Gourmet Caramel Apples by Glorious Treats
Apples (most commonly, Granny Smith)
Wooden apple sticks (available at the craft store or grocery store)
Toppings such as chocolate (milk, dark or white), nuts, toffee bits, mini M&M;’s, or sprinkles.
*For the caramel you can use individually wrapped store-bought caramels such as Brach’s or Kraft.
1. Wash and dry apples. If you can use organic apples that is best. Traditional (non-organic) apples are coated with wax, which can make it hard for the caramel to stick to the apple. If your apples are waxed, dip apples in very hot water for just a few seconds, then rub off the wax the best you can.
2. Melt caramel in the top of a double boiler or melt caramel in a large, microwave-safe bowl, in short intervals, stirring occasionally.
3. While the caramel is melting, push wooden apple sticks into the apples.
4. Holding the stick, dip apples (one at a time) into the melted caramel. Allow excess caramel to drip off.
5. Set freshly dipped apple on a parchment-lined (or Silpat lined) baking sheet. After you dip a few apples, put freshly dipped apples in the refrigerator to help the caramel cool quickly.
If you’d like to dip your apple in nuts, mini chocolate chips, etc. do that before setting the apple onto the parchment.
Additionally, after the caramel apples have set up a bit, melt white, milk or dark chocolate and drizzle it on top of the apples. You may also top the chocolate with nuts or toffee bits or sprinkles.
Caramel apples are usually best the day they are made, but may be stored in the refrigerator up to two days.
Caramel Apple Nachos by Butter With a Side of Bread
30 large marshmallows
5 Tbsp butter
1 Tbsp water
4-5 apples, sliced
toppings (peanuts, sprinkles, mini chocolate chips, crushed candy bars, etc)
Melt the marshmallows and butter in a saucepan over low heat. Stir periodically until completely melted and smooth. Combine the caramels and water in a bowl and microwave until melted. I microwaved mine in 45 second intervals, stirring in between until the caramel was smooth. Arrange the sliced apples on a plate and pour the caramel and marshmallow mixtures over them. Add any additional toppings and serve immediately!
1/2 cup canned pumpkin (not pumpkin pie filling)
2 tablespoons honey
1 large egg
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup oat flour (oats that have been blended)
1/2 cup dark chocolate chips (or milk, semi-sweet, or nuts)
1/4 cup chocolate chunks, optional
1. In a bowl, beat together the pumpkin, honey, and egg. Beat in the brown sugar.
2. In another bowl, stir together the cinnamon, pumpkin pie spice, baking soda, and oat flour.
3. Oat flour is just old-fashioned or quick oats that have been blended in a blender or food processor until they are at a flour consistency. **Make sure to measure the oat flour AFTER blending the oats and not before **
4. Combine the wet and dry and mix until just combined. Do not overstir.
5. Stir in the chocolate chips.
6. Chill the dough for 30 minutes and then preheat the oven to 350 degrees F.
7. Using a cookie scoop, scoop out the dough onto a cookie sheet.
8. Press the chocolate chunks (and extra chocolate chips if desired) into the tops of these cookies and bake for 6-8 minutes.
9. These cookies taste best (in my opinion) a little under-baked - they are soft, chewy, and chocolatey!