One 16-ounce package chocolate-flavored almond bark, broken into pieces
Steps:
Wash and dry the apples and remove their stems. Insert a small stick into each apple. Line a baking sheet with parchment paper and lightly coat with cooking spray. Put the caramel bits in a saucepan with 2 tablespoons water and heat on medium-low, stirring occasionally, until melted and smooth. Holding the stick, dip each apple into the caramel and place on the prepared baking sheet. Chill until set, 10 to 12 minutes. Put the marshmallow creme in a microwave-safe bowl and heat for 30 seconds until smooth, warm and puffed. Stir well. Dip each apple into the marshmallow mixture and return to the baking sheet. Transfer to the refrigerator to set, about 15 minutes. Put the graham crackers crumbs in a bowl and set aside. Put the almond bark pieces in a microwave-safe bowl. Heat in 30-second intervals, stirring in between each, until completely melted and smooth. Dip each marshmallow-coated caramel apple in the chocolate, and then in the graham cracker crumbs. Return to the baking sheet until set.
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Prepare two baking sheets with parchment paper; spray with non-stick cooking spray. Insert the sticks into the stem area of each apple. TIP: if using a larger stick, inserting a metal skewer first and rotating it at a 45 degree angle creates a starter hole making the stick insertion easier.
In a medium to large saucepan over low heat, melt the butter and add the marshmallows. Spray a silicon spoon with non-stick spray and stir the mixture, folding the butter into the marshmallows. Continue until the mixture is melted, smooth and creamy.
Tipping the saucepan at an angle, insert an apple and rotate it using the stick to fully coat the apple. Lift from the marshmallow mixture and allow excess marshmallow to drain back into the saucepan. TIP: keep the marshmallow mixture warm or it will begin to set up making the dipping more challenging.
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