salted caramel rugelach candy bites

Baked Good
All year round

Yields: 18 count


For Rugelach:

  • 18 each chocolate Rugelach, RTU
  • 1 cup salted caramel spread

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


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.