Taffy Apple Pizza

This is an old Pampered Chef recipe that I don’t think I’ve ever made until last night for small group…and it’s easy and really, really good. Great for fall!

1 package (18 ounces) refrigerated sugar cookie dough (I used the roll of dough, but you could also use the pre-formed cookies. You’ll just need more than one package of those to fill the baking stone.)
1/2 tsp vanilla
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
3 medium Granny Smith apples, peeled and sliced or chopped
1 cup Sprite or 7-Up
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped

Preheat oven to 350°F. Shape cookie dough (straight from refrigerator) into a ball and place in center of Large Round Baking Stone dusted with flour; flatten slightly. Using lightly floured rolling pin, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone (I didn’t do this step); cool completely on baking stone.

Combine cream cheese, brown sugar, peanut butter and vanilla; mix well. Spread cream cheese mixture evenly over cooled cookie.

Soak apple pieces in Sprite or 7-Up for a minute or so to prevent browning; drain. Arrange apples evenly over cream cheese mixture.

Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Sprinkle peanuts over apples. Cut into squares.

Enjoy! Makes 16 servings.

2 Comments (+add yours?)

  1. heather
    Sep 12, 2011 @ 16:44:08

    I’ve been craving fresh apple desserts lately (ever since I saw McDonald’s advertising their new Caramel Apple Sundaes and Parfaits). Something about the fresh, crisp apples, sounds so appealing right now rather than soft and baked (although who doesn’t love those as well?!). Maybe cuz it’s still 85 degrees outside.

    I’ve never seen this dessert before… I’m wondering if you think -since you’ve made it and tasted it- this could be made w/out the peanut butter? I do have sun(flower)butter I could substitute, but I’m wondering how you think the taste and texture depend on the peanut butter and if I could just leave it out.


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