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Caramel Apple Trifle

Caramel Apple Trifle

Ingredients
3 tablespoons butter
4 cups chopped peeled tart Apples (about 5 medium)
1 cup chopped walnuts
1/2 cup packed brown sugar
1 teaspoon apple pie spice, divided
1 package (8 ounces) cream cheese, softened
1 jar (12-1/4 ounces) Marzetti’s® Caramel Dip, divided
1 carton (12 ounces) frozen whipped topping, thawed, divided
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
Additional apple pie spice, optional

Instructions
In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.

In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping.

In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving. Yield: 14 servings.

Recipe found here: Caramel Apple Trifle

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Caramel Apple Muffins

Caramel Apple Muffins

Ingredients
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2-1/2 teaspoons ground Tone’s® Ground Cinnamon
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup chopped peeled tart apple
12 caramels, chopped

TOPPING:
1/2 cup packed brown sugar
1/4 cup quick-cooking oats
3 tablespoons butter, melted
1 teaspoon ground Tone’s® Ground Cinnamon

Directions
In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.

Fill paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.

Bake at 350° for 20-25 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins.

Recipe found here: Caramel Apple Muffins

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Caramel Apple Cookies

Cookies
1/2 cup sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Caramel on Top
1/2 cup caramel ice cream topping + 1.5 TBSP flour
or
24 square wrapped caramels + 2 TBSP water
{I didn’t have 24 caramels and didn’t want to sit and unwrap them all anyways, so I did the ice cream topping method and it worked beautifully!}
***You’ll also need 18 wooden sticks. I tried both the wide craft sticks and thin popsicle sticks and both worked well!!

Instructions
Heat oven to 400°F. Line a cookie sheet with parchment paper.
In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, and salt.

On lightly floured surface, roll dough 1/3 inch thick. Cut with an apple-shaped cookie cutter. Or, if you’re like me and don’t have an apple-shaped cookie cutter, use a pumpkin cutter and simple turn it upside down!

On a parchment lined or lightly greased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie. {Into the stem of the pumpkin.} Don’t let this step scare you, it’s actually really easy! Just take one hand and lightly touch the top of the cookie while you use your other hand to push the popsicle stick in the cookie. You’ll be able to feel exactly where the stick is in the cookie- I tried to push it in until it was almost to the top of the cookie.

Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely before adding caramel glaze.

If you’re using caramel ice cream topping: mix topping with flour until smooth.

If you’re using caramel squares: In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.

Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. If it’s not spreading a lot, add more caramel! You can also encourage the caramel to spread down one side or another by adding drips to certain sections of the top of the cookie. Sprinkle with candy sprinkles.
Allow cookies to sit out about an hour for caramel to harden a bit. Lay flat to store.

Recipe found here: Caramel Apple Cookies

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