Caramel Apple Monster Munch Recipes

HEALTHY MONSTER APPLES

Steps:

• Cut each apple in half and core the centers. Cut the top and bottom of each apple off at a slight inward angle so the apple halves stand upright. Cut away wedge-shaped slices from the centers using a paring knife to create a "mouth." Slice the wedges deep enough so a small hole is created in the center of each "V." Brush the exposed apple flesh with lemon juice to prevent browning.
• Stick the sunflower seeds into the apple's flesh to create "teeth."
• Insert a mango slice into the hole in the center of each apple to create a tongue. Add small dots of frosting to the backs of the candy eyeballs to secure them just above the mouth.

CARAMEL APPLE DIP

Steps:

• Combine the caramels, cream, butter and vanilla in a small slow cooker. Cook on low, stirring every 20 minutes, until the mixture is melted, about 1 hour.
• Core the apples and slice into eighths. Skewer the ice-pop sticks into the apple slices. Dip the apple slices into the caramel sauce, letting excess drip off, then dip into the toppings of choice.
• For a cookies and cream flavor, Marcela coats the apples with crushed cookies and chocolate sauce.
• For a salted caramel apple, Katie sprinkles with chopped salted peanuts and sea salt.
• For a sweet take on breakfast, Jeff adds crushed cereal and mini white chocolate chips.
• For a Halloween treat, Sunny breaks up chocolate peanut butter bars and mini candy-coated chocolates for dipping.
• For a caramel apple easier than pie, GZ dips his into brown sugar and cinnamon.

CARAMEL APPLE MONSTER MUNCH

Steps:

• Heat the oil in a large heavy-bottom pot over medium heat until very hot and shimmering. Add the popcorn and immediately cover with a lid. Shake the pot constantly, holding the lid on with a heatproof holder, until the popping starts, about 1 minute. Reduce the heat to medium and continue to shake the pot until the popping slows to just a few per 5 seconds, 1 to 2 minutes more. Remove from the heat and let stand for another minute to allow any last kernels to pop.
• Spray a very large bowl with nonstick cooking spray. Put the popcorn in the bowl and remove any unpopped kernels. Add the peanuts. Spray a rubber heatproof spatula with the cooking spray and place next to the bowl.
• Combine the brown sugar, butter, corn syrup and salt in a medium saucepan and set over medium heat. Cook, stirring, until melted and the edges of the mixture begin to bubble. Clip a candy thermometer to the pan so the bottom of the thermometer is resting in the sugar syrup but not touching the bottom of the pan. Boil, stirring, until the thermometer registers 300 degrees F (the hard-crack stage), about 8 minutes.
• Turn off the burner and add the vanilla. Stir briefly--about 5 seconds--being careful not to burn yourself as the mixture bubbles up.
• Immediately pour the caramel evenly over the popcorn and quickly stir with the prepared rubber spatula until the pieces are mostly separated, about 3 minutes. Pull apart any larger clumps, being careful because the caramel will still be hot in spots. Stir in the apple chips.

MONSTER CARAMEL APPLES

Steps:

• Wash and thoroughly dry apples; insert a wooden stick into each. Place on a waxed paper-lined baking sheet; chill. Place cookie crumbs in a shallow dish; set aside. , In a heavy 3-qt. saucepan, combine butter, brown sugar, milk and corn syrup; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. , Dip each apple into hot caramel mixture to completely coat, then dip the bottom in cookie crumbs, pressing lightly to adhere. Return to baking sheet to cool. , In a microwave, melt candy coating; stir until smooth. Transfer to a small plastic bag; cut a small hole in a corner of bag. Drizzle coating over apples. Decorate with sprinkles.