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Ingredients

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Directions

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  • In a small bowl combine 1/4 cup of the caramel dip and the sour cream; spread over bread shell. In a large bowl toss apples with melted butter to coat. In another small bowl combine sugar and cinnamon; toss with apples. Arrange apple slices on bread shell. Drizzle with remaining 1/4 cup caramel dip; sprinkle with pecans.

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  • Prepare grill for indirect grilling, except omit drip pan. Test for medium heat above the center of the grill. Place bread shell on the grill rack in the center of the grill (not over heat). Cover and grill for 12 to 15 minutes or until heated through.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Serve warm. If desired, serve with ice cream. Makes 10 servings.

*Test Kitchen Tip:

If the caramel dip is too thick to drizzle, heat it in a saucepan or microwave just until it thins slightly. An easy way to drizzle the dip is to spoon it into a plastic bag and snip off one corner.

Nutrition Facts

233 calories; 9 g total fat; 2 g saturated fat; 10 mg cholesterol; 251 mg sodium. 34 g carbohydrates; 1 g fiber; 6 g protein; 97 IU vitamin a; 2 mg vitamin c; 71 mg calcium; 0 mg iron;

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