Caramel Apple Dip
This came to me from a good friend, Pat, in
1 8 oz. whipped topping (like Cool Whip), thawed
1 bag Heath Toffee Bits
1 8 oz pkg. cream cheese, bring to room temperature
1 jar Smucker’s Caramel Ice Cream Topping (our store has 12.25 oz. jars)
2 or 3 each red and green apples
Beat cream cheese until smooth. Add the whipped topping and caramel and beat again. Place in refrigerator for at least two hours (I usually leave it there over night).
Just before serving, blend in the toffee bits.
Cut up two
or three, each, Red Delicious or
the apples from turning brown dip them in a Fruit
Fresh type bath or a bath of Sprite.
- Drain before serving.
Toffee bits –
I couldn’t find bags of Toffee Bits so I
got some candy bars I could break up. But,
how many bars? A single bar is 1.4 oz. and I finally found
a recipe that called for one 8oz. bag of the toffee bits which means 5.7 bars. I used 6. I broke them up some and then put them in a small processor to
break them up into the small bits that looked about right.
3. After the first batch I wanted a little more caramel flavor so used one and a half jars. (sorry Pat)