Outrageous caramel apples

5 Servings

Ingredients

Quantity Ingredient
5 4-inch ice-cream-bar sticks
5 Medium-size Macintosh or Macoun apples (about 1 3/4 pounds)
¾ cup Chopped peanuts (or miniature candy-coated chocolate pieces or semisweet-chocolate pieces, flaked coconut, colored sprinkles, toffee bits, or your favorite topping)
1 pack (14-ounce) caramels
3 Squares (1-ounce) semisweet or white chocolate, melted

Directions

1. Insert an ice-cream-bar stick in stem end of each apple. Place peanuts or other topping on sheet of waxed paper.

2. Line 15½" by 10 ½" jelly-roll pan with waxed paper; spray waxed paper with nonstick cooking spray.

3. In 2-quart saucepan over low heat, heat caramel candies and 2 tablespoons water, stirring constantly, until melted and smooth; remove saucepan from heat. Holding stick, dip 1 apple into caramel mixture, spooning mixture over apple to coat completely. (If caramel mixture in saucepan begins to harden, warm over low heat to soften.) Then, place caramel-coated apple on peanuts or other topping to coat bottom; place apple in jelly-roll pan. Repeat with remaining apples, caramel, and peanuts.

4. Spoon melted chocolate into heavy-weight plastic bag. With scissors, cut off corner of bag to make a small opening. Drizzle melted chocolate over apples. Refrigerate apples 15 minutes to allow chocolate to set. If not eating right away, refrigerate apples, loosely covered, up to 2 days. Let apples stand at room temperature 15 minutes to soften before eating.

Each apple: About 610 calories, 9 g protein, 99 g carbohydrate, 23 g total fat (6 g saturated), 0 mg cholesterol, 400 mg sodium.

Posted to EAT-L Digest 31 October 96 Date: Fri, 1 Nov 1996 16:24:00 -0800 From: Pamela Ramsey <risha@...>

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