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Caramel Apple Cobbler with NUTTER BUTTER
Ingredients:

2 qt. plain muffin mix
1-1/2 qt. cool water
1-1/2 gal. NUTTER BUTTER Peanut Butter Sandwich Cookies, finely ground
8 each eggs
2-1/4 gal. apple pie filling
- vanilla ice cream (#16 scoop)
1 gal. caramel ice cream topping
1 gal. NUTTER BUTTER Peanut Butter Sandwich Cookies, coarsely crushed

Instruction:

Place muffin mix, water, ground cookies and egg in mixer bowl fitted with paddle attachment. Beat on low speed just until moistened. Spread batter evenly into 4 [2-inch deep] full-size hotel pans (or 1 [2-inch deep] half-hotel pan for trial recipe). Top with 5 lb. of the pie filling (or 2-1/2 lb. for the trial recipe); cover. Bake in 375F-convection oven for 20 minutes. Uncover; continue to bake an additional 10 to 15 minutes or until golden brown and bubbly. Cut each cobbler into16 slices to serve (or 8 slices for trial recipe). For each serving: Place 1 slice of the cobbler on dessert plate; top with 1 scoop of ice cream. Drizzle with 2 Tbsp. (2 oz.) caramel topping; sprinkle with 1/4 cup (1 oz.) of the crushed cookies.

Source: www.kraftrecipes.com