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At Home Style: Caramel Apples

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.

from KraftRecipes.com

Coming up next week: Cranberry-Pineapple Minis for your Thanksgiving table.

Nov Me and Mom2

Chesapeake Family’s At Home Style blogger Jeanne M. Slaughter and her Mom, Mary, who she’s very thankful for.  

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