It’s finally fall. The most amazing time of the year. I’ve been anxiously awaiting the cooler nights, long pants, and cozy sweaters. As the leaves start turning colors I can’t help but want to go on walks around our quaint neighborhood. The fall months make me feel alive, and I love it! I’m less stressed, happier, and more myself. It’s funny how different seasons can do that to you. Let’s talk about apples. Honeycrisp apples… yum. When I think of apples I reflect on the memories I have as a little girl with my dad. On one particular occasion he and I went and picked apples together in an apple orchard not far from where we lived. We’d take the apples home and eat them. I don’t recall my mom making numerous batches of apple pie. However, we loved slicing an apple and dipping it in soft caramel. Which reminds me, I have the most amazing caramel dip! You’ll go crazy for it. I’ll try and get around to posting it before Thanksgiving rolls around.
I’m getting carried away by all things fall. I can’t help it! But lets talk about these apple pie caramel apples. Ohhh they are gooooood. An apple covered in silky smooth caramel, almond bark, and cinnamon sugar; you won’t be able to stop at just one bite!
Have you been to the Rocky Mountain Chocolate Factory? It’s a decadent chocolate store. They sell treats of all varieties but their caramel apples are what sets them apart. They have Reese’s Peanut Butter Caramel Apples, Snickers Caramel Apples, you name it! Problem is it costs a solid $8 for one caramel apple. So I decided to make our favorite apple pie caramel apples at home.
You’ll need Granny Smith Apples. Wash and dry the apples thoroughly. Doing this helps the caramel adhere better. I bought sticks that had a point on the end. This made it easy to insert the sticks into the apples. Once I had done this, I put the apples in the freezer. They stayed in the freezer for 15 minutes as I prepared the caramel.
For the caramel I used Peter’s Caramel. You can buy it in 5lb blocks. If you don’t have Peter’s Caramel don’t worry, you can use Kraft caramels, they work just as well. Melt the caramel, then dip the apples. After you dip the apples, I scrape the excess caramel off the bottom to prevent pooling.
Place the caramel covered apples on a tray and set them in the freezer. Prepare the white chocolate melts. Dip the apples again, swirling the apple to get an even coating of chocolate. Immediately after doing this, sprinkle the apples with the cinnamon sugar mixture. You can roll the apples in the mixture if you’d like. I did it both ways and preferred the sprinkling because ultimately, it looked better. Place the apples in the freezer for 5 minutes to set the chocolate. Remove from the freezer and eat immediately or place in an air tight container for later.
If you want to double dip your apples in the caramel or chocolate melts, you’ll want to make sure you melt enough to do so. I dipped my apples once.
- 4 Granny Smith apples, washed and dried
- 16 oz Peter's Caramel you can use Kraft caramels as well. Just follow instructions for melting.
- 12 oz white almond bark
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
In a small bowl combine the brown sugar, sugar, and cinnamon. Mix to combine.
Wash and dry apples thoroughly. Remove apple stems. Take sticks and push them halfway through the top of the apple. I bought sticks that had one pointy end. This made inserting the sticks much easier. You can use popsicle sticks for this too.
Place apples in the freezer while you melt the caramel.
Melt the caramel according to package directions. Once melted, take the apples out of the freezer and dip them into the caramel. Scrape off any excess caramel on the bottom. This will prevent pooling when you place it on your tray. Place caramel covered apples on a wax paper lined tray. Put the apples in the freezer to speed up the caramel setting process.
Melt the almond bark. Once melted, dip each apple. Immediately after dipping into the white almond bark, sprinkle the apples with the cinnamon sugar mixture. Alternatively, you can roll the apples in the mixture. You might get a thicker coating of the cinnamon sugar mixture (which is a good thing)! I thought sprinkling it on made the end result prettier.
Place the finished apples in the freezer for 5 minutes to set. Remove from freezer, cut into 8 slices and enjoy!
I single dipped these apples. You're welcome to double dip in the caramel. Just note, you'll have to melt more caramel to do so.
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