich, buttery ribbon. For an extra treat, warm a slice for 10 seconds and top it with a scoop of vanilla ice cream.
Kraft Caramel Stuffed French Toast
Savor the ultimate holiday breakfast hack that transforms basic French toast into a gooey, caramel-stuffed masterpiece. This Kraft Caramel Stuffed French Toast delivers sweet, melty pockets in every bite—perfect for Christmas morning indulgence. Get ready to level up your brunch game with minimal effort and maximum flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 8 slices thick-cut brioche bread (or challah for a richer texture)
- 1 cup whole milk (substitute with half-and-half for extra richness)
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 8 Kraft Caramels, unwrapped (chill for 10 minutes for easier handling)
- 2 tbsp unsalted butter (plus extra as needed for the pan)
- Maple syrup, for serving (warm it slightly for better drizzle)
- Powdered sugar, for dusting (optional, for a festive touch)
Instructions
- In a shallow bowl, whisk together 1 cup whole milk, 3 large eggs, 2 tsp vanilla extract, 1 tsp cinnamon, and 1/4 tsp salt until fully combined and smooth.
- Unwrap 8 Kraft Caramels and place one caramel in the center of 4 slices of brioche bread.
- Top each caramel-covered slice with another slice of brioche to form 4 sandwiches, pressing the edges gently to seal.
- Heat a large non-stick skillet or griddle over medium heat (about 325°F) and melt 1 tbsp of unsalted butter, swirling to coat the surface evenly.
- Dip one sandwich fully into the egg mixture, letting it soak for 15 seconds per side until lightly saturated but not soggy.
- Place the dipped sandwich in the preheated skillet and cook for 3–4 minutes, or until the bottom is golden brown and crisp.
- Flip the sandwich carefully with a spatula and cook the other side for another 3–4 minutes until equally golden. Tip: Adjust heat to medium-low if browning too quickly to prevent burning.
- Repeat steps 5–7 with the remaining sandwiches, adding more butter to the skillet as needed to prevent sticking.
- Transfer cooked French toast to a plate and let rest for 2 minutes before serving to allow the caramel inside to set slightly. Tip: This rest time prevents molten caramel from oozing out too quickly when cut.
- Dust with powdered sugar if desired and serve immediately with warm maple syrup on the side. Tip: For extra crunch, sprinkle with chopped pecans or walnuts before serving.
Kick off your morning with this decadent treat—the brioche turns custardy-soft while the Kraft Caramels melt into sweet, sticky pockets that ooze with every forkful. Serve it sliced diagonally to showcase the caramel center, or pair with crispy bacon for a sweet-salty contrast that’ll have everyone asking for seconds.
Kraft Caramel Pumpkin Spice Latte
Pumpkin spice season just got a major upgrade. This Kraft Caramel Pumpkin Spice Latte ditches the coffee shop line and brings the cozy vibes straight to your kitchen. It’s creamy, dreamy, and ready in minutes.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
- 2 cups whole milk (or oat milk for a dairy-free version)
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 3 tbsp Kraft Caramel Bits
- 2 tbsp granulated sugar (adjust to taste)
- 1 tsp pumpkin pie spice blend
- 1/2 tsp pure vanilla extract
- Whipped cream, for serving (optional)
- Additional caramel sauce, for drizzling (optional)
Instructions
- Combine 2 cups of milk, 1/4 cup pumpkin puree, 3 tbsp Kraft Caramel Bits, 2 tbsp sugar, and 1 tsp pumpkin pie spice in a small saucepan.
- Place the saucepan over medium heat. Tip: Use a whisk to break up the pumpkin puree and ensure a smooth mixture from the start.
- Heat the mixture, whisking constantly, until the caramel bits are fully melted and the mixture is steaming hot, about 4-5 minutes. Do not let it boil.
- Remove the saucepan from the heat and stir in 1/2 tsp vanilla extract. Tip: Adding vanilla off the heat preserves its delicate flavor.
- Pour the latte mixture through a fine-mesh sieve into two mugs to catch any stray pumpkin fibers. Tip: This step is optional but guarantees an ultra-smooth, silky texture.
- Top each latte with a generous dollop of whipped cream and a drizzle of caramel sauce, if desired.
Unbelievably smooth and rich, this latte has the perfect balance of sweet caramel and warm pumpkin spice. Serve it immediately for the best creamy texture, or pour it over ice for a refreshing chilled version. The caramel creates a delightful, gooey ribbon throughout every sip.
