Katey's Kitchen

1 package (16 oz) refrigerated chocolate chip cookie dough 

1 package (12 oz) milk chocolate chips

1 container (16 – 18 oz) caramel apple dip

3 cups crisp rice cereal

1 1/4 cups chopped nuts (optional)

 

~Preheat oven to 350

~In lightly greased 9 x 13 pan break up cookie dough and press evenly on bottom of pan

~Bake for 15 – 18 minutes – set aside

~In medium sauce pan, melt together 1 cup chocolate chips and 1 cup caramel over medium heat.  Stir constantly until melted and smooth

~Remove from heat and stir in cereal and nuts

~Working quickly, spread chocolate mixture over the cookie dough, pressing firmly – set aside

~In small saucepan, melt together remaining chocolate chips and caramel dip.  Stir constantly until smooth. 

~Working quickly, spread over cereal layer

~Refrigerate until set

1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla extract

5 quarts popped popcorn (2 bags microwave or heaping 1/2 cup kernels popped)

 

~Preheat oven to 250.  Place popcorn in a very large bowl

~In a medium saucepan over medium heat, melt butter.  Stir in brown sugar, corn syrup and salt.  Bring to a boil, stirring constantly.  Boil without stirring 4 minutes.  Remove from heat and stir in soda and vanilla.  Pour in a thin stream over popcorn, stirring to coat

~Place in two large shallow baking dishes (or 1 large deep baking dish) and bake in preheated oven, stirring every 15 minutes for 1 hour.  Remove from oven, pour onto piece of parchment paper and allow to cool completely.

 

Crust

1 1/4 c graham cracker crumbs

1/2 cup butter, melted

3 Tbl brown sugar

 

Apple Layer

4  cups thinly sliced peeled tart apples

1/4 c all-purpose flour

1 Tbl sugar

 

Cream Cheese Layer

1 package (8 oz) cream cheese, softened

3/4 cup sugar

3 Tbl sour cream

1 tsp vanilla

2 eggs, slightly beaten

 

Caramel Layer

1 package (14oz) caramels

1/3 cup 2% milk

 

Topping

1/4 cup rolled oats

1/4 cup packed brown sugar

1/8 cup all-purpose flour

1/8 tsp ground nutmeg or cinnamon

1/8 cup butter, softened

 

Preheat oven to 350

 

Crust~In small bowl, combine crumbs, butter and brown sugar.  Press onto bottom of well-greased 13x9x2 pan.  Bake at 350 for 8 – 10 minutes.  Cool

 

Apple Topping~In small bowl, combine the apples, flour and sugar; spoon over cooled crust. 

 

Cream Cheese Topping~In a small bowl, beat cream cheese and sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed until just combined.  Pour over apples

 

Caramel Topping~In small saucepan, combine caramels and milk.  Cook over low heat, stirring often until smooth, making sure not to allow it to burn.  Pour over cream cheese layer. 

 

Topping~In small bowl, combine topping ingredients, sprinkle evenly over caramel

 

~Bake at 350 for 35 – 40 minutes or until cream cheese is almost set in center.  Remove from oven, place on wire rack and cool for at least 1 hour.  Cover and refrigerate for 3 hours before serving.