Caramel Pecan Kringle

¾ cup Marzetti s® Old Fashioned Caramel Dip, or more if needed

1 cup pecans, divided

1 sheet puff pastry, divided

½ cup confectioners sugar

1 tablespoon cream or milk

¼ teaspoon vanilla extract

Pinch of salt

For Kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread 1/2 of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with 1/3 cup pecans.

Fold one-third section of dough over to cover caramel and pecans.

Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15 to 20 minutes or until pastry is golden brown.

For icing: Whisk together all ingredients, adding additional cream if necessary.

Cool Kringle slightly and drizzle icing over top. Sprinkle with remaining pecans.

Cool completely. Slice and serve.