Where to use this caramel?

I picked up this jar of caramel from Costco but it's been sitting in my fridge for months because I'm struggling to find uses for it besides going directly to my mouth.

Have any of you used this particular product in your bakes? The consistency is more of a spread than a sauce, similar to dulce de leche.

I can't eat nuts and chocolate so a lot of obvious recipes like millionaires shortbread are out of the question.

I would love to do a caramel drip on top of a cake - how do I go about it? Should I warm it up or mix in some cream/butter for a thinner consistency?

I often find sponge cakes with buttercream too sweet if there's no tart element such as berries. So if I went with caramel cake, what could help me balance out the sweetness?

Thanks!

I picked up this jar of caramel from Costco but it's been sitting in my fridge for months because I'm struggling to find uses for it besides going directly to my mouth.

Have any of you used this particular product in your bakes? The consistency is more of a spread than a sauce, similar to dulce de leche.

I can't eat nuts and chocolate so a lot of obvious recipes like millionaires shortbread are out of the question.

I would love to do a caramel drip on top of a cake - how do I go about it? Should I warm it up or mix in some cream/butter for a thinner consistency?

I often find sponge cakes with buttercream too sweet if there's no tart element such as berries. So if I went with caramel cake, what could help me balance out the sweetness?

Thanks!