Gooey Caramel Apple Pull-Aparts

Ingredients

• 4 Nature Valley pecan crunch granola bars, crushed (2 pouches from 8.9-oz box)
• 1/4 cup pecans, chopped
• 1 teaspoon ground cinnamon
• 1 cup whipping cream
• 1/2 cup light brown sugar, packed
• 2 (17 1/2 ounce) cans pillsbury grands refrigerated cinnamon roll dough, with icing
• 1 medium granny smith apple, peeled, coarsely chopped (about 1 1/4 cups)

Directions

1. 1

   Heat oven to 350°F

2. 2

   Spray 12-cup fluted tube cake pan with cooking spray.

3. 3

   In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon.

4. 4

   Sprinkle mixture evenly in bottom of pan.

5. 5

   In large bowl, mix whipping cream, brown sugar and remaining 1/2 teaspoon cinnamon.

6. 6

   Separate both cans of dough into 10 rolls; set icing aside.

7. 7

   Cut each roll into quarters.

8. 8

   Stir roll pieces and apples into whipping cream mixture to coat.

9. 9

   Spoon mixture into pan; spread evenly.

10. 10

    Bake 50 to 60 minutes or until deep golden brown.

11. 11

    Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan).

12. 12

    Cool 5 minutes.

13. 13

    Remove pan; scrape any remaining topping in pan onto coffee cake.

14. 14

    Cool 5 minutes longer.

15. 15

    Drizzle reserved icing over top.

16. 16

    Serve warm.