Rocky Mountain Chocolate Factory Copycat Apple Pie Caramel Apples
Easy to make and so delicious! Perfect for fall!
prep time 25mins
cook time 5mins
total time 30mins
author: Salt & Baker
4Granny Smith apples, washed and dried
16 ozPeter's Caramelyou can use Kraft caramels as well. Just follow instructions for melting.
12 ozwhite almond bark
Cinnamon Sugar Coating
1/4 cupgranulated sugar
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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