20 Irresistible Kraft Caramel Recipes You’ll Love

Craving something sweet, gooey, and downright irresistible? Look no further! Whether you’re whipping up a quick dessert for family night or indulging in a cozy treat, Kraft caramels are your secret weapon. From melt-in-your-mouth cookies to decadent dips, we’ve rounded up 20 must-try recipes that’ll have you reaching for that iconic orange wrapper again and again. Ready to get sticky? Let’s dive in!

Kraft Caramel Apple Dip

This creamy, dreamy dip combines the nostalgic flavor of Kraft caramels with a hint of cinnamon—perfect for dunking crisp apple slices!

Ingredients:

• 1 (14 oz) bag Kraft caramels, unwrapped
• 1/4 cup whole milk
• 1 (8 oz) block cream cheese, softened
• 1/2 cup packed light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Sliced apples, for serving

Instructions:

1. In a medium saucepan over low heat, combine the Kraft caramels and 1/4 cup whole milk. Stir frequently for 5–7 minutes until completely smooth.
2. In a separate bowl, beat the softened cream cheese, 1/2 cup brown sugar, 1 tsp vanilla extract, and 1/2 tsp cinnamon with a hand mixer until fluffy.
3. Gradually fold the warm caramel mixture into the cream cheese mixture until fully blended.
4. Transfer to a serving bowl and let cool for 10 minutes (it will thicken slightly). Serve warm with apple slices.

The magic here? The caramel stays luxuriously soft even after cooling, so every dip clings perfectly to your apples.

Tip: For extra crunch, sprinkle chopped peanuts or toffee bits over the dip right before serving.

Kraft Caramel Brownies

These Kraft Caramel Brownies are the ultimate sweet treat—fudgy, gooey, and packed with pockets of melted caramel in every bite.

• 1 box (18.3 oz) fudge brownie mix (plus ingredients listed on box: typically eggs, oil, and water)
• 1 cup Kraft caramel bits (or 14 oz unwrapped caramels, chopped)
• 1/4 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• Flaky sea salt, for sprinkling (optional)

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Prepare the brownie batter according to the package instructions. Pour half into the pan and smooth evenly.
3. In a microwave-safe bowl, combine 1 cup caramel bits and 1/4 cup heavy cream. Microwave in 30-second bursts, stirring between each, until smooth (about 1–2 minutes total). Drizzle half over the brownie layer.
4. Spread the remaining batter over the caramel, then top with 1/2 cup chocolate chips and the rest of the caramel sauce. Swirl lightly with a knife.
5. Bake for 30–35 minutes, until the edges are set but the center is slightly fudgy. Cool completely before slicing. Sprinkle with flaky salt if desired.

The magic here? The caramel stays soft and ribbon-like even after baking, making each bite luxuriously sticky. For clean slices, chill the brownies for 20 minutes before cutting.

Tip: Swap the chocolate chips for chopped pecans or pretzels for a salty-crunchy twist!

Kraft Caramel Cheesecake Bars

These Kraft Caramel Cheesecake Bars are the perfect sweet-and-creamy treat, combining a buttery graham cracker crust with a luscious caramel-swirled filling.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup Kraft caramel bits (or 12 wrapped caramels, unwrapped)
• 1 tbsp milk

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into the pan. Bake for 8 minutes, then cool slightly.
3. Make the filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then mix in 1 tsp vanilla. Pour over crust.
4. Swirl caramel: Microwave caramel bits and 1 tbsp milk in 30-second intervals until melted. Drizzle over filling and swirl with a knife.
5. Bake for 25–30 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 2 hours before slicing.

The gooey caramel ribbons make every bite irresistible—these bars taste like a decadent cheesecake and a caramel candy had a love child!

Tip: For clean cuts, wipe your knife with a warm, damp towel between slices.

Kraft Caramel Popcorn Balls

These Kraft Caramel Popcorn Balls are the perfect sweet-and-salty treat, combining crunchy popcorn with gooey caramel for a nostalgic snack that’s ready in minutes.

• 10 cups popped popcorn (plain or lightly salted)
• 1 (14 oz) bag Kraft caramels, unwrapped
• 2 tbsp unsalted butter
• 2 tbsp heavy cream
• 1/4 tsp vanilla extract
• Pinch of salt

1. Line a baking sheet with parchment paper and lightly grease your hands with butter or cooking spray. Set aside.
2. In a medium saucepan over low heat, melt the 1 (14 oz) bag Kraft caramels with 2 tbsp unsalted butter and 2 tbsp heavy cream, stirring constantly until smooth (about 5 minutes). Remove from heat and stir in 1/4 tsp vanilla extract and a pinch of salt.
3. Pour the warm caramel over the 10 cups popped popcorn in a large bowl, gently folding until evenly coated.
4. Working quickly (and carefully—the caramel is hot!), scoop handfuls of the mixture and press into 2-inch balls. Place on the prepared baking sheet to set for 15 minutes.

