Ultimate Oreo Caramel Apples Recipes

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.

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.

ULTIMATE CARAMEL APPLES

Steps:

• Line a baking sheet with waxed paper; grease the paper. Wash and thoroughly dry apples. Insert a wooden pop stick into each; place on prepared pan. Refrigerate 15 minutes., In a large heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat, without stirring, until mixture turns amber. Remove from heat; stir in butter until melted. Gradually add cream, stirring constantly. Return to heat; cook and stir until a candy thermometer reads 245°-250° (firm-ball stage). Remove from heat., Place 1/4 cup pistachios in a shallow dish. Dip apples into caramel mixture until completely coated; allow excess to drip off. Then dip the bottom of each apple in pistachios. Return to baking sheet; refrigerate 10-15 minutes., In a microwave, melt white chocolate; stir until smooth. Transfer to a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Drizzle over apples. Repeat with semisweet chocolate. If desired, sprinkle tops with remaining pistachios. Refrigerate until set.

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.