Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These apples are dipped in fudgy caramel and then into your favorite chopped candy bar. What a treat!
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, 5-7 minutes or until caramel is melted and smooth. Remove from heat; stir in baking chips until smooth.
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. (Return pan to stove if mixture gets too thick.) 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.
Dietary Fiber: 4g
These are quite easy to make, and they are absolutely delicious! I used honeycrisp apples.
The best caramel dip ever. The guests thought they looked like boutique, gourmet carmel apples. I'm going to make these for a church food bazaar.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1641
© 2016 Land O'Lakes, Inc.
This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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