Toss raw unwrapped caramel candies in the glass casserole dish and 3 other simple ingredients to get a treat so delicious your grandkids will be begging for more.

4-Ingredient Oven 4th of July Dessert

Ingredients:

Step-by-Step Directions:

Step 1: Prep the Baking Zone: Preheat your oven to 350°F (175°C). Lightly coat the inside of a medium glass casserole dish with a small smear of butter or a light mist of non-stick cooking spray.

Step 2: Establish the Caramel Foundation: Open the bag of caramels and scatter the unwrapped candies across the bottom of the casserole dish in a single, compact, and even layer.

Step 3: Lay the Pastry Blanket: Unroll the sheet of refrigerated crescent roll dough. Carefully drape the dough directly over the top of the caramel layer, gently stretching and pressing it toward the edges so that it mostly blankets the candies beneath.

Tip: If your crescent dough comes pre-perforated into triangles, take an extra 30 seconds to pinch the seams together with your fingers before laying it over the caramels. This keeps the butter and melting sugar from escaping through the cracks as it bakes.

Step 4: Butter and Garnish: Pour the 1/2 cup of melted unsalted butter evenly across the entire top surface of the crescent dough, using a pastry brush to distribute it into every corner. Scatter the 1/2 cup of red, white, and blue sprinkles symmetrically over the buttered pastry.

Step 5: Execute the Caramelization Bake: Slide the dish into the preheated oven and bake for 20 / to 25 / minutes. You will know it is done when the pastry top has puffed up into a gorgeous golden brown and the caramels have melted into a bubbling, molten glaze around the edges of the pan.

Step 6: The Cooling Rest and Service: Remove the hot dessert from the oven and let it stand undisturbed on the counter for 10 / minutes. This brief resting window allows the bubbling caramel to settle and thicken into a perfectly chewy consistency. Scoop or slice while still warm and serve immediately.