Caramel-Chocolate Cream Puffs
- 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
- 1 12.25-ounce jar caramel 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...