Caramel Apple Crispbread

Ingredients
8 WASA CRISP’N LIGHT CRISPBREADS
1/2 CUP GRANULATED SUGAR
4 TABLESPOONS UNSALTED BUTTER
1/4 CUP HEAVY CREAM
1/4 TEASPOON SEA SALT
1/2 CUP CREAM CHEESE
1/2 CUP PEANUT BUTTER
GREEN APPLE, THINLY SLICED
CHOPPED PEANUTS
How to:
1.
For homemade caramel: heat the sugar in a saucepan on low heat, stirring occasionally with a whisk to prevent burning. The sugar will begin to form clumps and melt slowly, eventually turning an amber color. Once the sugar is fully melted, remove the pan from the heat and add the butter, stirring occasionally until melted. Then, add the cream and salt and stir until fully combined. Transfer caramel to a glass, resealable jar and set aside to cool. Store leftover caramel in the refrigerator for up to 2 weeks. A premade caramel sauce can also be used instead.
2.
To make the peanut butter caramel spread: combine cream cheese, peanut butter and 2 tablespoons of the warm caramel in a separate bowl.
3.
To serve: spread 2 tablespoons of caramel spread on each crispbread, then add a layer of sliced apples and top with chopped peanuts and a drizzle of caramel sauce.