I've been holding onto this recipe since teacher appreciation week when a student gave me a jar with an apple that quickly became a hot commodity in the fridge at our house.
I wish I was joking, but we were rationing this out like it was WWII and we were living on tiny portions of meat and clothing coupons.
For this recipe I dug out my old trusty salted caramel recipe minus the salt, but if you wanted to make this way easier you could just use the caramel ice cream topping in a jar.
Not the squeeze stuff, I don't think it has as good of a consistency.
Caramel Toffee Apple Dip
1 8oz package of cream cheese
1 cup of powdered sugar
1 tsp vanilla extract
Heath Bar Toffee Bits
1 recipe Caramel (or a store bough jar of caramel)
plenty of apples
Directions::
Leave cream cheese at room temperature to soften. In a large bowl add in cream cheese, powdered sugar, and vanilla. Stir to combine by hand or use an electric mixer.
Make caramel sauce.
Layer cream cheese mixture on the bottom of a dish, top with caramel, then top the caramel with toffee bits. Serve with sliced apples.
The only issue with the Salted Caramel Sauce for this is that is hardens when cold, so I wouldn't suggest refrigerating it before serving. If you needed to make it ahead I would suggest using a jarred sauce.
