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Name: Caramel-Pear Crisp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/4 cup quick-cooking oats; 3 Tbsp. brown sugar; 2 Tbsp. cold butter cut up; 15 NILLA Wafers coarsely crushed (about 2/3 cup); 4 large pears peeled cut into 1/2-inch-thick slices; 12 KRAFT Caramels; 1 Tbsp. milk; 3/4 cup COOL WHIP Whipped Topping thawed

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INGREDIENTS

1/4 cup quick-cooking oats
3 Tbsp. brown sugar
2 Tbsp. cold butter ; cut up
15 NILLA Wafers ; coarsely crushed (about 2/3 cup)
4 large pears ; peeled cut into 1/2-inch-thick slices
12 KRAFT Caramels
1 Tbsp. milk
3/4 cup COOL WHIP Whipped Topping ; thawed

Recipe

INSTRUCTIONS

HEAT oven to 375ºF.

MIX oats and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs.

PLACE pears in 1-1/2-qt. casserole; top with crumb mixture.

BAKE 35 to 40 min. or until pears are tender and topping is golden brown. Cool 15 min.

MEANWHILE, microwave caramels and milk in small microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted, stirring after 1 min.

DRIZZLE caramel sauce over dessert just before serving; top with COOL WHIP.

Note: Don't worry if your pears are a bit on the firm side, since they will soften nicely when baked.

The best varieties of pears for baking are Anjou or Bosc.

If crumb topping starts to overbrown, cover the dessert loosely with foil for the last few minutes of the baking time.

NOTES

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Caramel-Pear Crisp

1/4 cup quick-cooking oats
3 Tbsp. brown sugar
2 Tbsp. cold butter cut up
15 NILLA Wafers coarsely crushed (about 2/3 cup)
4 large pears peeled cut into 1/2-inch-thick slices
12 KRAFT Caramels
1 Tbsp. milk
3/4 cup COOL WHIP Whipped Topping thawed

HEAT oven to 375ºF.

MIX oats and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs.

PLACE pears in 1-1/2-qt. casserole; top with crumb mixture.

BAKE 35 to 40 min. or until pears are tender and topping is golden brown. Cool 15 min.

MEANWHILE, microwave caramels and milk in small microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted, stirring after 1 min.

DRIZZLE caramel sauce over dessert just before serving; top with COOL WHIP.

Note: Don't worry if your pears are a bit on the firm side, since they will soften nicely when baked.

The best varieties of pears for baking are Anjou or Bosc.

If crumb topping starts to overbrown, cover the dessert loosely with foil for the last few minutes of the baking time.

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Nutrition

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Serving Size: 1 Recipe (1247g)
Recipe Makes: 1 Serving

Calories: 1318
Calories from Fat: 254 (19%)

Amt Per Serving		% DV

	Total Fat 28.2g	38 %
	Saturated Fat 20.4g	102 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 2.2g
Cholesterol 8.3mg		3 %
Sodium 168.1mg		6 %
Potassium 1652.3mg		43 %
Total Carbohydrate 263g		77 %
	Dietary Fiber 34.5g	138 %
	Sugars, other 228.5g
Protein 20.1g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1318

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