The magic here? The caramel stays just soft enough to bite into without sticking to your teeth—ideal for movie nights or lunchbox surprises.

Tip: For extra fun, roll the warm balls in sprinkles or mini chocolate chips before they set!

Kraft Caramel Chocolate Chip Cookies

These chewy, gooey cookies combine the classic comfort of chocolate chips with pockets of melted caramel for an irresistible treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips
• 12 Kraft caramels, each quartered

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, beat softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
3. Whisk together flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually stir into the wet ingredients until just combined.
4. Fold in chocolate chips, then gently mix in quartered caramels (don’t overmix—caramel pieces should stay distinct).
5. Drop 2-tbsp scoops of dough onto prepared sheets, spacing 2 inches apart. Bake for 9–11 minutes until edges are golden but centers look slightly underdone.
6. Let cool on sheets for 5 minutes before transferring to a rack. The caramel will firm up as it cools but stay delightfully soft inside.

Tip: Freeze quartered caramels for 10 minutes before mixing to prevent them from melting too quickly in the dough.

Kraft Caramel Pecan Pie

This gooey, nutty pie is a nostalgic twist on the classic, with Kraft caramels melting into a rich, buttery filling that’s impossible to resist.

Ingredients:

• 1 (9-inch) unbaked pie crust, homemade or store-bought
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup light corn syrup
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves
• 11 oz Kraft caramels (about 35 pieces), unwrapped
• 2 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges decoratively.
2. In a bowl, whisk together 1 cup granulated sugar, 1/2 cup melted butter, 1/4 cup corn syrup, 3 eggs, 1 tsp vanilla, and 1/4 tsp salt until smooth. Stir in pecan halves and pour into the pie crust.
3. Bake for 30 minutes. Meanwhile, melt Kraft caramels with 2 tbsp heavy cream in a saucepan over low heat, stirring until smooth.
4. After 30 minutes, remove the pie from the oven and drizzle the caramel evenly over the top. Return to the oven and bake another 15–20 minutes until the center jiggles slightly but isn’t liquid.
5. Cool completely on a wire rack (about 2 hours) before slicing.

The caramel layer sinks into the pecans as it bakes, creating pockets of chewy-sweet goodness in every bite. Tip: Warm leftover slices for 10 seconds in the microwave and serve with vanilla ice cream—it’s a game-changer!

Kraft Caramel Rice Krispie Treats

These gooey, caramel-kissed Rice Krispie treats take the classic to the next level with pockets of melted Kraft caramels for an extra-decadent twist.

Ingredients:

• 6 cups Rice Krispies cereal
• 10 oz bag Kraft caramels, unwrapped
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 (10 oz) bag mini marshmallows
• 1/4 tsp flaky sea salt (optional)

Instructions:

1. Grease a 9×13″ baking dish and set aside. In a large pot, melt 3 tbsp unsalted butter over medium-low heat.
2. Add 1 (10 oz) bag mini marshmallows, stirring constantly until fully melted, about 5 minutes. Remove from heat.
3. Immediately fold in 6 cups Rice Krispies cereal until evenly coated. Press half the mixture into the prepared dish.
4. In a microwave-safe bowl, combine 10 oz Kraft caramels and 1/4 cup heavy cream. Microwave in 30-second intervals, stirring between each, until smooth (about 2 minutes total). Pour over the cereal layer.
5. Top with remaining cereal mixture, pressing gently. Sprinkle with 1/4 tsp flaky sea salt (if using). Let cool completely before cutting.

The caramel layer stays delightfully soft for days, making these treats perfect for lunchboxes or late-night cravings.

Tip: For clean cuts, chill the pan for 15 minutes before slicing with a buttered knife.

Kraft Caramel Pretzel Bites

These sweet-and-salty bites are the ultimate no-bake treat—perfect for satisfying cravings in just 15 minutes!

Ingredients:

• 1 (11 oz) bag Kraft caramel bits
• 2 tbsp heavy cream
• 1 (10 oz) bag mini pretzel twists
• 1/2 cup semi-sweet chocolate chips
• 1 tsp flaky sea salt

Instructions:

1. In a microwave-safe bowl, combine caramel bits and heavy cream. Microwave in 30-second intervals, stirring between each, until fully melted (about 1½ minutes total).
2. Dip pretzels halfway into the caramel, letting excess drip off, and place on parchment paper. Repeat until all caramel is used.
3. Melt chocolate chips in another microwave-safe bowl in 15-second bursts, stirring until smooth (about 45 seconds total). Drizzle over caramel-dipped pretzels.
4. Sprinkle immediately with flaky sea salt. Let set at room temperature for 10 minutes until firm.

