Peanut Butter Apple Mini Fruit Pizzas w/ a Caramel Drizzle

A few days ago, my husband came home from work excited about a new food idea put in his head by a co-worker. His co-worker (Carol) told him about a fruit pizza she makes with peanut butter cream cheese frosting, apples, and caramel drizzled on top.  

He came home talking about how the sugar cookies I make would be the perfect crust and then the frosting would be perfect if I could add some peanut butter to it. So...here it is! 

This recipe relies heavily on sugar cookies featured on Mel's Kitchen Cafe.  I use her White Velvet Sugar Cookie recipe all the time.  If you are looking for a recipe that will turn out great, you can always trust a few sites.  Mel's Kitchen Cafe is one of them. 

Peanut Butter Apple Mini Fruit Pizzas w/ a Caramel Drizzle

Crust:

2 C. butter, softened

1 (8 oz) package cream cheese, softened

2 C. sugar

2 egg yolks

1 tsp. vanilla

4 3/4 C. flour

Frosting: 

1 (8 oz) package cream cheese, softened to room temperature

1/2 C. creamy peanut butter (such as Jif)

1 1/2 C. powdered sugar

1/8 tsp. salt

1 tsp. vanilla

1 1/2 C. heavy whipping cream

Toppings: 

Your favorite variety of apples peeled, cored, and thinly sliced 

(Granny Smith apples are great! Golden Delicious is also yummy!)

(I haven't tried this, but mini chocolate chips would probably be really good on this as well).

Drizzle: 

2 Tbsp. Karo syrup

1 1/2 C. sugar

3/4 C. butter

3/4 C. buttermilk (or make your own buttermilk by combining 3/4 Tbsp. lemon juice and milk to make 3/4 cup)

1 tsp. baking soda

2 tsp. vanilla. 

1. For the cookies, cream butter and cream cheese until light and fluffy.  Add sugar, egg yolks, and vanilla; mix well. Gradually add flour.  The dough will be very soft.  Cover and chill 2 hours or until firm. Roll out on floured surface to 1/4 inch thick. Cut into circles.  Place on greased baking sheets or parchment paper lined baking sheets. Bake at 350 degrees F for 9-12 minutes or until set.  The crusts should not be brown at all. Cool 5 minutes on the pan and then place on wire racks to finish cooling.  Do not frost until you are ready to eat. 

2. For the frosting, in a large bowl combine cream cheese, peanut butter, sugar, salt and vanilla.  Beat until light and fluffy.  Set aside.  In another medium bowl, beat whipped cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture and mix carefully so you do not deflate the cream.

3. For the drizzle, bring the first four ingredients to a boil on high in a large pot.  Then, turn down to medium low (a soft boil) for 10 minutes. Remove from heat and add baking soda and vanilla.  Caramel drizzle will be foamy. 

4. To assemble, spread frosting on 1 cookie.  Top will apples. Drizzle with caramel. AND ENJOY! 

I don't recommend frosting these all at once as I mentioned above.  I recommend assembling as you eat.