Oreo Caramel Dipped Apples Recipes

S'MORES-DIPPED APPLES

Steps:

• Line a baking sheet with waxed paper; generously coat waxed paper with cooking spray. Wash and dry apples; remove stems. Insert pop sticks into apples., In a large heavy saucepan, melt butter over medium heat. Add marshmallows; stir until melted. Dip apples, one at a time, into warm marshmallow mixture, allowing excess to drip off. Place on prepared baking sheet and refrigerate until set, about 15 minutes., Place graham cracker crumbs in a shallow dish. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips; stir until smooth. Dip bottom half of apples in chocolate; dip bottoms in cracker crumbs. Place on baking sheet. Refrigerate until set.

ULTIMATE OREO CARAMEL APPLES

Steps:

• Insert pop sticks into tops of apples. Place caramels and milk in a small saucepan; heat and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Dip apples in caramel mixture, coating completely. Place on a waxed paper-lined baking sheet; let stand until set, about 10 minutes., Place crushed cookies in a shallow bowl. In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Dip apples in chocolate mixture, allowing excess to drip off; dip in cookies, rolling to coat. Return to baking sheet; refrigerate until set, about 15 minutes. Cut into wedges to serve.

OREO CARAMEL DIPPED APPLES

Steps:

• Insert wooden pop stick into stem end of each apple.
• Cook caramel and water in saucepan on medium-low heat until caramels are completely melted, stirring frequently.
• Dip apples, one at time, in melted caramel, then spoon enough of the remaining caramel over apple until completely coated. Immediately roll in chopped cookies, pressing cookies gently into caramel to secure. Place on waxed paper covered baking sheet. Let stand for 25 minutes or until caramel is firm.
• Melt white chocolate as directed on package. Stir in 4 drops of yellow food coloring and 1 drop of red food coloring. Cool 15 minutes. Drizzle over apples and let stand for 10 minutes or until firm.

CARAMEL APPLES

Steps:

• Rinse and dry the apples. Spray a baking sheet with cooking spray. Push one stick into the top of each apple, then place on the baking sheet with the stick standing straight up.
• Place the cookies in a large resealable plastic bag and roll with a rolling pin to crush. Set aside.
• In a large saucepan over low heat, combine the sugar, buttermilk, butter, baking soda, and vanilla and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan, and continue to boil and stir until the mixture reaches 238 degrees F, 15 to 17 minutes. Remove the pan from the heat.
• Dip each apple, one at a time, immediately into the caramel, leaving a 1/4-inch ring of green by the stick, and return the apple to the baking sheet. If the caramel starts to solidify while you are dipping apples, stir in heavy cream, a few drops at a time, until the caramel reaches a spreadable consistency.
• After all the apples have been dipped, lightly sprinkle them with sea salt. Allow the caramel to set, about 5 minutes.
• Meanwhile, in a microwave-safe bowl, microwave the white chocolate chips on high in 30-second intervals, stirring until melted. Dip each apple into the melted white chocolate, leaving a 1/4-inch ring of caramel exposed. Immediately dip the white chocolate-covered caramel apple in a layer of crushed cookie topping, leaving 1/4 inch of the white chocolate exposed.

HOW TO MAKE PERFECT CARAMEL APPLES

Steps:

• Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.
• Insert the craft sticks vertically into the apples. Line a pan with parchment paper and place the apples on it. Make space in your fridge to fit the pan. Add all of your toppings to plates or shallow bowls so they are ready to go. (If adding melted chocolate and then toppings, wait for the caramel to set on the apples before dipping them in melted chocolate).
• Make homemade caramel (this will take approximately 70 minutes), or melt store-bought pre-wrapped caramels (wrapper removed) in a large saucepan with 2 tablespoons of milk. Melt over medium heat until smooth. (See notes.)
• Allow the caramel to cool for 3-5 minutes before dipping the apples. If it's too hot it will slide off the apples more easily.
• Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and continue to swirl it as you allow any excess caramel to drip off. Place on parchment paper lined pan. Work carefully and quickly to dip all of the apples, and immediately add toppings, if desired.
• Repeat with remaining apples. Store dipped apples immediately in the refrigerator for up to two weeks.

OREO CARAMEL APPLES

Steps:

• Line a cookie sheet with waxed paper or parchment paper. Make sure your apples are well washed and dried before starting. Then insert a stick in the top of each one, after removing the stem.
• Pour the chopped pecans in a bowl placing it next to the stove top.
• Using a double boiler, pour water into the bottom half just slightly lower than when the top pot sits in the bottom half. bring water to a boil.
• Using a double boiler, put the margarine, brown sugar, corn syrup and condensed milk int the top pot bringing the heat to a med-high. Raise the temp to a boil, constantly stirring then reduce heat to med. Cook for 25-30 minutes or until a candy thermometer reads 248 degrees or when a teaspoon of the caramel is dropped into a glass of cold water it forms a firm ball.
• When this happens remove the pot from the heat stirring in the vanilla.
• Dip each apple into the caramel coating the apple and part of the wooden stick.
• Separate the Oreo cookies and remove the stuffing in the middle. Put the stuffing in a bowl or in the trash.
• Put the Oreo cookie pieces into a zip lock bag using a rolling pin crush the cookie pieces into a fine crumb.
• While the caramel apple is still hot sprinkle the finely crushed Oreo's onto the apple or if you prefer roll the hot caramel apple into a plate filled with the crushed Oreo's.
• Set the apples stick side up on the prepared baking sheet lined with waxed paper to cool completely before serving.

S'MORES APPLES

Steps:

• Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
• Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
• Combine the miniature marshmallows and graham crackers on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.
• Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

COOKIE & CARAMEL DIPPED APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Cook caramels and water in saucepan on medium-low heat until caramels are completely melted, stirring frequently.
• Dip apples, 1 at time, in caramel, then spoon enough of the remaining caramel over apple until coated. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on waxed paper-covered baking sheet; let stand 25 min. or until caramel is firm.
• Melt chocolate as directed on package; stir in food coloring. Cool 15 min. Drizzle over apples; let stand 10 min. or until firm. Serve immediately or refrigerate until ready to serve. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)

OREO® CARAMEL-DIPPED APPLES

Steps:

• Insert wooden pop stick (from bag of caramels) into stem end of each apple; set aside.
• Place caramels and 2 tablespoons water in large saucepan; cook on medium-low heat until caramels are melted, stirring frequently.
• Dip apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on wax-paper-lined baking sheet; let stand 25 minutes or until caramel is set.
• Stir 4 drops yellow food coloring and 1 drop red food coloring into melted white chocolate to tint orange. Cool 15 minutes. Drizzle over apples; let stand until firm. Store in refrigerator up to 2 days.