Ingredients:

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1 cup (240ml) caramel sauce
  • 1/2 cup (70g) Heath Chocolatey English Toffee Bits
  • 2 medium (300g) Granny Smith apples, diced
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Beat the softened cream cheese until smooth and lump-free.
  2. Gradually add the powdered sugar and vanilla extract, whipping on medium-high speed until the mixture is light and airy.
  3. Spread the cheesecake mixture evenly into the bottom of an 8x8 inch baking dish or pie plate using a spatula.
  4. Toss the diced Granny Smith apples in a small bowl with the lemon juice until every piece is coated.
  5. Drizzle the warmed caramel sauce generously over the cheesecake base.
  6. Immediately sprinkle the Heath bar bits over the caramel so they adhere.
  7. Arrange the lemon-washed apples around the edges or piled in the center.
  8. Chill the dip for 30 minutes before serving.