This creamy Toffee Apple Dip served with cinnamon sugar pita chip apples is a perfect autumn dessert. It's easy to make for a fall harvest party, Thanksgiving, or an apple-picking event.
If you are looking for an easy dessert for fall, you've come to the right place. This apple dip is made with a no-bake cheesecake filling, caramelized cinnamon apples, and bits of toffee.
The flavor is a combination of apple pie a la mode and toffee cheesecake. Yum!
This dip would taste great with graham crackers, cookies, or store-bought pita chips but I decided to make some apple-shaped cinnamon pita chips to make the dip look festive and fun.
Cinnamon Pita Chip Apples and Toffee Apple Dip
Ingredients
Toffee Apple Dip:
Granny Smith Apples - Tart apples like Granny Smith work best in this dip to balance the sweetness of the marshmallow fluff.
lemon juice - A splash of lemon juice will add a bright flavor to your apples.
butter - You'll sautee the apples in butter, brown, sugar, and cinnamon to give your dip a delicious apple pie flavor
brown sugar
cinnamon
cream cheese - Be sure to set your cream cheese out on the counter at least one hour before making this dip so it's soft enough to mix easily.
marshmallow fluff - This will add sweetness to the dip and a fluffy texture.
Cool Whip, frozen whipped topping, thawed
Heath Toffee bits - The little bits of crunchy toffee add a rich caramel flavor to your dip.
Cinnamon Pita Chip Apple Crisps:
pita bread - Depending on the size of your bread and your cutters, you'll get 6-10 apples out of each pita.
Red sanding sugar - You can buy red sugar or you can pour some white granulated sugar into a zip-top bag, add a few drops of red food coloring, close the bag, shake, and the sugar will turn red.
Cinnamon - This will add a nice warm spice flavor to your pita chip apples.
vegetable oil for frying - You could bake your chips but they will have the best texture and flavor if they are fried.
Supplies
rolling pin
apple shaped cookie cutter
Instructions
Caramelize the apples.
Wash, peel, and cut apples into small ¼ pieces and toss them with lemon juice.
Set a skillet over medium heat add the butter and allow it to melt.
Stir in the brown sugar and stir continuously until it begins to dissolve then toss in the apples and cinnamon.
Cook, stirring occasionally until the apples are tender. This should take about 5 minutes.
Remove the pan from the heat and let the apples cool completely.
Beat the softened cream cheese and marshmallow fluff until smooth and creamy.
Add the Cool Whip and beat until just combined.
Fold in the cooled apples and the toffee bits, reserving some to sprinkle on top, if you'd like.
Pour into a serving bowl and serve.
Storage
You can keep this dip refrigerated for up to 3 days.
Cinnamon Sugar Pita Chip Apples
Cut apples out of pita bread.
Divide each pita in half.
To make it easier to cut, use a rolling pin to roll each half out flat.
Cut out apples using an apple cookie cutter.
Make cinnamon sugar.
Pour red sugar into a bowl and stir in some cinnamon, to taste.
You'll use about ¼ teaspoon - ½ teaspoon of sugar for each apple chip, so measure according to the number of chips you want to make.
Fry and sprinkle with red sugar.
Heat the oil in a fryer or stock pot to 375 degrees Fahrenheit.
Fry your apple-shaped pita chips until golden brown, flipping them over midway through frying.
Set the apple chips on a paper towel and immediately sprinkle some of the red cinnamon sugar over top.
Allow chips to cool completely.
Brush the sugar off the tip part of the apple, for a more realistic-looking stem.
Store the chips in a metal tin to retain crispness for up to a week, otherwise serve the day these are made for best results.
Related Recipes
Recipe
Creamy cheesecake fluff mixed with caramelized apples and toffee bits. Serve the dip with cinnamon sugar pita chip apples for a festive fall dessert.
- 3 tart Granny Smith Apples
- 2 teaspoons lemon juice
- 3 tablespoons butter
- ½ cup packed brown sugar
- 1 teaspoons cinnamon
- 8 ounces Philadelphia Cream Cheese, softened
- 1 cup marshmallow fluff
- 8 ounces Cool Whip, frozen whipped topping, thawed
- ½ cup Heath Toffee Bits
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Wash, peel and cut apples into small ¼ pieces.
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Toss with lemon juice.
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Melt butter in a skillet over medium heat.
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Add brown sugar and stir continuously until the brown sugar begins to dissolve.
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Add diced apples and cinnamon.
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Toss to coat and continue to stir until the sugar completely dissolves and the apples become tender, about 5 minutes.
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Allow this mixture to cool completely.
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Beat cream cheese and marshmallow fluff until smooth and creamy.
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Add Cool Whip and beat until just combined.
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Fold in the cooled apples and the toffee bits, reserving some to sprinkle on top, if you'd like.
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Pour into a serving bowl and serve.
Cinnamon Sugar Pita Chip Apples
To make cinnamon sugar pita chips, cut pita bread using an apple cookie cutter. Fry the apples until golden brown and then sprinkle them with red-colored cinnamon sugar.
Storage
Keep your toffee apple dip in the refrigerator for up to 3 days. If you plan to sprinkle toffee over the dip, you should wait until you are ready to serve the dip before adding them on top.
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Crystal says
Great recipe and thanks for sharing it at my weekly linky party at Crystal & Comp last week. I just shared on my facebook page and pinned it of course! 🙂
beth says
Thanks so much Crystal:)
uk voucher codes says
This looks delicious, this recipe is a great excuse. Thanks!
The Partiologist says
I love this idea once again and love that you used red sanding sugar with the cinnamon! Perfect! I must start making more dips!
Anonymous says
What's cool whip !!
I live in the uk .
I am a granny , I love your ideas .
Kind regards
Ann
beth says
Cool Whip is whipped cream that comes in a tub and is frozen. When it's thawed it is soft and creamy, just like homemade whipped cream, only it is very stable and wont seep. You can just swap out homemade whipped cream. If you do that, just be sure to serve it within a day or so for the best results.
Rachel @ Graybery says
This looks yummy! Pinning!
Hani Bacova says
The you can think outside of the box gets me every time, These are so fun!