Caramel Apple Dip
This Caramel Apple Dip is made with cream cheese and Pink Lady apples, then drizzled with an easy caramel sauce and sprinkled with toffee bits.
Servings: 10
Calories: 584kcal
Ingredients
For the fried apple portion:
- 8 Pink Lady Apples , divided
- 2 tbsp unsalted butter
- 1 tbsp light brown sugar
- ½ tsp cinnamon
For the caramel portion:
- 500 grams caramels or caramel bits
- 354 ml evaporated milk
For the cheesecake portion:
- 16 oz cream cheese
- ¼ cup unsalted butter
- 1 cup powdered sugar
- 1 tsp vanilla
For the topping:
- 1 pkg toffee bits
Instructions
For the fried apple portion:
- Peel and core 4 of the apples. Then dice the apples.
- Add butter to a saucepan and melt over medium heat. Toss the apples, brown sugar and cinnamon to the saucepan. Cook, stirring occasionally until the apple soften slightly.
- Remove from heat and set aside.
For the caramel portion:
- Add the caramels and evaporated milk to a saucepan and turn heat to medium. Cook, stirring frequently, until the caramels melt and the sauce thickens slightly. Remove from heat and set aside to allow it to cool slightly.
For the cheesecake portion:
- Combine the cream cheese and butter in a mixer. Whisk until smooth. Add powdered sugar and vanilla, then whisk until combined and creamy. Set aside.
Putting it all together:
- Transfer the cheesecake dip filling to a shallow serving dish and use a spatula to smooth it out.
- Pour the cooled fried apple portion over top of the cheesecake dip portion and smooth it out with a spatula.
- Drizzle the caramel portion over top and smooth out with a spatula or wooden spoon.
- Sprinkle toffee bits over top.
- Serve immediately or store in the fridge until you're ready to serve it.
- Enjoy!
Nutrition
Calories: 584kcal | Carbohydrates: 77g | Protein: 8g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 309mg | Potassium: 433mg | Fiber: 4g | Sugar: 66g | Vitamin A: 1006IU | Vitamin C: 8mg | Calcium: 216mg | Iron: 1mg