Kraft Caramel Ice Cream Topping
Zap your boring desserts with this 5-minute magic! This homemade Kraft-style caramel topping transforms plain ice cream into a decadent treat. You’ll never buy the jarred stuff again.
Serving: 1 cup | Pre Time: 2 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup granulated sugar
– 6 tbsp unsalted butter, cubed (use cold butter for easier handling)
– ½ cup heavy cream, at room temperature (cold cream can cause splattering)
– 1 tsp vanilla extract (pure extract for best flavor)
– ¼ tsp fine sea salt (adjust to enhance sweetness)
Instructions
1. Place a medium, heavy-bottomed saucepan over medium heat. Add the 1 cup of granulated sugar.
2. Heat the sugar without stirring for 3–4 minutes, swirling the pan occasionally, until it melts completely into a clear, amber-colored liquid. Tip: Watch closely—sugar burns quickly once melted.
3. Immediately add the 6 tbsp of cubed unsalted butter to the melted sugar. Stir constantly with a heat-resistant spatula for about 1 minute until the butter is fully melted and incorporated. Tip: The mixture will bubble vigorously—this is normal.
4. Slowly pour in the ½ cup of heavy cream while stirring continuously. Cook for 1 more minute until the sauce is smooth and slightly thickened.
5. Remove the saucepan from the heat. Stir in the 1 tsp of vanilla extract and ¼ tsp of fine sea salt until fully combined. Tip: Let it cool for 5 minutes to thicken further before using.
6. Pour the warm caramel into a heatproof jar or bowl. Serve immediately or store covered in the refrigerator.
Kick back and drizzle this glossy, buttery caramel over vanilla ice cream—it hardens slightly on contact for that perfect crackle. The rich, salted-sweet flavor pairs amazingly with chopped nuts or fresh apple slices for a quick fall dessert. Leftovers? Warm it gently for a pourable consistency anytime.
Kraft Caramel Peanut Butter Fudge
A holiday treat that’s dangerously easy and wildly addictive. This Kraft Caramel Peanut Butter Fudge combines pantry staples for a rich, chewy dessert that’s ready in minutes. Skip the fuss—this no-bake recipe delivers serious flavor with minimal effort.
Serving: 24 pieces | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 (14 oz) bag Kraft Caramel Bits (or unwrapped caramels)
– 1 cup creamy peanut butter (use a standard brand like Jif for best texture)
– 1 (14 oz) can sweetened condensed milk (do not substitute evaporated milk)
– 1 teaspoon vanilla extract (pure or imitation both work)
– ½ teaspoon fine sea salt (adjust to enhance sweetness)
– Cooking spray (or butter for greasing)
Instructions
1. Lightly spray an 8×8-inch baking dish with cooking spray and line it with parchment paper, leaving overhang on two sides for easy removal.
2. Combine the Kraft Caramel Bits, sweetened condensed milk, and peanut butter in a medium saucepan.
3. Place the saucepan over low heat and stir constantly with a silicone spatula to prevent scorching—this is key for smooth fudge.
4. Cook the mixture for 4–5 minutes, stirring until the caramels are fully melted and the ingredients are completely blended with no lumps.
5. Remove the saucepan from the heat and immediately stir in the vanilla extract and sea salt until evenly incorporated.
6. Pour the hot fudge mixture into the prepared baking dish and spread it into an even layer with the spatula.
7. Let the fudge cool at room temperature for 30 minutes, then transfer to the refrigerator to set for at least 2 hours until firm to the touch.
8. Use the parchment overhang to lift the fudge from the dish, place it on a cutting board, and slice into 24 squares with a sharp knife wiped clean between cuts for neat edges.
9. Store the fudge in an airtight container at room temperature for up to 1 week, separating layers with parchment to prevent sticking.
Rich and creamy with a perfect salty-sweet balance, this fudge has a soft, melt-in-your-mouth texture from the caramel and peanut butter. For a festive twist, sprinkle flaky sea salt on top before chilling or drizzle with melted chocolate after slicing. It’s ideal for gifting or as a quick dessert that disappears fast at parties.