The contrast of crunchy pretzel, gooey caramel, and rich chocolate makes these irresistible for gifting or movie nights.

Tip: For a festive twist, swap semi-sweet chocolate with white chocolate and add holiday sprinkles!

Kraft Caramel Banana Bread

This ultra-moist banana bread gets a gooey upgrade with pockets of melted Kraft caramels—trust us, it’s worth every sticky finger.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 12 Kraft caramels, unwrapped and quartered

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, mix mashed bananas, melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until smooth.
3. Fold in 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt until just combined. Gently stir in quartered caramels.
4. Pour batter into the pan and bake for 55–60 minutes, until a toothpick inserted (avoiding caramel pockets) comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack. Let cool slightly before slicing—the caramel stays molten hot!

The surprise pockets of melted caramel make every slice feel like a treasure hunt. For clean slices, run your knife under hot water between cuts.

Tip: Freeze overripe bananas (peels on) for future baking—just thaw and snip the tip to squeeze out the sweet mash.

Kraft Caramel Pumpkin Spice Latte

This cozy latte combines the rich creaminess of Kraft caramel with warm pumpkin spice for a drink that feels like a hug in a mug.

Ingredients:

• 1 cup whole milk
• 1/4 cup strong brewed coffee (or 1 shot espresso)
• 2 tbsp canned pumpkin puree
• 1 tbsp Kraft caramel sauce, plus extra for drizzling
• 1 tsp granulated sugar
• 1/2 tsp pumpkin pie spice
• 1/4 tsp vanilla extract
• Whipped cream (optional)

Instructions:

1. In a small saucepan over medium heat, whisk together milk, pumpkin puree, 1 tbsp caramel sauce, 1 tsp sugar, and 1/2 tsp pumpkin pie spice. Heat for 3-4 minutes, stirring constantly, until steaming but not boiling.
2. Remove from heat and stir in 1/4 tsp vanilla extract and coffee.
3. Pour into a mug, top with whipped cream if using, and drizzle with extra caramel sauce.

The magic here is in the Kraft caramel—its buttery depth balances the pumpkin’s earthiness without overpowering it.

Tip: For a frothier latte, blend the hot milk mixture for 10 seconds before adding coffee.

Kraft Caramel Ice Cream Topping

Skip the store-bought squeeze bottle—this rich, buttery caramel sauce comes together in minutes with pantry staples and tastes like nostalgia in a jar.

Ingredients

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp kosher salt

Instructions

1. Heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until melted (about 5 minutes). The sugar will clump before turning into an amber-colored liquid.
2. Reduce heat to low and immediately whisk in 6 tbsp cubed butter until fully melted (about 2 minutes). The mixture will bubble vigorously—keep whisking!
3. Slowly drizzle in 1/2 cup heavy cream while whisking continuously. Let simmer for 1 minute until smooth.
4. Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp kosher salt.
5. Cool for 10 minutes before pouring into a jar. The sauce will thicken as it cools.

This version has a deeper, more complex flavor than the original, thanks to the slow caramelization and a touch of flaky salt. It turns ice cream sundaes into something downright elegant.

Tip: For a thinner consistency, reheat the sauce with 1 tbsp of cream or milk.

Kraft Caramel Stuffed Cupcakes

These indulgent cupcakes hide a gooey caramel surprise inside—perfect for satisfying your sweet tooth with minimal fuss!

Ingredients:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box—typically eggs, oil, and water)
• 12 Kraft caramel squares, unwrapped
• 1 cup canned vanilla frosting
• 2 tbsp heavy cream
• 1/4 tsp flaky sea salt

Instructions:

1. Preheat oven to 350°F and line a 12-cup muffin tin with liners. Prepare the cake batter according to the box instructions.
2. Fill each liner halfway with batter. Press 1 caramel square into the center of each, then cover with another spoonful of batter (each cup should be 3/4 full).
3. Bake for 18–20 minutes, until a toothpick inserted near the edge comes out clean. Let cool completely.
4. Warm the frosting with 2 tbsp heavy cream in a microwave-safe bowl for 15 seconds, stirring until smooth. Drizzle over cupcakes and sprinkle with 1/4 tsp flaky sea salt.

