Apple Cookie Crunch

Apple Cookie Crunch

1 Hr(s)
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1 serving
Original recipe yields 1 serving
CRUST:
1 tub e refrigerated sugar cookie dough
2 Tbsp ground cinnamon
1/2 cup finely chopped pecans
FILLING:
4 cups chunked apples
1/2 cup sugar
1-4 cup packed brown sugar
3 Tbsp cinnamon
1 tsp nutmeg
TOPPING:
(reserved dough-above about 1/2 cup of dough)
1/2 cup toasted pecans
1/2 jar caramel topping
Serve with Kraft Brand Cool Whip
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Let's Make It
1
In a large bowl kneed tube of cookie dough with cinnamon and nuts. Reserve 1/2 cup dough. Once it's mixed well press into a 9 X 11 well-greased pan. Bake for time directed for cookies or until lightly browned, approx. 15 minutes.
2
While the dough bakes, peel and chop apples. In a large bowl stir together all filling ingredients and let set at room temp while dough cooks and cools. Once cooled, spread filling over the crusted layer.
3
Next toast nuts and sprinkle on top of filling. Break up the reserved cookie dough into pea sized pieces and sprinkle on top. Next drizzle about 1/2 jar of caramel sauce over the whole dessert. Bake for 20-25 minutes or until the dough bites are browned and it’s bubbling. Serve warm with KRAFT BRAND COOL WHIP dolloped on top.
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