Kraft Caramel Oatmeal Cookies
Ever crave that nostalgic, chewy cookie but want to upgrade it? These Kraft Caramel Oatmeal Cookies are your answer. They’re soft, packed with gooey caramel bits, and ridiculously easy to make.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats (not quick oats)
- 1 (11 oz) bag Kraft Caramel Bits
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. Tip: Properly creaming the butter and sugars is key for a soft, chewy texture.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Beat in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed just until no white streaks remain. Do not overmix.
- Use a sturdy spatula to fold in the rolled oats and the entire bag of Kraft Caramel Bits until evenly distributed. Tip: Folding by hand prevents overworking the dough, which can make cookies tough.
- Scoop dough into 1.5-tablespoon portions (a medium cookie scoop works perfectly) and place them 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time in the preheated oven for 9-11 minutes. Tip: The cookies are done when the edges are lightly golden but the centers still look slightly soft and puffy; they will set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Just out of the oven, these cookies are soft with melty caramel pockets. Once cooled, they settle into the perfect chewy texture with a rich, buttery oat flavor. Serve them warm with a scoop of vanilla ice cream for an epic dessert, or pack them for a lunchbox treat that stays deliciously soft.
Kraft Caramel Drizzled Donuts
Ditch the bakery line—these homemade caramel-drizzled donuts deliver that nostalgic Kraft magic in minutes. Think pillowy-soft rings with a glossy, buttery-sweet finish that’ll have your kitchen smelling like a holiday morning. Ready to fry up some joy?
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– ½ cup granulated sugar
– 2 tsp baking powder
– ½ tsp salt
– ¾ cup whole milk, at room temperature
– 2 large eggs, lightly beaten
– ¼ cup unsalted butter, melted and cooled slightly
– 1 tsp pure vanilla extract
– 4 cups vegetable oil, for frying (or any neutral oil with high smoke point)
– 1 (11 oz) bag Kraft Caramel Bits
– 2 tbsp heavy cream
– Flaky sea salt, optional for garnish
Instructions
1. In a large bowl, whisk together 2 cups flour, ½ cup sugar, 2 tsp baking powder, and ½ tsp salt until fully combined.
2. In a separate bowl, mix ¾ cup milk, 2 eggs, ¼ cup melted butter, and 1 tsp vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until a sticky dough forms—do not overmix to keep donuts tender.
4. Lightly flour a clean surface and turn the dough out onto it.
5. Gently pat the dough into a ½-inch thick rectangle using floured hands.
6. Use a donut cutter or a 3-inch round cutter and 1-inch cutter for the center to stamp out 12 rings, re-rolling scraps as needed.
7. In a deep, heavy pot, heat 4 cups oil to 350°F on a candy thermometer—this precise temperature ensures golden, non-greasy donuts.
8. Carefully slide 2–3 donuts into the hot oil and fry for 60–90 seconds per side until puffed and golden brown.
9. Transfer fried donuts to a wire rack set over a baking sheet using a slotted spoon; let cool completely.
10. In a microwave-safe bowl, combine the entire bag of Kraft Caramel Bits and 2 tbsp heavy cream.
11. Microwave on high in 30-second intervals, stirring between each, until caramel is smooth and pourable—about 90 seconds total.
12. Drizzle warm caramel generously over cooled donuts with a spoon or piping bag for even coverage.
13. Sprinkle with flaky sea salt immediately if using, before caramel sets.
14. Let caramel harden for 5 minutes before serving.
You’ll love the contrast of the crisp, caramel-coated exterior against the fluffy, cakey interior. These shine as a brunch centerpiece or pack them for a sweet picnic treat—just try not to eat them all in one go!
Kraft Caramel Chocolate Fondue
Hear me out: this Kraft Caramel Chocolate Fondue is the easiest holiday dessert hack you’ll ever make. Melt together pantry staples for a gooey, crowd-pleasing dip that’s ready in minutes—no fancy equipment required.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (11 oz) bag Kraft Caramel Bits
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
– 1 tbsp unsalted butter
– 1 tsp vanilla extract (or almond extract for a nutty twist)
– Pinch of sea salt (optional, to balance sweetness)
Instructions
1. Combine the Kraft Caramel Bits, chocolate chips, heavy cream, and butter in a medium saucepan.
2. Place the saucepan over low heat on the stove.
3. Stir the mixture continuously with a silicone spatula for 5–7 minutes, scraping the bottom to prevent burning.
4. Watch for the caramel bits to melt completely and the chocolate to become smooth and glossy.
5. Remove the saucepan from the heat immediately once no lumps remain.
6. Stir in the vanilla extract and a pinch of sea salt until fully incorporated.
7. Transfer the fondue to a serving bowl or a fondue pot set to warm.
8. Serve immediately with dippers like sliced apples, pretzels, or marshmallows.
Dive into a velvety-smooth fondue with rich chocolate and buttery caramel notes. The texture stays perfectly dippable for up to an hour if kept warm—try drizzling it over ice cream or spreading it on toast for a next-level treat.
