![]() Cut off a small portion of the base of the apple to ensure that they have a flat base to sit on and won’t roll around. Serve them as-is, or with vanilla ice cream.Ĩ “fun size” candy bars (or equivalent), such as Snickers or Milky WayĬore each of the apples. When the apples are tender, they are ready to eat. Check the apples for doneness by poking them with the tip of a sharp knife. Baking time will vary depending on the type of apples that you have and how large they are. I usually cut some shallow vertical slits in the peel with my knife (as though I were going to cut the apple into sections), which leaves the skin intact, but makes the apple easier to eat when it is ready. The peels of the apples can become fairly tough during baking, but they give baked apples a much nicer finished look than completely peeled apples have. Experiment a little bit with whatever candies you have – because I suspect a peanut butter and chocolate candy bar would be delicious – but I don’t think you could go wrong with either of these two. Milk chocolate seems to be a bit better than dark chocolate for me. The Milky Way seemed to have more caramel and the nougat was nice when it was warm. The peanuts from the Snickers added some nice texture, and worked with the caramel apple theme because those apples are often dipped in nuts. My personal preference on these apples was to use Milky Way or Snickers’ type candy bars. The candy bars hold up well during baking and just about all of my filling stayed inside of my apples. I used leftover snack-sized Halloween candy bars as my filling, stuffing them into the center of the cored apples. This baked apple is like an inside out caramel apple, where the candy is packed at the center of the fruit instead of wrapped around it. The sweet coating was a great contrast with the sweet-tart apple inside. The inspiration for the apples came from a chocolate and caramel covered candy apple that I had recently. They are tender, oven-roasted apples that are stuffed with candy bars before baking so that they have a gooey, warm, indulgent filling when you cut them open. These Candy Bar-Stuffed Baked Apples are a lot like that. I especially liked these topping combinations.Apples and candy bars are pretty much at opposite ends of the snacking spectrum, but sometimes opposites can work together in surprising ways to create something great. If you’d rather have your apples pre-assembled prior to a gathering, I’ve included ideas for specialty caramel apples from Food Network Magazine. Big pieces of candy or nuts can easily fall off of your apple. ![]() When selecting toppings think small or crushed. You can even use a wooden chopstick as your stick. Some other things to think about when assembling caramel apples is to choose crisp apples and use a sturdy stick. I can’t tell you how thrilled I was when Kraft came out with caramel bits, no more unwrapping dozens of little caramel squares for me. If you prefer to make your own caramel Martha Stewart has a caramel recipe. I used a crock-pot to keep melted Kraft caramel bits warm while everyone dipped their apples. If anyone knows of a different way to make caramel apples please fill me in. It’s important the caramel is still hot when you roll the toppings on so they’ll stick. I’m not quite sure how the toppings stuck to the apples. Let me paint you a picture, dipped caramel apples sitting atop a small hay bale and cute little wooden baskets filled with different toppings. The images I found on pinterest were perfectly styled. I had a station set up with several different toppings. ![]() Last year I was determined to set up a caramel apple bar for some friends after seeing the idea on pinterest. One of my favorite things about Fall is caramel apples! It’s one of my mother’s favorite Fall treats and growing up it quickly became one of mine as well.
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