Yield: 4 Apple Pie Caramel Apples
- 8 shortbread cookies
- 4 medium apples
- 4 wooden skewers or lollipop sticks
- 14 ounces (1 bag) soft caramel candy
- 2 tbsp defrosted apple juice concentrate (can substitute water)
- 2 cups white chocolate chips
- 2 tbsp shortening
- 1/2 tsp ground cinnamon
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Coarsely chop the shortbread cookies, and set them aside for now.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers or lollipop sticks firmly in the stem ends.
3. Unwrap the caramels, and combine them with the apple juice concentrate or water in a microwave-safe bowl. (The apple juice concentrate gives the caramel a slight apple flavor, which is a nice addition to the apple pie theme. Plain water can easily be substituted instead.) Microwave for 1 minute, then stir, then microwave for an additional 30-60 seconds or until completely melted. The caramel should be smooth and liquid by the end.
4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. If necessary, use a spoon to cover any hard-to-reach areas. Bring it out of the caramel and twirl it upside down to remove excess caramel, then set it on the prepared baking sheet. Repeat with remaining apples.
5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes. Once they are set, you can wet your hands slightly and re-shape any caramel that is lumpy, uneven, or drooping off the apple.
6. Place the white chocolate chips and vegetable oil in a microwave-safe bowl and microwave until melted, stirring every 30 seconds to prevent overheating. Add the ground cinnamon to the white chocolate and stir until it's well-mixed.
7. Dip a caramel-covered apple in the white chocolate. If necessary, use a spoon to pour the white chocolate over the top to ensure the apple is evenly covered. You can cover the caramel completely, or leave a thin strip of caramel on top. While the chocolate is still wet, press a handful of chopped shortbread cookies on the bottom half of the apple.
8. Place the apple back on the foil-covered baking sheet and repeat with remaining caramel apples, white chocolate and shortbread.
9. Refrigerate the apples until the chocolate sets, about 30 minutes. If you will not be serving the apples immediately, tightly wrap them individually in plastic wrap and store them in the refrigerator for up to a week.