Kraft Caramel Coconut Macaroons
Just when you thought holiday baking couldn’t get easier, these chewy-crisp macaroons prove you wrong. Jazzed up with Kraft caramels and toasted coconut, they’re the sweet shortcut your cookie tray needs—no fancy skills required.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (14 oz) bag sweetened shredded coconut
– 1 (11 oz) bag Kraft caramel bits (or chop 30 Kraft caramels into small pieces)
– 1 (14 oz) can sweetened condensed milk
– 2 large egg whites, at room temperature
– 1 tsp pure vanilla extract
– ¼ tsp fine sea salt
– Parchment paper for lining
Instructions
1. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the sweetened shredded coconut and Kraft caramel bits.
3. Pour the sweetened condensed milk over the coconut-caramel mixture.
4. Add the egg whites, vanilla extract, and fine sea salt to the bowl.
5. Use a rubber spatula to fold everything together until fully combined and sticky.
6. Scoop 1½-tablespoon portions of the mixture and roll into tight balls between your palms.
7. Place the balls 2 inches apart on the prepared baking sheets—they won’t spread much.
8. Bake for 13–15 minutes, rotating the sheets halfway through, until the edges are golden brown.
9. Let the macaroons cool completely on the baking sheets for 30 minutes to firm up.
10. Transfer to an airtight container once cooled.
Buttery caramel melts into every bite, creating a gooey center that contrasts with the crispy toasted coconut shell. Serve them stacked high on a platter or crumbled over vanilla ice cream for an instant dessert upgrade.
Kraft Caramel Marshmallow Squares
Hear me out: these Kraft Caramel Marshmallow Squares are the nostalgic, no-bake treat you didn’t know you needed. They’re dangerously easy to make and combine chewy, gooey, and crunchy textures in every bite. Forget fancy ingredients—this is pure pantry magic.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 (11 oz) bag Kraft Caramel Bits (or unwrapped soft caramels)
– 3 tbsp unsalted butter (cut into pieces for even melting)
– 1 (10 oz) bag mini marshmallows (fresh ones melt best)
– 6 cups crispy rice cereal (like Rice Krispies)
– Non-stick cooking spray (for the pan)
Instructions
1. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
2. Pour the crispy rice cereal into a large mixing bowl.
3. Combine the Kraft Caramel Bits and unsalted butter in a medium, heavy-bottomed saucepan.
4. Place the saucepan over low heat.
5. Stir the caramel and butter mixture constantly with a heatproof spatula for 4-5 minutes until completely smooth and melted. Tip: Keep the heat low to prevent the caramel from scorching.
6. Immediately remove the saucepan from the heat.
7. Add the entire bag of mini marshmallows to the hot caramel mixture.
8. Stir vigorously until the marshmallows are fully melted and the mixture is uniform. Tip: Work quickly while the caramel is still hot for easier mixing.
9. Immediately pour the hot caramel-marshmallow mixture over the crispy rice cereal in the large bowl.
10. Use a greased spatula to fold and stir until every piece of cereal is evenly coated.
11. Transfer the mixture into the prepared 9×13-inch baking dish.
12. Press the mixture firmly and evenly into the pan using your greased hands or the bottom of a measuring cup. Tip: Pressing firmly ensures the squares hold together when cut.
13. Let the pan sit at room temperature for at least 1 hour until completely set and firm to the touch.
14. Use a sharp knife to cut the slab into 16 squares.
Make these squares your own by drizzling them with melted chocolate or sprinkling with flaky sea salt before they set. The final texture is a perfect chew with a satisfying crunch, and the flavor is pure caramel bliss. They’re ideal for packing in lunches or stacking on a party platter.
