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Yields: 18 count
INGREDIENTS
For Rugelach:
- 18 each chocolate Rugelach, RTU
- 1 cup salted caramel spread
INGREDIENTS
For Topping:
- 1 cup Butterfinger®, chopped into 1/2” pieces
- 1 cup Baby Ruth®, chopped into 1/2” pieces
- 1 cup Buncha Crunch®, whole pieces
Baked Good
Dessert
All year round
Method:
Place Rugelach on a sheet pan in a 250°F oven to warm through. Remove from oven and, while still warm, spread each rugalach with a thin layer of salted caramel. Roll the Rugelach in each chopped candy, and lightly dust with powdered sugar, if desired.
