These apples are dipped in fudgy caramel and then into your favorite chopped candy bar. What a treat!
| 8 |
|
wooden craft sticks |
| 8 |
|
large apples, washed, dried |
| 1 |
|
cup chopped your favorite chocolate-covered candy bars |
| 1/4 |
|
cup LAND O LAKES® Butter |
| 1/4 |
|
cup milk |
| 1 |
|
(11-ounce) bag caramel bits* |
| 1 |
|
cup milk chocolate & caramel swirled baking chips** |
| 2 |
|
(1-ounce) squares white baking chocolate, melted |
Insert 1
wooden stick into stem end of each apple; set aside. Line baking sheet with waxed paper; spray with no-stick cooking spray. Set aside. Place chopped candy into medium bowl; set aside.
Combine butter, milk and caramel bits in 3-quart saucepan. Cook over medium heat, stirring occasionally, until caramel is melted and smooth (5 to 7 minutes). Remove from heat; stir in baking chips until smooth.
Place pan over low heat; dip apples into melted caramel mixture until evenly coated, spooning mixture over apples as needed. Shake gently to allow all excess caramel mixture to drip off. Roll bottoms of apples into chopped candy. Place onto prepared baking sheet.
Drizzle each apple with melted white chocolate. If necessary, lift each apple from waxed paper and press caramel and chopped candy back onto bottom of apples. Place back onto waxed paper.
Refrigerate at least 1 hour. Wrap each apple in waxed paper; store refrigerated. Let stand at room temperature 1 hour before serving.
*Substitute 45 caramels, unwrapped.
**Substitute 1 cup milk chocolate chips.
Recipe Tip
Make sure to allow all excess caramel mixture to drip off into pan.
Recipe Tip
Wrap 2 colors of festive ribbon around wooden sticks for a special touch. Tie at ends to secure.
Recipe Tip
Wooden craft sticks are available in craft stores or you can check in the produce section for caramel apple sticks.
Recipe Tip
Leftover caramel sauce can be re-heated and served over ice cream.
