Winner of the 2009 Marzetti(R) uDip Sweepstakes Recipe Contest!



1 cup Marzetti Caramel Apple Dip

1 cup chopped Pecans, divided

1 sheet Puff Pastry

For Icing

½ cup Confectioners Sugar

1 tbsp Milk

¼ tsp Vanilla Extract



For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.

Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15 to 20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding additional milk if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve


Butterscotch Oat Scones

Butterscotch Oat Scones


4 cups Biscuit Mix

2 cups Quick Oats

2/3 cup Brown Sugar (packed)

1/2 tsp. Salt

1 cup Butter

1 cup Milk

1 Tbsp. Vanilla Extract

1 cup Butterscotch Baking Chips


Preheat standard oven to 350°F . Blend together dry ingredients in mixer bowl with blade attachment. Add butter and mix until the mixture looks like fine granules (approximately 2 minutes). Add vanilla extract to milk and pour over dry mixture. Stir in butterscotch chips. Roll out to approximately 1 inch thickness and cut into triangle shapes. Place them on a parchment-lined baking sheet and cook for approximately 20-25 minutes, or until golden brown.