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halloween party apple dessert

Apple Pie Caramel Apples

Crisp granny smith apples coated in scrumptious chewy caramel and white chocolate, dipped in graham cracker crumbs and finished with a sprinkling of cinnamon sugar.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 4 apples

Equipment

  • 2 small microwave safe bowls
  • 2 baking sheets
  • Parchment paper
  • Wax paper
  • Nonstick cooking spray
  • 2 Spoons
  • Spatula
  • Pastry brush
  • Shaker
  • Food processor Optional

Ingredients
  

  • 4 Granny Smith apples
  • 4 Popsicle sticks
  • 11 Ounces Soft Caramels
  • 2 Tablespoons Water
  • 1 premade pie crust or 6 cinnamon sugar graham crackers
  • 1 Tablespoon Butter
  • 2 Tablespoons Brown sugar
  • 1/2 Teaspoon Cinnamon
  • 12 Ounces White Chocolate

Instructions
 

If using pre-made or homemade pie crust

  • Preheat oven to 370°F
  • Unfold the pie crust and place it on a baking sheet lined with parchment paper.
  • Melt the butter and spread onto the pie crust using a pastry brush until just wet. Don’t put too much butter on.
  • Combine the cinnamon and sugar together in a small bowl.
  • Use your hands to sprinkle half of the cinnamon mixture onto the top of the pie crust. Transfer the remaining cinnamon mixture to a shaker for later.
  • Bake for 17-20 minutes or according to the package directions (if using pre-made)
  • Continue onto the next steps while baking the pie crust.

Skip to here if using graham crackers

  • Wash the apples with warm water and scrub brush. Dry thoroughly and put a popsicle stick into each apple
  • Add wax paper or a silicone mat to a second baking pan and spray with nonstick cooking spray. Set aside.
  • Add caramels and water to a microwave-safe small bowl. Melt caramels for 30 second intervals, stirring between each session, until melted and smooth.
  • Dip apples into the melted caramel. Spoon caramel over the sides apple to help cover it completely.
  • Use a knife to run across the bottom of the apple to remove extra caramel.
  • Repeat for remaining apples.
  • Place caramel apples on the prepared wax sheet and place in the fridge for about an hour.
  • Just before removing apples from the fridge, crush the flaky pie crust or crackers in the food processor. Remove any large crumbles from the mixture. If you don't have a food processor, then put them in a Ziploc bag, squeeze out the air, seal and bash with a rolling pin.
  • Remove apples from the fridge. Cut off excess caramel that has puddled at the base of the apple.
  • Melt the white chocolate for 30-second increments in the microwave, stirring between sessions until melted. If you prefer, you can melt the white chocolate in a double boiler by placing a heatproof bowl over a pan of hot water. Keep the water at a gentle simmer using medium heat rather than full-on boiling.
  • Dip the caramel apple into the chocolate. Use a spoon if needed to help cover each apple until they have a good coating of melted white chocolate.
  • Shake off any excess chocolate, and put it back onto the wax paper.
  • Shake the reserved cinnamon sugar mixture onto the top of the apple. Allow the chocolate to sit for a minute.
  • Take the apple and roll the base of the apple into the pie (or cracker) crumbs.
  • Repeat for remaining apples.
  • Allow apples to set. You can place the caramel apples in the fridge until about 30 minutes to an hour before serving.
  • Be sure to remove the finished apples from the fridge about 30 minutes to an hour before serving or they will be really hard to bite into.

Notes

Get an adult to cut them into apple slices to make them easier to eat. They would be delicious served with some whipped heavy cream and some caramel sauce