Preheat oven to 350°. Cut cookie dough into twelve slices, about 3/4 in. thick. On ungreased baking sheets, pat each slice to form 1/2-in.-thick circles. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
Meanwhile, in a small bowl, beat cream cheese, confectioners’ sugar and vanilla until blended. Spread over cookie crusts. Top with grapes.
In a microwave-safe dish, microwave marmalade, covered, on high 15-20 seconds or until warmed. Drizzle over grapes.
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Spray a small baking sheet generously with cooking spray, then set aside.
In a small bowl, add nutmeg, cinnamon, and baking soda, then set aside.
In a large microwave-safe bowl, add granulated sugar and light corn syrup. Use a spatula to stir until combined. Mixture will be very sticky and difficult to stir near the end; this is okay.
Microwave sugar syrup mixture on HIGH for 4 minutes, then stir. Return bowl to microwave and heat for another 3 to 5 minutes or until mixture turns a light golden color. Be careful not to overheat; a dark brown hue means the sugar has burned.
Remove bowl from microwave and quickly begin to add the following ingredients: vanilla, butter, the prepared spices from step 1, and the peanuts. Stir mixture so that all the ingredients are combined. Mixture will lighten and may rise or appear “fluffy.”
Spray rim of bowl with more cooking spray, then pour brittle mixture on the prepared baking sheet. Working quickly, use a spatula or a spoon to smooth the peanut brittle out in a layer roughly the same thickness as the peanuts.
Let peanut brittle cool and harden for at least 1 hour. Once cooled and firm, use your hands to break the brittle into sizes of your choice (usually 2×2 inch in size)
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