Taffy Apple Pizza
Sliced apples, caramel topping and crunchy peanuts top a giant sugar cookie for this Pampered Chef® classic.
Ingredients
- 1 pkg (15 oz/425 g) refrigerated sugar cookie dough
- 1 pkg (8 oz/250 g) cream cheese, softened
- ½ cup (125 mL) packed brown sugar
- ¼ cup (50 mL) creamy peanut butter
- ½ tsp (2 mL) vanilla
- 2 medium Granny Smith apples, peeled, cored and sliced into ¼"(6 mm) slices
- ¼ cup (50 mL) caramel ice cream topping
- ½ cup (125 mL) peanuts
Directions
- Preheat the oven to 350°F (176°C). Shape the cookie dough into a ball and place the dough in the center of the Pizza Stone; flatten the dough slightly. Using a lightly floured Baker's Roller, roll out the dough into a 14" (35-cm) circle, about ¼" (6 mm) thick. Bake for 16-18 minutes or until the dough is a light golden brown. Remove the stone from the oven and let it cool for 10 minutes. Carefully loosen the cookie from the baking stone using a spatula; let the cookie cool completely on the baking stone.
- Combine the cream cheese, brown sugar, peanut butter, and vanilla in a Small Batter Bowl and mix well. Spread the cream cheese mixture evenly over the baked cookie.
- Arrange apple slices evenly over the cream cheese mixture.
- Microwave the ice cream topping on HIGH for 30-45 seconds or until warm; drizzle the topping evenly over the apples. Chop the peanuts using a Food Chopper; sprinkle the nuts over the apples. Cut the pizza into wedges.