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By using candy cups, you eliminate the chore of individually wrapping each caramel in waxed paper or plastic wrap. Pour the hot caramel into cups that are coated with cooking spray. Top as desired. The cooled caramels will pop right out of the cups.
Roll each of the 16 pieces of dough into a 15-inch rope and taper the ends.
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Transfer the dough or crumb mixture to a greased pan and spread evenly. Press into the pan,…
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