Friday, September 24, 2010

Heath Bar Fruit Dip

By: Karina Hollingsworth
8 oz. cream cheese
8 oz. Heath Bar bits
1/2 c. brown sugar
1/3 c. sugar
1/4 tsp. vanilla

Mix all ingredients together in medium bowl with hand mixer. Place in serving dish and refrigerate until serving.

For apples:
8-10 Granny Smith (green) apples
6 oz. pineapple juice
1 gallon-size Ziploc bag

Pour pineapple juice into bag. Cut and core apples, placing apple wedges in bag and tossing to coat, to keep from turning brown.

Refrigerate until serving -- Enjoy! :)

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