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OREO Caramel Apples Recipe

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.

Pan size: small to medium sauce pan
cookie sheet lined with parchment or wax paper
Caramel apple chilling time: 60 minutes
Servings: 5 caramel apples

Caramel apples are a special treat that are fun to make with children.

Caramel Apple Directions

Be sure to start with the apples at room temperature so the caramel will stick to the apple.
5 medium apples, washed and well dried
1 - 14 ounce package caramels
5 pop cycle sticks or chop sticks or thick bbq skewers
15 OREO Cookies, coarsely chopped
1 square White Chocolate, melted
Yellow and red food coloring (optional)

Insert apples with wooden pop cycle stick into stem end of each apple; set apples aside.

Place caramels and 2 tablespoons water in large saucepan; cook on medium-low heat until caramels are melted, stirring frequently to keep caramel from burning.

Dip apples into melted caramel, spooning caramel over apples to coat. Roll apples in chopped cookies, pressing cookies gently into caramel to secure. Place caramel apples on a wax-paper or parchment paper lined baking sheet; let stand 2o minutes or until caramel is set.

Put white chocolate in a microwave save bowl. Heat chocolate on high for 1 minute at a time until white chocolate is melted. Stir 4 drops yellow food coloring and 1 drop red food coloring into melted white chocolate to tint orange. Spoon melted chocolate into small resalable plastic bag. Cut a small hole in the corner of the bag and drizzle over your caramel apples. Refrigerate apples to set chocolate quickly.

Drizzle over caramel apples; let caramel apples stand until firm. Store in refrigerator up to 2 days.