Taffy Apple Bars
16 1/2 oz. tube refrigerated sugar cookie dough
16 1/2 oz. tube refrigerated peanut butter cookie dough
1/2 cup all-purpose flour
3- 1/2 to 4 cups apples, cored, peeled and chopped
1 cup chopped peanuts
1/2 cup caramel ice cream topping
Let cookie doughs stand at room temperature for 15 minutes. (FYI, I couldn't find a tube of refrigerated peanut butter cookie dough so I used the refrigerated cookie squares.)
In a large bowl, combine doughs and flour; beat with an electric mixer at medium speed until well blended.
Press evenly into the bottom of a lightly greased 9x13 baking pan.
Spoon apples over dought; press down lightly.
Sprinkle with peanuts. (I skipped this step as not everyone is a fan of peanuts at this pigpen.)
Bake at 350 degrees for 35 minutes or until edges turn golden and the center is set.
Cool completely in pan on a wire rack.
Drizzle with caramel topping.
Cut into bars and Enoy!
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Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store.