This is a great fall dessert to share with friends with the tangy apples and toffee/caramel sauce slathered all over it. I made this for a get together we had with our English neighbors on Guy Fawkes Night (Bonfire Night)....which is about a week or so after Halloween and it was a hit. The peanut butter "sauce" was a pleasant surprise and a great combination with the apple and sugar cookie base. If served warm, a slice of this would taste great with a bit of vanilla ice cream.
1 package (18 ounces) refrigerated sugar cookie dough
1/2 teaspoon 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
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped
Preheat oven to 350°F. Shape cookie dough into a ball and place in center of large round stone or pizza pan; 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 using a knife; cool completely on baking stone.
Combine cream cheese, brown sugar, peanut butter and vanilla; mix well.
Peel, core and slice apples. Cut apple slices in half and arrange evenly over cream cheese mixture. Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples.
Cut into wedges to serve.