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Enjoy this recipe from Quick & Easy Autumn.
Submitted by: Brenda Smith
from Gooseberry Patch
18-oz. pkg. refrigerated sugar cookie dough
8-oz. pkg. cream cheese, softened
1/2 c. brown sugar, packed
1/4 c. creamy or crunchy peanut butter
1 t. vanilla extract
2 Granny Smith apples, peeled, cored and sliced
1/4 c. caramel ice cream topping
1/2 c. chopped peanuts
Form cookie dough into a ball and place in the center of a greased
14" round pizza pan. Using a lightly floured rolling pin, roll out to a 14-inch circle, about 1/4-inch thick. Bake at 350 degrees for 16 to
18 minutes, until lightly golden. Remove from oven; cool 10 minutes. Loosen cookie from pan slightly with a serrated knife. Combine cream cheese, brown sugar, peanut butter and vanilla; mix well and spread evenly over cookie. Cut apple slices in half and arrange evenly over cream cheese mixture. Microwave topping on high setting for 30 to 45 seconds, until warm; drizzle evenly over apples. Sprinkle peanuts over top; cut into wedges. Makes 8 to 10 servings. | |
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Form cookie dough into a ball and place in the center of a greased
14" round pizza pan. Using a lightly floured rolling pin, roll out to a 14-inch circle, about 1/4-inch thick. Bake at 350 degrees for 16 to
18 minutes, until lightly golden. Remove from oven; cool 10 minutes. Loosen cookie from pan slightly with a serrated knife. Combine cream cheese, brown sugar, peanut butter and vanilla; mix well and spread evenly over cookie. Cut apple slices in half and arrange evenly over cream cheese mixture. Microwave topping on high setting for 30 to 45 seconds, until warm; drizzle evenly over apples. Sprinkle peanuts over top; cut into wedges. Makes 8 to 10 servings. |
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