Caramel-Chocolate Cream Puffs

Caramel-Chocolate Cream Puffs
Photo by David Prince


  • 1 12.25-ounce jar caramel sauce
  • 16 cream puffs (such as Belgian Mini Cream Puffs) from a 13.2-ounce box of frozen cream puffs
  • 1 16-ounce jar hot fudge or dark-chocolate sauce

Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze. Holding a cream puff with tongs or speared on a fork, dip one side of the puff into th...

View full recipe at My Recipes


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