8oz cream cheese (softened)
½ cup packed brown sugar
¼ cup creamy peanut butter
½ tsp. vanilla
2 medium Granny Smith apples, peeled, cored & sliced.
cinnamon
¼ cup caramel ice cream topping
½ cup peanuts, chopped
Preheat oven to 350º. Shape dough into a
ball. Place dough in center of 15” round baking stone; flatten slightly with
palm of hand. Using lightly floured dough & pizza roller; roll out dough to
14 inch circle, about ¼ inch thick. Bake 16-18 minutes or until light golden brown;
cool 10 minutes. Carefully loosen cookie from Baking stone using serrated bread
knife; cool completely. Combine cream cheese, brown sugar, peanut butter, & vanilla in bowl;
mix well. Spread mixture evenly over top of cookie. Peel, core & slice
apples Dip
apples in lemon-lime soda or lemon juice to prevent
them from turning brown. Arrange apples evenly over top of cream cheese
mixture; sprinkle with cinnamon. To heat caramel topping, microwave on high
30-45 seconds or until warm; drizzle over apples.
