2 medium Granny Smith apples, peeled, cored, and sliced
1 cup lemon-lime soda
Ground cinnamon
1/4 cup caramel ice cream topping
1/2 cup chopped peanuts
Instructions
Preheat oven to 350 degrees. Roll dough into a 12-inch circle on a 13-inch baking stone using lightly floured roller. Bake 18-20 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from baking stone with knife; cool completely.
Combine peanut butter, cream cheese, sugar and vanilla in 1 quart bowl, mixing until smooth; spread over top of cookie. Peel, core, and slice apples. Dip apples in lemon-lime soda to prevent browning; arrange over cream cheese mixture.
Sprinkle lightly with cinnamon. To heat caramel topping, microwave on HIGH 30-45 seconds or until warm; drizzle over apples. Sprinkle with peanuts. Cut and serve.
Originally Submitted
12/20/2012
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