Candy Bar Caramel Apple

Name: Candy Bar Caramel Apple
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: caramel apples; 8 wooden craft sticks; 8 large apples, washed, dried; 1 cup chopped your favorite chocolate-covered candy bars; 1/4 cup Land O Lakes® Butter; 1/4 cup milk; 1 (11-ounce) bag caramel bits*; 1 cup milk chocolate & caramel swirled baking chips**; 2 (1-ounce) squares white baking chocolate, melted

5 steps

Prep:20min

“These apples are dipped in fudgy caramel and then into your favorite chopped candy bar. What a treat!” ~ landolakes.com 20 min. Prep time 2 :20 Total time Substitute 45 caramels, unwrapped. **Substitute 1 cup milk chocolate chips. – Make sure to allow all excess caramel mixture to drip off into pan. – Wrap 2 colors of festive ribbon around wooden sticks for a special touch. Tie at ends to secure. – Wooden craft sticks are available in craft stores or you can check in the produce section for caramel apple sticks. – Leftover caramel sauce can be re-heated and served over ice cream. Calories: 520 Fat: 23g Cholesterol: 25mg Sodium: 220mg Carbohydrates: 77g Dietary Fiber: 4g Protein: 6g

Updated at: Thu, 17 Aug 2023 05:12:05 GMT

Nutrition balance score

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Ingredients

8 servings

1 cupchocolate

chopped your favorite, covered candy bars

¼ cupbutter

¼ cupmilk

1 x 11 ouncecaramel bits

1 cupmilk chocolate & caramel swirled baking chips

2 x 1 ouncewhite baking chocolate

squares, melted

Instructions

Step 1

Insert 1 wooden stick into stem end of each apple; set aside. Line baking sheet with waxed paper; spray with no-stick cooking spray. Set aside. Place chopped candy into medium bowl; set aside.

Step 2

Combine butter, milk and caramel bits in 3-quart saucepan. Cook over medium heat, stirring occasionally, until caramel is melted and smooth (5 to 7 minutes). Remove from heat; stir in baking chips until smooth.

Step 3

Place pan over low heat; dip apples into melted caramel mixture until evenly coated, spooning mixture over apples as needed. Shake gently to allow all excess caramel mixture to drip off. Roll bottoms of apples into chopped candy. Place onto prepared baking sheet.

Step 4

Drizzle each apple with melted white chocolate. If necessary, lift each apple from waxed paper and press caramel and chopped candy back onto bottom of apples. Place back onto waxed paper.

Step 5

Refrigerate at least 1 hour. Wrap each apple in waxed paper; store refrigerated. Let stand at room temperature 1 hour before serving.

View on http://www.landolakes.com/recipe/1641

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