Oreo Caramel Dipped Apples Food

OREO CARAMEL DIPPED APPLES

Steps:

• Insert wooden pop stick into stem end of each apple.
• Cook caramel and water in saucepan on medium-low heat until caramels are completely melted, stirring frequently.
• Dip apples, one at time, in melted caramel, then spoon enough of the remaining caramel over apple until completely coated. Immediately roll in chopped cookies, pressing cookies gently into caramel to secure. Place on waxed paper covered baking sheet. Let stand for 25 minutes or until caramel is firm.
• Melt white chocolate as directed on package. Stir in 4 drops of yellow food coloring and 1 drop of red food coloring. Cool 15 minutes. Drizzle over apples and let stand for 10 minutes or until firm.

ULTIMATE OREO CARAMEL APPLES

Steps:

• Insert pop sticks into tops of apples. Place caramels and milk in a small saucepan; heat and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Dip apples in caramel mixture, coating completely. Place on a waxed paper-lined baking sheet; let stand until set, about 10 minutes., Place crushed cookies in a shallow bowl. In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Dip apples in chocolate mixture, allowing excess to drip off; dip in cookies, rolling to coat. Return to baking sheet; refrigerate until set, about 15 minutes. Cut into wedges to serve.

OREO CARAMEL APPLES

Steps:

• Line a cookie sheet with waxed paper or parchment paper. Make sure your apples are well washed and dried before starting. Then insert a stick in the top of each one, after removing the stem.
• Pour the chopped pecans in a bowl placing it next to the stove top.
• Using a double boiler, pour water into the bottom half just slightly lower than when the top pot sits in the bottom half. bring water to a boil.
• Using a double boiler, put the margarine, brown sugar, corn syrup and condensed milk int the top pot bringing the heat to a med-high. Raise the temp to a boil, constantly stirring then reduce heat to med. Cook for 25-30 minutes or until a candy thermometer reads 248 degrees or when a teaspoon of the caramel is dropped into a glass of cold water it forms a firm ball.
• When this happens remove the pot from the heat stirring in the vanilla.
• Dip each apple into the caramel coating the apple and part of the wooden stick.
• Separate the Oreo cookies and remove the stuffing in the middle. Put the stuffing in a bowl or in the trash.
• Put the Oreo cookie pieces into a zip lock bag using a rolling pin crush the cookie pieces into a fine crumb.
• While the caramel apple is still hot sprinkle the finely crushed Oreo's onto the apple or if you prefer roll the hot caramel apple into a plate filled with the crushed Oreo's.
• Set the apples stick side up on the prepared baking sheet lined with waxed paper to cool completely before serving.

CARAMEL-DIPPED APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Microwave caramels and water in large glass microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
• Cover large plate with parchment; spray with cooking spray. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl.
• Refrigerate 1 hour or until caramel is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)

OREO CARAMEL-DIPPED APPLES

Steps:

• Insert popsicle stick into stem of each apples; set aside.
• Heat caramels and water in large saucepan over medium-low heat, stirring until caramels are melted and smooth.
• Dip apples into melted caramel, spooning caramel over apples to coat.
• Roll in chopped cookies, pressing cookies gently into caramel.
• Place on waxed paper-lined baking sheet; let stand for 25 minutes or until caramel sets.
• Heat chocolate and oil in medium saucepan over low heat, stirring until melted and smooth; cool for 15 minutes.
• Drizzle over apples. Let stand until firm (refrigerate if needed).
• Store in refrigerator up to 2 days.

COOKIE & CARAMEL DIPPED APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Cook caramels and water in saucepan on medium-low heat until caramels are completely melted, stirring frequently.
• Dip apples, 1 at time, in caramel, then spoon enough of the remaining caramel over apple until coated. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on waxed paper-covered baking sheet; let stand 25 min. or until caramel is firm.
• Melt chocolate as directed on package; stir in food coloring. Cool 15 min. Drizzle over apples; let stand 10 min. or until firm. Serve immediately or refrigerate until ready to serve. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)

OREO® CARAMEL-DIPPED APPLES

Steps:

• Insert wooden pop stick (from bag of caramels) into stem end of each apple; set aside.
• Place caramels and 2 tablespoons water in large saucepan; cook on medium-low heat until caramels are melted, stirring frequently.
• Dip apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on wax-paper-lined baking sheet; let stand 25 minutes or until caramel is set.
• Stir 4 drops yellow food coloring and 1 drop red food coloring into melted white chocolate to tint orange. Cool 15 minutes. Drizzle over apples; let stand until firm. Store in refrigerator up to 2 days.