Ingredients

• Parchment paper
• ½ cup praline pecans
• 1 (14 oz) can sweetened condensed milk
• 1 cup caramel squares, divided
• 2 cups semisweet chocolate morsels
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon kosher salt

Steps

1. Line 9-inch square dish with parchment paper. Chop pecans. Place milk and ½ cup caramels in medium saucepan on medium; cook and whisk 2–3 minutes until melted and blended.
2. Stir in morsels, vanilla, salt, and remaining ½ cup caramels; cook and stir 1–2 more minutes until chocolate melts.
3. Remove pan from heat; transfer mixture to prepared dish and spread out evenly. Top with pecans; chill 30 minutes or until set. Cut into squares and serve.

Ingredients

• 8 oz frozen whipped topping
• 1 ½ cups vanilla wafer (or seasonal sandwich) cookies
• 1 cup praline pecans
• 1 (15 oz) can pumpkin puree
• ½ cup low-fat vanilla Greek yogurt
• ¾ cup caramel sauce (or syrup)

Steps

1. Set whipped topping out to thaw. Crush cookies and chop pecans. Combine pumpkin and yogurt until smooth; gently stir in 1 ½ cups whipped topping.
2. Place about ¼ cup pumpkin mixture in each of 6 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.

Ingredients

• 4 squares Hershey's Milk Chocolate (1 ½ oz)
• 1 large Granny Smith apple
• ½ cup Challenge Unsalted Butter
• ¾ cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon apple pie spice (or cinnamon)
• 1 (8 oz) can Pillsbury Original Crescents
• ¾ cup lemon-lime soda

Steps

1. Cut chocolate into 8 even pieces. Peel and core apple, then cut into 8 wedges. Place butter, sugar, vanilla, and apple pie spice in microwave-safe bowl; microwave on HIGH 1–1 ½ minutes until butter melts. Stir until blended.
2. Unroll dough onto work surface and separate at perforations. Place 1 apple wedge and 1 chocolate piece at the widest end of each roll; roll dough around filling to make dumplings.
3. Preheat large, nonstick sauté pan on medium-low 1–2 minutes. Place sugar mixture in pan; arrange dumplings in pan about ½ inch apart. Pour soda over dumplings and cover; simmer 10 minutes.
4. Turn each dumpling over gently; cook 7–8 more minutes, uncovered, until apples are tender when pierced with a fork. Let stand 5 minutes to cool (sauce will thicken). Serve.