Apple Pie Caramel Apple Recipe

Wash the apples under hot water, scrubbing to remove as much of the waxy coating as possible. Dry thoroughly and insert a stick into the top center of each apple, pushing it at least halfway through.

Line a baking sheet with wax paper and spray with non-stick cooking spray. Set aside.

Melt the caramel bits and water in a medium saucepan set over medium-low heat. Stir occasionally until completely smooth and melted, for about 3 minutes. Dip each apple into the melted caramel.

Allow the excess caramel to drip back into the pot and use a spoon or butter knife to scrape the dripping caramel from the bottom of the apple. Place dipped apples on prepared baking sheet and refrigerate for at least an hour, or until the caramel is completely cooled and set.

Use a food processor or blender to process the baked pie crust (or graham crackers) into fine crumbs. Transfer to a bowl and set aside.

Melt the white chocolate melting wafers or vanilla candy coating according to package directions. Dip each caramel apple into the melted white chocolate, allow to drip, and scrape the excess from the bottom.

Immediately sprinkle entire apple with a generous amount of cinnamon sugar. Allow white chocolate to set for a minute and then dip the bottom half of each apple into the pie crust crumbs.

Set apple back on wax paper and allow to set completely.