Apple Pie Caramel Apples
Apple Pie Caramel Apples are a copycat recipe for the famous Rocky Mountain Chocolate Factory Caramel Apples! These apples are covered in a thick layer of caramel, coated in melted white chocolate (or almond bark) and then generously covered in a cinnamon sugar topping!
The combo of caramel and apple is right up there with apples and cinnamon, but when you put both of those together?! The most perfect fall treat! For more delicious apple recipes, try my Puff Pastry Apple Turnovers, Caramel Apple Dip, Cinnamon Baked Apples Recipe, and my Apple Cider Bundt Cake!
Why This Recipe Works
- Way cheaper than buying Rocky Mountain Chocolate Factory Caramel Apples! Have you been to the Rocky Mountain Chocolate Factory? It’s a decadent chocolate store. They sell treats of all varieties but the gourmet caramel apples are famous! They have Reese’s Peanut Butter and Snickers Caramel Apples, you name it! Problem is, it costs $8 for one of their specialty caramel apples! Instead, you can make multiple apple pie caramel apples right at home!
- Sweet and tart. The reason Granny Smiths are so iconic for caramel apples is because they are tart! Paired with the sweetness of the caramel, the white chocolate, and the cinnamon sugar topping, these apple pie caramel apples are the perfect gourmet caramel apples for your next sweet tooth craving!
- Perfect treat to share! Not only will you love the flavor of the cinnamon caramel apples, but they are perfect to cut into caramel apple slices and share with family and friends!
- Granny Smith Apples: Wash and dry the apples really well. This will remove some of that filminess from outside the apples, making it easier for the caramel to adhere to the apples. You can use any apples, Granny Smiths are tart green apples which work well with the sweetness of the caramel.
- Peter’s Caramel: You can use Kraft caramels as well. Just follow instructions for melting. If the caramel suggests adding some kind of liquid (like evaporated milk) to aid in melting, just be careful not to add too much or else the caramel won’t be thick enough to set on the apples.
- White Almond Bark: This is a seasonal item, so if you can’t find it, white chocolate chips or white chocolate candy melts will work well. Put a tablespoon of vegetable oil or coconut oil in the bowl with the white chocolate chips to help it melt.
- Brown Sugar & Granulated Sugar: The combination of brown sugar and white sugar will provide the perfect sweetness and color to these Rocky Mountain caramel apples.
- Cinnamon: The cinnamon really hits home the apple pie caramel apples flavor!
- Prepare the apples. Wash and dry each large Granny Smith apple really well. Remove the apple stems and place a stick (can use a popsicle stick) in its place on each of the apples.
- Make the cinnamon sugar mixture. Combine the brown sugar, sugar, and cinnamon in a small bowl. Mix until combined.
- Melt the caramel. Place the apples on a baking sheet lined with wax paper. Store in the freezer while you melt the caramel. Follow the package directions for melting your caramel.
- Dip apples in caramel. Remove the apples from the freezer and dip them in the melted caramel, using a spoon to pool some of the caramel around the top of the apples to more fully cover them. Scrape any excess caramel at the bottom of the apples to prevent pooling while setting. Place the apples, standing up, back on the wax paper and place back in the freezer to set.
- Melt the almond bark. Melt the almond bark or white chocolate. Once melted, pull the caramel apples out of the freezer and dip into the white chocolate, swirling the apple to get an even coating of melted white chocolate.
- Cover in cinnamon sugar. Immediately after dipping in the chocolate, dust with the cinnamon sugar. Place back on the baking sheet and return to the freezer for 5 minutes to set. Remove and cut into 8 caramel apple slices and enjoy!
I used Peter’s Caramel. You can buy it in 5lb blocks. If you don’t have Peter’s Caramel, you can use Kraft caramels which work just as well.
If you need to thin the caramel, it suggests you add a tablespoon of evaporated milk to the caramel. I do this, but the key is to not add too much! Otherwise the caramel won’t fully set and it’ll ooze. After you dip the apples, I scrape the excess caramel off the bottom of the apple to prevent pooling.
My apples were in the freezer for about 15 minutes while I prepared the caramel for dipping.
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.
If you’re finding the caramel isn’t staying soft enough to get through dipping all your apples, return to the stove and let it rest on the hot plate (no need to have it on if it was just on, but you can also turn it to low if that plate has cooled off by then).
For the caramel apple sticks, I bought wooden sticks that had a point on the end. This made it easy to insert the sticks into the apples. However, you can use popsicle sticks just fine.
You can roll the apples in the cinnamon sugar mixture if you’d like. I did it both ways and preferred the sprinkling because it ultimately looked better.
I prefer to use almond bark when making this recipe, however, it’s not always available as it tends to be a more seasonal item. If you don’t have almond bark, you can use white chocolate chips or white chocolate melts. If using white chocolate chips add 1 tablespoon of vegetable oil or coconut oil to the white chocolate to help it melt easier.
Make Ahead, Storing, and Freezing
These Rocky Mountain chocolate factory caramel apples are really quick and easy to make, so there isn’t much you can do or need to do ahead of time. You can always wash and prepare the apples and place the sticks in the center prior to making them.
You don’t want the melt the caramel or white chocolate for these white chocolate caramel apples because you don’t want them to set again before you start dipping the apples. It’s best to just melt them prior to dipping.
These apple pie caramel apples will keep in the fridge for 1-2 days. The caramel apples need to be refrigerated because apples should be refrigerated.
I don’t recommend freezing homemade caramel apples for long term. The intermittent freezing we do while making the cinnamon caramel apples is merely to help prepare the apples for dipping and to set the caramel and chocolate.
You really can use any kind: Fuji apples, Honeycrisp apples, Pink Lady apples, etc. Granny Smith apples are popular because they are tart apples, so it is a nice contrast to the sweet from the caramel.
Rocky Mountain Chocolate Factory uses Granny Smith apples for their famous Rocky Mountain Chocolate Factory Caramel Apples!
First, be sure to wash and dry your apples really well! Homemade caramel apples can be tricky because sometimes the caramel will slide off. By thoroughly washing the apples, you are removing that waxy coating from the outside, making it easier for the caramel to stick. Another tip is freezing the apples before and after dipping them in the caramel (just for 5 or so minutes). Dipping super cold apples in the caramel will make the caramel start to cool right away. Then freezing them right after will help to keep the caramel on.
You can leave them out for a few hours while you enjoy them, but for long-term storing, they should be stored in the fridge.
I would do a firm caramel like Peter’s Caramel of Kraft Caramel.
More Apple Desserts
- Best Apple Recipes
- Caramel Apple Cookies
- Apple Cinnamon Scones
- Caramel Apple Dip
- Easy Apple Crisp Recipe
Apple Pie Caramel Apples
- 6 Granny Smith apples - washed and dried
- 24 oz Peter’s Caramel - you can use Kraft caramels as well. Just follow instructions for melting.
- 16 oz white almond bark - or white chocolate chips (see notes)
Cinnamon Sugar Coating
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoon cinnamon
- 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.
- In a small bowl combine the brown sugar, sugar, and cinnamon. Mix to combine.
- Place apples on a wax paper lined baking sheet and place 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 back on the wax paper lined baking sheet. Put the apples in the freezer to speed up the caramel setting process.
- Melt the almond bark (or white chocolate). Once melted, dip each apple into the white chocolate. Immediately after dipping into the white almond bark, generously sprinkle the apples with the cinnamon sugar mixture.
- Place the finished apples in the freezer for 5 minutes to set. Remove from freezer, cut into 8 slices and enjoy!