Kraft Caramel Cinnamon Rolls
Nail the holiday breakfast game with these gooey, caramel-swirled cinnamon rolls. They’re a nostalgic upgrade using pantry staples, ready to impress a crowd without the fuss. Think warm, sticky-sweet buns that disappear in minutes.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cans (8 oz each) refrigerated crescent roll dough (or 1 large tube of cinnamon roll dough for a shortcut)
– 1/2 cup (1 stick) unsalted butter, softened (melted works too)
– 1 cup packed light brown sugar (dark brown sugar adds deeper flavor)
– 2 tbsp ground cinnamon (adjust to taste)
– 1/2 cup Kraft caramel bits (or chopped soft caramels)
– 1/4 cup heavy cream (or whole milk for a lighter option)
– 1 cup powdered sugar (sifted to avoid lumps)
– 1 tsp vanilla extract (pure for best flavor)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Unroll both cans of crescent dough on a lightly floured surface, pressing the seams together to form two large rectangles.
3. Spread the softened butter evenly over both dough rectangles, leaving a 1/2-inch border around the edges.
4. In a small bowl, mix the brown sugar and cinnamon until combined, then sprinkle it uniformly over the buttered dough.
5. Scatter the Kraft caramel bits evenly over the cinnamon-sugar layer, pressing them gently into the dough.
6. Tightly roll each dough rectangle lengthwise into a log, starting from the long side, and pinch the seam to seal.
7. Use a sharp knife to slice each log into 12 equal rounds, about 1-inch thick, for a total of 24 rolls.
8. Place the rolls cut-side up in the prepared baking dish, spacing them slightly apart to allow for rising.
9. Bake in the preheated oven for 20–25 minutes, or until the rolls are golden brown and the caramel is bubbly.
10. While baking, whisk the heavy cream, powdered sugar, and vanilla extract in a bowl until smooth to make the glaze.
11. Remove the rolls from the oven and let them cool in the dish for 5 minutes to set slightly.
12. Drizzle the glaze over the warm rolls, letting it soak into the crevices for maximum flavor.
Ready to devour? These rolls emerge soft and pillowy with a rich caramel core that oozes with every bite. The cinnamon adds a warm spice that balances the sweetness perfectly. Serve them warm with a drizzle of extra caramel or a scoop of vanilla ice cream for an indulgent twist.
Kraft Caramel Hot Chocolate
Zap your holiday blues with this cozy, nostalgic twist on a winter classic. We’re blending creamy hot chocolate with sweet Kraft caramels for a decadent treat that’s ready in minutes—perfect for sipping by the fire or gifting in a festive mug.
Serving: 2 | Pre Time: 2 minutes | Cooking Time: 5 minutes
Ingredients
– 2 cups whole milk (or any milk of choice, for richness)
– 1/4 cup unsweetened cocoa powder (sifted to avoid lumps)
– 3 tbsp granulated sugar (adjust to taste)
– 6 Kraft caramel candies, unwrapped (or any soft caramel, chopped if large)
– 1/2 tsp vanilla extract (pure for best flavor)
– Whipped cream for topping (optional, for garnish)
– Pinch of salt (to balance sweetness)
Instructions
1. Pour 2 cups of whole milk into a small saucepan and heat over medium-low heat until it begins to steam, about 3–4 minutes—stir occasionally to prevent scorching.
2. Whisk in 1/4 cup sifted unsweetened cocoa powder and 3 tbsp granulated sugar until fully dissolved and no clumps remain, about 1 minute.
3. Add 6 unwrapped Kraft caramel candies and a pinch of salt to the saucepan, stirring constantly until the caramels melt completely and the mixture is smooth, about 2–3 minutes.
4. Remove the saucepan from heat and stir in 1/2 tsp vanilla extract until well incorporated.
5. Divide the hot chocolate evenly between two mugs, using a ladle for even pouring.
6. Top each mug with whipped cream if desired, allowing it to melt slightly into the drink.
Let this velvety brew envelop you in warmth with its rich chocolate base and gooey caramel swirls. Serve it alongside shortbread cookies for dipping, or drizzle extra caramel on top for an Instagram-worthy finish that’s as fun to make as it is to drink.
Summary
Whether you’re craving a quick treat or planning a special dessert, these 20 Kraft caramel recipes offer endless sweet inspiration. We hope you’ll whip up one (or several!) of these irresistible creations. Don’t forget to leave a comment telling us your favorite, and if you enjoyed this roundup, please share it on Pinterest to spread the sweetness!
