A few months back I was at a pot luck beach party. There was a vast array of food to choose from. One that I had never seen before had sliced Granny Smith apples and some sort of cream cheese and chocolate chip concoction to dip the apples in.
I took a tentative bite. I was sold. For the next 20 minutes or so, I strapped on a feedbag and hoovered up probably half the platter. (I had had a glass of wine or two and I may or may not have had the munchies. Don’t you judge me.) The sweet gal who made it came over to replenish the sliced apples and she was kind enough to tell me what went into making this deliciousness.
She told me it did not have a name, so I have taken the liberty of naming it after her: Apples Malloy.
Here’s what you need to get started:
You will need several Granny Smith apples, sliced; 2 packages of cream cheese; mini chocolate chips; caramel sundae sauce (or real caramel sauce if you’re ambitious) and Heath Bar toffee pieces.
I wouldn’t add the apples until you are ready to serve it, and if you plan to have it sitting out for a while, it is a good idea to toss the apples in a little lemon juice and water first, which helps to keep them from getting brown.
(Note do NOT put wet apples onto the platter. Dry them off a bit first.)
Please check the bottom of this blog for buttons to weekly link parties.