The magic here? The caramel melts into a molten pocket but stays soft even after cooling—no sinking to the bottom!

Tip: For extra caramel flavor, swap the vanilla frosting for salted caramel and skip the sea salt garnish.

Kraft Caramel Chocolate Fondue

This dreamy fondue combines rich chocolate and gooey caramel for a dessert that’s perfect for dipping, drizzling, or devouring straight from the pot.

Ingredients:

• 1 (11 oz) bag Kraft caramel bits
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan over low heat, combine the caramel bits and heavy cream. Stir constantly for 5–7 minutes until completely smooth.
2. Add the chocolate chips, vanilla extract, and sea salt, stirring until the chocolate melts and the mixture is velvety (about 3 minutes).
3. Transfer to a fondue pot or small slow cooker set to “warm.” Serve immediately with skewers for dipping fruit, pretzels, or marshmallows.

The magic here? The caramel keeps the fondue luxuriously thick but still dippable—no runny mess!

Tip: If the fondue thickens too much while serving, stir in a splash of warm cream to loosen it up.

Kraft Caramel Oatmeal Bars

These Kraft Caramel Oatmeal Bars are the perfect mix of chewy, sweet, and buttery—ideal for satisfying your sweet tooth with minimal effort.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups old-fashioned rolled oats
• 1 (14 oz) bag Kraft caramels, unwrapped
• 1/4 cup heavy cream
• 1/2 cup semi-sweet chocolate chips (optional)

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, beat the butter and 1 cup brown sugar until fluffy. Mix in 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt until combined. Fold in the oats until crumbly.
3. Press 2/3 of the mixture into the pan. Bake for 10 minutes until lightly golden.
4. Meanwhile, melt the caramels with 1/4 cup heavy cream in a saucepan over low heat, stirring until smooth. Pour over the baked crust, then sprinkle with chocolate chips (if using). Crumble the remaining oat mixture on top.
5. Bake for another 15–18 minutes until bubbly and golden. Cool completely before slicing.

The gooey caramel layer sandwiched between two oat layers makes these bars irresistibly rich yet balanced—no one will guess they start with store-bought caramels!

Tip: For clean cuts, chill the bars for 30 minutes before slicing.

Kraft Caramel Coconut Macaroons

These chewy, caramel-kissed macaroons are a nostalgic twist on the classic—perfect for potlucks or gifting in a pretty tin!

Ingredients:

• 1 (14 oz) bag sweetened shredded coconut
• 1 (11 oz) bag Kraft caramel bits
• 2/3 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 large egg whites

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, caramel bits, sweetened condensed milk, vanilla extract, and salt until combined.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the coconut mixture.
4. Scoop 1-tbsp mounds onto the baking sheet, spacing them 1 inch apart. Bake for 18–20 minutes until edges are golden and caramel is bubbly.
5. Let cool completely on the sheet (the caramel sets as it cools).

The magic here? The caramel bits melt into sticky-sweet pockets, while the egg whites keep the macaroons light. They’re like a coconut-caramel cloud!

Tip: For extra flair, drizzle with melted chocolate after cooling.

Kraft Caramel Marshmallow Squares

These gooey, nostalgic squares are a no-bake dream—just five ingredients and 15 minutes to caramel-marshmallow bliss.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1 (11 oz) bag Kraft caramel bits
• 1 (10 oz) bag mini marshmallows
• 6 cups crispy rice cereal
• 1/4 tsp flaky sea salt (optional)

Instructions:

1. Line a 9×13″ baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a large pot over medium-low heat, melt the butter. Add the caramel bits and stir constantly for 3–4 minutes until completely smooth (no lumps!).
3. Remove from heat and immediately fold in the mini marshmallows until mostly melted (a few lumps are fine).
4. Quickly add the crispy rice cereal and stir until evenly coated. Press firmly into the prepared pan with greased hands or a spatula. Sprinkle with flaky sea salt if using.
5. Let cool at room temperature for 1 hour, then lift out and cut into squares.

The magic here? The caramel stays slightly soft even when cooled, giving these bars an irresistible chew. (Bonus: Kids love smashing the cereal into the sticky mix!)

Tip: For clean cuts, wipe your knife with a warm, damp towel between slices.

Kraft Caramel Cinnamon Rolls

These gooey, caramel-kissed cinnamon rolls are a nostalgic twist on the classic, using Kraft caramels for an extra-rich finish.

