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Ingredients
- Ingredients:
- 1 package (18 ounces) refrigerated sugar cookie dough
- 1/2 teaspoon vanilla
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup packed brown sugar
- 1/4 cup creamy peanut butter
- 3 medium Granny Smith apples
- 1/4 cup caramel ice cream topping
- 1/2 cup peanuts, chopped
Details
Servings 16
Adapted from pamperedchef.com
Preparation
Step 1
Directions:
Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller®, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.
Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie.
Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture.
Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges.
Yield: 16 servings
Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g
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