Fall is one of my favorite seasons and it is probably my most favorite season to bake in! The air is cool and crisp, the leaves change from color to color, you get to cuddle up under a fuzzy blanket and eat warm comforting meals like homemade chicken and dumplings that satisfy anybody's belly. You get to enjoy fresh warm apple cider and eat caramel apples, I can just taste it now! There are also so many great seasonal items to bake with. Apples being one, and oh how I do love tart Granny Smith apples (they are my fave), so crunchy and crisp! So, here is a yummy recipe for my first fall dessert of the season. It starts with a soft and sweet sugar cookie base which gets topped with a smooth cream cheese, peanut butter and cinnamon mixture. Then, you layer on some fresh tart apples and drizzle it with warm caramel and top it off with crunchy cinnamon-y cashews. Enjoy!
I also have been searching around for canned pumpkin for the past couple of weeks and I finally found some yesterday! Yay, I was so excited! There were about 15 cans on the shelf so I picked up a couple because I have been in great anticipation of baking some pumpkin desserts! Pumpkin is another one of my favorite things to bake with in the fall. I love the aroma of anything pumkin baking, the smell is so intoxicating and enticing and the smell of pumpkin and spice just fills the whole house up with pure Autumn-ness! Happy Fall Baking everyone!
Peanut Butter Caramel Apple Cookie Bars:
-1 package (16.5 ounces) refrigerated sugar cookie dough, softened
-1 package (8 ounces) cream cheese, softened
-1/2 cup powdered sugar
-1/4 cup peanut butter
-1/2 teaspoon vanilla
-1/4 teaspoon cinnamon
-1 medium Granny Smith apple
-1/4 cup caramel ice cream topping
-1/2 cup Cinabon Cinnamon Cashews, chopped (or plain would work just as well)
1. Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with aluminum foil and spray foil with non-stick cooking spray. Press sugar cookie dough evenly into the bottom of the prepared baking pan. Bake for about 12-15 minutes, or until light golden brown. Let cool completely.
2. Combine cream cheese, powdered sugar, peanut butter, vanilla and cinnamon in a small bowl; mix well. Spread cream cheese mixture evenly over cookie.
3. Slice apples to desired thickness and arrange evenly over cream cheese mixture.
4. Microwave ice cream topping for 30 seconds or until warm; drizzle evenly over apples. Chop cashews and sprinkle evenly over apples. Cut in to wedges and enjoy!