Yield: 4 monkey caramel apples
- 4 ripe apples
- 4 wooden skewers, popsicle sticks, or lollipop sticks
- 14 ounces (1 bag) soft caramel candy
- 2 tbsp water
- 2 cups chopped semi-sweet chocolate or chocolate candy coating
- 10 vanilla wafer cookies
- 2 tbsp white chocolate chips
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper, then spray the foil or paper with a light coating of nonstick cooking spray.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers or sticks firmly in the stem ends.
3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for an additional minute 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. Bring it out of the caramel and twirl it upside down to remove the 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.
6. While the caramel is setting, prepare the rest of the ingredients. Using a sharp serrated knife, carefully cut each vanilla wafer cookie in half.
7. Melt the white chocolate chips, and place them in a Ziploc bag with a small hole cut in the corner. Take the top half of four cookies, and pipe two white rounds on each cookie to represent the eyes (refer to the finished picture if you have questions.)
8. Place the chopped chocolate or candy coating in a microwave-safe bowl and microwave until melted, stirring every 30 seconds, until it is melted and smooth.
9. Dip a caramel-covered apple in the melted chocolate. It is easiest if you dip it halfway and then use a large spoon to spoon coating over the top, to ensure the apple is completely covered with chocolate. Hold the apple over the bowl and let the excess chocolate drop back into the bowl, and gently twirl the apple or tap the stick against the lip of the bowl to encourage excess coating to drop off.
10. Set the apple back on the baking sheet, and working quickly, press and hold two cookies against the sides to form the monkey's ears. When they are set, press the cookie with eyes into the front of the apple, then take two cookie halves and press them below the eyes, with a little space in between, to represent the nose and mouth. (Again referring to the picture for clarification.) If the chocolate starts to set before you finish the face, you can always dab a little melted chocolate on the back of the eyes and mouth and use that to stick it on. Repeat until all of your apples are covered and decorated.
11. Scrape some of the leftover melted chocolate into a plastic bag and cut off the corner. Pipe a small chocolate dot in the center of each white eye to represent pupils. Pipe two elongated ovals on each monkey nose to be the nostrils.
12. Refrigerate the Monkey Caramels until everything is completely set, about 20 minutes. If you will not be serving the apples immediately, carefully wrap them individually in plastic wrap and store them in the refrigerator for up to a week.