1 pkg (8oz) cream cheese
1/2 cup brown sugar
1/2 cup caramel sauce (I used Mrs. Richardson's Butterscotch Caramel)
1/4 cup chopped pecans (or walnuts)
1/2 cup Heath English Milk Chocolate Toffee Bits
1. Beat the cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.
2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.
3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.
I found this recipe on Janetishungry.blogspot.com but I made a few changes.