Ingredients:

• 1 (16 oz) tube refrigerated cinnamon roll dough (with icing)
• 12 Kraft caramels, unwrapped
• 2 tbsp heavy cream
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch round baking pan.
2. Separate the cinnamon rolls and set aside the icing. Unroll each roll into a flat strip.
3. In a microwave-safe bowl, combine Kraft caramels and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth (about 1–1.5 minutes total).
4. Brush each dough strip with melted butter, then sprinkle evenly with brown sugar and cinnamon. Re-roll tightly and place seam-side down in the prepared pan.
5. Pour the warm caramel sauce over the rolls, letting it drip between them. Bake for 20–25 minutes until golden and bubbling.
6. Let cool 5 minutes, then drizzle with the reserved icing. Serve warm.

The magic here? The caramel seeps into the layers as it bakes, creating pockets of sticky-sweet goodness in every bite.

Tip: For extra caramel flavor, press a few extra Kraft caramels into the dough before rolling.

Kraft Caramel Peanut Butter Fudge

This no-fuss fudge combines creamy peanut butter and rich caramel for a sweet treat that’s impossible to resist—no candy thermometer required!

Ingredients:

• 1 (14 oz) bag Kraft caramels, unwrapped
• 1/4 cup whole milk
• 1 cup creamy peanut butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups powdered sugar, sifted

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine the Kraft caramels and 1/4 cup whole milk. Stir constantly for 5–7 minutes until completely melted and smooth.
3. Remove from heat and immediately stir in 1 cup creamy peanut butter, 1 tsp vanilla extract, and 1/4 tsp salt until fully incorporated.
4. Gradually add 2 cups sifted powdered sugar, mixing with a wooden spoon until thick and no streaks remain (about 2–3 minutes). The mixture will be very stiff.
5. Press the fudge firmly into the prepared pan using lightly greased hands or a spatula. Chill for at least 2 hours until set, then slice into squares.

The magic here? The caramel keeps the fudge luxuriously soft, while the peanut butter adds a salty-sweet punch—no grainy sugar texture in sight.

Tip: For clean cuts, run your knife under hot water and wipe it dry between slices.

Kraft Caramel Bread Pudding

This gooey, caramel-kissed bread pudding is the ultimate comfort dessert—like a hug in a baking dish, with minimal effort required.

Ingredients:

• 6 cups stale French bread, torn into 1-inch pieces
• 1 (14 oz) can sweetened condensed milk
• 1 (11 oz) bag Kraft caramel bits
• 2 cups whole milk
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and scatter bread pieces evenly inside.
2. In a saucepan over medium-low heat, combine sweetened condensed milk and caramel bits. Stir constantly for 5 minutes until smooth. Remove from heat.
3. Whisk together whole milk, eggs, melted butter, vanilla extract, cinnamon, and salt in a bowl. Pour over bread, pressing pieces down to soak.
4. Drizzle 3/4 of the caramel sauce over the bread mixture, reserving the rest. Let sit 15 minutes for bread to absorb liquid.
5. Bake for 40–45 minutes until puffed and golden. Cool 10 minutes, then drizzle with reserved caramel.

The magic here? The caramel seeps into every nook of the bread, creating pockets of sticky-sweet goodness in each bite.

Tip: For extra texture, sprinkle toasted pecans over the caramel drizzle before serving.

Kraft Caramel Glazed Donuts

These gooey, caramel-glazed donuts are a nostalgic treat with a shortcut—using Kraft caramels means no fuss, just melt-and-drizzle goodness!

Ingredients:

• 1 (11 oz) bag Kraft caramels, unwrapped
• 2 tbsp whole milk
• 6 plain cake donuts (store-bought or homemade)
• 1/4 cup chopped pecans (optional)
• 1/8 tsp flaky sea salt

Instructions:

1. In a microwave-safe bowl, combine the Kraft caramels and 2 tbsp whole milk. Microwave on high in 30-second intervals, stirring between each, until smooth (about 1½ minutes total).
2. Dip the top of each donut into the warm caramel glaze, letting excess drip off. Place on a wire rack.
3. Immediately sprinkle with chopped pecans (if using) and a pinch of flaky sea salt per donut.
4. Let glaze set for 10 minutes before serving—the caramel will stay slightly soft for that perfect pull-apart texture.

The magic here? The caramel firms up just enough to avoid drips but stays luxuriously chewy, like a candied donut dream.

Tip: Warm leftover donuts for 5 seconds in the microwave to revive the caramel’s gooeyness!

Conclusion

With 20 delicious ways to use Kraft caramels, this roundup is your ticket to sweet, gooey perfection! Whether you’re craving cookies, bars, or decadent dips, there’s something here for every occasion. Don’t forget to whip up your favorites, leave a comment sharing which ones you loved, and pin this article to save for later. Happy baking—and indulging!