Candy Bar Stuffed Baked Apples Recipes

CANDY BAR STUFFED BAKED APPLES

Steps:

• Preheat oven to 350 degrees.
• Place apples on a cutting board. With a sharp knife, carefully cut the top 1/2 inch from the top of each.
• Using an apple corer or a small melon baller, scoop out the stem, core and seeds from each apple, leaving the bottom intact. Stand the apples in a 9 inch square baking dish, cut side up.
• Divide 1/4 cup each chopped Snickers and Skor/Heath bar candy bars among the apples, about 2 tablespoons of candy per apple.
• Place 1 1/2 teaspoon of butter inside each apple, on top of the candy bar pieces. Then divide the remainder 1/4 cup chopped candy bars among the apples.
• In a small bowl, whisk together the cider and sugar and pour mixture over and around the apples. Carefully place baking dish in the oven and bake the apples uncovered until tender, about 1 hour and 20 minutes. (Original recipes states 1 hour and 20 minutes, but if cooked too long the apples become mealy. Start checking around 45 minutes.) Remove from oven and let sit 5 minutes.
• Serve hot or warm, spoon the pan juices over apples and add vanilla ice cream if desired.

STUFFED BAKED APPLES

Steps:

• Cut off the top of four apples and remove the hearts.
• Chop the pecans and the extra apple into small pieces. In a small bowl, mix the apple and the pecans with cinnamon and sugar. Add the vanilla and the egg and whisk them for a few seconds.
• Fill the four apples with the pecan mix.
• Bake the apples in a preheated oven (350°F) for 30 minutes.
• Sprinkle some powdered sugar to decorate.

CANDY BAKED APPLES

Steps:

• With the rack in the middle position, preheat the oven to 200°C (400°F).
• In a bowl, combine all the ingredients except the apples. Set aside.
• Slice a thin layer off the top of each apple. Using a melon baller, dig out the core, leaving the bottom intact. Make a horizontal cut through the peel around each apple so the fruit doesn't burst when baking.
• Place the apples on a 33 x 23-cm (13 x 9-inch) baking dish. Divide the oat mixture among the apples, spooning it into the hollows and mounding it on the tops. Cover the dish with aluminum foil. Bake 30 minutes. Remove the foil and continue baking until the oat mixture is lightly browned, 5 to 10 minutes.
• Cool to room temperature. Serve as is or with vanilla ice cream.

CANDY BAR STUFFED APPLES

Steps:

• 1. Heat oven to 350. Cut the top 1/2 inch off the top of each apple. Using an apple corer or melon baller, scoop out stem, core and seeds, leaving apple in tact. Stand in a 9in. baking dish, cut side up.
• 2. Divide 1/4 cup of each candy bar pieces among apples, about 2 tablespoons in each. On top of that, place about 1 teaspoon or so of butter on each apple/top of candy bar pieces. Divide remainder of candy bar pieces among apples and sprinkle on top of butter.
• 3. In a small bowl, whisk together cider and sugar. Pour over apples. Carefully place baking dish in oven and bake for about 1hr 15mins. Check at about 45 mins. you don't want to over bake your apples or they get mealy. When apples are tender and done, remove from oven and let set for 5 mins. before serving. Top with vanilla ice cream or whipped cream if desired.