Fresh crisp fall apples covered in warm caramel never tasted so good. Dress them up a bit with drizzled of white, milk and dark chocolate and roll in crushed nuts, cookies, shredded coconut and candies. Another option is to keep caramel and chocolates warm in mini-crockpots and set-up a Caramel Apple Bar after Thanksgiving dinner so everyone has some fun.
5 Apples (1-1/2 lb.), washed, well dried –
1 pkg. (14 oz.) KRAFT Caramels
2 Tbsp. Water
1-1/2 cups BAKER’S ANGEL FLAKE Coconut, toasted
2 squares BAKER’S Semi-Sweet Chocolate
Insert wooden pop sticks into stem ends of apples. Microwave caramels and water in deep microwaveable bowl on HIGH 2 to 3 min. or until caramels are melted, stirring every minute.
Dip apples in caramel, turning to evenly coat; scrape excess from bottoms of apples. Roll apples in coconut; place on greased tray. Refrigerate 15 min.
Microwave chocolate in separate deep microwaveable bowl on HIGH 1 min. to 1 min. 15 sec. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drizzle chocolate over apples; return to tray. Let stand until chocolate is firm. Keep refrigerated.
Coming up next week: Cranberry-Pineapple Minis for your Thanksgiving table.
Chesapeake Family’s At Home Style blogger Jeanne M. Slaughter and her Mom, Mary, who she’s very thankful for.