• 1 tube (16.3 oz) refrigerated biscuit dough
• 1 jar Mrs. Richardson’s® Caramel Dessert Sauce
• 1/3 cup of sugar
• 1/2 tsp cinnamon

Directions:

Step 1: Quarter the biscuits into fours.

Step 2: In a large bowl, toss biscuits with sugar and cinnamon

Step 3: Put half the biscuits into a well buttered baking pan.

Step 4: Top with 1/3 cup of Mrs. Richardson’s® Caramel Dessert Sauce.

Step 5: Add the remaining dough.

Step 6: Add an additional 1/2 cup of Mrs. Richardson’s® Caramel Dessert Sauce

Step 7: Bake at 350 degrees Fahrenheit until fully cooked through, around 20 minutes

Step 8: Invert onto a platter and serve warm.

Serves 4-6

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• 1 cup vanilla yogurt
• 1 cup frozen pineapple chunks (8-10 medium pieces)
• 1/4 cup Mrs. Richardson’s® Sea Salt Caramel Sauce

Directions:

Step 1: Place Mrs. Richardson’s® Sea Salt Caramel Sauce into microwave safe dish.

Step 2: Microwave for 15-30 seconds until slightly thinner.

Step 3: Place all of the ingredients in a blender jar. Blend until smooth and everything is incorporated.

Step 4: Serve immediately.

2 servings

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• 2 Tablespoons Mrs. Richardson’s® Dark Chocolate Dessert Sauce, plus more for topping
• 1/2 cup milk of your choice–almond, cashew, dairy, or oat milk, plus more if desired
• 1/2 cup old-fashioned rolled oats (not quick cook or instant)
• 2 Tablespoons dried cherries
• 1 Tablespoon slivered almonds, toasted

Directions:

Step 1: Place Mrs. Richardson’s® Dark Chocolate Dessert Sauce and milk into an 8-ounce (or larger) jar. Microwave on high until warm, but not hot, about 15 to 30 seconds.

Step 2: Cap securely and shake until well-combined, about 15-20 seconds of shaking.

Step 3: Open jar carefully and add oats, cherries, and almonds. Stir to combine, cap securely, and place in refrigerator. Refrigerate overnight.

Step 4: In the morning, open jar and stir. If desired, top with additional Mrs. Richardson’s® Dark Chocolate Dessert Sauce and/or thin oats with additional milk.

Serves 1

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