Special Equipment: Silicone Bar Pan
- Preheat oven to 350°F. In large bowl, combine Maple Iced Gingerbread Mix packet 1, water and ¾ cup melted butter. Divide among Silicone Bar Pan.
- Bake 25-30 minutes or until toothpick inserted in center comes out clean. Let cool. Remove from pan and cut each cake in half horizontally.
- In medium bowl, combine Maple Iced Gingerbread Mix packet 2, cream cheese, powdered sugar and 3 tablespoons softened butter; mix until well combined. Frost bottom and top layers of tiny cake and place together.
- Mix lemon juice in 2 cups water; set aside. Using a melon baller, scoop out 16 round pieces of apple. Place apple balls into lemon water for a few minutes. Remove and dry off. Dunk in warm Creamy Caramel Sauce and top tiny cakes.
Makes 16 servings.
Nutrition per Serving: Calories: 310
Total Fat: 16g
Sat. Fat: 10g
Cholest: 50mg
Sodium: 330mg
Carbs: 38g
Fiber: <1g
Sugar: 23g
Protein: 3g
