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Caramel Apple & Butterfinger Recipe

Butterfinger Chocolate Caramel Apple

Pan size: small to medium sauce pan
cookie sheet lined with parchment or wax paper
Temp: medium low heat
Prep time: 30
Servings: 5 caramel apples

A chocolate drizzle apple with crushed butterfingers make this ordinary caramel apple extra yummy.

Caramel Apple Directions

2 cups simi-sweet chocolate chips
1 tablespoon butter
1 - 14 ounce packages caramels
1 tablespoon water
5 medium tart apples, room temperature
5 pop cycle sticks or chop sticks or thick bbq skewers
2 - butterfinger candy bars (2.1 ounces each), coarsely crushed

Have apple set out to room temperature, remove stems, wash and let apples dry completely. Insert wooden pop cycle sticks (usually in the bag of caramels) into stem ends of apples. Cover large cookie sheet with parchment or waxed paper; spray paper with cooking spray or spread paper with butter.

Cook caramels and water in small to medium saucepan, one that apples will fit with plenty of room to roll apples. On medium-low heat, melt caramels until caramels are completely melted, stirring constantly.

Dip apples in caramel; spoon additional caramel over apple if necessary to evenly coat apples. Let excess caramel drip off. Scrape the bottom of apples then roll in crushed butterfingers; place apples on prepared paper.

In a microwavable bowl, melt simi-sweet chips and butter together on high for 30 to 4o seconds. Stir chocolate, if not all completely melted cook 5 to 10 seconds longer until chocolate is completely melted. Drizzle chocolate over the caramel apple using a spoon or with a zip lock bag.[ Roll the top of the zip lock bag over, spoon a few tablespoons of chocolate into one corner, cut a small hole in the corner of zip lock bag. Gently squeeze the bag to drizzle the chocolate.

Refrigerate caramel apples for 1 hour or so. Remove caramel apples from the refrigerator 5 to 10 minutes to soften slightly before serving, cut caramel apple into wedges. Refrigerate leftovers apples.

Kitchens Helpful Hint;
Set apples out to room temperature. Wash and dry apples thoroughly so that the caramel will stick to the apples.

Special Extra;
Prepare as directed for caramel apples, rolling bottom of each freshly dipped caramel apple in one of the following:
Coconut flakes, nuts of your liking, broke up pretzels, 10 coarsely chopped OREO cookies, 1-1/2 cups miniature marshmallows mixed with 1/4 cup broke up sprinkles; or 1/2 cup salted peanuts, chopped, or drizzle dipped apples with 2 melted squares semisweet chocolate.