This is a fun dessert to make in the Autumn. Plus it seems a tiny bit healthy. (Okay, not healthy, but healthier for a dessert.) And it's always been a big hit whenever I've made it.
a The Pampered Chef recipe
1 pkg. (18 oz.) refrigerated sugar cookie dough
1 pkg. (8 oz.) cream cheese, softened
½ cup packed brown sugar
¼ cup creamy peanut butter
½ tsp vanilla
2 medium Granny Smith apples, peeled/cored/sliced
¼ cup caramel ice cream topping
½ cup peanuts, chopped
Preheat oven to 350. Roll sugar cookie dough into a ball, place on round baking stone/cookie sheet and roll out to an 14 in. circle. Bake 16-18 minutes or until light golden brown. Cool ten minutes. Loosen from baking stone; cool completely.
Combine cream cheese, brown sugar, peanut butter and vanilla until smooth. Spread on cookie.
Arrange apple slices on top of cream cheese mixture. (To keep apples from getting brown, dip them in lemon juice, or lemon-lime carbonated soda.)
Microwave caramel topping for 30-45 seconds until warm; drizzle over apples. Sprinkle chopped peanuts on top.
Cut into wedges. Serves 16.
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