Kahlua Caramel Mascarpone Apple Dip

• FOR THE KAHLUA CARAMEL SAUCE:
• 1 cup Brown Sugar
• 1/3 cups Kahlua
• 1/4 cups Salted Butter
• 1 Tablespoon Vanilla Extract
• FOR THE MASCARPONE DIP:
• 8 ounces, weight Mascarpone Cheese
• 2 Tablespoons Powdered Sugar
• 1/2 teaspoons Vanilla Extract
• 1/2 cups Kahlua Caramel Sauce:
• 1/2 cups Roasted, Salted Cashews, Chopped
• FOR SERVING:
• 3 whole Granny Smith Apples, Sliced
• Pinch Of Cinnamon

1. For the Kahlua caramel sauce:
2. In a saucepan over medium low heat, combine all ingredients. Whisk until butter is melted and mixture begins to bubble. Once bubbling, continue to cook for 5-6 minutes, whisking occasionally until caramel thickens slightly and mixture is smooth. Take off heat, it will continue to thicken while caramel cools.
3. For the mascarpone dip:
4. While caramel sauce is cooling, combine mascarpone cheese, powdered sugar and vanilla extract in a bowl. Spread on a serving plate and place in the fridge for 30 minutes.
5. The caramel should be at room temperature by this point, so pour 1/2 cup of caramel over mascarpone dip. Place back in the fridge for 1 hour.
6. Sprinkle chopped cashews over caramel layer and serve with sliced apples. Drizzle more caramel on top if desired and sprinkle apples with a little cinnamon. Serve immediately.

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Taken from tastykitchen.com/recipes/desserts/kahlua-caramel-mascarpone-apple-dip/ (may not work)