Ingredients:

  • 3 large Granny Smith Apples, cored and diced
  • 2 large Honeycrisp or Fuji Apples, cored and diced
  • 6 standard size Snickers Bars (approx. 312g total), roughly chopped
  • ½ cup Roasted and lightly salted Peanuts, coarsely chopped
  • 8 oz (226g) Cream Cheese, softened
  • 8 oz (226g) Thawed Whipped Topping (or homemade whipped cream)
  • ½ cup Powdered Sugar, sifted
  • 1 teaspoon Pure Vanilla Extract
  • ½ cup Soft Caramel Sauce
  • Pinch of Flaky Sea Salt (optional)

Instructions:

  1. Core and dice all apples. Place immediately into a bowl of cold water mixed with a squeeze of lemon juice to prevent browning. Drain thoroughly just before assembly.
  2. In a large bowl, beat the softened cream cheese until it is completely smooth and lump-free.
  3. Gradually beat in the sifted powdered sugar and vanilla extract until the mixture is fully incorporated and lightened.
  4. Gently fold in the thawed whipped topping (or whipped cream) using a rubber spatula until just combined, being careful not to deflate the mixture.
  5. Gently fold in the drained apples, chopped Snickers bars, and chopped peanuts into the cream mixture. Mix only until evenly distributed.
  6. Pour about two-thirds of the caramel sauce over the mixture. Use the spatula to gently swirl it in 2-3 times. Do not overmix; aim for distinct ribbons of caramel.
  7. Cover the bowl tightly with cling film and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the flavours to meld and the texture to set.
  8. Just before serving, transfer the Caramel Apple Snickers Salad to a nice serving dish. Drizzle the remaining caramel sauce over the top and sprinkle with flaky sea salt, if using.