Olivia found this recipe and it seems to me to be a natural for a fall dessert. It it is a little out of the ordinary but still conjures up the autumn images of apple pie and caramel apples. The thing that probably appeals to me most about it is the combination of sweet and salty and I have a real love for anything with pecans in it.
I'm thinking this would be a hit for a fall carry-in if you have one coming up, a great addition to an afternoon of football watching, or you might even make it a sweet surprise for your upcoming Thanksgiving menu. Just a suggestion--if you are taking this somewhere to eat later, you may want to wait to stir in the pretzel mixture until just before serving to keep the crunchy goodness going. Hope you enjoy this yummy treat!
-Nanette
Prep time
Cook time
Total time
Author: The Gunny Sack
Recipe type: Dessert
Serves: 12-15
Ingredients
Sugared Pretzels:
- 1 cup pretzels, roughly chopped (measure after chopping)
- ½ cup pecans, chopped (measure after chopping)
- ¾ cup brown sugar
- ¾ cup butter, melted
Cream Cheese Mixture:
- 8 oz cream cheese, softened to room temperature.
- 3 cups diced apples (about 2 large apples)
- ½ cup caramel sauce (I used Marzetti Old Fashioned Caramel Dip)
- 3 cups whipped topping or whipped cream
Instructions
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Sugared Pretzels:
- Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
- Spread in a large baking sheet with sides (I used my jelly roll pan.) and bake at 400 degrees for 7 minutes.
- Allow the mixture to cool and then break it into small pieces.
Cream Cheese Mixture:
- Beat the softened cream cheese until smooth.
- Beat in the caramel sauce until smooth.
- Fold in whipped topping.
- Stir in the diced apples and sugared pretzels
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