Toffee apple ‘salad’ belongs on dessert cart

So Rowan and her friend Courtney were hanging out here Wednesday night, swatting witticisms back and forth like tennis balls, knowing it was their last chance to hang out before Rowan heads to college this weekend.  (Courtney’s commuting to Ivy Tech, and is already plotting to transfer  ASAP.)

The occasion, they decided, called for comfort food. Something old — a soup-based casserole known as mazetti in these parts — and something new, an apple “salad” featuring bits of crunched-up Heath bars.

The “salad” was a hit, but wow, is it rich. It reminds me of a decadent ‘grape salad” my sister-in-law Dawn makes and that we subsequently stripped down to a zero-fat version.

Probably that’s what I’ll wind up doing with this as well, after this initial straight-from-the-book attempt. (The girls went out to buy the ingredients, and they got full-fat cream cheese and Cool Whip, so we didn’t even save any calories at the most obvious starting places.)

Heath Apple Salad

1 8-ounce package cream cheese, softened

½ cup brown sugar

4 Granny Smith apples, peeled and chopped

2/3 cup Heath bits

3 cups frozen Cool Whip, thawed

Mix cream cheese and brown sugar; add apples and Heath bits. Fold in Cool Whip. (We layered ours, which worked out nicely. But it would’ve been better, in my opinion, to use tiny bit of Heath bar rather than the largish chunks.)

— from 500 Fast & Fabulous Five-Star 5-Ingredient Recipes by Gwen McKee and Barbara Moseley

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