Candy Bar Caramel Apples

1. 1

   Insert 1 wooden stick into stem end of each apple; set aside.

2. 2

   Line baking sheet with waxed paper; spray with no-stick cooking spray.

3. 3

   Set aside.

4. 4

   Place chopped candy into medium bowl; set aside.

5. 5

   Combine butter, milk and caramel bits in 3-quart saucepan.

6. 6

   Cook over medium heat, stirring occasionally, 5-7 minutes or until caramel is melted and smooth.

7. 7

   Remove from heat; stir in baking chips until smooth.

8. 8

   Dip apples into melted caramel mixture until evenly coated, spooning mixture over apples as needed.

9. 9

   Shake gently to allow all excess caramel mixture to drip off.

10. 10

    (Return pan to stove if mixture gets too thick.)

11. 11

    Roll bottoms of apples into chopped candy.

12. 12

    Place onto prepared baking sheet.

13. 13

    Drizzle each apple with melted white chocolate.

14. 14

    If necessary, lift each apple from waxed paper and press caramel and chopped candy back onto bottom of apples.

15. 15

    Place back onto waxed paper.

16. 16

    Refrigerate at least 1 hour.

17. 17

    Wrap each apple in waxed paper; store refrigerated.

18. 18

    Let stand at room temperature 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.