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carolinagirl on 10.26.2012
This recipe is awesome! I’ve made it quite a few times and getting ready to make it again! Thanks for sharing!
Caramel Apple Dip
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Description
This dip is so amazing! I make it for get-togethers, parties and potlucks, and I never get to bring any home! Make a big batch—it won’t last long!
Ingredients
- 1 block (8 Oz. Block) Cream Cheese
- ¼ cups Powdered Sugar
- ¼ cups Brown Sugar
- 1 teaspoon Vanilla Extract
- 4 whole Skor Bars, About 1.4 Oz. Each
- 7 whole Red Apples
- 7 whole Green Apples
- 1 cup Pineapple Juice
Preparation
For the dip:
Let cream cheese come to room temperature, then blend with the powdered sugar, brown sugar and vanilla. Set aside.
Break up Skor bars (or you can use Chipits Skor bits, about 1 cup) then blend seperately until it is very fine and like a powder.
Fold Skor mixture into cream cheese mixture and place in the fridge for a few hours until ready to use. Try not to eat it all before your guests arrive!!
For the apples:
Slice up all your apples, whatever thickness you like. Dip them all into the pineapple juice (quickly) to keep them from turning brown. Store apples in the fridge in airtight containers until they are ready to be set out.
Enjoy!
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5 Comments
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scrapperjade on 10.14.2010
missmollybee – yes that would be fine! The longer it sits, the more the flavors blend together – it is DELICIOUS the next day (and the next & the next, lol)!
missmollybee on 10.10.2010
Do you think it would be safe to make the dip the night before?
scrapperjade on 10.5.2010
Pineapple juice is awesome – if you give the apples a quick dip you won’t even taste it. And it really works – the apples in the picture were cut about 3 hours before (and are still white as can be)!
mommysmenu on 10.5.2010
I’m going to make this when my book club meets this month! It sounds wonderful!
southernbuttercup on 10.5.2010
This sounds and looks incredible!! I can’t wait to try it. And I love the tip with the pineapple juice. I always just fresh lemon, but the pineapple would probably take away some of the tartness.